After my son told me his friends didn't like beans or chickpeas, I was wondering what to make for dinner last night. I figured a bunch of boys would eat pasta, and I wanted them to have some protein and vegetables too. I decided to disguise the protein by making a CREAMY VEGAN SAUCE for the pasta.
Ingredients
Greens
2 cups — chopped cooked greens
1 can — straw mushrooms
Small bunch — green onions, or 1 small chopped onion
5 — chopped garlic cloves
1/2 Tablespoon — tamari, or to taste
Creamy White Sauce
1 package — Morinu tofu
1/2 cup — nutritional yeast
1/4 cup — unbleached white flour
2 Tablespoons — light miso
1 Tablespoon — dark mustard
1 Tablespoon — vegan Worcestershire sauce
1 — chopped garlic clove
3 cups — water
Pasta
Large pot — boiling water
1-2 packages — pasta (I used linguini)
Method
I got a large pot of water heating up for the linguini. I needed enough to cook two packages.
I then started with the vegetables, which for us these days means dandelion greens. My oldest son seems to enjoy going out and picking them every couple of days, and then we cook them, pour off the bitter water, and then cook them a little more — about twenty minutes in all. This takes away some of the nutrition, but most of the bitterness is gone. I had some already cooked, so that was a good start.
