Subj : Vegetable Almond Medley
To   : All
From : Ben Collver
Date : Tue Aug 29 2023 10:48:30

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Vegetable-Almond Medley
 Categories: Casseroles
      Yield: 6 Servings

      3 lb Mixed vegetables; (your
           -favorites); chopped (about
           -4-5 c)
      1 c  Onion; chopped
      2 cl Garlic; minced
      1 c  Almonds; chopped
      2 c  Water
      5 tb Butter
      3 tb Flour
      1 ts Prepared horseradish
      1 ds Tabasco; up to 2 ds
    1/2 ts Dry mustard
      1 tb Tamari
           Salt and pepper to taste

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    1/2 c  Chopped; toasted almonds
    1/2 c  Fine bread crumbs

  Preparation time: 1 1/2 hours

  Pre-heat oven to 400 F.

  Saute onions and garlic in 2 tb butter, salting them lightly. When
  onions are translucent add vegetables. Add the longer-cooking
  vegetables (cabbage, broccoli, cauliflower, carrots, celery) first
  and softer vegetables (zucchini, peppers, mushrooms) later. Saute
  until all are cooked to your liking.

  Toast 1 cup chopped almonds. Place in blender with water. Puree until
  smooth. This is "almond milk."

  Melt 3 tb butter and whisk in 3 tb flour. Add almond milk and
  seasonings, stirring constantly over low heat. Simmer for 10 minutes,
  or until thickened. Stir occasionally during simmering.

  Combine sauteed vegetables with almond sauce. Add salt and pepper to
  taste. Pour into a large, buttered casserole dish. Sprinkle with
  combined bread crumbs and chopped, toasted almonds.

  Bake, uncovered, at 400 F for 15 minutes.

  Note: You can use cashews instead of, or in addition to, almonds. But
  don't use walnuts. They might make it turn purple and taste bitter.
  Unless you happen to have a penchant for bitter, purple casseroles.

  Recipe by Moosewood Cookbook

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