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Title: Jalapeño Corn Gravy

1 C vegetable stock
1 T cornstarch
1 T olive oil
1 - medium onion, chopped coarsely
2 - jalapeños, seeded and chopped
3 - cloves garlic, chopped
0 - pinch of dried sage
2 C fresh or frozen corn
1/4 C vegan milk
1/4 t salt
1/2 - lemon, juice of

Mix the cornstarch with the vegetable stock and set aside.

Saute the onion and jalapenos in oil for about 5 minutes. Add the garlic and sage and saute for another minute. Add the corn and cook for about 5 minutes, until corn is slightly browned.

Add the vegetable stock, vegan milk, and salt. Stir often and let thicken for 3 or 4 minutes. Transfer to a blender or food processor and puree. Add lemon juice, and salt to taste. Serve over mashed potatoes.

From Veganomicon
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