This week’s interactive playlist will be all of our favorite songs at this moment in time. I obviously need your help with this one, or it will just be a short list of songs that I like. Funnily enough, all of the songs I added to the list sound wistful to me. Must be springtime! I haven’t been listening to anything new lately. I’ve been playing some songs for the boys that I used to love, and I’ve had a few longtime favorites buzzing around in my head for one reason or another. What about you? What have you been listening to? Add your songs to the playlist, or leave a comment and I’ll add them myself.
This vegan sauce was very smooth and flavorful. I utilized two of my favorite creamy-vegan-sauce making tricks…cauliflower and almonds. They’re both quite mild flavors, but they blend up nicely. This sauce, as you can see, is lovely and GREEN!! It’s a good sauce for spring. I added grape tomatoes and capers, for a little juicy tangy kick, but you could use it as it is, or add any kind of vegetable or bean you like. White beans or chickpeas would be nice. We ate it over orchiette pasta. If you add less water, you’d have a nice purée as a side dish or base for a more substantial main meal. If you added more water or vegetable broth, you’d have a smooth velvety soup…a bisque.
1/2 medium-sized head of cauliflower, florets only
3 T olive oil
1 clove garlic, minced
1 t red pepper flakes
1 t dried basil, or a small handful of fresh
1 t rosemary, chopped
1 t dried thyme, or 2 t fresh
2 packed cups baby spinach
1/2 cup almonds
1/2 t salt
1 t balsamic vinegar
freshly ground pepper
1 cup cherry tomatoes, halved
2 t capers
Bring a medium-sized pot of salted water to boil and drop in the cauliflower. Boil until firm but tender – about 15 to 20 minutes. Remove from heat, but don’t drain.
In a blender combine the almonds, salt, and baby spinach and process till just mixed.
In a small skillet over medium heat, warm the olive oil. Add the garlic and the herbs. Fry briefly until the garlic starts to brown. Remove from heat, let cool briefly, and then pour the oil over the spinach. Process everything until combined.
With a slotted spoon, add the cauliflower florets to the mixture. Process. Add the balsamic and black pepper. Add enough of the cauliflower cooking water to make a thick, smooth purée. You can make it as thin or thick as you like. Anywhere from a soup to a sauce to a purée that you can serve as a side dish. Stir in the tomatoes and capers, if you like.