Brilliance, Broccoli, and a bit of Indulgence

Vegan Mofo Day 5

     Wow, Day 5 of vegan MOFO ! I can't believe how many great plant based blogs are out there. It is wonderful an overwhelming at the same time. I want to make everything! After making Susan's Meatless Meatloaf yesterday I have enough leftovers for quite a few days. Oh, did I forget to tell you? I am the only one in my house that is plant-based. Therefore, leftovers are always in the fridge. Yes, I eat the same thing over and over which is fine as long as I change up the sides to go with my main meal.

     My Grandpa was a great cook. He made the best cornmeal pancakes ever! He also made another favorite of mine and that is creamed peas. I figured that would be great with my leftover loaf. I went on a search for a white sauce that is free of added fats, such as Earth Balance or Canola oil. I found Brilliance! Seriously, I am not kidding. Vegan Richa has caused me some major indulgence today. You have to go check out her go to powdered sauce mixes. I am in love. There is no doubt about it! Just think these few ingredients can transfer pantry staples into a dish that can be served to a king.

     I am beyond thrilled and I go to the freezer to find I didn't have frozen peas nor fresh peas in the fridge, the good note is that I had broccoli, hence Brilliance and Broccoli was born. Now don't laugh, gasp, or drool to much over this picture of  the sauce and broccoli before the brown rice was added, but I had to try it right now. This sauce is amazing. I made a double batch of the mix up to keep on hand. Thankfully Vegan Richa thinks of everything and gives you the cooking tip to blend  1/3 cup of mix to 1-1 1/2 cups of non dairy milk to make the sauce. I myself used unsweetened almond milk and I also used oat flour in the mix. There are not words enough to describe the amazing taste of this sauce, the silkiness of the texture, and all without added butter, cream, and hydrogenated fats of any kind!

Here is where you can find Vegan Richa Basic White sauce recipe. I used oat flour, unsweetened almond milk, and omitted the olive oil. On her website you are blessed with many more flavors, which I know are on the menu for the next few months.

Thank you so much Vegan Richa for this amazing recipe!

See not too much indulge when mixed with healthy long grain brown rice. 

And I have leftovers for the next couple days.

White Sauce in a jar
Jar Ingredients:
1/4 cup ground raw Cashew
2 Tablespoons Flour(I used wheat, use any neutral flour or cashew flour)
1/2 teaspoon mustard powder
1 Tablespoon nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon salt (or omit if you want to add it later to taste)
a generous pinch of black pepper
Method:
Blend the dry mix with 1 cup coconut milk or non dairy milk in a blender, and optionally a Tablespoon of Extra virgin olive oil. 
Saute veggies and greens in a pan. 
Add blended sauce to pan on low-medium heat. Add cooked pasta and mix well.
Cover and cook for 3-4 minutes to bring the sauce to a boil.
Mix again, adjust salt, top with fresh herbs if using, switch off heat and let sit for another 3-4 minutes before serving. - See more at: http://www.veganricha.com/2013/05/pasta-and-sauce-in-jar-white-sauce.html#sthash.ibLWZ5Rs.dpuf