cooked vegetable (see below)
1 ½ cup chicken broth
1 tablespoon olive oil
1 teaspoon flour (1 t tapioca, arrowroot, wheat)
seasonings based on above vegetable (see chart, below)
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice milk
In a blender container or food processor bowl combine the cooked vegetable and ¾ cup of the chicken broth. Cover and blend or process about 1 minute or till smooth. Set aside.
In a medium saucepan put oil, flour, seasonings, salt, and pepper. Add milk all at once. Cook and stir till slightly thickened and bubbly. Cook 1 minute more. Stir in vegetable mixture and remainng broth. Cook and stir till heated through. If necessary, add additional milk to make of desired consistency. Season to taste.
Serves 3 or 4 side-dish servings.
Acorn Squash
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon
Asparagus
3 cups cut asparagus or one 10-ounce package frozen cut asparagus
½ teaspoon finely shredded lemon peel and 1/8 teaspoon ground nutmeg
Broccoli
3 cups broccoli flowerets or one 10-ounce package frozen cut broccoli
1 teaspoon snipped thyme or ¼ teaspoon dried thyme, crushed
Brussel Sprouts
2 cups brussel sprouts or one 10-ounce package frozen brussel sprouts
1 teaspoon snipped marjoram or ¼ teaspoon dried marjoram, crushed
Butternut Squash
3 cups butternut squash, mashed
1/2 teaspoon ground nutmeg
Carrots
2 ½ cups sliced carrots or loose-pack frozen crinkle-cut carrots
1 tablespoon snipped parsley
1 teaspoon snipped basil or ¼ teaspoon dried basil, crushed
Cauliflower
3 cups cauliflower flowerets or one 10-ounce package frozen cauliflower
½ to ¾ teaspoon curry powder
Celery
2 ½ cups sliced celery
1 teaspoon snipped dillweey or basil or ¼ teaspoon dried dillweed or basil, crushed
Green Beans
3 cups cut green beans or one 10-ounce package frozen cut green beans
1 teaspoon snipped savory or ¼ teaspoon dried savory, crushed
Mushrooms
5 cups sliced fresh mushrooms
½ teaspoon snipped thyme or 1/8 teaspoon dried thyme, crushed, and, if desired,
1 tablespoon dry sherry
Onion
2 ½ cups chopped onion
1 teaspoon worcestershire sauce (contains wheat and soy, I believe) and
1 clove garlic, minced
Peas
2 ½ cups shelled peas or one 10-ounce package frozen peas
1 teaspoon snipped sage; ¼ teaspoon dried sage, crushed
2 teaspoon snipped mint; or ¼ teaspoon dried mint, crushed
Potatoes
3 medium potatoes, peeled and cubed, or 1 ¾ cup mashed, cooked potatoes
1 teaspoon snipped dillweed or ¼ teaspoon dried dillweed
Pumpkin
Scrape flesh from peel after cooking.
¼ t ground ginger or ground cinnamon
Spinach
16 cups fresh spinach or one 10-ounce package frozen spinach
½ teaspoon snipped tarragon; 1/8 teaspoon dried tarragon, crushed; or 1/8 teaspoon ground nutmeg
Sweet Potato
1 ¾ cup roasted sweet potato
1/8 t. curry powder
3 shakes of nutmeg
Zucchini
3 cups sliced zucchini or yellow summer squash
1/8 teaspoon ground nutmeg
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