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Summer's end steamed vegetables in savory herb and mushroom roux

Posted Sep 09 2009 9:25am









Summer's end all happens so quickly. Eventually the change in seasons calls for a change in our diet. The family starts to long for heavier meals and I look forward to making the shift.

Then yesterday I found the fennel in the fridge and my first thought was of course to steam the vegetable (I love steamed fennel). I also steamed the broccoli and potatoes together with the fennel and meanwhile prepared the roux.

Also we ate tofu filet and a salad. Two things I love in salad at the moment are toasted pumpkin seeds and an avocado which blends well with my EFA oil dressing.

Then dinner was ready and as usual Luka gulps down the tofu filet. Then he screams and shouts if we don't give him ours. We usually give him our last pieces but we're wondering if this is the right way to handle a three year old.

For the roux you need:

coconut oil
rice flour
water
Oatley (or other vegan creamer)
savory herb
nutmeg
shoyu sauce
lemon juice
nutritional yeast flakes
salt and pepper
wine (optional)
onion
mushrooms

To make the roux I first sautee an onion and mushrooms in coconut oil. Set this aside.

Then heat about 2 full tbl of coconut oil in a pan.

Add about 4 or 5 tbl of rice flour, one spoon at a time, whisking this into the oil. You'll know when you've added enough flour as soon as the oil is completely absorbed by the flour.

Gradually pour water into the pan and blend the water into the flour with your whisk until you end up with a creamy roux. You'll need about 2 cups of water.

Then add 1/3 cup of a vegan cream (I like to use Oately). The creamy roux should be cooking on low heat and probably it'll still be too thick while it cooks. You can either add wine or more water/Oately to thin the roux to the right creamy consistency.

To give the roux taste add about 1 1/2 tsp dried savory herb, 1/4 tsp nutmeg, 1 1/2 tsp shoyu sauce, 1 tbl lemon juice, and salt and pepper to taste.

Also add about 3 tbl of nutritional yeast flakes (rich in B-vitamins) which gives the roux a delicious cheezy taste!

Then mix in the sauteed onion and mushrooms with the roux. Serve with the steamed vegetables and some chopped parsley.

I wish you all a wonderful summer's end with delicious meals and beautiful walks in nature!

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