Bravelute's Mushroom Onion Sauce
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 164.0
- Total Fat: 5.8 g
- Cholesterol: 0.0 mg
- Sodium: 97.5 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 7.7 g
- Protein: 12.9 g
IntroductionA sauce which goes well on the Fuhrman Spinach quiche. If you plan that, have 1/2 serving quiche. top with a serving of sauce. Serve with Veg salad with avocado SD tomato dressing, and a fruit slush dessert. A sauce which goes well on the Fuhrman Spinach quiche. If you plan that, have 1/2 serving quiche. top with a serving of sauce. Serve with Veg salad with avocado SD tomato dressing, and a fruit slush dessert.
1/4 c. nutritional yeast
1 T parsley
14 grams or one serving sundried tomatoes without oil.
1 cup chopped fresh mushrooms
1 cup thinly sliced sweet purple onion
1 tablespoon almond butter
1 cup alfalfa, broccoli, mung, lentil or whatever sprouts you have available
This sauce would be delicious on baked whole grains or wild rice. Cold, it becomes a great veggie dip. If your sprouts are long, you might want to consider chopping before adding to the sauce, or blending the completed sauce before serving as a dip.
In a high speed blender, process nutritional yeast, parsley, and one serving of sundried tomatoes with one cup water.
Add the blender sauce to the saute pan. Stir. Add water as you wish to sauce consistency. Stir in 1 Tablespoon almond butter. Cook just to combine flavors.
Stir in alfalfa or broccoli sprouts the last minute of cooking. I like them to still be crunchy in the sauce to give it tooth.
Serving Size: 2 servings