Shiitake turnovers with gravy and steamed green beans.

Turnovers:

For the dough:

Mix 3 cups flour (I used whole wheat because I like to be healthy, but I bet they would taste delicious with white flour), 1/3 cup water, 1/3 cup soy, rice, or almond milk, 1/4 cup olive or safflower oil, 2 tbsp maple syrup, and 2 tsp salt.

Roll out and cut into squares.

For the filling:

Chop 2-3 cups shiitake mushrooms.

Cook over medium heat in 1/3 cup vegetable broth and 2 tbsp earth balance, until tender.

Place some filling on each square, fold the square in half, and seal the edges.

Bake at 350 degrees for 15-20 minutes.

Gravy:

Heat 1 cup vegetable stock (I used mushroom stock I made and froze several weeks ago) at medium-low heat.

Add 1 tbsp earth balance and 2 tbsp whole wheat pastry flour. Stir constantly until thickened.