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
Food historians have tracked the existence of recipes far back into antiquity, at least as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, old cook books were just basic pictorial instructions for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history is a series of ancient tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts describing recipes enjoyed by wealthy roman citizens. In his publication, he recounts how the meals were divided into hors d`oeuvres, main course and afters, something that is very familiar to us today. Aspicius recounts how the ancient Romans were skilled in the use of a wide range of spices, including some familiar names for example bay, fennel and asafoetida. Later on, there are two interesting books which date from the 1300s - a book called `Forme of Cury`, and another entitled `Curye on Inglish`. Surprisingly, these books are not about the spicy food that appears on menues today, but rather recipes for the types of meals on the tables of the rich. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices such as coriander, parsley, and rosemary. These new foods and spices caused an increase in cookery books, some of which are now in private libraries. The introduction of the TV brought us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everyone to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this Cheeze Sause Substitue recipe.
