http://vegweb.com/index.php?topic=11265.0
Ingredients:
Clean and slice 1 pound mushrooms (use a few exotic ones if you are into that)
clean, trim and cut into 1 inch pieces 1 pound green beans
slice 1 or 2 onions
1 teaspoon or more dried sage
1 teaspoon thyme
1/2 teaspoon white pepper
salt or veggie broth mix to taste
1/2 cup dry white wine or broth (vermouth, sherry)
1/3 ? cup whole wheat flour
2 or 3 cups soy or rice milk
Directions: (I didn't write this, the first person is from the perspective of the woman who wrote this recipe on vegweb.com)
This is one of those things I just *make* I don't use a recipe, basically, I make a white sauce using non fat milk or soy/rice milk, they work very well, too.
Put veggies and herbs with vegan wine in large dutch over, cover and steam till tender put flour with 1 cup milk in a jar or plastic container with a lid, shake well
Add 2 cups milk to veggies, bring to a simmer add flour and milk mixture to pot, a little at a time, keep shaking it up, stir and simmer til desired thickness is acheived. Heat, do not boil.
(play with the amount of milk and flour, I just add stuff till I am happy with it.)
Serve over eggless noodles, rice, baked or mashed potatoes or....
Yea, I know its a lot, I love leftovers.
Rich, yummy and ready for Wednesday night's dinner (I'm putting it in the freezer and then I'll re-heat it later this week since this next week is going to be pretty hectic and I want some homemade healthy food ready to go!)
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