This recipe comes from "How to Cook Everything Vegetarian". It is one of two favorite cookbooks. The other one is "Vegan Italiano", both by Mark Bittman.
This sauce is very much like a roux, and can be used as the base for a vegetable or rice gratin.
CREAMY NUT SAUCE WITH SPAGHETTI SQUASH OR RISOTTO
1 cup unsalted nuts, such as walnuts, cashews, almonds or hazelnuts (Also pinenuts or a combo of pine nuts and almonds)
1/4 cup extra-virgin olive oil
1/4 tsp freshly ground nutmeg (optional)
salt and freshly ground black pepper to taste
1 cup cream (or half-and-half or whole milk) - I used whole soy milk
vegetable stock for thinning, if desired
1. Use a food processor or rolling pin to grind the nuts to the consistency of coarse meal.
2. Put the oil in a deep skillet over medium heat. When hot, add the ground nuts. Cook, stirring constantly, until the mixture becomes fragrant, about one minute. These can burn fast - be careful and remove from burner altogether if you aren't sure about the heat.
Turn the heat the medium-low and continue stirring until the mixture darkens and forms a sort of paste (roux). Sprinkle with nutmeg and salt and pepper, if you prefer.
3. Pour the cream/milk and stir or whisk to blend. Gently cook (do not boil), stirring frequently, until mixture thickens, 5 to 7 minutes. Thin if desired.
After removing from heat, can also stir in:
1/2 freshly shredded Parmesan, swiss, or cheddar
and/or
1/4 mild, fresh, chopped herbs like parsley, basil, or mint
or
1 Tbsp stronger herbs, like rosemary, oregano, or thyme
You can also add grilled eggplant planks to it for more texture.
I usually serve this over spaghetti squash or risotto
To cook spaghetti squash - buy one, poke it two or three times like a baking potato.
Cook for 1.25 hrs at 400.
Slice lengthwise and screp out seed layer - like a pumpkin. The walls of the squash are the "pasta".
Scrape the side threads out and drain well.
Spaghettis squash is a bit sweeter and wetter than pasta, so it will affect the overall flavor.
I've also made this with Soba noodles.
Risotto option - a bit more time consuming, but well worth the effort. This is what we use for company and special ocassions:
It's true that the difference between bad risotto and pretty good risotto is technique, but the technique is not a big deal. But the two biggest differences between pretty good risotto and great risotto are not technique-y at all. To make great risotto you need really good stock.
Please. Do not let risotto scare you.
Simple Risotto
Makes: 4 to 6 servings
Time: 45 minutes
[Adapted from How to Cook Everything]
4 to 6 tablespoons extra virgin olive oil, to taste - I find good, strong flavored EVO is the best. (http://www.oilgoodness.com/)
1 medium onion, minced
Large pinch saffron threads (optional)
1 1/2 cups Arborio or other short- or medium-grain rice - this is key, spend the extra on the Arborio
Salt and freshly ground black pepper
1/2 cup dry white wine
4 to 6 cups vegetable stock
Freshly grated Parmesan cheese
1. Put 2 tablespoons of theoil in a large, deep nonstick skillet over medium heat. When the oil is hot, add the onion and saffron and cook, stirring occasionally, until it softens, 3 to 5 minutes.
2. Add the rice and cook, stirring occasionally, until it is glossy and coated with oil, 2 to 3 minutes. Add a little salt and pepper, then the white wine. Stir and let the liquid bubble away.
3. Use a ladle to begin to add the stock, 1/2 cup or so at a time, stirring after each addition and every minute or so. When the stock is just about evaporated, add more. The mixture should be neither soupy nor dry. Keep the heat medium to medium-high and stir frequently.
4. Begin tasting the rice 20 minutes after you add it; you want it to be tender but with still a tiny bit of crunch; it could take as long as 30 minutes to reach this stage. When it does, stir in 2 to 4 tablespoons oil (more is better, at least from the perspective of taste!) and at least 1/2 cup of Parmesan. Taste, adjust the seasoning, and serve immediately, passing additional Parmesan at the table if you like.
I'll make it again tomorrow and take photos.
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