Green Carpet

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A quick and easy cheese sauce with herbs that goes ‘in tune’ with all the vegetables of the season. (Rcp# 42)

Ingredients for ‘Green Carpet’

  • 150 g plant-based feta cheese (I use one made from coconut or almonds)
  • 300 g oat yoghurt
  • 2 large handfuls of fresh herbs (I use peppermint, salad rocket/arugula, oregano, basil, thyme, broad-leaf plantain, sage, hyssop, savory), and 7 – 10 fresh chives
  • 150 ml olive water (from a jar of olives, preferably green olives)
  • 1 tablespoon of a mild olive oil
  • 1 tablespoon agave syrup
  • Nutmeg and caraway seeds, both ground

Cooking Instructions for ‘Green Carpet’

  1. Chop the washed herbs and chives with a cradle knife.
  2. Heat up the olive water in a saucepan and bring to boil briefly. Then reduce the heat to medium and add the crumbled feta. Stir until all the feta is dissolved.
  3. Add the chopped herbs plus chives and the olive oil, agave syrup, nutmeg and caraway. Stir well, then remove from heat.
  4. Add the oat yogurt and stir well again. Add warm water, if the sauce is too thick.
  5. Serve the sauce over of asparagus, broccoli or cauliflower. Combine the green carpet cheese sauce and vegetables with dark mushrooms.

Makes 3 – 4 servings of sauce.

Side Notes:

  1. As I already mentioned in my recipe [‘Cheese Approach’], making a smooth cheese sauce is a major quest. Especially, if you do not want to use heavy dairy products. This is a light and quick alternative.
  2. Why ‘Green Carpet’? This post is today’s companion post to ‘In Tune’ – some thoughts on the similarities between harmony in taste and music. Also, as I am publishing this post, we are celebrating the ‘Fete de la Musique’ around the globe. And here the stars are the city and all its citizens, guests, music lovers and musicians. So of course, you need a colorful carpet for all the VIPs to walk on. Only this time it is green, not red. 😉

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