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
It is possible to track the history of `recipes` way back into history, certainly as far back into recorded history as the Egypt of the Pharoahs, and possibly even further. Interesting though that maybe, mostly, these old records were just very basic pictorial instructions for food preparation.
In fact, the oldest recipe found, according to experts are some ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by wealthy Romans. He recounts how the meals were split into hors d`oeuvre, main course and desserts, something we still use today. Aspicius also tells us how the chefs of Roman times were skilled in the use of a good variety of spices and herbs, including a few you will know for example bay, mint and parsley. Later, there were a couple of recipe books published in the 1300s : a recipe book titled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these are not about the indian curry that is familiar to us all today, but instead accounts of the types of meals on the tables of the wealthy. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods and spices from the Middle-East, such as parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in books on cookery, most of which are now in private libraries. For the decades that followed, the rich and powerful families of Europe competed to serve the most extravagent banquests, and as a result cooks and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that fine cooking and recipe books became popular. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes of the day. By the time we get to the 1900s, cookery publications are highly popular as a result of increased literacy, more free time and disposable income. The arrival of television brings us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Cheeze Sause Substitue recipe.
