Notes: I’ve been trying to perfect this recipe for a while and I think I’ve finally got it because holy macaroni this is good! It’s a mash up of the Happy Herbivore and E2 Mac and Cheese recipes but I changed some measurements and added white wine and truffle salt. The wine and truffle give this a hint of the complexity of a fine cheese (that’s just a fancy way of saying it gives it that “stinky feet” flavor of fine cheese). Serve on pasta with some veggies. Soaking the cashews in water overnight will make for a smoother sauce. But I kind of like the small specks of cashew that remain when they’re not soaked because the texture reminds me of Parmesan cheese. If you’re watching salt, cut back on the miso before you cut back on the truffle salt. Or better yet replace the truffle salt with truffle powder if you can find it. Using an intensely flavored beer in place of the Chardonnay would probably be tasty as well.
★★★★★ Prep Time: 15 mins | Cook Time: 10 mins | Makes: 4 servings | Difficulty: Easy
1 c milk almond milk
.25 c nutritional yeast
2 T Miso Master brand Mello White Miso
1 T cornstarch
1 t onion powder
1 t granulated garlic
.25 t turmeric
.5 c cashews
.5 t black truffle salt
1 T fresh lemon juice
3 oz Chardonnay
Directions: Add everything to food processor except wine and lemon juice. Start to purée, then slowly add wine and lemon juice (this is so the wine and lemon juice don’t curdle the milk). Heat in saucepan until simmering and thick. It doesn’t take long, it can burn quickly and can get a little lumpy so stir often and watch closely.
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Notes: I know what you’re thinking, okra is slimy. That’s because okra IS slimy. But it works in this recipe, I’m not sure why, but it does. I don’t know if it’s the small amount of okra, the way it’s cut, the cook time, or the vinegar, but instead of being slimy this sauce has a body and a mouth feel very similar to oil! I’m excited to discover this and will try adding okra to other recipes to see if it does the same thing. And I’ve got to give credit to my late cajun Mawmaw for inspiring the vinegar in this recipe. I remember her telling me that adding vinegar to okra makes it less slimy. And then she’d clean her big spoon by banging it against the rim of the cast iron pot just a little bit louder and longer than necessary. I think it made her food taste better 😉
★★★★ Prep Time: 20 mins | Cook Time: 30 mins | Makes: 1 serving | Difficulty: Easy
7 Roma tomatoes, diced or 28 oz canned chopped San Marzano tomatoes
1 small yellow onion sliced into half moons
6 oz fresh okra 8 cloves garlic, rough chop
1 t kosher salt
.5 t dry sweet basil
1 T balsamic vinegar
.5 c white wine
1/3 c dried dried mushrooms (optional)
1lb whole wheat pasta
Cook pasta according to package directions.
Cook onion on medium heat until soft (keep lid on pan or add water to prevent burning). Add garlic and wine, cook about two minutes.
Trim okra by chopping the stem end close to the rim. Slice okra lengthwise into fourths. Fat pieces can be sliced more. The goal is to have long skinny strands of okra.
Add remaining ingredients. Bring to low boil. Simmer (uncovered for fresh tomatoes, covered for canned) for about 30 minutes or until okra is soft and limp. Taste for seasoning and serve over pasta.
Notes: I make this pesto with pasta at least once a week. I rarely measure but last time it came out so good I had to write it down. Just put it all in the food processor and thin out with water. If you have any leftover it’s good to thin it out with water and use as a salad dressing.
★★★★★ Prep Time: 10 mins | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy
2 lg handfuls raw or toasted nuts (cashews, walnuts, pecans, etc)
2 bunches basil (stems and all)
1 lg garlic clove
2 t kosher salt
3T nutritional yeast
5 shakes red pepper flakes
Juice from half a small lemon
1 T Miso Master Mellow White Miso
Directions: Combine in food processor. Use water to thin out.
Source: My Collection
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