Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through!

Makes 4-1/4 cups

16 oz. can fat-free refried beans; I used El Paso brand, because it doesn’t have a lot of added seasonings; you want to start with a bland base; don’t use a cumin flavored refried bean

13.5 oz. can coconut milk, Goya brand

8 oz. can tomato and green chili sauce; you want the sauce, not the diced tomatoes and green chilies

3 garlic cloves, peeled and finely chopped

2 t. liquid smoke

1 t. salt

1 T. extra virgin olive oil

1 T. light brown sugar

2 t. ground coriander

¼ t. dried thyme, crushed

¼ t. red cayenne pepper

7 Kalamata olives, pitted and coarsely chopped, plus 1 T. olive juice

freshly ground black pepper

salt to taste

In large saucepan, over medium heat, combine refried beans and coconut milk. Stir well with wire whisk till creamy, while it cooks. Add remaining ingredients, one at a time, stirring after each addition. Salt to taste, then cook over low heat, stirring often, for about 15 minutes.

Notes: There’s no need to blend this gravy in a blender; it’s plenty smooth enough with just a hint of a rustic texture—to match its exquisitely exciting rustic flavor and color! I serve this over mashed potatoes, but use it over pan-fried potato patties, pan-fried veggie chicken patties, broad noodles or stuffing dishes.

Use only Kalamata olives (Greek), not the bland California type. We’re looking for a pungent flavor and acrid taste sensation.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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