thick savory gravy
1 cup pecans, soak 2-8 hours,rinse and drain
1 cup warm water
1 teaspoon poultry seasoning, or more to taste
1 tablespoon olive oil
¼ to 1/2 cup onion, chopped
½ teaspoon salt, or more to taste
or omit salt and try a tablespoon of nama shoyu if you use it:)
1.blend all ingredients in bullet or blender until thick and creamy.
thin ,if desired, with more water.
this is based on a recipe in “fresh” by Sergi and Valya Boutenko.
it is nice to serve in a warmed gravy boat,just fill with very hot water while making gravy.
note: the poultry seasoning is a blend of rosemary,oregano,sage,ginger,marjoram,thyme and pepper.
i also used some as a dip with cut carrots,celery,cucumber and bell pepper:)