The past couple of days have been all about sauce at the Natural Gourmet Institute. First we made stocks on Monday which was less than thrilling but necessary none-the-less since stocks are the basis to many soups, stews and sauces. Sauces are an integral part of a menu and really bump of the sex appeal of a dish. A plain old chicken breast with a side of veggies can be made so much sexier by adding a delicious and colorful sauce.
I agree that a sauce can make or break a meal but they can be a bitch to work with, especially when you try to veganize them. On Tuesday I was working on a vegan Bechamel sauce with almond milk instead of regular, and the almond milk thickened up so quickly that my sauce was like paste. I ended up altering the texture later on with more almond milk but it was a temperamental recipe for sure.
The pictures have not been too exciting but I snapped some to share.
We had a few alterations on traditional pesto including Parsely Pumpkin and Min Pistachio. I really liked both of these but I think the Basil Walnut variation we made was still my favorite.
A yummy Leek Asparagus Coulis served over asparagus.
Parsnip Coulis (I made this one! It contains fresh almond milk that I strained myself!)
A vegan Corn Hollandaise (looks like Hollandaise but tastes like corn.)
Carrot-beet Sauce which looks and acts like tomato sauce but is good for people who don’t like tomatoes or want to avoid their high acidity.