2 tbsp oil
2 3 tablespoons flour
1 cup skim milk or soy milk
1 tbsp nutritional yeast
1 salt, pepper
1 mustard
Directions
Cook and stir to a paste. At this point I add skim milk, about a cup.
A cup of soy milk, or a cup of a mixture of nut butter and water
coould be substituted. Add a tablespoon or so of nutritional yeast.
Flavor to taste, I use salt, pepper, and a little good mustard. I am
assuming you know how to work up a fat/flour mixture with added
liquid to make a thickened sauce. My version isn't vegan but has the
advantage of being relatively low-fat.
From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue
#164, August 9, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV.
Servings: 1 servings
Cheeze Sause Substitue Recipe brought to you by Recipe Ideas
Categories: Vegan
The History of Recipes
Experts have tracked the existance of recipes way back into distant history, in fact as far back into history as the Egypt of the Pharoahs, and maybe further still. Having said that, generally, these old cook books were just very basic hieroglyphic instructions for meal preparation.
Interestingly, the oldest recipe discovered, according to academics are a few tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into The time of the romans around 25BC a roman called Apicius assembled a number of documents detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the Roman chefs were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens like basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back a variety of foods and spices from the holy land, including coriander, basil and rosemary. These new culinary innovations created a torrent in manuscripts on cooking, some of which are now in private libraries. During the next few hundred years, the upper-class families of the West competed to serve up the most extravagent banquests, and consequentially the best cooks and their recipes were at a premium. Notwithstanding that, it was during the nineteenth century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery publications were highly popular as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Cheeze Sause Substitue recipe.
