Ways to "thicken up" vegetarian not-gravy include a small amount of well cooked lentils or well cooked yellow split peas, blended really well. When I make mock chicken soup I make a watery blend of yellow split peas and broth and then whirl it well with the stick blender so it has a thick brothy consistency and is a yellowish brown color. Lentils will be browner but their skins are a little more evident. Garbanzos might work too, but I've never tried them. Also, using dried porcini mushrooms, reconstituted, adds a "meaty" taste and so do portabellas, although I don't really like them. I don't LIKE meaty tastes, it's really the taste of decay, which is why mushrooms and other fungus have a meaty taste too! Another thing besides tamari or soy sauce that you can add to veggie gravy to add depth is miso, although the average person probably doesn't have a jar of miso sitting in the fridge, lol. Again, I am not a big fan of miso, but it is used as a healthful, protein filled broth in Asia. You cannot boil miso, it destroys all the vitamins in it. Wine is also good if you like that tang.

Okay, 2 questions. What are "serranos" and what are "shmatas"? I thought "shmatas" were rags. Thanks, Jillis!

Hey guys! Sorry that I haven't been here in a while! Work has been keeping me busy! Yes!...you will be keeping me busy, but I'm more than happy to share recipes. I'll write recipes bit by bit so that you guys don't get completely inundated with recipes all over the page!! I actually don't make my own garam masala...I find it too be too much extra work! (so sue me I'm lazy!!)...but here is a good recipe you can use.. Garam Masala Cumin Seeds - 7 tablespoons Cardamom - 3 1/2 tablespoons Black Pepper - 3 1/2 tablespoons Fennel (Saunf) Seeds - 2 tablespoons Black Cumin Seeds - 2 tablespoons Coriander Seeds - 2 tablespoons Cloves - 1 tablespoon 1" cinnamon stick Bay Leaf - 1 tablespoon, crushed...about 2 leaves Ginger Powder - 3/4 tablespoon (crushed dry root) Mace - 1 tablespoon Nutmegs - 2 (broken) Procedure Dry grind all ingredients except (if using) powdered ginger. Do not roast. Mix in the ginger powder well. Store as general. Makes: 1 1/2 Cups. Hope this helps guys! I think if you were to use garam masala bought in the Indian grocery stores, it would be just as authentic and would save you gobs of time! I'll be writing more recipes later! Next...aloo mattar...by the way, do you want these recipes to be vegan? or lacto-vegetarian...I can give substitutes for dairy for those who are vegan! Happy eating for now!! Savita

I just had this bean gravy for supper over steamed potatoes and mushrooms, it was very very good. I used lima beans (cooked from dried beans) this time and they were the best yet. You can up the spices if you like a lot of seasoning. I increased garlic and increased minced onion (I used 1 green onion which was about 2 tablespoons.) I continue to use Worcestershire sauce instead of the veggie broth mix. I don't like mixes as a rule unless I find something I can't do without. I haven't yet found a veggie broth pre-packaged or canned that is that great. If you are strict vegetarian, you might consider A-1 steak sauce. My next test of this recipe will be to see if it freezes well. I suspect the beans will freeze though might need to add a little more water after defrost. I just don't know how the nutritional yeast will freeze. --Alice