Creamy Noochy Bechamel Sauce (not-quite-mornay)
- 4 Tbl (80 ml) of vegan margarine (e.g. Nuttelex in AU or Earth Balance in the US)
- 4 Tbl unbleached plain flour
- 2 cups nut or soy milk (I use a blend of soy and rice milk)
- 1 diced onion
- 3 or 4 cloves (or 2 heaped tsps) crushed garlic
- 1 Tbl nutritional yeast
- 1/2 a tsp white pepper
- 1 tsp mustard
- 1 tsp light miso (or 1/2 tsp dark miso) paste.
- 2 Tbl hot water to blend miso.
- Juice of 1/2 a lemon.
- Heat margarine in a heavy based medium saucepan to medium high heat.
- Add garlic and onion.
- Fry until onion is soft and starting to go golden.
- Lower heat. Add flour and blend to a paste (roux).
- Add nutritional yeast, white pepper, and mustard. Mix.
- Slowly add milk and blend (about 1/4 cup at a time).
- Raise heat slightly if needed and stir for a few minutes to thicken. Add more milk and give more time to thicken further of needed.
- Add miso paste to a small glass or bowl and mix with a small amount of hot water.
- Add miso water to sauce. Blend.
- Add lemon juice and blend.
- Add salt, pepper, and/or paprika to taste.
Creamy Spinach Pasta
- 1 bag (500g) high quality durum wheat pasta
- 3 or 4 packed cups (one small 200g packet) fresh baby spinach (or three portions frozen spinach pre-cooked/heated)
- Pitted kalmata olives – sliced, halved or whole pitted
- Sundried tomatoes – cut into strips
- 1 batch of sauce.
Cook pasta as normal (i.e. follow package directions).
Drain pasta then return to the pot you cooked it in. Add sundried tomatoes to the pasta (normally these will be in oil in which case no extra oil is needed. However if you’re using the dried sort that you had to soak in water before using then you should also add a tsp of olive oil at this point) and stir through thoroughly. Add olives and spinach and make sure they mix right through then add sauce last. The heat of the sauce will wilt the spinach.
Serve and devour.