Recipe - All-Purpose Potato-Based Gravy

2 Sm./1 lg potato
1 cup Water
1 Brown onion; coursely minced
Coursely ground black pepper
Olive oil; amt. opt
Veggie stock concentrate;
(such as Vegex
Or Organic Gourmet Vegetable
Broth concentrate); to taste

(Optional: Any combination of stuff like poppy seeds, celery seeds, toasted
sesame seeds, Lawry's Seasoned Salt) Microwave the potato(s) for about 8
minutes more or less, depending on your potato(s) and your microwave. Then,
put them in a blender (do not peel) with the water and whirl until you have
a puree. Set aside. In a hot skillet (I use my trusty electric wok), saute
the onion in the olive oil until it's the way you like it. Pour in the
potato puree, and moosh it around, cooking the hell out of it until it's
also the way you like it (is there any other way?), adding seasonings to
taste. That's it! This is great over steamed veggies or grains or biscuits
or toast or eggs or corn on the cob or spinach even potatos! You could try
it over ice cream or fruit salad but you'd be really weird.
Posted to MCRecipe Digest V1 #176

Date: Tue, 30 Jul 1996 19:52:15 0700

From: "Keri, J. (Mike)" mkeri@img.net
NOTES : No one loves gravy more than I do! Big problem: How does a veggie
make
really good gravy with no pan drippin's? Here's one way.