Tuesday, March 21, 2017

Potato topped with Vegetables and "Cheese" Sauce, Panzanella (Almost No Added Fat)

I was thinking of making use of the rest of the cashew "cheese" sauce that I had made two days ago to top on some baked potatoes and vegetables. I found small (maybe 3" x 2" oblong) baking potatoes in the store, so thought that I would pressure steam them for 10m and serve with broccoli and bell pepper. (My daughter much prefers sweet potatoes, so I served her sweet potatoes instead of baking potatoes.) I cooked waterlessly onion, bell pepper, and broccoli. I served the potatoes topped with the other vegetables and a bit of the "cheese" sauce (this time I used even less sauce and so feel justified in describing this meal as being cooked with almost no added fat; it was about a tablespoon and a tablespoon of cashews is about 6g of fat, but the sauce had water and other ingredients, so perhaps I added 3-4g of fat or so?).

I also wanted to use up the drying bread that I had. I've made Italian bread salad (panzanella) with oil on bread cubes roasted in an oven, but wanted to make this without oil. I cut up bread into maybe 3/4" squares and maybe 3/8" thick and put them on a plate as a single layer. I baked at 400°F for 10 minutes in a toaster oven. In the meantime, I mixed up some cucumber and tomato cubes (about 5/8" each), 1/2 t balsamic vinegar, 1t capers, maybe half a dozen Kalamata olives cut into thirds, 1/4 t dried oregano, and 1/8 t freshly ground black pepper. I mixed the croutons in and served.


Dinner was good - everybody enjoyed it. I was surprised that the panzanella came out as well as it did; it does taste better with olive oil, but my version today was still tasty!

Ideas for the future

I should try more dishes with potatoes or sweet potatoes topped with vegetables and experiment with "cheese" and other sauces.

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