Esme sauce from Vegan Yum Yum, second try at carrots from the New York Times
The boy was off at a beer tasting, and I wanted to make something easy to go with my second try at the carrots. Then I remembered that I hadn't had Esme sauce in a while. (Esme sauce is basically every kind of vegan deliciousness combined: Soy sauce, miso, tahini, olive oil, balsamic vinegar, and mirin (I used sherry) all in equal parts, with some garlic thrown in.) I think I should have used less sauce to more pasta, because this turned out slightly too strong, but it was still super delicious. I threw some artichoke hearts in there too.
And the second time was the charm for the carrots! This time I used half Braggs, half water (for a total of 1/3rd cup), 2 tb olive oil, 3 or 4 cloves garlic (I like garlic), NO SALT, some pepper, and 2 tb Parisian Bonne Herbs from Penzys. And this time, it was delicious, just like I knew it would be. They were extra good mixed in to the pasta.
This entry was posted
on Sunday, December 28th, 2008 at 5:55 pm and is filed under Internet.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
January 15th, 2009 06:12
Secon time’s the charm, indeed!! Excellent!!
January 15th, 2009 06:45
Yum! I’ve never had braised carrots, but they really do look delicious.
January 15th, 2009 08:38
huzzah for tasty carrots! i too LOVE me some garlic – i don’t think there’s such a thing of too much garlic. mmmmmmmmmm!
i’ve never had Esme sauce, nor heard of it, but it sounds like something i would absolutely looooooove! totally gotta try some soon, fo ‘sho! thanks, Cyn!
January 15th, 2009 09:14
That sounds like a delicious way to eat carrots! Yum!