Thanksgiving Recipes and Meal-Planning Tips: Sauces

Mushroom Gravy
Makes 4 servings

This gravy is delicious with No-Meat Loaf, but enjoy it with any dish that can handle a scrumptious, healthy gravy.
12 ounces button or cremini mushrooms
1/4 cup water
1/4 cup flour
1 1/2 cups vegetable broth, divided (1 cup plus 1/2 cup)
1–2 tablespoons soy sauce (optional)
1 teaspoon Italian seasonings
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, to taste

Clean and slice mushrooms, then sauté in water until soft, about 5 minutes.
Mix flour with 1 cup broth until smooth by shaking it in a small plastic container with a tight fitting lid.

Add remaining 1/2 cup broth, soy sauce (if using), Italian seasonings, and about 1/2 of the flour mixture to the mushrooms. Bring gravy to a simmer for 3 to 5 minutes, stirring often. Add the remaining flour mixture and continue heating and stirring until thickened. Add salt and black pepper to taste. Serve warm (and as soon as possible).

Recipe by Amy Lanou, Ph.D.

 2 cups fresh or frozen cranberries
1/2 cup orange juice concentrate
2 ripe pears, finely chopped
1 medium apple, finely chopped
1/4 teaspoon cinnamon
1 teaspoon grated orange peel
1/2 cup raw sugar or other sweetener, or to taste

 Combine cranberries, juice concentrate, pears, apple, cinnamon, and orange peel in a saucepan and bring to a simmer over medium heat. Continue cooking, uncovered, until cranberry skins pop and mixture is thickened slightly, about 10 minutes. Add sugar or other sweetener to taste.

Serve hot or cold.

Source: Food for Life by Neal Barnard, M.D.; recipe by Jennifer Raymond, M.S., R.D.

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