Alive and healthy: the five classic mother sauces

New Life Journal, Oct-Nov, 2004 by Michael Elsen

With the holiday season rapidly approaching and thoughts focus on remaining true to a vegan and/or Living Foods diet without feeling deprived of traditional holiday fare, we thought it would bc of interest to present the vegan Living Foods version of the five classic mother sauces. These sauces may be used to add flavor, variety, and, contrary to typical sauces, nutrition, to cooked or uncooked dishes. For those who cat cooked food, the recipes may be gently heated.

Bechamel

Classically, a bechamel is a white sauce made with cream or milk, white roux, and seasonings. In Living Foods, soaked nuts such as pine nuts, cashews, or macadamia nuts are used.

1/2 cup of white onion
2 cups nuts
1-1 1/2 cups Living vegetable stock or water
1/2 tsp salt
1/2 tsp nutmeg
1 Tbsp olive oil

In a VitaMix or food processor, puree all the ingredients until smooth and creamy. Adjust the seasonings and strain through a fine mesh strainer.

Veloute

Classically, Veloute is made from thickening a fish stock with roux. In Living Foods, golden flax and sea vegetable stock are used.

2 Thsps ground golden flax
2 cups of Living sea vegetable stock (see recipe)
1/4 tsp salt
a pinch of cayenne pepper
1/8 tsp ground turmeric

Puree all ingredients until smooth. Strain through a fine mesh strainer.

Sea Vegetable Stock

1 cup of celery, chopped
1/2 cup of onion, chopped
4 cloves garlic
1 cup of fresh mushrooms
2 cups of water
1/2 cup of kelp flakes

Puree all ingredients except kelp until smooth. Strain through a fine mesh strainer. Stir in kelp.

Espangnole

Classically, Espagnole or Brown Sauce is full and rich. It is made from beef, brown roux, mirepoix, and tomato puree. In Living Foods, brown flax, sun-dried tomatoes, and mirepoix are used.

1 cup of carrots, chopped
1/2 cup of red onions
1/2 cup of celery
3 cloves of garlic
1/2 cup of ground brown flax
1/2 cup sun-dried tomatoes, soaked
1 tsp of dry thyme
1/2 tsp cayenne pepper
1 tsp fresh parsley
salt to taste
2 cups of Living brown stock (see recipe)

Puree all ingredients until smooth. Strain through a fine mesh strainer.

Brown Stock

2 cups of carrots
1/2 cup of onions, chopped
4 cloves of garlic
1 cup of sun-dried tomato soak liquid
1 cup tomatoes, chopped
1/2 cup pureed dried mushrooms
1 Tbsp paprika
1/4 tsp salt
1 Tbsp dry thyme

Puree all ingredients until smooth. Strain through a fine mesh strainer.

Tomato Sauce

Classically, Tomato Sauce is made with tomatoes, vegetables, seasonings, and stock. Tomato Sauce should be thick and rich, with a slightly sweet flavor. In Living Foods we can follow the classic recipe (without cooking, of course) and replace sugar with dates.

2 cups of carrots, chopped
1 cup of onions, chopped
1/2 cup of celery, chopped
3 Tbsps of garlic
2 cups sun-dried tomatoes, soaked
2 cups of fresh tomatoes
1 Tbsp dry thyme
1 Tbsp dry oregano
1 Tbsp fresh parsley
1 tsp salt
6 coconut dates
2 cups of vegetable stock

Puree all ingredients until smooth. Strain through a fine mesh strainer.

Hollandaise

Hollandaise sauces are emulsified sauces. They should be smooth, buttery, pale yellow-colored, and very oily and rich. Making a Living Foods version is difficult and hardly compares to the real thing:

1/2 cup lemon juice
2/3 cup water
6 tablespoons ground golden flax
1/2 cup sesame oil
1/2 Tbsp salt
1/2 tsp cayenne pepper
1/2 tsp turmeric

Combine and puree the lemon, water, flax, salt, pepper, turmeric. After it is mixed well, slowly drizzle the oil in until it is creamy.

Chef Mike, as he is affectionately called, was classically trained and has successfully taken on the challenge of creating delicious, nutritious, vegan cooked and Living Foods. In addition to the organic and Living Foods salad bar, a wide selection of entrees, desserts, daily specials, and a Living Foods Sunday brunch are available Monday-Saturday 11 am-7:30 pm and Sunday 12-5 pm. Cafe Life is a part of Life Grocery Natural Foods Coop and is located at 1453 Roswell Road, Marietta, Georgia, 770-977-9583 ext. 249.