The White Stuff – A Great Sauce Recipe
In the winter, we go for warm and wonderful comfort foods like chili and cornbread, turtle brownies, and rice pudding with cinnamon and raisins. Popsicles and salad have lost their appeal when the thermometer reads 3 degrees Fahrenheit (as it does on my phone right now). When I’m trying to make comfort foods daily, I want to still find ways to get all those servings of salubrious veggies. I find myself coming up with sauce recipes, because a delicious sauce turns a pile of quinoa, rice or pasta and some sauteed veggies and/or meat into a nice meal. I want to share with you a favorite of mine, “Creamy Veggie White Sauce.”
This sauce is fantastic over green beans, cabbage, or potatoes. If you eat dairy, parmesan cheese sprinkled over the top and rice noodles underneath gets you pretty close to an Alfredo dish. (Thai Kitchen brand noodles are wonderful, and quick and easy to prepare.) Even without the cheese, it works beautifully. You could add spinach to it for some added antioxidants (and flavor!) Add ground buffalo, beef, or chicken, and it’s a meal!
What you need:
1 head cauliflower
1 medium sized onion (or large if you like onion)
3 cloves fresh garlic
3 tablespoons coconut oil
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
salt and black pepper to taste
chicken stock, veggies stock, water, or a mix of stock & water as needed
What you do:
Cut up the cauliflower and onion. Melt coconut oil in a heavy bottom saucepan, skillet, or Dutch oven over medium-low heat. Add cauliflower and onion to pan. Sprinkle with vinegar, soy sauce, and seasoning. If you want your sauce to look really white, use only a teaspoon of soy sauce and leave the vinegar out. It still tastes delicious. Cover and cook, stirring occasionally, until cauliflower is fairly soft, about 10 minutes. Let cool slightly before next step.
Add the veggies to a blender (I use a Nutri-Bullet). Add just enough stock/water to blend. Enjoy!