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 Potatoes, Thanksgiving 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.
Seed Cheeze
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered*
6 tablespoons lemon juice
3 – 4 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon 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 or 2 red jalapenos, with or without the seeds, in place of the bell pepper.
Cauliflower Mushroom Gravy
1 small head cauliflower, steamed
1/4 cup raw sunflower seeds
1/3 cup nutritional yeast
1 t onion powder
1/2 t garlic powder
1 cup chopped mushrooms, cremini or white button
t thyme
Sea salt
Blend steamed cauliflower with seeds, nutritional yeast, onion powder, garlic powder and 1/2 cup steam water until smooth. Set aside. In a medium saucepan, sauté mushrooms and thyme until mushrooms are tender. Add cauliflower cream to mushrooms and heat through. Add more water if needed to thin. Salt to taste.
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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