Stuff & Chickpea-Miso Gravy

>> Thursday, November 29, 2012

If you read Writing Chapter Three, you got a taste for why I didn't write anything yesterday. Things were crazy. But they eventually got much better. Today was much the same, but I can't let that paralyze me all the time.

My new mantra is "roll with it" . . . we'll see how that works! I'm staying optimistic that thinking positively has the power to impact my actions and feelings. I got that idea from some of your comments.

Which brings me to a BIG THANK YOU for your positive response to my last post. It means a lot that you all are with me as things change and evolve. And if you haven't yet entered the giveaway(s), there's still time!

I've received some questions about why I won't just merge (never)homemaker with Writing Chapter Three. Originally, I wanted to avoid bombarding this audience with baby photos and anecdotes. That's not what this blog is about. Some content does overlap, though, and many have told me that they just read both blogs anyway. But I don't know if that's the majority.

For the time being, I will continue to keep them separate and see how it goes. But if you feel strongly either way, please let me know!

It feels weird posting Thanksgiving recipes now. I hope to have my act together next year . . . but this one in particular is worth it, as I'll surely be making again to go with dinner or lunch or even breakfast. It was great on the mashed potatoes, stuffing, and just alone.

Like with many of my recipes lately, the flavor combination was a result of using what we have versus buying extra ingredients.


What you'll need . . . 
  • 1 small onion, chopped 
  • 2 large cloves garlic, minced
  • 1 tablespoon white miso 
  • Black pepper and thyme, to taste
  • 2 cups vegetable stock
  • 1/4 cup whole wheat flour
  • 1 can chickpeas, drained and rinsed
Method . . . 
  1. In a small saucepan, heat some olive oil and saute the onion and garlic until glassy.
  2. Add the miso, black pepper and thyme cook until coated.
  3. Add the stock and flour and whisk for a couple minutes, until thickened.
  4. Then add in the chickpeas and cook for a couple minutes.
  5. Then toss everything into your blender and blend until smooth.

I'll get on with the rest of the Thanksgiving recipes tomorrow (some of them are really short and some of them are just links to other sites).

Have a great night!

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