Vegan Vednesday Cream Sauce
I saw this recipe a while ago and I finally made it. I often find that I open almond milk for one recipe (or when I’m on a smoothie kick) and then I have to struggle to finish it within the 7-10 day recommended time after opening. I keep recipes on hand for those times when I am looking to use up ingredients. I love it when a recipe is “repeatable”. The criteria for that is a) tastes good, b) not annoying to make and c) not annoying to clean up.
I made whole wheat pasta- according to package directions.
I don’t even remember what magazine I saw this recipe- but I took a picture of it and have saved it since. Sorry I can’t give credit where credit is due. They made the sauce with “zucchini noodles” but that would not fit the criteria of b and c, also I would probably be starving after that meal.
Creamy tomato sauce: only served 2 of us
- · 1 onion diced
- · 2 cubes garlic
- · 1 15oz can crushed or diced tomatoes
- · 2 T whole wheat flour
- · 2 T earth balance
- · 1 cup almond milk
- · Frozen broccoli florets (or any other veggies you like)- the more veggies you add, the bigger portion you can have without overeating the pasta.
1. Sauté onions and garlic until tender
2. Add crushed tomatoes
3. Season with salt, pepper, garlic and paprika
4. While the sauce simmers, melt earth balance, add flour and whisk until thick paste forms
5. Slowly add almond milk
6. Whisk until thickens and add to tomato mixture
7. Add whatever veggies you like and let simmer until ready to serve
Instead of using 2 pans, I poured the sauce into another bowl and used the same pan to melt the earth balance and then just added it together. (In my head it was easier to wash a bowl than a pot but that’s just my preference.)
Best part of the meal: “steamed kale”
I love putting things in the oven and forgetting about them. I find it annoying to stand over the stove. We love steamed kale so I figured I would try this and I’m so happy I did because it might have been one of the easiest things I ever made. Don’t tell my husband- he loves it and I have him convinced that I am willing to make it for him all the time even though its so complicated.
- · Bag of cut/washed kale (I buy the organic bag from trader joes)
- · Water
- · Salt
1. Pour kale into pan (I used a 9×13)
2. Add water to cover the bottom of pan
3. Add salt to taste
4. Cover and bake at 350 for about 30 minutes or until desired steaminess.
*I got this idea from a friend. I was telling her that I had a whole bag of shredded cabbage and I didn’t know what to do with it. She told me to put it in the oven covered with teriyaki sauce. I did it with teriyaki marinade because that’s what I had and it was delish! Try that too. It’s now on my list of very repeatable complicated recipes
protein: almond milk, protein in ww noodles
veggies: kale, broccoli, onion, tomatoes