Holy crap this didn't suck! Oliver and CT both ate it, and to be honest, because of my condition, margarine isn't recommended so I used real butter, but no cream or cheese. I added peas and mushrooms to the sauce for more pizazz and health. I started with this because it was familiar, but as Cookie Monster says, this is not an anytime food, more of a only once in a blue moon food, because it does have a bit of fat from the butter (which is actually a GOOD fat in the gallbladder world). Plus the recipe made about a thousand servings so we froze for a rainy day! I felt okay eating this many calories because for the past four days I have been eating next to nothing out o fear of an attack. Smart or stupid? We shall find out in a few days!
Sauce Ingredients
1/2c Earth Balance (or a little more is fine, to taste)
2 cups soymilk (unsweetened is best)
1 package Extra firm tofu (Mori-nu.. the kind in the tetra pack, appr 12 ounces)
1-2 tbsp white cooking wine
2 tbsp onion powder
2-3 tsp garlic powder
1-2 tsp sea salt
1-2 tsp black pepper (to taste)
pinch of nutmeg
3-4 tbsp arrowroot powder (more or less, as needed.. it should be creamy and the margarine should not separate)
You just grind up in a food processor (I see myself using this a ton) all of the ingredients except for arrowroot (also, use corn starch people, arrowroot is FAR too expensive). Then heat on stove until warm and mix some arrowroot/cornstarch with a scoop of the warm sauce then mix it back in. Heat until thickened and hot. Add veggies if you want!
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