{"id":10145,"date":"2014-01-19T21:27:35","date_gmt":"2014-01-19T09:27:35","guid":{"rendered":"https:\/\/theveganmonster.de\/index.php\/2014\/01\/19\/cremige-pilz-mangold-sosse-vegan-glutenfrei\/"},"modified":"2021-02-07T14:51:53","modified_gmt":"2021-02-07T14:51:53","slug":"cremige-pilz-mangold-sosse-vegan-glutenfrei","status":"publish","type":"post","link":"https:\/\/theveganmonster.de\/en\/cremige-pilz-mangold-sosse-vegan-glutenfrei\/","title":{"rendered":"Creamy Mushroom Silverbeet Sauce (Vegan , Gluten-free)"},"content":{"rendered":"

If you don’t have a vege garden yet I can only recommend to start one! The most easy things to grow are tomatoes and silverbeet, just to name a few. And my silverbeet is thriving this season!<\/p>\n

So I have tried another dish with this yummy leafy green: a creamy, vegan silverbeet mushroom sauce that doesn’t need any dairy – perfect with pasta! It also works well in a baked dish. I recommend using more water in a baked dish though. \ud83d\ude42<\/p>\n

Update October 2019:<\/strong> I have slightly changed the preparation of the silverbeet (swiss chard). It is relatively high in oxalic acid. These days I first blanch it in hot water, then drain the water before using the greens. I also love blending up the greens. It creates this delicious green colour \ud83d\ude42 And you can also use other greens, even a big bunch of basil – one of the best herbs for pasta dishes \ud83d\ude42<\/p>\n

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For 2 big portions you’ll need:<\/strong><\/h3>\n

1\/2 cup (70g) cashew nuts (blanched almonds or macadamias work well too)
\n1 cup (250ml) water
\n1 teaspoon salt (or to taste)
\n1\/4 teaspoon freshly ground black pepper
\n1\/2 teaspoon ground nutmeg
\n1 heaped tablespoon rice flour
\na few pinches chilli powder<\/p>\n

1 tablespoon cooking oil (I prefer coconut-oil)
\n1 small onion, finely diced
\n300g mushrooms, sliced or quartered
\n1-2 garlic cloves, minced<\/p>\n

approx. 250g silverbeet (or more), blanched
\n1 cup (250ml) water<\/p>\n

Preparation:<\/strong><\/h3>\n

1. Start by preparing the cashew cream by blending the cashews with the rice flour, spices and water until smooth. Place aside.<\/p>\n

2. Preheat a pot or pan with the cooking oil. Saute onions and then add the sliced mushrooms. Cook on low-medium heat until the mushrooms have softened and are cooking in their own juice.<\/p>\n

3. Stir in minced garlic and cook for another 2 minutes or so, stirring constantly.<\/p>\n

4. Add the cashew cream and gently bring to the boil. Let simmer for a few minutes.<\/p>\n

5. In the meantime, place the freshly blanched silverbeet in the blender with one cup water and blend shortly.<\/p>\n

6. Pour the blended silverbeet into the pot and stir well to combine. Gently warm up and serve. Tastes great with pasta \ud83d\ude42<\/p>\n

Enjoy! \ud83d\ude42<\/p>\n

Please let me know what you think about this recipe, I\u2019d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest<\/a>, Instagram<\/a> or Facebook<\/a>.<\/p>\n

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If you don’t have a vege garden yet I can only recommend to start one! The most easy things to grow are tomatoes and silverbeet, just to name a few. And my silverbeet is thriving this season!<\/p>\n","protected":false},"author":1,"featured_media":13600,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[889,884],"tags":[1798,1196,1379,1808,1148,1779,1378],"class_list":["post-10145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vegan-and-gluten-free-mains","category-side-dishes","tag-button-mushroom","tag-cashew-en","tag-gluten-free","tag-green","tag-lactose-free","tag-summer-en","tag-vegan-en"],"_links":{"self":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/10145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/comments?post=10145"}],"version-history":[{"count":0,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/posts\/10145\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media\/13600"}],"wp:attachment":[{"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/media?parent=10145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/categories?post=10145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theveganmonster.de\/en\/wp-json\/wp\/v2\/tags?post=10145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}