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 🙂
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 😀
I served the sauce over blanched cauliflower and with red rice and gomasio.
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 😀
Pour hot sauce over cooked rice and blanched veggies.
In the last two days I ate a lot of oats and I think I hopelessly fell in love with their creamy goodness. I cooked them for 90 minutes in a pressure cooker (after soaking them overnight), which is a long process, but worth it.
I had some fresh sage, so I made a soup full of herbs – first I sauteed diced onion and garlic on some olive oil, then added chopped sage and dried rosemary and let it release the flavours. Afterwards I added chunks of carrot and daikon, and when they cooked soft I mixed in diluted shiro miso (young rice miso). Not bad, but I went way overboard with the herbs – so take it easy with them, especially the fresh sage is very potent…
I made two vegetable dishes. One of them was matchsticks of fresh lotus root sauteed on sliced onion and then simmered for about 15 minutes with water and tamari (lotus root can take quite a bit of tamari, because it has very little flavour on its own). Lotus is really great for the lungs and discharging mucus from them.
The second veggie dish was finely sliced fennel sauteed on water with equally finely sliced red cabbage, seasoned with chopped fresh dill and a splash of mirin (rice wine). Mmmmm, dill and fennel go together so well! The red cabbage turns the fennel completely purple, so if you want to get a nice colour effect, mix them together at the very end 😀
As a grain I cooked millet with amaranth (2 parts millet and 1 part amaranth), about half an hour, with 1:3 grain:water ratio. Surprisingly nice combination.
For a seaweed dish I soaked hiziki (or hijiki) for maybe 15 minutes, until it got a bit softer and doubled its size, then I cooked it with a part of its soaking water (just enough to cover), dried daikon (I didn´t soak it this time, which turned out fine), sesame seeds,”shavings” of carrot and burdock root. At the end I added tamari to season and let it cook away (it shouldn´t be swimming in too much liquid, not nice to serve).
As the main veggie dish I cooked chopped kale in some water until it softened a bit, then added small chunks of cucumber, and let it simmer for a while still, seasoned with ume plum vinegar and finely cut dill. I love dill and it goes really well with cucumber, and actually even with the kale.
I also had leftover black hokkaido beans which I just heated up with a bit of diluted dark rice miso – I always like beans with miso in them.
Very strengthening menu!