Alive and healthy: the five classic mother sauces.

Author:Elsen, Michael
 
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With the holiday season rapidly approaching and thoughts focus on remaining true to a vegan and/or Living Foods diet without feeling deprived of traditional holiday fare, we thought it would bc of interest to present the vegan Living Foods version of the five classic mother sauces. These sauces may be used to add flavor, variety, and, contrary to typical sauces, nutrition, to cooked or uncooked dishes. For those who cat cooked food, the recipes may be gently heated.

Bechamel

Classically, a bechamel is a white sauce made with cream or milk, white roux, and seasonings. In Living Foods, soaked nuts such as pine nuts, cashews, or macadamia nuts are used.

1/2 cup of white onion 2 cups nuts 1-1 1/2 cups Living vegetable stock or water 1/2 tsp salt 1/2 tsp nutmeg 1 Tbsp olive oil In a VitaMix or food processor, puree all the ingredients until smooth and creamy. Adjust the seasonings and strain through a fine mesh strainer.

Veloute

Classically, Veloute is made from thickening a fish stock with roux. In Living Foods, golden flax and sea vegetable stock are used.

2 Thsps ground golden flax 2 cups of Living sea vegetable stock (see recipe) 1/4 tsp salt a pinch of cayenne pepper 1/8 tsp ground turmeric Puree all ingredients until smooth. Strain through a fine mesh strainer.

Sea Vegetable Stock

1 cup of celery, chopped 1/2 cup of onion, chopped 4 cloves garlic 1 cup of fresh mushrooms 2 cups of water 1/2 cup of kelp flakes Puree all ingredients except kelp until smooth. Strain through a fine mesh strainer. Stir in kelp.

Espangnole

Classically, Espagnole or Brown Sauce is full and rich. It is made from beef, brown roux, mirepoix, and tomato puree. In Living Foods, brown flax, sun-dried tomatoes, and mirepoix are used.

1 cup of carrots, chopped 1/2 cup of red onions 1/2 cup of celery 3 cloves of garlic 1/2 cup of ground brown flax 1/2 cup sun-dried tomatoes, soaked 1 tsp of dry thyme 1/2 tsp cayenne pepper 1 tsp fresh parsley salt to taste 2 cups of Living brown stock (see recipe) Puree all ingredients until smooth. Strain through a fine mesh strainer.

Brown Stock

2 cups...

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