$\"Your$

free from gluten and the top 8 food allergens<\/p><\/div>\n

This m\u00e9lange of artichokes, beans and kale will electrify your taste buds.<\/p>\n

Rather than calling it a soup or stew, we like m\u00e9lange. After all, it’s not really a soup, but a healthy medley of beans and vegetables served with a super sauce!<\/p>\n

This recipe begins with b\u00e9chamel, a classic mother sauce made with milk, heavy cream, butter and wheat flour. To make it allergy-friendly and vegan, we use rice milk, Earth Balance and sweet white rice flour, adding a touch of Dijon style mustard to create the small sauce called… mustard sauce.<\/p>\n

Fit for a fine dining restaurant, yet easy to make at home…You’re gonna love it!<\/p>\n

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$\"Ingredients$

mise en place<\/p><\/div>\n

Mise en Place<\/strong><\/p>\n

Having mise en place, or as Escoffier said, “Everything in Place”, makes this a simple dish to prepare. I don’t know about you, but there are times I’ve gotten into the kitchen without mise en place, and it’s been sheer disaster. In a hurry, I’ve half glanced at a recipe to find that half way through, I’m missing a main ingredient. Yes, very frustrating!<\/p>\n

\u2666 Chef’s Tip<\/strong>: The first step in preparing a recipe is to read it carefully. Then read it a second time, making sure you understand every ingredient and every instruction in the procedure.<\/p>\n

In a small saucepan, bring the rice milk, onion, clove and bay leaf to a boil. Reduce heat and simmer for 10 minutes. Strain the liquid through a fine chinois or strainer, reserving the liquid.<\/p>\n

To make the roux, melt margarine over low heat. Add sweet white rice flour and cook 1 minute. The reserved liquid is then added in 2 stages, while whisking constantly. Simmer the sauce for 15 minutes. Remove from heat and whisk in salt, pepper and nutmeg. Voila! This is our b\u00e9chamel sauce, the easiest of the mother sauces.<\/p>\n

To transform this b\u00e9chamel into a small sauce, it’s as quick as whisking in a little Dijon style mustard. Now we have an amazing mustard sauce!<\/p>\n

Taste it and imagine all the wonderful dishes you can use it in.<\/p>\n

$\"Allergen$
mustard sauce (one of b\u00e9chamel’s small sauces)<\/p><\/div>\n
Set the sauce aside while preparing the m\u00e9lange of veggies and beans.<\/p>\n
Cutting Quarter Moons\u00a0<\/strong><\/p>\n
Cut about a half inch off the top of an onion. Place the onion on the flat end and cut in half, from root end to top end. Peel off the outer papery layers.<\/p>\n
Place a half onion flat on the cutting board. The root end is kept intact to make slicing easier. Make one slice vertically down the center of the onion, but not cutting through the root end. To make quarter moon slices, rotate the onion and thinly slice vertically through the onion, discarding the root end.<\/p>\n
$\"Gluten$ <\/p>\n
$\"Best$ <\/p>\n
With all the ingredients ready, now comes the easy part.<\/p>\n
Melt coconut oil over medium heat in a medium saucepan. Add onions and a pinch of salt and cook for 4 minutes. Next comes the kale. After 2 minutes, add vegetable broth and simmer for 2 minutes. Pour in the mustard sauce, gently simmering for 2 minutes. The artichoke hearts are added. Lastly, toss in green beans and butter beans, cooking for a final 2 minutes to heat the beans.<\/p>\n
$\"Allergy$ <\/p>\n
Celebrating Foods Free<\/p>\n