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Title: Vegetable-Almond Medley
Categories: Casseroles
Yield: 6 Servings

3 lb Mixed vegetables; (your
-favorites); chopped (about
-4-5 c)
1 c Onion; chopped
2 cl Garlic; minced
1 c Almonds; chopped
2 c Water
5 tb Butter
3 tb Flour
1 ts Prepared horseradish
1 ds Tabasco; up to 2 ds
1/2 ts Dry mustard
1 tb Tamari
Salt and pepper to taste

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1/2 c Chopped; toasted almonds
1/2 c Fine bread crumbs

Preparation time: 1 1/2 hours

Pre-heat oven to 400 F.

Saute onions and garlic in 2 tb butter, salting them lightly. When
onions are translucent add vegetables. Add the longer-cooking
vegetables (cabbage, broccoli, cauliflower, carrots, celery) first
and softer vegetables (zucchini, peppers, mushrooms) later. Saute
until all are cooked to your liking.

Toast 1 cup chopped almonds. Place in blender with water. Puree until
smooth. This is "almond milk."

Melt 3 tb butter and whisk in 3 tb flour. Add almond milk and
seasonings, stirring constantly over low heat. Simmer for 10 minutes,
or until thickened. Stir occasionally during simmering.

Combine sauteed vegetables with almond sauce. Add salt and pepper to
taste. Pour into a large, buttered casserole dish. Sprinkle with
combined bread crumbs and chopped, toasted almonds.

Bake, uncovered, at 400 F for 15 minutes.

Note: You can use cashews instead of, or in addition to, almonds. But
don't use walnuts. They might make it turn purple and taste bitter.
Unless you happen to have a penchant for bitter, purple casseroles.

Recipe by Moosewood Cookbook

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