Monday, November 05, 2007

Croutes Aux Champignons, Broccoli in Cheese Sauce

Dinner 11/05

Croutes Aux Champignons

Broccoli in Cheese Sauce
(recipe below)

We pulled one out from the archives tonight -- a Victorian-era recipe from 1845. The reason was that Liz made bread with the machine today, so we had two end pieces from the bread that work perfectly for this dish. They were hollowed out and fried on top and bottom in soy margarine.

The mushrooms are cooked for 10-15 minutes in 2 tbs. of soy margarine along with a 1/4 tsp. of ground mace and a pinch of cayenne. Add a "dessert spoon" full of flour (about 1/2 tbs.) until lightly browned. Then, add 1 cup of veg broth. Scrape the pan, getting as much of the fond off the bottom of the pan as possible. Cook for a few minutes until the sauce thickens. Add salt and lemon juice to taste. Spoon the mushrooms over the toast and serve.

Broccoli in Cheese Sauce
(makes 2)

It's basically the recipe from our son's Mac 'n Cheese minus the "mac" -- this is not a low-fat dish, nor is it something you'd want to eat everyday, plus there's way too much cheese sauce in this picture -- having said all that, mmmmmmmmm. ;)

1 tbs. soy margarine
1 tbs. flour
1/2 cup of rice milk
1 tbs. nutritional yeast
salt/ pepper (to taste)
1/2 cup of Follow Your Heart cheddar

1 small head of broccoli cut into florets
1 tsp. soy maragrine

Melt the soy maragrine and add the flour, whisking until it's one shade darker than it started (about 2-3 minutes). Whisk in the soy milk and cook until thickened.
Then add the nutritional yeast, salt and pepper and stir. Add the FYH and cook over low heat until soy cheese melts.

Blanch the broccoli for two minutes, shock with cold water, dry it off and place in a buttered au gratin dish. Pour the cheese sauce over the top and bake at 350F for 20 minutes.

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