Cathy's Kitchen Prescription LLC
Creamy Broccoli and Roasted Cherry Tomato Sauce
Prep time = 40 minutes Cook Time = 30 minutes Serves 3-4
This lovely sauce marries well with fresh pasta but can liven up any whole grain, bean, potato, and steamed greens! For kids, leave out the chili, add a dash or turmeric for color, and you've got a tasty mac n' cheese!
1½ pounds fresh broccoli florets (or other veggies)
2 pounds cherry or grape tomatoes (or other veggies)
6-8 springs fresh thyme
Aleppo chili flakes, or your favorite chili flakes
Chives or scallion greens, slivered
4 Tablespoons tapioca flour
1/2 teaspoon sea salt (optional)
Pinch white pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
4 Tablespoons nutritional yeast
2 teaspoons unpasteurized apple cider vinegar
½ cup silken tofu (omit if soy-free)
2 cups low-fat plant-based milk
Wash florets, cut into small, bite-sized pieces & steam until just tender.
Wash tomatoes, slice in half, lengthwise. Spread out cut side facing up on parchment-lined baking sheet. Sprinkle on thyme leaves. Bake at 375 °F/190 °C for 30 minutes or until soft, their edges have carmelized, and their flavor is concentrated.
Add the sauce dry ingredients to a food processor. Pulse. Add tofu, vinegar and plant milk and process until very smooth. Transfer to a pot and heat, stirring constantly until thickened and velvety smooth. Remove from heat. Sauce will thicken as it cools, so undercook a little if you are not using it immediately. If it becomes too thick, thin with a little plant milk.
Garnish your dish with lovely Aleppo chili flakes for a little heat with chive or scallion, and serve as a side veggie or as a sauce for pasta, baked potatoes, a dense whipped dal, or your favorite whole grain.
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