Sunday's usually crockpot day for me, but the lid broke last weekend, so I was at a bit of a loss for what to make. Even thought we're in the middle of a cold snap, It's Easter, and I wanted something that seemed like spring.
I ended up making a simple white sauce for some whole wheat angel hair. The sauce had a nice light flavor and everyone, including the kids, loved it. Served with peas, spinach, and my mom's version of a Waldorf salad. We took it over to some neighbors to share, so unfortunately, I have no pics, but it was tastier than it was pretty, anyway.
Creamy Lemon-Dill Sauce
(Makes enough for 1 lb. of pasta)
3 T earth balance margarine
1/3 c. unbleached flour
1 1/2 c. unsweetened soy milk (or more, as needed)
1/2 t. garlic, minced
1 t. dried dill (or 2 t. fresh)
1/3 c. lemon juice
salt and pepper to taste.
1/4 c. chopped parsley
Melt margarine in a skillet, add flour, and cook for at least 5 minutes over medium heat. Flour need not brown but should be fully cooked to avoid a flour-y taste to the sauce. Add soy milk and whisk until smooth. The sauce will not thicken fully until it simmers, and at this point you may find you need to thin it a bit. Add the seasonings (except parsley), and then turn off the heat, adding more milk to thin if necessary. Taste and add more lemon juice and adjust seasonings as necessary.
Pour over just cooked and drained noodles. Sprinkle with parsley and fresh cracked pepper. Serve immediately.
3 small apples, diced (not peeled)
1/2 c. diced celery
1/4 c. roasted/salted sunflower seeds
1/4 c. raisins
1/2 c. soy mayo
1/4 c. orange juice
salt and pepper
Combine chopped fruit, veggies, raisins and seeds. In a small bowl, whisk together soy mayo, orange juice, salt and pepper (you can use white pepper if you don't want black specks) Coat the fruit mixture with the dressing and serve. Chill salad if you're not going to serve it right away. This make s a great kids lunch salad because the juice and mayo keep the apples from browning.