Mushroom Sauce
- A glug of oil
- 1 medium onion peeled and diced
- 2-3 Dry Red chillies (broken into pieces, crushed or left whole)
- 1-2 green chillies slit halfway (optional)
- 250g Mushroom cleaned and sliced
- 1/2 Tbsp garlic paste
- Season to season
- 1/8 tsp nutmeg
- A few grinds of black pepper
- 1/2 tsp of fresh thyme or 1 or 2 sprigs.
- 1/3 Cup (80ml) cake wheat flour)
- 3 cups(750ml) almond milk or plant milk of your choice.
- 1/4 Cup Nutritional yeast
- Let’s Cook
- Add the onions and chillies
- to hot oil.
- Toss in the mushrooms and give it a good stir. Cook until the mushrooms reduce in size
- Season with salt, nutmeg and thyme. Give it a good stir and cook until the mushrooms start to brown a bit – stiring every now and then.
- When the mushrooms are fully cooked,
- Stir in the flour and cook out for a minute or so.
- Then add in the plant milk one cup at a time. Stirring each time until it thickens.
- After the third cup – stir in the nutritional yeast.
- Let the sauce simmer for a, few minutes and it’s ready to serve.
- Note: you can add an additional cup of milk a more liquid texture (perfect for pastas).
Roast veggies
- 1 Cauliflower boiled for 5 minutes – then brake up in big florets.
- 6 courgettes diagonally cut to chunky pieces
- 3-4 carrots cut in chunky pieces
- 2 cons sweetcorn cut into 3 pieces each.
- You make add any other vegetables you prefer.
- Oil marinade
- 1/4 cup olive oil
- 1 tsp garlic paste
- 1 tsp Coriander powder
- 1 Tsp Cumin powder
- 1 tsp dried Oregano
- 1/2 tsp salt
- Mix the above ingredients together.
- 1 tsp Turmeric powder
- 1 tsp Chilli Powder
- You will spoon over the the oil mixture over all the veggies the sprinkle over the turmeric and chilli powder.
- Bake in an preheated over at 180 degree for 45mins or until the veggies are nicely roasted.
- Serving suggestions:
- Serve roasted vegetables in a bed of lettuce, topped with the mushroom sauce.
- Garnish with microgreens and edible flowers.
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