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.
![veggie almond - stirfry](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-stirfry.jpg)
Take almonds and place in a blender (or Cuisinart) with water. Blend until smooth. This is the “almond milk”
![veggie almond - almonds](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-almonds.jpg)
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)
![veggie almond - roux](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-roux.jpg)
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:
![veggie almond - final 2](http://momwhoruns.com/wp-content/uploads/2013/01/veggie-almond-final-2.jpg)
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!!
Almond Milk, Cuisinart, Mollie Katzen, Moosewood, Original Moosewood, Recipe, Vegetable Almond Medley
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.
![pea - bubble](http://momwhoruns.com/wp-content/uploads/2012/11/pea-bubble.jpg)
You can even see the soup bubble!!
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)
![pea - veggies](http://momwhoruns.com/wp-content/uploads/2012/11/pea-veggies.jpg)
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:
![pea - final](http://momwhoruns.com/wp-content/uploads/2012/11/pea-final.jpg)
Yum. Me.
Enjoy Enjoy Enjoy.
Cookbook, Ithica, Mollie Katzen, Moosewood Restaurant, pea soup, Recipe