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Vegetarian cooking (rec.food.veg.cooking) Discussion of matters related to the procurement, preparation, cooking, nutritional value and eating of vegetarian foods. |
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Creamy sauce flavouring
Hi. I can easily make a creamy sauce when cooking vegetables. I cook
the vegetables and add soya milk with an appropriate amount of flour or cornstarch. I can make a curry sauce similar to what might be found in supermarket tinned curry (if it were vegan) by adding some curry paste and other ingredients (salt, pepper, garlic, tomato paste, others). I sometimes just make a creamy stew flavoured just with veggie stock, salt, pepper, olive oil, garlic, and herbs). Does anyone have any suggestions of other ways I could flavour sauce for use with cooked vegetables? Cheers, Ross-c |
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Yes, go to http://recipecircus.com/recipes/CVC/ and click on the sauces
section. There are currently 72 sauces listed there from catsup to "cheese" sauces to guacamole and most things inbetween. Life's too short to eat bad food. Chris |
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Yes, go to http://recipecircus.com/recipes/CVC/ and click on the sauces
section. There are currently 72 sauces listed there from catsup to "cheese" sauces to guacamole and most things inbetween. Life's too short to eat bad food. Chris |
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Cream Sauce With Herbs and No Dairy
INGREDIENTS: 1 (8 ounce) package silken tofu 1 1/2 cups soy milk 2 tablespoons soy margarine 2 tablespoons minced garlic 1 tablespoon nutritional yeast 1/2 teaspoon paprika 2 teaspoons dried dill weed 1/2 teaspoon salt-free herb and spice blend 1/4 cup water 1 tablespoon cornstarch DIRECTIONS: Crumble tofu into a blender or food processor. Puree briefly, then add the soy milk, margarine, garlic, nutritional yeast, paprika, dill and spice blend. Process the mixture until it is smooth. Pour the mixture into a medium saucepan and cook over medium heat until it comes to a boil. Combine the cornstarch and water, pour into pan with the sauce. Continue cooking over medium heat until sauce has thickened, about 1 minute. Remove from heat and allow sauce to cool slightly, adjust flavors to taste and serve over pasta or roasted vegetables. ---------------------------------------------------------------------------- -------------------------------------------------------------- Onion Bechamel Sauce 4 tbls vegan margarine or light oil (sunflower, ect) 3 medium onions, sliced into half moons 1 tsp salt 4 tbls unbleached flower 2 1/2 to 3 cups hot (but not boiling) unflavored soy milk, regular or lite salt and white pepper to taste 1/2 tsp dried tarragon Het the margarine or oil in a large, heavy skillet over low heat. Add the onions and sprinkle with the salt. Saute for about thirty mins, stirring occasionally. Onions should be soft but not browned. Add the flour and cook for 1 min. stirring constantly. Slowley pour in the soy milk, whisking continuously until the sauce is smooth and thick. Cover partiallu and cook for another fifteen mins., stirring occasionally. Be careful not to let the sauce ascorch. Remove from the heat and season with salt and pepper to taste, add the tarragon. Serve as is, or cool slightly, then puree the sauce in a blender or food processor for an even smother sauce. ---------------------------------------------------------------------------- --------------------------------------------------- Vanill orange sauce 1/4 cup freshly squeezed not from concentrate orange juice 1 cup plain or vanilla soy yoghurt 2 to 3 tsp sugar or alternative sweetener, to taste freash orange zwst (orange part only, no white), Whisk all ingredients together untill smooth in a mixing bowl, adding just enough sugar so the sauce is sweet without being oversweet-- exact amount will depend on how sweet the orange juice is. Cover and refrigerate for 1 to 2 hiurs. Serve chilled. Garnish with a few strands of orange zest. ---------------------------------------------------------------------------- ---------------------------------------------------------------- Vodka cream sauce for vegs. 1 1/2 ounce sun-drided tomatos (dry not packed in oil) 1/2 cup boiling water 1 tbsp extra virgin olive oil 2 medium garlic cloves, minced 1 14 1/2oz can stewed tomatoes 1 tsp salt 1/2 cup fresh basil leaves, coarsely chopped 1/4 cup vodka 1/2 tsp cayenne pepper flakes 1 10 1/2 oz brick silken tofu Place the tomatos into a small bowl and cover with boiling water. Set aside. In a large skillet, heat the oil over medium heat. Add the garlic and sautee for 1 min. Add the tomatoes, salt, basil, vodka, & cayenne. Bring the mixture to a boil, then lower the heat and simmer. Drain the tofu and place into a blender or food processor with the sun-dried tomatoes and the liquid the tomatoes were soaked in. Puree tuntill smooth. Stir mixture into the skiller with the tomatoes, and mixing well. Simmer untill heated through. Serve over steamed, or sautee vegs., or pasta. ---------------------------------------------------------------------------- ----------------------------------------------------------------- Creamy White Cheez Sauce 1/2 cup nutritional yeast 3 T. unbleached flour 4 t. cornstarch 1/2 t. dry mustard 1/2 t. garlic powder 1/2 t. salt 1 1/2 cups soy milk, rice milk, or other non-dairy milk of choice 1 T. safflower oil 1-2 T. sherry, optional In a saucepan, whisk together the dry ingredients. Add the soy milk and oil, and whisk until very smooth. Whisking constantly to avoid lumps, cook over low heat for 3-5 minutes or until the sauce has thickened. Flavor the sauce with a little sherry, if desired. Yield: 1 1/2 cups ---------------------------------------------------------------------------- --------------------------------------------------------------- Lemon Dill Tofu Cream 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm 1/3 cup soy milk 3 T. lemon juice 2 T. freshly chopped dill 1 T. nutritional yeast 1/2 t. salt In a food processor or blender, combine all of the ingredients and puree until smooth. Transfer mixture to a glass bowl. Cover and chill for 1 hour to allow the flavors to blend. Serve as a topping for soups, salads, and other dishes just as you would use sour cream. Yield: 2 1/2 cups ---------------------------------------------------------------------------- -------------------------------------------------------- Non Dairy Alfredo Sauce 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm or extra firm 2 cups soy milk, rice milk, or other non-dairy milk of choice 1 t. onion powder 1/2 t. garlic powder 1/2 t. salt pinch of cayenne pepper pinch of ground nutmeg 1 cup soy parmesan cheese In a food processor or blender, place all of the ingredients, except the soy parmesan cheese, and blend for 2 minutes to form a smooth puree. Transfer the mixture to a small saucepan and cook over low heat while stirring constantly until warmed through. Remove the saucepan from the heat and stir in the soy parmesan cheese. Taste and adjust the seasonings, as needed. Use as a sauce for pasta, vegetables, or grains. Yield: 4 Cups ---------------------------------------------------------------------------- --------------------------------------------------------------------- Non Dairy Remoulade Sauce 1 - 12.3 oz. pkg. Mori-Nu silken style tofu, firm 3 T. olive oil 2 T. cider vinegar 1 T. unbleached cane sugar 1 T. Dijon mustard or Creole mustard 1 t. salt 1 t. Creole Seasoning 1 T. freshly chopped parsley 1 T. relish 1 T. capers, drained In a food processor or blender, place the tofu, olive oil, vinegar, mustard, salt, and Creole Seasoning, and process until smooth. Add the remaining ingredients and pulse a few times to combine. Transfer to an airtight container and store in the refrigerator. Use as a spread on sandwiches or wraps, or as a sauce on steamed vegetables or grains. Yield: 1 1/2 cups ---------------------------------------------------------------------------- ---------------------------------------------------------- Non Dairy Swiss Cheese Sauce 1 1/2 cups water 1/3 cup agar-agar flakes 1/2 cup raw cashews 1/3 cup blanched almonds 1 T. safflower oil, sunflower oil, or other vegetable oil of choice 1/3 cup soy milk, rice milk, or other non-dairy milk of choice 1/3 cup nutritional yeast flakes 3 T. lemon juice 1 T. light or mellow miso 1 T. Dijon mustard 1 T. onion powder 3/4 t. garlic powder 1/4 t. salt In a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1-2 minutes to form a smooth paste. Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute. After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days. Yield: One 3-cup brick or loaf of non-dairy cheese ---------------------------------------------------------------------------- -------------------------------------------------- Enjoy Chef R. W. Miller Marriott Resorts & Hotels |
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