This recipe is great for a quick lunch on a Spring day. I’ve substituted whole wheat bread for the white bread my grandmother always baked, and have adapted her white sauce recipe by making it with soymilk, unbleached flour, margarine and Golden Vegetable Broth dry seasoning mix.
Ingredients 2 tablespoons margarine2 tablespoons unbleached flour
1 1/2 cup soymilk
2 teaspoon Golden Vegetable Broth dry seasoning mix (or 2 vegetable bouillon cubes)
2 cups green peas (fresh or frozen) or edamame, cooked
As needed, toasted slices of whole wheat bread
Instructions In a saucepan, melt the margarine and stir in flour until it forms a roux. Add Golden Vegetable Broth and soymilk and simmer until mixture is thickened. If desired, add salt and pepper. Add warm peas and stir into cream sauce. Serve over whole wheat toast.
Notes You can use edamame instead of peas for an even more trendy version of this comfort food classic.
By Gail Bellamy