I do not like manicotti, I really don't like tomato sauce (except my own), and I don't like cheese with the exception of smoked Gruyere. So to say that I was not looking forward to the Tofu Ricotta Manicotti assignment is an understatement. But after several days of putting it off, I realized that there have been times in my life where I had to cook things I didn't like and there will be more...so suck it up.
It's easy to think of a plant-based red sauce; that is what tomato sauce is. But white sauce, not so much. After all, traditional white sauces consist of butter, flour, and milk or cream. In one of the assignments in Unit 13, we were asked to do just that. In this plant-based version, soaked cashews are used as a base combined with white wine and seasoning, but without the dairy or wheat.
Learning to cook has been an ongoing process that was propelled by this cooking course. And while there have been quite a few "aha" moments, one that sticks in my head is when I made my first beurre blanc sauce way back when I first had a trial membership on Rouxbe. Not to be obnoxious, but it turned out perfect. As I recall, it was a recipe that included a white fish and golden beets. I have made that sauce many times since, but my favorite has to be with tarragon beurre blanc over a bed of fingerling potatoes and pan-seared salmon.