Tag Archives: dill sauce

Cauliflower with creamy almond-dill sauce

Being macro I sometimes miss rich creamy white sauces…but there┬┤s no reason to be sad, because you can quite easily make a sauce that comes pretty close, using almond flour and non-dairy milk ­čÖé

First shortly sautee minced garlic on a tiny bit of olive oil, then add finely diced onion, and when the onion softens, add finely cut leek. Each time accompany the vegetable with a few grains of sea salt to release more liquid and sweetness. Mix in approximately 6 heaping tbsp of almond flour and then gradually pour in one litre of non-dairy milk (I had rice milk). Stir well (preferably with a whisk) to avoid lumps. Mix in a teaspoon (or more) of diluted white miso and bring the liquid to a boil. Cook uncovered on a moderate flame, stirring every now and then, until a substantial part of the liquid evaporates and you get a preferred consistency of the sauce. Season with ume plum vinegar and/or salt as needed (the sauce can be on the sweet side because of the condensed milk, but I actually liked that), you can also add some cracked black pepper. Towards the end mix in chopped fresh dill – I used a lot to get an intense flavour reminding me of the traditional Czech creamy dill sauce ­čśÇ

I served the sauce over blanched cauliflower and with red rice and gomasio.

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Filed under Complete meals, Recipes, Sauces, Vegetable dishes

Rice with blanched greens and creamy dill sauce

This creamy sauce would perhaps even more suit a pasta dish, but I decided to make an ultracreamy dish and pair it with pressure-cooked short-grain rice, along with some blanched veggies (in my case broccoli and green beans).

The sauce needs to be first blended in a blender and then cooked on the stove. Place a small chunk of tofu (you really don┬┤t need very much, maybe quarter of a 200 g block), one clove of garlic, a dash of ground black pepper, 1 tbsp of ume plum vinegar and 3 tsp of brown rice flour into a blender and blend shortly with about half a cup of water. Add a big bunch of fresh dill and blend more until you get a bright green sauce.

In a smaller pot sautee some onion on oil with a pinch of salt, then add the blended sauce, bring to boil and simmer for a few minutes. The sauce should thicken thanks to the rice flour, but feel free to add more. It depends a lot on how much water you used… You might have noticed I am bad with estimating measurements ­čśÇ

Pour hot sauce over cooked rice and blanched veggies.

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Filed under Complete meals, Grain dishes, Recipes, Sauces