Spectacular sides

Vegetarian Times, Nov, 1998 by Kathy Farrell-Kingsley

Per serving: 233 cal.; 7g prot.; 10g total fat (3g sat. fat); 32g carb.; 0 chol.; 201mg sod.; 8g fiber.

Glazed Shallots and Walnuts

8 SERVINGS LACTO

Shallots and walnuts together are a unique and tasty combination. Scented with a bit of cinnamon, this dish will disappear quickly.

1 1/2 lbs. shallots, trimmed and peeled
  (see glossary, p. 119)
1 1/2 cups water
2 Tbs. butter or margarine
2 Tbs. sugar
1/4 tsp. ground cinnamon
1/2 tsp. salt
2 cups walnut halves

If shallots are large, cut into halves or quarters. Place all ingredients except walnuts in a large, wide skillet. Bring mixture to a boil. Reduce heat, cover and simmer 5 minutes. Remove lid and cook 10 minutes, stirring occasionally. Add walnuts and cook until very little liquid remains, about 5 minutes. Stir well before serving.

Per serving: 290 cal.; 9g prot.; 20g total fat (3g sat. fat); 21g carb.; 8mg chol.; 190mg sod.; 2g. fiber

Brown Gravy

5 SERVINGS DAIRY-FREE

Try this gravy with the Bulgur-Almond Stuffing (see recipe).

2 1/2 Tbs. soy margarine or butter
1/4 cup all-purpose flour
1 1/2 cups vegetable broth
2 Tbs. soy sauce
1/4 tsp. freshly ground black pepper
1/4 cup chopped fresh parsley

Melt margarine or butter in small saucepan over medium-low heat. Add flour and whisk together about 30 seconds; then add broth slowly while whisking. Cook over medium heat for 2 minutes. Add soy sauce and pepper. Cook until gravy achieves desired thickness. Pour into a gravy boat or bowl and stir in parsley. Serve warm.

Per serving: 49 cal.; 2g prot.; 2g total fat (0 sat. fat); 0g carb.; 0 chol.; 732mg sod.; 0 fiber.

Mushroom Gravy

5 SERVINGS DAIRY-FREE

This rich-tasting gravy has a velvety texture. It's especially good with Wild Rice with Apricots (see recipe, p. 68).

2 1/2 Tbs. soy margarine or butter
1/2 lb. white mushrooms, sliced 1/4-inch
  thick (about 2 1/2 cups)
3 Tbs. all-purpose flour
2 cups vegetable broth
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Melt 1 tablespoon margarine or butter in a medium skillet over medium heat. Add mushrooms and cook, stirring often, 3 minutes. Remove mushrooms with a slotted spoon and set aside.

Add remaining 1 1/2 tablespoons margarine or butter and flour to skillet; whisk until smooth and cook 30 seconds. Add broth slowly while continuing to whisk. Cook 1 minute, then stir in reserved mushrooms, thyme, salt and pepper: Cook, stirring, about 2 minutes. Transfer mixture to a gravy boat or serving bowl: Serve warm.

Per serving: 50 cal.; 2g prot.; 3g total fat (0 sat. fat); 6g carb.; 0 chol.; 538mg sod.; 1g fiber.

Kathy Farrell-Kingsley is food editor of Vegetarian Times.