Archive for sauce

Thursday, December 5th, 2013

Cinnamon Syrup

It has been so long since I have used maple flavored corn syrup for pancakes, so I can’t really compare this recipe to the usual pancake topping out there. We have used homemade jam and pure maple syrup for pancakes and crepes and loved them. I don’t miss the feeling that I get from eating corn syrup or high fructose corn syrup, but I do love different toppings on breakfast food. When I saw this recipe and that it was corn syrup free, I knew I had to try it.

The recipe is as easy as it looks. It was fast and simple and it was delicious. All of my family raved about it and requested that we have it again. It is definitely not healthy since it is made from refined sugar, but it is slightly less sugary than the corn syrup stuff. I made a double batch and it has lasted fine in the refrigerator. This was especially yummy on Pumpkin Waffles.

This recipe comes from A.S.G. on Allrecipes.

Cinnamon Syrup

1/2 c. white sugar

1/2 c. brown sugar

2 tbsp. flour

1/2 tsp. ground cinnamon

1 tsp. vanilla

1 c. water

In a small sauce pan, stir together the white and brown sugars. Add the flour and cinnamon and stir. Mix in the vanilla and water and stir. Turn heat on to medium and bring to a boil. Keep it cooking at a low boil and stir until it is thick like regular corn syrup. This took about 10 minutes. Let it cool a little and you will notice it gets even thicker, so turn off the heat a little earlier than you think you might need to.

Enjoy!

 

Friday, August 30th, 2013

Cilantro Cream Sauce

This is so delicious and versatile. Super easy and fast to make too! This is from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero. They named it Sour Cilantro Cream, but I decrease the oil and call it Cilantro Cream Sauce. I make this in a food processor and it is done in about 5 minutes. Really, it is fast. We use it for a topping on enchiladas, which was my last post, as well as on any other mexican dishes like tacos and burritos.

Cilantro Cream Sauce

1 pkg. mori-nu silken tofu, soft

2 tbsp. fresh lime juice

1 tbsp. agave syrup

3/4 tsp. salt

3 cloves garlic, crushed

1  tbsp. grapeseed oil

2 c. loosely packed fresh cilantro (stems and leaves)

Drain off the excess water from the tofu and puree in a food processor. Add in the lime juice, agave, and salt. Blend until it is smooth.

Heat up the oil in a small cast iron pan and add the garlic, cooking until it is just about to turn brown. Don’t let it brown! Put this in the tofu and blend again. Add the cilantro and puree again until it is smooth. Scrape down the sides and taste to adjust for salt and lime. Put into a sealed container and refrigerate for at least 30 minutes. This sets up a little bit so plan on it being a little thick when you serve it. This will last for at least 5 days in the refrigerator.

 

2 c. cilantro

 

Saturday, July 13th, 2013

Tempeh with Curried Cashew Sauce

tempeh cashew curry small 2

I have been looking to try something new with tempeh lately. I started to look for inspiration and came across this recipe. This original recipe serves two people, so I made the portions bigger and replaced the dairy products. I served it on a spoonful of short grain brown rice with steamed carrots and sweet potatoes on the side. The garnish of chopped cilantro on top was the perfect finishing touch. It turned out delicious!

Tempeh with Curried Cashew Sauce

4 tbsp. rice vinegar

4 tbsp. low sodium soy sauce

3 tbsp. honey

1 tbsp. grated fresh ginger

2 garlic cloves, minced

2  8 oz. pkg. tempeh cut into 1/2 inch cubes  (I used Litelife  Three Grain)

Sauce

2 tsp. olive oil

1/3 c. raw cashews (I used cashew pieces)

1 onion, chopped

2 cloves garlic, chopped

3/4 tsp. curry powder

3/4 c. almond milk (other nut milks would work fine here)

1/3 c. warm water

1/4 tsp. salt

handful chopped cilantro

Begin by mixing the first five ingredients together in a medium bowl. This is the marinade for the tempeh. Add the tempeh and let it stand for at least five minutes. Heat up a cast iron skillet to medium high heat and pour in the tempeh, marinade and all. When it comes to a boil, turn down the heat to medium and stir and cook until the juice is gone. This does not take long, maybe 10 minutes. Then turn off the heat and set aside while you make the cashew sauce. Begin this by heating up the olive oil in a cast iron pan to medium high heat and adding the cashews. Toast them until they are lightly brown. This happens fast, so don’t let them burn! Add the onion and cook until it is very soft, about 10 minutes. Add the curry powder and garlic and stir while cooking for 1 more minute. Turn off the heat and stir in the milk. Pour this mixture into a food processor and add the water and salt and puree until it is smooth. Now get a bowl of rice and add the tempeh, sauce and top with the cilantro. It was delicious with steamed sweet potatoes and carrots.

Thursday, May 9th, 2013

Avocado Cream Sauce

I lived in upstate NY for nine years and while we lived there, we went to the best farmers market every week. It was in Rochester, and the fresh farm produce was amazing. We lived in a neighborhood where the deer ruled anything that was green, so trying to garden vegetables was very frustrating. So the farmers became our friends as we went every week. We miss that place and the cast of characters that we came to know, and now we are looking for a new way to find fresh local produce since we once again have moved to a neighborhood where the deer practically live in our back yard. In the meantime, the local grocery stores are quite competitive and for the past few weeks they have been offering the best deals on avocados! We rarely bought avocados in NY because they didn’t really sell them at the farmers market, duh, and the local grocery stores charged a fortune for them. Plus, they had traveled so far and long to get to the store there, that they were usually terrible once you got them home. So imagine our delight at five avocados for one dollar! And, they are amazing! So we have been eating them as much as we can.  This recipe is heaven. It is straight from Angela, on this page, with only a few changes, and that I list it doubled to feed my crew. It is amazing stuff that even my husband that does not like avocados loves. It is such a creamy sauce that you kind of forget that it is avocado. The beautiful thing about this sauce, is that it is so rich and creamy that a little bit goes a long way. Which is good since we all know the fat content of these little darlings. We eat it as a topping on whole grain pasta, as well as on baked potatoes, and anything else we can think of. It is super fast and easy to make too. Put the leftovers in the refrigerator and enjoy later, because it lasts for a while.

Avocado Cream Sauce

2 medium ripe avocados, pitted

juice from 1 lemon, and zest for garnish if you wish

3-6 garlic cloves, peeled and crushed

1 tsp. salt ( I only use 1/2 this amount)

1/2 c. fresh basil, optional  ( I only had about 5 basil leaves and it was great)

4 tbsp. extra virgin olive oil ( I used 3 tbsp.)

freshly ground pepper to taste

Place the garlic, lemon juice, and olive oil in a food processor and puree til smooth. Add the avocado flesh, basil, and salt and process til smooth and creamy. Adjust the lemon and add pepper to taste. Use right away or put in a sealed container to keep in the refrigerator until ready to use. Enjoy!

 

 

 

Monday, April 15th, 2013

Vegan Hollandaise Sauce

My husband requested some sort of tofu scramble filling for crepes for his birthday dinner. I had yet to create or find a super recipe for a tofu scramble, but yesterday, I made a yummy one! I will post about that later, but the sauce I made for the crepe filling was a vegan hollandaise sauce that was the perfect addition to the rest of the filling ingredients. Super simple to make and I know it will be good with other steamed veggies for leftovers. This is from the Vegetarian Times.

Vegan Hollandaise Sauce ( doubled this)

1/2 c. silken tofu

2 tbsp. lemon juice

1 tbsp. nutritional yeast

1/2 tsp. salt

1/8 tsp. cayenne pepper ( I used paprika instead)

1/8 tsp. tumeric

2 tbsp. corn oil ( I used canola)

Heat the tofu  in microwave for 30 seconds to just warm through. Put it into a food processor and puree til smooth. Add lemon juice, nutritional yeast, salt, cayenne (or paprika), and tumeric. Pulse til well combined. Add the oil while processing to finish the sauce. (I heated it just a little before serving). The whole recipe takes about 5-10 minutes.

 

 

Monday, March 25th, 2013

Spicy Thai Tofu Lettuce Wraps with Peanut Sauce

I have had lettuce wraps a few times but never attempted to make them until last night. I adapted this recipe from one on this website. It originally used a substitute chicken product but I wanted to try tofu instead. It worked out really well and it was also not difficult to make. The sauce was an awesome contribution and super easy to make.

Spicy Thai Tofu Lettuce Wraps

1 tbsp. grapeseed oil

1 large onion, chopped

4 cloves garlic, minced

2 tsp. grated ginger

bunch of green onions, chopped

1 1/2 c. shredded carrots

1 can water chestnuts, chopped

1 pd. firm tofu *see note below

1/2 c. cilantro, chopped

1 tbsp. sriracha sauce

2 tbsp. soy sauce

1/2 c. peanuts, chopped

10 lettuce leaves, ( I used green leaf and it was excellent)

Heat up oil in heavy skillet and saute onion til it is soft and add the garlic, ginger, and green onions. Cook for 1-2 minutes and then add carrots, chestnuts, tofu, half of the cilantro, sriracha, and soy sauce. Cook until all the veggies are soft. Spoon into lettuce leaf, add a few peanuts, and a little fresh cilantro and dipping sauce. These are so tasty!

* I like to press and drain the tofu and then cut it into three slabs and cook it in a heavy skillet covered with pan spray. Cook each side on medium high heat until lightly browned and then cut into very small cubes.

 

Peanut Sauce

3 tbsp. peanut butter

3 tbsp. agave syrup

2 tbsp. soy sauce

1 1/2 tsp. toasted sesame oil

3/4 tsp. ground ginger

1 1/2 tsp. sriracha sauce

Mix all ingredients together in a small bowl and set aside.

 

 

Tuesday, March 19th, 2013

Vegan Ranch Dressing

When my oldest kids were very young, we had family friends that ate ranch dressing on everything. You know, like fries, and veggies, and potatoes, etc. So my kids started asking for it too. I just hated this idea and wanted them to develop the love for veggies without ranch dressing on them, or at least dip them in something healthy. When we moved away, we left that the ranch dressing behind us but every once in a while they have this memory and start asking for ranch dressing again. So I have been on a quest to find a good vegan recipe for something of the sort. I made this the other night and it got very good reviews.

Vegan Ranch Dressing

1 box (12.3 oz.) med. silken tofu, drained

3 Tbsp apple cider vinegar

1/2 tsp celery seed

1/2 tsp coriander

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dill

1/4 tsp black pepper

1/4 tsp cayenne pepper

3/4 tsp salt

4 tbsp pure maple syrup or agave

2 1/2 tbsp grapeseed oil

After draining the tofu, put it in a food processor and puree til smooth. Add in all the other ingredients, scraping down the sides, process til smooth again. Check for flavor and tweak it if needed. Keep refrigerated and it lasts for a long time. Enjoy as a dip for anything!

 

Tuesday, March 5th, 2013

Carrot Pancakes with Cream Cheese Sauce

You know those little recipe books by the check out stand in grocery stores? You know the ones that never have any vegan recipes in them? Well, when I was first starting to cook vegan, I came across this recipe in one of those books. Carrot pancakes just sounded sooo good. I decided to buy the book just for this recipe and came home and made a vegan version. Over the years I have changed the recipe more and more by using whole wheat flour and eliminating the added fat and reducing and making the sweetener more natural. The cream cheese sauce makes for a super sweet delicious breakfast treat. We eat these lots without the sauce too.

Carrot Pancakes

2 c. whole wheat flour

1 tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. ginger

1/3 c. natural sweetener of your choice

1 c. almond milk

1 c. shredded carrot

1 tsp. vanilla

1/4 c. chopped walnuts

Combine all the dry ingredients in a large bowl. I mix the wet together in a separate bowl and then mix them together. Stir the batter til dry ingredients are just barely wet. Now make the cream cheese sauce

Cream Cheese Sauce

1/2 c. soy cream cheese

1/4 c. powdered sugar

2 tbsp. almond milk

1/2 tsp. vanilla

Put all ingredients in food processor, or in a bowl and mix til smooth.

 

Now heat up pan on med. high heat. Pour batter onto pan and sprinkle walnuts on each one. When the pancakes start to bubble, flip them over. Serve warm with cream cheese sauce as a topping. Yum!

Tuesday, February 19th, 2013

Easy chipotle sauce

This sauce is a delicious addition to many different dishes. We love it on burritos, tacos, taco salad, etc. We also love to dip french fries in it. Its a healthy substitue for other fry sauces. Super easy to make and lasts for a long time if kept in a container in the refrigerator. I first found this recipe here, but I changed it a little to make it work for my family. Look for chipotle peppers in adobo sauce at your local grocery store.

Easy Chipotle Sauce

1 or 1/2 canned chipotle pepper (add more if you want it really hot)

1 pkg. silken tofu

2 Tbsp. plain almond milk

juice from 1 lime

salt to taste

Put the chipotle pepper in a food processor and puree well. Add the silken tofu, milk, and lime juice. Process  it well. Enjoy!