Intro

What's WIDE CIRCLE COOKING about?
I blog information, news and recipes about gluten-free, wheat-free, dairy-free, egg-free, alcohol-free and vegan cooking. Right now I've been working on an exciting project where I avoid refined sugar and create recipes using a range of healthier alternatives.

Happy cooking!

ps. ask all guests if they have an allergy (because the recipes use some unusual combinations and they may not expect to find citrus and soya in the chocolate cake, for example).
pps.if you are cooking for someone with an allergy, please read my allergy page first.

Bechamel white sauce

A good white sauce is great base for many other things, so here is the version I have concocted for our vegan, wheat-free, gluten-free and milk-free world. The herbs etc. might seem superfluous in a white sauce, but in the absence of cheese, it is good to get some kind of flavour going on.

200ml unsweetened soya milk
100ml water
1 small onion
2 cloves
2 bay leaves
¼ tsp nutmeg, grated
pinch of salt
pinch of pepper
2tsp vegetable oil
2tsp cornflour

Slice the onion finely, then add it and the soya milk, water, cloves, bay leaves, nutmeg, salt and pepper to a saucepan. Bring to the boil, then take off the heat and allow to sit for 20 minutes before straining off all the herbs and spices. Measure the remaining sauce in measuring jug and, if it’s less than 200ml, add water.
In another saucepan, put the oil and the cornflour. Stir together, then slowly add the flavoured soya milk, stirring constantly. Bring to the boil (keep stirring!) and you will see it gently thicken. Take off the heat.
This sauce tastes great poured over cooked leeks or used in one of my recipes (eg. Broccoli bake).