Tuesday, July 21, 2009

vegan bachmel sauce over noodles

When we became vegans one of the things I thought I would miss is the bachmel sauce
You know that rich and creamy sauce that just screams DAIRY and lots of it, butter, cream, milk etc.
Well, it was one of the first things I veganized.
My favorite has mushrooms, sundried tomatoes, and fresh basil.
This is one I made up for noodles for the kids, it is quick and easy
for a very fast dinner.

Vegan Bachmel Sauce over noodles
4 Tbsps sunflower oil
2 cloves garlic crushed to break the cells and release the garlic love and diced
2 t salt
1/8 t paprika
1/8 t nutmeg
1/8 t turmeric
1/2 t chili powder
1/4 t fresh ground pepper
6 T hemp milk (you can use any milk homemade is better but water will also do)
and 1 cup hemp milk these will be added separately
4 T flour of your choice I used whole spelt
3/4 cup red star nutritional yeast vegetarian support formula (great source of B12)
2 (more) T sunflower oil

In a large pot over high heat cook the noodles following package directions
When done transfer to a colander drain rinse and set aside. Reduce heat on stove to
medium and give it a minute to cool down. Then place pot back on burner.
Place the oil and garlic in the pot and cook stirring for 3 minutes
add the salt and herbs WHISKing constantly,
add the 6 T milk or water,
While WHISKing constantly sloooooowly add the flour sprinkling it over the
liquid, keep whisking this, it will become thick very quickly
slooooowly add the 1 cup milk or water whisking the entire time.
Let this bubble but not boil for 1 minute.
Reduce heat to medium low.
add the nutritional yeast and sunflower oil.
Whisk to a thick cheezy consistancy and then add the cooked noodles.

We had this with
Smoked Marinated Wild Rice Tempeh
8 ounces wild rice tempeh
cut into strips and marinate in 4T Tamari and 2 tsp. liquid smoke
2 t garlic powder and 4 T water for at least 10 minutes at room temperature
or in the refrigerator for as long as you want up to 24 hours
Transfer the Tempeh to a well heated saute pan
with 4 T heated sunflower oil
Saute the tempeh and the marinate for
5 minutes each side.

Simple salad of
Romaine lettuce, fresh spinach, shredded carrot and green leaf lettuce
with a simple dressing of
sunflower oil
hemp oil
hemp milk
yellow mustard
and garlic powder

Kim-chee and
Garlic stuffed green olives

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