SAFFRON ROASTED PEPPER CREAM SAUCE
with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious!
Makes 6 cups sauce and 8 servings mashed potatoes
3 T. extra virgin olive oil
7.5 oz. (DR. wt. 4.5 oz.) jar sliced mushrooms; drain and reserve liquid
4-5 sm. yellow onions; cut off ends, cut in half from end to end, peel, then cut crosswise into 1/4 inch half rings
12 oz. jar sweet red roasted peppers; drain, reserve liquid, then cut into 1 x 3/8 inch strips or squares
2 t. light brown sugar
1 t. salt
2 c. unflavored, unsweetened almond milk
1 c. carrot juice
1 t. garlic powder
1/2 t. onion powder
1/2 t. mild paprika
1 t. dried tarragon
1 t. dried basil, crushed
1/8 t. ground allspice (measure accurately; that’s 1/2 of your 1/4 t. measuring spoon)
sm. pinch saffron stigmas, or powdered saffron to taste
freshly ground black pepper to taste
3 T. cornstarch mixed with 1/2 c. additional carrot juice in cup till dissolved
1 c. Tofutti Better Than Sour Cream, plain
In large skillet, over medium heat, melt olive oil. Add drained mushrooms and saute till golden brown.
Add onion, a little salt and saute till wilted and brown-tinged.
Add roasted peppers, brown sugar and salt. Stir and continue to saute till onion becomes soft and tender.
Add almond milk, carrot juice, all herbs and spices. Stir well, then heat to a soft boil.
Combine cornstarch with additional carrot juice in cup stirring till dissolved. Add to boiling sauce, stirring continuously till thickened. Reduce heat to low and simmer, uncovered, for 5 minutes, stirring often.
Add Tofutti sour cream, stir to completely dissolve. Cook 1 minute, then turn heat off.
Truffle Oil Mashed Potatoes:
4 c. water
1-1/2 c. unflavored, unsweetened almond milk
1-1/2 t. salt
4 T. coconut oil spread (spreads and tastes like butter; locate in dairy section of market); or use T. margarine
4 c. instant mashed potatoes flakes (or follow liquid amounts on pkg. for 12 servings)
1 t. mild paprika
2 t. garlic powder
1 pinch saffron pistils, or powdered saffron to taste
1 t. white truffle oil
In large saucepan combine water, almond milk, salt, coconut oil spread, paprika, garlic powder and saffron. Bring to boil.
Remove from heat.
Add instant mashed potato flakes. Stir till dissolved, then beat with spoon till fluffy and smooth.
Add white truffle oil and a very light sprinkling of nutmeg. Stir to incorporate.
To serve: Spoon about 2/3 cup mashed potatoes onto individual serving plates or shallow soup bowls. Ladle about 3/4 cup sauce over potatoes. Top with a little freshly ground black pepper and serve.
This doesn’t need accompaniments, but if you’d like, then serve with fresh steamed broccoli buds or asparagus as your side dish.
Notes: Using instant mashed potatoes reduces prep and cooking time significantly. Some may be asking, why waste truffle oil on instant mashed potatoes? My response, why not make the common elegant? Most restaurants, even high end restaurants, use instant. This dish can be served in the finest restaurants with ease and confidence.
The smooth texture of ‘Tofutti Better Than Sour Cream’ creates a velvety texture achievement in this delectable sauce!
Alternative Uses: Sunday brunch. Ladle sauce over a toasted English muffin half, spread with coconut oil spread or margarine till melted. Serve with a side of fresh cut fruit of choice.
To extend the sauce further, add 1-2 cups frozen mixed vegetables steamed in a separate pot till tender.
Tofutti Brands, Inc. sells their ‘cream cheese and sour cream’ in 30 pound bulk containers, which is a major part of their business. So if you know a restaurant where you’d like to have dairy-free cream cheese and sour cream, let the chef or manager know that they can buy in bulk from Tofutti! tofutti.com