Whipped Cream and White Sauce

[Guest guest]

It is my strong impression some people may benefit from the whipped

cream recipe. It was taken from Victoria Moran's 501 simple ways to

Get The Fat Out. I never tried them . Here they are:

 

 

 

1/2 cup mild soy milk

1/2 teaspoon agan flakes

1 tablespoon water

2 teaspoons cold pressed vegetable oil

1/8 teaspoon cream of tartar

1 teaspoon vanilla

1 teaspoon to 1 tablespoon honey ( or agave)

 

Mix the soy milk, agar, and water in a small saucepan and bring to

boil. Simmer, covered for 5 minutes until the agar has dissolved.

Stir twice. Pour the soy milk mixture into a measuring cup and add

just enough water to make 1/2 cup. Refrigerate for 45 minutes.

 

Then, combine the chilled soy milk with the oil, cream of tartar,

and vanilla, and beat at hight speed with an electric egg beater.

After about 3 minutes, slowly add the honey. Total whipping time is

about 10 minutes. Cream will form into gentle peaks. Serve over

fresh fruit or wherever you would use real whipped cream.

 

I get agar at oriental markets. I, personally, like the seaweed

strands. I make may own yogurt and find it gives me a better

product. Oriental markets carry powdered agar. Here, in my state,

it is called Telephone Brand. (I guess everybody is talking about

it ) I use a 1 1/2 " by 4-5 " strand. I think I would not hesitate

to use more strands in this case since it is whipped. The whipped

cream will be a little stiffer. (I guess)

 

BECHAMEL SAUCE: Or White Sauce

 

From the same hard to find book by Victoria Moran:

 

1/2 cup instant nonfat dry milk

1 tablespoon flour

1 tablespoon cornstarch or arrowroot

Pepper to taste

1 cup chicken or vegetable stock

 

Combine all ingredients except stock in a saucepan. Add stock

slowly to avoid lumps. Mix until smooth. Cook, stirring over low

heat until sauce thickens. Serve warm over cooked vegetables.

Makes 1 cup of sauce.

 

Variations

 

Sauted 1 cup of sliced mushrooms in 1/4 cup of stock and add to sauce

 

2. Add 2 to 3 tablespoons chopped chives

 

3. Add 1/2 teaspoon garlic powder and tablespoon onion powder

 

4 Add freshly grated nutmeg to sauce just before serving

 

I also get dry soymilk at oriental markets. They come in one

serving pouches. I like to try other variations to this sauce.

For instance, adding curry to mix with chickpeas, adding nutritional

yeast for a cheesy taste to top spinach, adding blended corn and

nutritional yeast plus cayene to make a mexican sauce to top

cauliflower. When will I ever find time! Please let me know how

they work