saltzman: nut sauces

[Guest guest]

recipes:

1) Peanut Umeboshi Sauce

2) Cashew Dill Sauce

 

Joanne Saltzman's Amazing Grains cookbook experiments with nut butters and miso

to dress grains like rice, kashi ... I'm sending two sauce recipes for rice

that I think would work on PASTA -- especially soba

 

The sauce recipes are all very similar (redundant). I should really just make a

nut butter sauce master and list the variations. One variation exchanges miso

and umeboshi paste.

 

The book focuses on cooking whole grains for main course dishes. I will type up

a few of these rice dishes she mentions. --more to come

 

 

* Exported from MasterCook *

 

Cashew Dill Sauce

 

Recipe By :Amazing Grains by Joanne Saltzman

Serving Size : 4 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons raw cashew butter

2 tablespoons white miso -- (2-3)

3/4 cup water

1/4 cup dry white wine

4 tablespoons dill weed

lemon juice -- to taste

 

1. Blend cashew butter and miso together and work in the water a little at a

time. (Or use a blender.)

 

2. Add dill and cook in a saucepan over medium heat, stirring until mixture is

thick and flavors have integrated, about 20 minutes. (Use a flame tamer to

prevent burning.)

 

3. Add lemon juice to taste.

 

SERVING SUGGESTIONS:

* Serve on a grain: baked lemon-dill rice; sweet rice mochi; party rice; sweet

rice with teff; baked kasha; Job's tears.

 

VARIATIONS:

* replace wine with fruit juice.

* replace white miso with red or yellow

* replace dill with basil

 

Description:

" Light in color; creamy sauce "

Source:

" 1990 Amazing Grains: Creating Vegetarian Main dishes with Whole Grains

0915811219 "

Yield:

" 1 cup "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 153 Calories; 11g Fat (61.4% calories

from fat); 5g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;

325mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2

Fat.

 

NOTES : White miso was chosen to match the lightness of the raw cashew butter.

Umeboshi vinegar is best used without wine, so cannot replace white miso.

 

Nutr. Assoc. : 2504 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Peanut Umeboshi Sauce

 

Recipe By :Amazing Grains by Joanne Saltzman

Serving Size : 5 Preparation Time :0:00

Categories : Condiments

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons peanut butter

2 tablespoons umeboshi plum paste

1 cup water

fresh lemon juice (optional) -- to taste

 

1. Blend peanut butter and umeboshi paste together and work in the liquid a

little at a time. (Or use a blender to combine.)

 

2. Warm in a saucepan over medium [..to low] heat, stirring until the mixture is

thick and flavors have integrated, about 10 minutes. (Use a flame tamer to

prevent burning.)

 

3. Add lemon juice to taste.

 

SERVING SUGGESTIONS:

* On cooked grain. See recipes: Party Rice; Sweet Rice with Teff; Baked Kasha;

Pressure Cooked Job's Tears

 

VARIATIONS: Umeboshi works interchangeably with miso. Umeboshi can be replaced

by either light or dark miso. Peanut, cashew, almond and filbert butters are

also delicious.

 

[EDITOR'S COMMENTS: One ingredient was listed as umeboshi " vinegar. " I change

this to paste between both the introduction and the instructions specify

" paste. " ]

 

Description:

" This " is a delectable sauce if you like peanuts: their flavor will override

the dish. " "

Source:

" 1990 Amazing Grains: Creating Vegetarian Main dishes with Whole Grains

0915811219 "

Yield:

" 1 1/4 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 105 Calories; 8g Fat (66.6% calories from

fat); 4g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 103mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0

 

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