Mock Beef Gravy with Meatless Pepper Steak and Moroccan Green Beans

Mock Beef Gravy

1/2 Cup Safflower Oil
3 Cups Sweet Onion (thin slices)
1 tsp. (heaping) Sage
1 TBsp. Fresh Thyme Leaf (or 2 Tbsp. dried)
1/4 Cup Unbleached White Flour
1 TBsp. Corn Starch
1 TBsp. Lemon Juice
2 tsp. Mock Beef Broth
1 tsp. Salt
3 Cups warm Filtered Water (or more if needed)

Set a fry pan over medium heat and add the safflower oil (you can use 1/4 cup oil if you want the gravy to be less oily). When heated, add the onions and sauté until they begin to appear translucent, about three to four minutes. While the onions are cooking mix the mock beef broth into the 3 cups of water and set aside. Next, add the sage and thyme to the sautéed onions and mix well (using a whisk works). Then add the flour and cornstarch. Mix this flour, onion, and oil mixture, also called a roux, continuously until the flour begins to brown. Once the flour is a light brown color, which should take approximately 5-6 minutes, slowly pour in the mock beef broth and water, mixing it into the roux using a whisk. Once the broth is thoroughly mixed and there are no lumps, add the lemon juice and salt. Stir for about 2 minutes or until it reaches the desired thickness. If the mix is too thick add a little water and if to thin add a little cornstarch. It is important to note that cornstarch thickens at boiling point, so the gravy will not reach its full thickness until the mix reaches a near boil. Because of this, do not add extra cornstarch until the gravy actually comes to a boil. Only then will you know if it is actually necessary.


Meatless Pepper Steak

1 package Meatless Pepper Steak
(This can be found at C&C Vegetarian Food in Kaimuki, Honolulu. Their phone number is 735-9919).

1 TBsp. Safflower Oil
1 Cup Sliced Button Mushrooms
Fresh Ground Black Pepper, to taste

The Meatless Pepper Steaks are already flavored. They simply need to be heated and served. However, if desired, you can fry them with mushrooms to add more taste. Place a skillet over medium-high heat, add the oil and the mushrooms and sauté. Cook the mushrooms for approximately 3 minutes. Add the Meatless Pepper Steaks. Mix and sauté for another 4-5 minutes. Add the black pepper, cover, and remove from heat.


Moroccan Green Beans

1lb. Fresh Green Beans
2 Cups Roma Tomato, sliced into wedges
2-3 Red Potatoes, cut into bitesized cubes
1 Sweet Onion, sliced
1 Clove Garlic, minced
1/4 Cup Fresh Oregano leaves
1 TBsp. Olive oil
1 tsp. Fresh squeezed Lemon Juice
Salt, to taste

Steam the potatoes until they are almost cooked (a fork should go easily into them). Remove the potatoes from the heat and rinse with cold water. Wash and de-stem the green beans, but leave whole. Heat a skillet over medium-high heat and add oil, onion, and garlic. Sauté for about 3-4 minutes, then add the green beans and potatoes. Sauté for 4-5 minutes. Once the green beans are half cooked and starting to get tender, add the tomato wedges and the fresh oregano leaves. Mix everything well and cover for about 2-3 minutes until the tomato breaks down and creates a sauce. Remove the cover and add the lemon juice and salt, give it a quick stir, and remove from heat.