Cheesy Broccoli, Cauliflower & Mushroom Cream Sauce Soup
5 cups cooked cauliflower and broccoli with cheese sauce
1 C homemade mushroom cream sauce
1 TBL saffron
1 TBL turmeric
2-3 tsp salt
4 solid dashes of hot sauce
1 vegan not-chicken/ chicken cube
10 +/- C water
Combine all ingredients. Bring to boil. Remove from heat and reduce to simmer. Use hand emulsifier or blender to smooth consistency.
I made a gourmet green bean casserole this year for Thanksgiving. To a basic white sauce I added ¼ tsp nutmeg and 10 drops of hot sauce, salt – no pepper. I sautéed mushrooms till BARELY cooked, not turning them so as not to lose their texture or “tooth feel”. Added the mushrooms to the sauce after they’d both cooled. I boiled one package of fresh organic, prepared green beans from Trader Joe’s, for about 7 minutes, drained and put them into a casserole bowl. I covered them with about 2 cups of homemade mushroom cream sauce. Additionally, I sliced a red onion using a mandolin and deep fried them in my counter-top pot until crispy. Added them to the top of the gourmet green bean casserole and baked it on 425 for 15 minutes. Oh, it was so good. I got raves from the crowd!! Make this any time of year. Lucky I had enough crispy onions, since Tom was home and snaking on them while I made them. Gotta love it.
I had 2 pounds of fresh organic green beans left over so I par-cooked and froze them. Cheers until next time!