Our Veggie Kitchen

Yesterday, was a day for sauces. I roasted red potato wedges in olive oil and finished it with a creamy, sweet basil sauce. It was smooth and rich and suitable to pour over, well, just about anything--veggies, pasta, rice, polenta?

The second sauce, pictured below, was a red wine & mushroom sauce poured over chickpea patties, although that was really only secondary. I would have been happy with a delicious 'pan' sauce that I could pour over worn denim . . . or a rusty tin can. It was really all about the sauce.



Red Wine and Mushroom Sauce:
3 tbs olive oil
3 tbs flour
1 small onion, chopped
2 cloves garlic, roughly chopped
1 1/4 cup 'beef' broth (1 heaping tsp Better than Boullion No-Beef & water)
3/4 cup dry red wine
1/2 oz dried porcini mushrooms
2 sprigs thyme
4 sprigs parsley
6 black peppercorns

Saute onions in oil until they begin to turn golden. Add garlic until aromatic. Add flour and fry for a couple minutes. Add remaining ingredients and simmer for about 15 minutes, until the alcohol has cooked off. Pour through a strainer, making sure to press as much moisture form the solids as possible. Return to stove and cook down to desired consistency, adding water if necessary.

Makes about 1 1/2 cups.

6 Servings: 125 cal (8g fat, 14g carbs, 2g protein)



White Bean & Basil Sauce:
1 tbs olive oil
1 small onion, chopped
4 cloves garlic, roughly chopped
15 oz can white beans, rinsed
1/4 cup dry white wine
1/2 cup water
1 cup basil leaves, loosely packed
1/2 lemon, juiced

Saute the onions in olive oil until translucent. Add garlic and cook until aromatic. Pour into a blender with all other ingredients, except basil. Blend thoroughly. Pour through a strainer back into the pan. Mince basil and add to the pan. Simmer for 10-15 minutes. Cook down or add water to attain desired consistency. Before serving, squeeze the juice of 1/2 lemon and stir thoroughly.

Makes about 1 1/2 cups

6 Servings: 134 calories (3g fat, 21g carbs, 7g protein)