Sauces

Sweet Red-Hot Pepper Sauce

This Sweet Red Hot Pepper Sauce is great with any Mexican dish. 

See my YouTube video here.

 

 

 

 

 

1 cup dates or dried figs

1 cup apple cider vinegar

1 onion, chopped

1 – 2 cloves garlic

3 – 4 red jalapeños chopped

 

Soak dates or figs in vinegar until soft, about 4 hours. If using figs, remove stem.

Cook onion, garlic, and peppers in about ¾ cup water until tender. Blend cooked vegetables with figs or dates and vinegar until smooth.

Vegan Worcestershire Sauce

                    

1 1/2 cups apple cider vinegar

1/4 cup pitted dates

1 small garlic clove, minced

1/4 cup dark molasses /p>

1/2 t ground allspice

1/8 t each: chili powder, ground cloves,

      cayenne pepper, dry mustard

1/2 T onion powder

1 T tamari or 1/2 t sea salt (optional)

 

Combine all ingredients, except tamari or sea salt, in a saucepan over high heat and stir until boiling. Lower heat and simmer, uncovered, for one hour. Let cool then blend smooth. Add tamari or salt if desired.  Refrigerate for six months.

Seed Cheeze Sauce

I use this in my Deep Dish Tortilla Pie recipe here.

1 cup raw sunflower seeds

1 cup water

1/2 red bell pepper, seeded and quartered*

6 T lemon juice

3 T nutritional yeast

1 t onion powder

1/2 t garlic powder

1/2 t sea salt

 

Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending. *For a spicier cheeze sauce, add 1 – 2 red jalapeños, with or without seeds, in place of the bell peppers.

To cut out some of the fats, use 1/2 cup steamed potato in place of 1/2 cup seeds. It works great!

 

Chicken Style Cauliflower Gravy

This gravy is wonderful served over Thanksgiving Chic Pea Loaf or Cauliflower Mashed Potatoes. This recipe is from my cookbook Whole Food American Favorites. 

1 pound cauliflower florets

1/4 cup raw sunflower seeds 

2 T Chicken Style Seasoning (page 100)

1 1/2 t onion powder

Sea salt

 

Steam cauliflower in a covered pot with 1/2 cup water until tender. Blend steamed cauliflower, steam water, and remaining ingredients with 1 cup water until smooth. Add 1 more cup of water. Blend to mix. Heat if needed.

Cauliflower Mushroom Gravy

 

This gravy is great served over my Cauliflower Mashed PotatoesThanksgiving Chic Pea Loaf, or Holiday Lentil Loaf, and is in my cookbook, Whole Food American Favorites.

 

 

 

 

 

1/2 head cauliflower

1 t onion powder

1/2 t garlic powder

1/4 cup nutritional yeast

1/4 cup raw sunflower seeds

1 cup chopped mushrooms, cremini or white button

1 t dried thyme

Sea salt

 

Break off cauliflower florets into large pieces and steam in 1 cup water until tender. Transfer cooked cauliflower and steam water to blender jar, along with onion powder, garlic powder, nutritional yeast, and sunflower seeds. Blend until smooth. Set aside. Sauté mushrooms and thyme in 1/4 cup water until mushrooms are tender. Combine the cauliflower mixture with the mushrooms. Stir in more water to reach desired consistency. Salt to taste.

 

Blender BBQ Sauce

“Made your Blender BBQ Sauce today. It was great!”  Chase, St. George, Utah

 1/4 cup molasses

1/4 cup maple syrup

8 small pitted dates

1 14 oz. can diced tomatoes

6 oz. can tomato paste

1/4 cup prepared mustard

1 t onion powder

1 T balsamic vinegar

1/2 t garlic powder

1/2 t ground pepper

1/2 t ginger

1/2 t allspice

1/2 t liquid smoke

 

Blend all ingredients in a high-powered blender until smooth. If you don’t have a high-powered blender, soak the dates with the canned tomatoes and their juice for at least 4 hours to soften dates before blending.

No Oil Sandwich Spread

6 oz. organic Mori Nu firm silken tofu
1/2 cup + 1 T cashew pieces
1 1/2 T Apple Cider Vinegar
1 T lemon juice
1/4 t sea salt
1/4 t garlic powder
1/2 t onion powder
1/4 tsp mustard powder

Blend all ingredients in a high powered blender until smooth. Store in the refrigerator.

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