Ingredients
2 cups garbanzo flour
1 cup oil
1/2 Tbls nutritional yeast
1/2 cup tamari
5 cups water(approximately)
Dill weed to taste
Basil to taste(optional)
1/4 cup lemon juice
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Bottom-pour pitcher separates fat from stock, pan juices, gravy
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Heat the oil in a deep skillet, using medium-high heat. Stir in the garbanzo four with a whisk until it is lightly browned and exudes a nut-like fragrance. Remove from heat and cool. Add 2 cups of water, nutritional yeast and tamari and place over low heat, cooking and stirring with the whisk until the gravy begins to thicken, Add 2-3 cups more water to make a smooth, gravy-like consistency. Now add the herbs(fresh if you can get them.) Cook the gravy until it is smooth and creamy, adding lemon juice at the very end of the cooking. This gravy freezes very well for future use.