October 21, 2012

• Comfort Food

  The rain is falling outside and only a few hardwoods remain in leaf. Rich russets and yellows undulate through the hills. Occasionally, bright orange blaze stands out. In weather like this, I long for the comfort foods of autumn. Most of them are out of reach for me due to the dietary restrictions of the No-Yeast Diet. I'm longing for cheese sauce in particular. I can have the dairy, the problem is thickening the sauce to a pleasing consistency and mouth feel. I've been perusing the vegan cookbooks I have and am thinking that agar agar flakes or powder would do nicely for thickening warmed milk and binding it with shredded cheeses. I have a Buffalo Mozzarella, Orb Weaver cave-aged cheese and a sharp Cheddar from Cabot.  A little butter and a bit of paprika and onion powder and it should be palatable, ready to be poured over steamed cauliflower and baked.  I am excited about this possibility and take it as a sign that my brain is improving on the antibiotic regimen. 
  I'll let you know how it turns out!

  Blessings abound!

  Drat! I have no agar but I do have kuzu. The carbohydrate count is a little higher than I'd like, but I think that diluted with the other ingredients a serving of sauce would not be prohibitive. Now to find out how to prepare it. Thank goodness for the Internet!

  UPDATE:  The kuzu helped thicken it, but not to the consistency I would have liked in a cheese sauce. However, it is a thick enough consistency that if I steam and puree two heads of broccoli with it, I will have a lovely soup. So not a complete disappointment by any means. The roasted cauliflower was savory and the slices of garlic roasted with it crisp and delicious. 

  • 3:34 pm
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