Sunday, May 16, 2010
Cheesey Sauce recipe and free tickets
Yes! Angel Food is having a stand at the Gluten-Free Food and Allergy Show in Auckland on May 29 and 30. This is our biggest marketing effort ever and I'm pretty excited/nervous about it. I'll sail through the actual event, but don't expect me to be making much sense for the couple of days after the show!
I've got a pair of tickets to give away - just leave a comment here with a suggestion for a vegan product you'd like to see Angel Food stock. (Winner will be announced this Friday, May 21.)
In other news, yesterday Sjaan and I gave our Zest for Life class all about incorporating more vegetables into your diet. It was a small class but I was really happy with how it went, and I very much enjoyed the lunch we all shared afterwards (of the dishes cooked during the demo, of course).
The Cheesey Sauce was probably the dish that elicited the most 'oohs' and 'ahhs', so I'll post it here. It's pretty amazing - if I do say so myself! - so creamy and tasty, but so low-fat that even my fat-intolerant husband Billy enjoys it. The recipe's based on one I found at the Post Punk Kitchen forums, and the creaminess is thanks to the starches in the white beans - plus a smidgeon of tahini.
I don't have a photo, sorry!
2 medium-large carrots, peeled and thinly sliced
1 large onion, peeled and finely chopped
1 cup water
1 x 400g tin white beans (drained)
1/4 cup of savoury yeast (aka nutritional yeast)
1 tablespoon tahini
2 tablespoons white miso
1 teaspoon prepared mustard
1/4 tsp white pepper
1 clove garlic, peeled
1. Simmer the carrots and onion with the water for about 15 minutes, until the vegetables are soft.2. Add to the blender with all of the other ingredients and process until smooth. If necessary to get the right consistency, add a little water, vege stock or rice milk.
3. Serve warm over baked or steamed vegetables, or in pasta dishes. With less water, it would probably make great toasted sandwiches, too!