v.curiosity | spring2016 | issue 2


v.curiosity | eat. live. travel. vegan. A digital lifestyle magazine for the v and v-curious. Throw a Garden Party + DIY Seed Balls, Asian-Inspired Tapas, Honey Alternatives, Seasonal Recipes

Baked Leeks with White Wine Cream

6 small to medium leeks

1 cup plain unsweetened almond milk

1/2 cup dry white wine

2 tablespoons nutritional yeast

4 cloves minced garlic

2 tablespoons corn starch

1 teaspoon salt

2 tablespoons non-dairy margarine,

such as Earth Balance

vegan Parmesan, optional

Heat oven to 350.

Trim off the tough green tops of leeks, leaving only pale green and white part. Half leeks

lengthwise, then trim bottom ends, cutting off roots but leaving bottom core in tact. Rinse

under cold water, gently separating leaves to remove all dirt. Drain and set aside.

In small saucepan, combine almond milk, white wine, nutritional yeast, and butter. Warm

gently over medium-low heat for 5 minutes, then add cornstarch, whisking continually until

dissolved. Continue to cook cream sauce over medium low heat, 15-20 minutes, stirring

frequently until thickened. Stir in garlic and salt, cook for five minutes more.

Spray large casserole dish with cooking spray. Place leeks cut-side up in glass dish, gently

pour cream sauce over. Cover and bake for 30 minutes. If using optional vegan parm, remove

leeks and sprinkle parm on top, then place back in the oven for an additional 10 minutes at

425. Serve immediately.

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