REMOULADE SAUCE

great served on the Faux Crab Cakes

INGREDIENTS:

1 cup vegan mayonnaise

1 Tbsp. ketchup

1 Tbsp. Dijon mustard

1/2 tsp. hot pepper flakes

1 tsp. Worcestershire sauce

1 Tbsp. fresh squeezed lemon juice

1/4 tsp. sea salt

2 tsp. capers

2 tsp. chopped shallots

1 tsp. fresh parsley

2 tsp. red bell pepper

DIRECTIONS:

Place all the ingredients in a food processor or blender and blend on high for 1 minute. 

Serve OR store in the refrigerator for up to one week.

this sauce really enhances the crab cake flavor



VEGAN GRAVY

ready to serve Vegan gravy

Mushroom Gravy

1/4 cup diced onions
1/3 cup diced mushrooms

Sauté in hot pan and add 1/4 red wine and 1 Tbsp Liquid Aminos.

 Add:
1/2 cup almond milk
1 cup water.  Simmer 3 minutes

Take out 1/3 cup of the gravy mixture and add to:
2 Tbsp. light miso

Add back to pan after blended.  cook 2 minutes

On side mix tog:

1 1/2 Tbsp cornstarch
1/4 cup water

Add to gravy mixture with:
Sage, parsley, thyme and oregano

Stir and cook.

looks good, tastes great

faux chicken cutlet with vegan gravy and broccoli

this gravy was great ladeled on my veggie pot pie

GARDEN VEGETABLE SAUCE

tonight served on tortellini

with Vegan Parmesan

Necessity the mother of invention/creation?  YES!  Hence this sauce using my garden tomatoes, eggplant, kale, basil, green onions and oregano.

INGREDIENTS:

3 Tbsp. veggie broth

1 Tbsp. olive oil

1 large onion, chopped

2 medium eggplants, peeled and diced

chopping eggplant

3 cloves garlic, chopped or sliced

2 jars sauce (I use one jar and 2 containers of my frozen crushed garden tomatoes)

4 sprigs of oregano, remove stems and chop

6 to 8 basil leaves, chop

1/2 cup red wine

generous pinch crushed red pepper

salt and pepper

3 cups kale, chopped



DIRECTIONS: 

Add the stock and oil to a saucepan.  Saute the onion with a bit of salt.  After a few minutes add the eggplant and garlic.  Saute till all is nice and tender.

To this mixture add the sauce, oregano, basil, wine and seasonings.  Cook about 45 minutes.

Add the kale, stir in and continue to cook, covered, for at least another 30 minutes.

sauce full of garden goodness

tip:  When using jarred sauce, always rinse out the jar with wine, shake very well, and pour this mixture into your sauce pot.  You get every bit of goodness!



NACHO SAUCE / ANOTHER USE

a very quick lunch or dinner...

chard and beet tops from my garden

INGREDIENTS:

1/2 pkg pasta

1 cup frozen peas

2 cups greens, shredded - I used chard and beet tops

left over nacho sauce, heat this up - prior blog

DIRECTIONS:

While pasta is cooking, shred the greens and place them in the serving bowl. 

In the last 4 minutes of the pasta cooking, add the frozen peas to the water.

Drain the pasta and peas and throw them over the greens; mix to wilt the greens.  Pour on the nacho sauce and stir till all is covered with the thick creamy sauce. 

Serve with fresh ground pepper.



NACHO CHEESE SAUCE

so many uses for this magic sauce...

who needs cheese?

INGREDIENTS:

2 cups water

1/4 cup raw cashews

4 oz jar pimentos, drained

1 cup nutritional yeast flakes

2 Tbsp. cornstarch

1 Tbsp. fresh lemon juice

1 1/2 tsp. salt

1/2 tsp. onion powder

1/4 tsp. garlic powder

1/2 tsp. cumin, heaping

DIRECTIONS:

Combine all ingredients in a blender and blend until completely smooth.  Transfer mixture to a medium saucepan and whisk constantly over medium heat until thickened, about 5 or 6 minutes.

PERFECT ALFREDO / NO DAIRY

I added the broccoli to the bowties

another great recipe from Summerfest 2012

Finally, a Fettuccine Alfredo (ok ok, I chose to use whole wheat bowties) that is elegant, creamy, rich and easy to make.  The taste is amazing and I'll be making this again very soon.  Definitely good company fare.

INGREDIENTS:

1 cup raw cashews

2 Tbsp. raw pine nuts

1 1/2 cup water

4 tsp. fresh lemon juice

1 tsp. minced garlic

1/16 tsp. ground nutmeg

1 1/2 tsp. salt

1/2 tsp. ground black pepper

DIRECTIONS:

In a blender, grind cashews and pine nuts into a fine powder.  Add water, lemon juice, garlic, nutmeg, and salt.  Blend until completely smooth.

Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil.  Reduce heat to low and simmer for 7 minutes, whisking regularly.  Stir in black pepper.

Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

OIL-LESS PESTO

Inspired by Summerfest 2012 to be oil-free, I've adapted my pesto recipe.

my green dinner:  garden beans and oil-free pesto

on whole wheat noodles

INGREDIENTS:

2 cups packed fresh basil leaves

2 cloves garlic

1/4 cup pine nuts

1/4 cup pink beans (can use white or garbanzo)

water

salt and pepper to taste

1/2 cup Vegan Parmesan cheese

DIRECTIONS:

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped.

Put the beans in a cup and add the water till it measures 2/3 cup. 

Add this to the food processor and blend.  Add more water for desired consistency. 

Season with salt and pepper.

Transfer the pesto to a large serving bowl and mix in the cheese.  Serve over pasta or use with appetizers or a sandwich spread.

ANOTHER PROTEIN SOURCE

Yet another source of protein

For a quick protein accompaniment at a meal, consider serving FALAFEL. You can make it, many sites offer the recipe:
Another option is shopping at COSTCO.  An internet site offers the nutritional breakdown.

http://www.fatsecret.com/calories-nutrition/usda/falafel

I LOVE serving FALAFEL with this simple sauce.

Tahini Dressing
3 Tbsp. olive oil
2 cloves garlic, crushed or finely minced
zest and juice of 1 lemon
1/3 cup Tahini, stir well before measuring
1/2 tsp. salt and black pepper, to taste
1/4 tsp cumin powder
1/2 cup vegetable stock, or as needed
Mix all together.

ANOTHER OPTION:  Tonight I made the falafel with a side dish of Butternut Squash and Carrots in a Coconut Curry Sauce which lends itself well for a dipping sauce for the falafel.  Enjoy!

CHERRY TOMATO SAUCE

START WITH GOOD FRESH CHERRY TOMATOES, ABOUT 2 PINTS

in the early cooking process

INGREDIENTS:

3 Tbsp. olive oil

1 large onion. diced

4 cloves garlic. sliced

1 sweet yellow pepper, chopped

1/4 cup dry white wine

1/4 cup red wine

1/4 cup fresh basil. rough cut

3 sprigs fresh rosemary, cut off and chopped

1/2 tsp. red pepper flakes

salt and pepper to taste

1 Tbsp. agave nectar

DIRECTIONS:

Heat the oil and saute the chopped onions for a few minutes.  When they start to soften, add the garlic and peppers.  Continue to cook for a few minutes.

Add the whole cherry tomatoes, wines, basil, rosemary, red pepper flakes, salt and pepper and agave nectar.  Bring all to a boil, cover, reduce heat and simmer for at least 60 minutes.

When ready to serve, using an immersion blender, blend the mixture until mostly smooth but still containing some chunks.

blended sauce

serve with a pasta that "catches" the sauce

TRUE MARINARA

Years and years ago I attended an Italian cooking class.  The chef shared this recipe with us.   He declared this to be a true marinara. 

normally made with plum tomatoes; I'm cooking from my

garden and using cherry tomatoes

INGREDIENTS:

2-3 lbs. plum tomatoes

salt and pepper to taste

parsley

olive oil

Romano cheese chunks (I use Vegan Parmesan)

basil

garlic

oregano

DIRECTIONS:

Wash and slice the tomatoes in half. 

Put these in a 9 x 13" baking dish.

Be generous with the olive oil, add and mix with the tomatoes.

Season tomatoes with the salt, pepper, parsley, garlic, oregano, Basil and Romano cheese.

Roast all in the 350 degree oven for 1 1/2 hr.

Serve over a bowl of whole wheat linguine.

before cooking

roasted and awaiting pasta

GARLIC CHICKPEA PASTA SAUCE / NO TOMATOES!!!

a chickpea "white sauce" served over gnocchi and peas

INGREDIENTS:

3 tsp. olive oil
4 garlic cloves, peeled and minced
2 cans chickpeas, drain and rinse
1 1/4 tsp. salt
1/4 tsp. pepper
1/4 - 1/2 tsp. crushed red pepper
28 oz. veggie broth

1 pkg. whole wheat gnocchi
1 cup frozen peas
1 tsp. olive oil

DIRECTIONS:

Heat oil in a medium saucepan over medium heat.

Add garlic and saute for 1 minute.  Add chickpeas, salt, pepper, red pepper and broth and bring all to a boil.  Cover, reduce heat and simmer 15 to 20 minutes.

simmering mixture

While it simmers, cook the gnocchi according to the pkg. directions.  At the last 2 minutes, throw in the peas to cook with the pasta.  Drain all together and mix with the oil.

After the chickpea mixture has simmered, blend all together using either the blender OR an immersion blender until smooth and thickened.

Serve this sauce over the pasta and peas.

the blended sauce

this gnocchi and pea mixture goes well with the creamy chickpea sauce

total comfort food!

VEGGIE SAUCE

simmering sauce

INGREDIENTS:

2 jars basil sauce

olive oil

1 large red onion

4 cloves garlic, sliced

2 bags frozen eggplant (previous blog on freezing garden vegetables)

2 cups frozen or fresh tri-color pepper strips

red wine

1/2 tsp. or more red pepper flakes

black pepper

dried basil

dried oregano

DIRECTIONS:

Heat the oil and saute the onion till translucent.  Add garlic, eggplant and peppers.  Season with salt and pepper.  Saute till all starts to wilt and stick.

Add the 2 jars of sauce.  Rinse out both with generous helping of red wine.  Add this to the mix. 

Add all of the seasonings and simmer about 45 minutes.  Adjust the seasonings and serve with vegan Parmesan.

serve on whole wheat pasta

STEAMED EGGPLANT W/SOY AND SESAME DIPPING SAUCE

today's bounty

In Asia, steaming eggplant is widely used and loved.  It's simple, takes advantage of the great flavor of eggplant, doesn't add a lot of fat, and produces an extremely tender texture.  All you need is a steamer basket and some smaller eggplants.  Great recipe for your summer gardens! 


INGREDIENTS:

4 to 6 small, eggplant (about 1 1/2 lb)  (IF small, leave the skin on)
1 red bell pepper, halved and cored
salt
Soy and Sesame Dipping Sauce - recipe below

DIRECTIONS:

Set up a steamer.  Trim the eggplant and halve lengthwise.  Arrange in the steamer with the pepper and sprinkle with a little salt. 

Steam until the eggplant is very tender, about 15 minutes.  Cool until you can handle it (you can set it aside for an hour or so if you're not ready to eat).

Shred the eggplant with your fingers or a knife; thinly slice the pepper.  Toss with enough of the dipping sauce to flavor and moisten, then taste and adjust the seasoning.

Serve hot, warm, or at room temperature with the extra sauce on the side.

steaming eggplant

SOY AND SESAME DIPPING AND MARINADE SAUCE:

1/2 cup tamari
1/4 cup mirin
2 Tbsp dark sesame oil
1/4 cup toasted sesame seeds
1 Tbsp agave nectar
2 large cloves garlic, minced or grated

pinch of hot red pepper flakes (opt)

the finished product

BURGUNDY SAUCE

originally I made this Burgundy sauce for London Broil, now I get my fix

by eating it atop a black bean burger

INGREDIENTS:

1/2 tsp accent

1 cup tomato sauce

1 Tbsp. brown sugar

1 1/2 tsp Adolph's meat tenderizer

1/4 cup Earth Balance

1 - 2 Tbsp mustard

1 Tbsp. W-shire sauce

1 clove garlic

2 Tbsp parsley

3/4 Burgundy wine

DIRECTIONS:

Mix all together and simmer until it becomes thicker.  SERVE

MEAT EATERS:  If using london broil; cook it on the grill/oven.  When finished, slice it on the diagonal and serve this sauce on the side.  A great company dish!

CHUNKY GARDEN SAUCE

GARDEN SAUCE - use whatever you can harvest/purchase in a given day.  Today I was able to pick eggplant and yellow squash.


INGREDIENTS: (what I used this particular day, feel free to "play")

1 jar marinara sauce
2 small eggplants, peeled and chopped
1 red onion, chopped
1 yellow squash, chopped
2 garlic cloves
parsley
oregano
fresh basil
red wine - generous
olive oil


DIRECTIONS:

 Saute the onion in olive oil and some salt till soft.
Add the garlic, eggplant and squash and continue to saute until very soft.
Add the marinara and the spices.  Add extra olive oil and a generous splash of red wine.
Cover and simmer.
Serve with whole wheat pasta.