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GeoffreyLevens wrote:I think easily made in regular blender or food processor if you have either of those. Not quite as smooth but taste would be exactly the same I bet.
VeggieSue wrote:The original recipe - Mary McDougall's Mac and Oaty Cheese from the McDougall Program for a Healthy Heart book - calls for blending up the ingredients and then cooking it on the stove, constantly stirring until it thickens.
That was written way back when Vitamixes cost even more than they do now and had metal containers and only avid "juicers" like my brother owned one! Recipes were written with normal household blenders in mind. With the price of high speed blenders that can "cook" by friction alone lowered enough that they're now fairly common for home use, the popularity of sauces that can be made in one of those blenders alone, without the use of a stove, have risen greatly. Since I don't own one, I always just mix it up in my Ninja (and my $15 Oster in the years before that) then in 5 minutes on the stove it's ready for use.
AlwaysAgnes wrote: I think the big difference is that she uses the big jar of roasted bell pepper instead of a small jar of pimiento. The liquid smoke addition is also probably different.
I doubt I'll ever own a vitamix.
AlwaysAgnes wrote:One could always roast their own peppers to put into the sauce or use frozen roasted peppers.
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