Once again, I pulled out the Original Moosewood by Mollie Katzen, and made a favorite side dish called Vegetable Almond Medley. I love that you can use any combo of vegetables that you like (or have in your fridge!!)  plus its’ healthy healthy healthy.  (I think you get it)

VEGGIE ALMOND MEDLEY: (From Moosewood Cookbook) 

3 lbs mixed vegetables (your favorites!!)

1 cup chopped onion

2 cloves garlic, minced

1 cup chopped almonds

2 cups water

5 tablespoons butter (or margarine)

5 tablespoons flour

1 tsp prepared horseradish (I didn’t have any on hand)

dash or two (or three) of tobasco sauce

1/2 tsp dry mustard

1 tablespoon tamari

salt and pepper to taste

1/2 cup chopped toasted almonds

1/3 cup breadcrumbs (fresh..if you can!!)

DIRECTIONS:

Sautee onion and garlic in tablespoons of butter, salting them lightly. When onions are translucent add vegetables. Saute until all are cooked or to your liking.

Take almonds and place in a blender (or Cuisinart) with water. Blend until smooth. This is the “almond milk”

Melt 3 tablespoons of butter and whisk in 3 tablespoons of flour. Add almond milk and seasonings. Stir CONSTANTLY over low heat until thickened (it works..just be patient)

Combine sauteed vegetables with the almond sauce. Add salt and pepper.

Put into a large buttered casserole dish. Sprinkle with breadcrumbs and chopped toasted almonds.

Bake in a 400 degree oven for 15 minutes, uncovered.

FINAL RESULT:

Hope you enjoy this side dish as much as I do. I tend to serve this dish with a fish dish and some type of carb like a baked potato.

Happy Cooking!!

 

I’ve been a fan of the Original Moosewood cookbook by Mollie Katzen since 1990. I’m such a fan that I even went to the Moosewood restaurant in Ithica, NY about 10 years ago.

I’m also a huge fan of stocking up my freezer with soups. One could say, I’m slightly obsessed, however nothing beats having the convenience of just grabbing a soup from your freezer, defrosting it and starting off your meal with a delicious, hot bowl of soup.

Not to mention just about all soups freeze well.

Here’s a favorite recipe: Best Split Pea Soup ( from Moosewood cookbook by Mollie Katzen).

Before you start: Please note that you need a few hours (3 hours) for the split peas to simmer. You have been warned!!

STEP ONE:

3 cups dry green split peas

about 7 cups of water

1 bay leaf

2 tsp salt.

Instructions: Simmer, covered – for hours. (seriously). This is what the beans look like after simmering for a few hours.

STEP TWO:

1 cup minced onion

3 cloves crushed garlic cloves

1 cup minced celery

2 cups sliced carrots

1 cup thinly sliced potato

Instructions: saute in 2 tablespoons of oil (add water if necessary)

STEP THREE:

Add the tender vegetables to the split beans and just before serving add:

1/4 cup dry red wine

1/4 tsp mustard

1/4 tsp thyme

a few drops of sesame oil.

3 tablespoons vinegar (I use red wine vinegar)

1 cup chopped tomatoes (I missed this step)

1/4 cup fresh parsley

FINAL RESULT:

Enjoy Enjoy Enjoy.