Date:    Tue, 01 Jun 93 14:20:01 EDT
From:    tara@starburst.umd.edu (Tara McDermott)

I alwasy tend to crave the "heartier" foods, so I made this up for
lunch.  The millet cauliflower puree is from Friendly Foods, as is the
gravy, which has been modified so much, I should say it's my own
recipe.  There is no added fat (unless you count the small amount of
miso), but it's rich tasting and great!  Tell me what you think of it.

Millet "Mashed Potatoes"
------------------------
1 cup millet
2 cups cauliflower, in small pieces
3 cups water
Salt and pepper to taste
Optional: garlic powder, dill, or any other spices you like

In a medium-large saucepan, combine all ingredients and bring to a
boil.  Cover, and lower to a simmer for 45 minutes.  Check when there
is about 20 minutes left.  You probably have to add a 1/2 cup more
water (I always do) to prevent it from burning.  You may even only
want to cook it for 40 minutes.  When done, mash with a potato masher
or leave as is.

I think this is delicious on its own, but some of you may like this
gravy:

Country Gravy
-------------
1 medium onion, sliced thin
Roughly 1 Tbsp. diced garlic, or a little less
1 veg. bouillion cube, no salt added
1/4 cup white unbleached flour
1/4 cup nutritional yeast
2 tsp. miso (make sure it's a light, sweet miso, not a dark one)
Salt to taste (if needed)
1/4-1/2 tsp. black pepper
1 1/2-2 cups water

Saute onion, garlic and bouillion cube in some of the water until
soft.  Add the rest of the ingredients, with small additions of flour
and water each, slowly, so as to avoid large lumps.  Stir constantly
until it all bubbles and is an even consistency.  Serve immediately.

Note:  I found that this is fairly thick, so you may or may not want
to thin it out a little bit.  Add water first, then more seasonings:
salt, nut. yeast, and maybe miso.