Post by feather on Aug 27, 2019 1:35:29 GMT
Sauces made of vegetables, for pasta or for vegetables or for a casserole of potatoes or for in a layer in vegetable lasagna.
This is a good one, thickened upon cooking, after blending, with rolled oats for a thickener.
Then I found one with tapioca flour that is a white sauce, more stringy like mozzarella. The down side is it has fat from cashews for me. But the fat and oil issue with nuts, is still undecided based on studies and doctors and based on what you are trying to accomplish health wise. itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/
This one is made with potatoes and has been my favorite for a while now.
Then recently, Chef AJ came out with what she calls 'One Sauce' for people that don't want a sauce based on beans, potatoes, nutritional yeast, oats, etc. It has a base of cauliflower.
So tonight I made a vegetable sauce similar to 'One Sauce', to see if it was good. I boiled my vegetables instead of roasting and I omitted the orange bell pepper.
Boiled 12 oz cauliflower
3 small carrots
one onion
one clove of garlic
put them in the food processor, blend and add water until smooth, add
1 T lemon juice
1 t bensens garlic table tasty (I used my fake regular table tasty)
1/2 t smoked paprika.
Salt minimal to taste.
It was very good, very pleasant and I really liked the seasonings in it. It has a texture of a vegetable sauce, not thickened, not smooth like a cheese sauce. Still, I'm looking forward to having it tomorrow, either on broccoli or cooked with sliced potatoes.