Last autumn I was given a bunch of brassica seedlings by a very nice old gentlemen, who was impressively knowledgeable in gardening. The seedlings were from his own seed collection, which he must have been doing for a very long time. Sadly, in September this year he passed away after a long illness. His seedlings had grown into impressive plants at that time. And I decided to let some of them go to flower to keep saving those seeds, in memory of Cookie, man of the earth.
With spring rolling in, the first asparagus are for sale in the shops. Yay!
In Europe I am used to having white Asparagus only. Here in New Zealand you can only get the green version of it. Of course that didn’t stop me from buying some!
I’ve tried to create a creamy white sauce to go with it, using blended cashew nuts and the cooking water of the asparagus as the main ingredients. I was amazed by the result!
This winter broccoli and other brassica are very affordable in New Zealand. I keep buying them and try to come up with new ways of integrating them into my diet.
I always loved to make some kind of creamy cheesy sauce, using soy cream. But I’m not too convinced about the ingredients anymore. One day I’ve tried cashew nuts blended with water. And I was amazed! They are a very good substitute for processed soy cream!
So here is my new recipe for a creamy broccoli sauce, perfect with gluten-free pasta!