Sauce

PP Super Quick and Easy Secret Sauce

Jeannie Hudkins Sauce.jpg

Chef: Jeannie Hudkins

Makes: 1 - 2 servings

Prep time: 2 minutes

Cook time: 15 microwave seconds

INGREDIENTS

  • 3 T nutritional yeast

  • ¼ t coriander

  • ¼ t garlic powder

  • ¼ t black pepper

  • ¼ t salt (optional)

  • 1 t tamari soy sauce

  • ¼ c soy or almond milk

DIRECTIONS

  1. Mix all ingredients together until smooth.

  2. Microwave 15 seconds.

  3. Drizzle onto food as is or add a little water for a thin consistency.


TIPS

  1. This super easy, low-fat sauce is delicious over pasta, broccoli, and kale.

  2. If you still have not made peace with kale, this will make you fall in love forever.

Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet

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PP Simple Fresh Blueberry Sauce

2 Cathi Salach BB Sauce.jpg

Culinary Enthusiast:  Cathi Salach
Makes: 6 to 8 servings
Prep Time: 2 minutes
Cook Time: 15 to 20 minutes
Total Time: 25 minutes

 

 

 

Ingredients

  • 1 qt. fresh sweet blueberries
  • 1-2 T balsamic vinegar

Directions

  1. Put rinsed blueberries in a small sauce pan. 
  2. Over medium high heat let blueberries start to pop open. 
  3. Just when they are starting to look juicy add vinegar. 
  4. Let reduce over a strong simmer for 15 min. or longer. 
  5. The sauce may look too watery but thickens once the heat is turned off. 
  6. Serve warm over your favorite vegetables.

TIPS 

  1. Served here over baked sweet potatoes and steamed Brussels sprouts. 
  2. Also wonderful over steamed or grilled asparagus and over grilled or roasted peaches. 
  3. I often make my sauce with blueberry balsamic........heavenly.

It's the food! 🍎

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PP: Amazing Vegan Cheese Sauce

Chef:  Chuck Underwood
Makes:  4 servings
Prep Time:   30 minutes
Cook Time:  10 minutes
Total Time:  40 minutes


INGREDIENTS

  • 16 oz potatoes (about 3 medium Yukon golds) chopped
  • 7 - 8 oz carrots, chopped (about ½ of a 16 oz bag of baby carrots)
  • ½ c water used to boil potatoes
  • ¼ c plus 2 T nutritional yeast
  • 2 T lemon juice 
  • 1 t apple cider vinegar
  • 1 t salt
  • ½ t onion powder
  • ½ t garlic powder
  • ½ t brown mustard
  • ⅛ t turmeric

DIRECTIONS

  1. Wash and scrub both potatoes and carrots
  2. Peel if desired
  3. Chop into uniform pieces and boil for 10 minutes
  4. Let rest for 5 minutes
  5. With slotted spoon, transfer veggies to blender (d/n discard potato water)
  6. Add ½ c potato water
  7. Pulse to mix
  8. Add in remaining ingredients and blend until smooth and creamy

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP: Fresh Raw Cranberry Sauce

Chef:  Vicki Brett-Gach                                                                                                          Makes: 8-10 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients

  • 1 12-oz bag of fresh cranberries
  • 2 apples, peeled, cored
  • 1 orange, peeled
  • 2/3 c pitted Medjool dates (approx. 10)

Directions

  1. Rinse and towel-dry the cranberries.
  2. Place the cranberries along with all other ingredients in a large food processor bowl, and pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky). 
  3. Serve immediately at room temperature, or refrigerate to serve chilled.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP: Low Fat Chipotle Ranch Sauce

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  10 minutes

 

 

 

 

INGREDIENTS


Low Fat Mayo

  • 1 lb silken tofu
  • 1 T sugar (date has lowest glycemic)
  • 1 T lemon juice
  • 1 ½ T Dijon mustard
  • ¼ t sea salt

Chipotle Sauce

  • ½ c low fat mayo (Ingredients above, directions, below)
  • ½ to 1 whole chipotle in adobo sauce
  • 2 t lime juice
  • 1 t sugar (date sugar has lowest glycemic)
  • ½ t paprika
  • 1 t salt
  • ½ t garlic powder
  • Pinch cumin

DIRECTIONS


Low Fat Mayo
Place all ingredients in blender and blend until smooth.
Chipolte Sauce
Place all ingredients in blender and blend until smooth.
 

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PP: Healthy Artichoke Dip

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  3 c
Prep Time:  3 minutes
Cook Time:  40 minutes
Total Time:  43 minutes

INGREDIENTS

  • ¾ c of cannellini beans, if using canned-drain and rinse, save the remaining to add into a soup, top a salad, or add to a sauce (you can also double this recipe)
  • 2 cloves of garlic
  • ¼-1/2 t salt (start with less)
  • ½ t ground mustard
  • 3 T fresh lemon juice
  • 3 T nutritional yeast
  • 2 c artichoke hearts (I used canned, rinsed and drained, but you can use frozen)
  • 2 c packed spinach leaves
  • ¾ c non-dairy milk, I used unsweetened vanilla almond
  • freshly ground pepper to taste

 

 

DIRECTIONS

  1. Preheat oven to 375 degrees
  2. Place all ingredients into a blender, season with black pepper to taste. If desiring more chunk, don't blend completely, add enough "milk" to create desired thickness of dip.
  3. Pour into a small shallow baking dish (no need for greasing) and bake for about 30-40 minutes, until top has browned slightly. Can be made ahead of time and re-warmed as well. Don't cook fully if doing this, so you don't dry it out.
  4. Serve with fresh veggies, tortilla chips, or as a meal on top of a sweet potato!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

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PP: Nut Free Pesto

Chef:  Jessica Meyer-Altman; Garden Fresh Foodie
Makes:  2 c
Prep/Total Time:  5 Minutes

Ingredients

  • 3½ cu (or 2 cans of cannellini beans, if using, be sure to rinse and drain with ½ c of cooking liquid reserved)
  • 3 c packed basil
  • 1 t fresh lemon zest (from 1 organic lemon)-be sure to not get the white pith when you grate, it's bitter
  • 2 T fresh lemon juice (or more to taste)
  • 1 T fresh garlic, or 3-4 cloves
  • 1 T nutritional yeast
  • ½ t salt
  • pepper to taste, and additional salt if desired

 

Directions

  1. Place ingredients, except reserved cooking liquid, in a good blender, in order given.
  2. With blender running, add reserved cooking liquid or water to thin to desired consistency.
  3. If freezing, place pesto into ice cube trays, cover with saran or foil and place into freezer. Remove once frozen (about 1 day) and place into freezer bags for long-term storage. Will last 6-12 months in freezer
  4. If using on zoodles (spiralized zucchini): Take a zucchini, and spiralize it. Per 2 c of zoodles, add about 2-3 T of pesto. Massage pesto into zoodles and serve cold. 
  5. Alternative, sauté zoodles in a few T of water and add pesto to warm zoodles to coat. 
  6. Season with additional pepper/salt, if desired, and top with fresh basil, pistachios, scallions, and additional nutritional yeast.

Tips

Serving suggestions: serve on top of traditional noodles, or zoodles (zucchini pasta) along with fresh minced basil, scallions, and chopped pistachios.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PP: Strawberry Rhubarb Compote

Chef:  Jessica Meyer Altman; Garden Fresh Foodie
Makes:  3 c
Prep Time:  10 minutes
Cook Time:  10 minutes
Total Time:  20 minutes

 

 

INGREDIENTS

  • 2 c chopped rhubarb
  • 2 c, plus ½ c reserved, sliced strawberries or cherries
  • ¼-1/2 c water to thin
  • 3 T chopped crystallized ginger (To cut sugar, you can use fresh ginger.  I'd use less, probably 1½ T freshly minced-I used the crystallized)
  • 1-2 T maple syrup (based on desired sweetness and if using crystallized ginger or not)
  • 1 T lemon juice
  • 1 T tapioca starch, arrowroot, or organic cornstarch

DIRECTIONS

  1. Chop strawberries and rhubarb.
  2. Add all ingredients to a pot, except tapioca starch, and bring to a boil, reduce to a simmer until tender, adding in more liquid if needed.
  3. In a separate bowl, place tapioca starch.  Remove a few tablespoons of hot liquid and add to tapioca starch, stir until combined, and return to pot. Simmer until sauce-like consistency, and stir in reserved berries for a little added texture.
  4. Serve atop waffles, chia pudding, or use as a jam. Sauce gets even better the next day!

Tip

  1.  Sometimes rhubarb can be stringy. If this happens as you cut it, remove the strands.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PS: Quick and Easy Romesco Sauce/Dip/Spread

Chef:  Katie Mae
Makes: 3–4 servings
Prep Time:  5 minutes (not including soak time )      

INGREDIENTS

¾ cup plain almonds, soaked for 1 hour
6 oz canned fire-roasted tomatoes (about ¾ cup)
1 large red bell pepper, deseeded
1 tablespoon tahini (sesame seed butter)
½ tablespoon garlic granules
¼ teaspoon red pepper flakes

DIRECTIONS

After soaking and draining almonds, add them to a food processor. 
Grind the almonds until they have a very fine consistency. The texture and thickness of the dish will depend on how long you grind them, but the flavor will be outstanding no matter what. 
Add the remaining ingredients to the food processor. Blend until you have a creamy, even consistency. Serve as a topping, spread, or dip.

Find more recipes from Katie Mae at PlantzSt.com

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PP: Cranberry Sauce with Dates and Oranges

Chef:  Lani Muelrath
Makes: About two cups
Prep Time: 5 minutes
Cook Time: About 15 minutes
Total Time: Roughly 15 - 20 minutes

Ingredients

  • 8 Medjool dates pitted 
  • Juice from 1 orange
  • 1/4 cup water 
  • 1 (12-ounce) bag fresh cranberries (about 2½ cups) 
  • 1 T orange zest

Directions

  1. Soak the dates in the orange juice for a few hours or overnight. 
  2. In a high-powered blender or food processor, blend the dates with the juice and the water. 
  3. Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes, then reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat. 
  4. Let cool and store in the refrigerator. 
  5. Serve as you would any cranberry sauce: with holiday dinners, or on cooked whole grains, mashed potatoes, your morning oatmeal, or to spice up a sandwich.

Tips 

  1. This sugar-free version of a holiday favorite has been a hit 100 percent of the times that I’ve served it, and has been one of my most popular recipe downloads. 
  2. Buy extra cranberries when they are in season and store them in the refrigerator so that you can make this all year long. 
  3. It’s great for topping oatmeal and pancakes, or spread in sandwiches.

Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based lifestyle coach and passionista.  More from Lani at www.lanimuelrath.com. [http://facebook.com/lanimuelrath], [https://twitter.com/LaniMuelrath], [https://www.instagram.com/lani.muelrath/]
 

*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

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PS: Zesty Herb Sauce

Chef: Katie Mae
Makes: about 3 cups
Prep time: 30 minutes soak time & 5 minutes for ingredients and blending
Cook time:  0
Total time:  35 minutes

 

Ingredients

  • 1 cup cashews soaking in 1 cup water for 30 minutes
  • ¼ cup nutritional yeast
  • 2 lemons, juiced
  • 2 teaspoons garlic granules
  • 1 teaspoon crushed red pepper flakes (optional)
  • 3 cups basil leaves, loosely packed
  • 2 cup parsley leaves, loosely packed

Directions

  1. Add cashews, soak water, nutritional yeast, lemon juice, garlic, and optional red pepper flakes to a blender. 
  2. Blend until smooth. The longer you blend the creamier it will be.
  3. Add fresh herbs and pulse a few times until they are finely chopped. You should see tiny pieces of herbs and the sauce should have a light green color.


Connect with Katie Mae on Facebook where she shares more recipes, tips and resources for a stellar plant-based diet! You can also have her recipes delivered to your inbox.

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PP: Hearty Tomato Sauce

Chef: Katie Mae
Makes: 1 quart
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

 

 

Ingredients

  • 3 heirloom tomatoes, chopped
  • 1 c cherry tomatoes, halved
  • 14 ounces fire-roasted tomatoes, no salt added
  • ½ yellow onion, diced
  • 1 carrot, diced
  • 6 Cremini mushrooms, diced
  • 1 head of broccoli, diced
  • 1 tablespoon garlic granules (4 garlic cloves, minced)
  • 1 tablespoon dried oregano (3 tablespoons fresh)
  • 1 tablespoon dried basil (3 tablespoons fresh)
  • 1 teaspoon dried rosemary (1 teaspoon fresh)
  • ¼ teaspoon ground black pepper

Directions

  1. In a large pot add the chopped heirloom tomatoes, halved cherry tomatoes, and fire-roasted tomatoes. Bring to a boil. Then turn heat to low-medium and simmer, stirring occasionally.
  2. Place a medium-size sauté pan on the stovetop over medium heat, and add the carrots and onions. Cover with a lid and stir frequently. Once the onions start to become translucent, add the diced mushrooms and broccoli. Keep covered and let them sweat for another 5 minutes. Turn down the heat if the veggies start to stick to the bottom of the pan. You can also add a little water as needed.
  3. Once the tomatoes are fairly broken up, add the veggies and dried herbs to the tomato blend. Stir well. Let pasta sauce simmer for another 15 minutes or so. If using any fresh herbs, add them after this simmer time.
  4. I like to blend half of the sauce to give the sauce more thickness, but this step is completely optional. The easiest way to blend the sauce is with an immersion blender, which is handheld and fits right into the pot. Pulse it a few times until about half of the veggies are blended. The other option is to transfer the sauce to the blender, blend and then pour it back into the pot.
  5. Let the sauce continue to cook until it is your desired consistency. The longer it simmers, the thicker it will become. Serve over whole grain pasta, a baked potato or winter squash.

Connect with Katie Mae on Facebook where she shares more recipes, tips and resources for a stellar plant-based diet!  You can also have her recipes delivered to your inbox.

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PP: Summer Veggie Marinade

Member Chef: Cathi Salach
Makes: 1 3/4 cups
Prep Time: 20 minutes
Cook Time: none

Ingredients

  • 1/2 c lemon juice
  • 1/2 c orange juice (Lime juice can be used but will make a tangier marinade)
  • 1/2 c balsamic vinegar
  • 3 T applesauce
  • 1/2 t lemon zest
  • 1/2 t orange zest
  • 2 T Tamari or soy sauce
  • 1 T fresh thyme
  • 1 t fresh rosemary
  • 1 t garlic, minced
  • Fresh ground black pepper to taste
  • Optional:  1 -2 T honey

 Directions

  1. Combine all ingredients. Shake or blend until well-mixed.
  2. Taste.
  3. If too tangy for you add water a tablespoon at a time. Keep tasting until it tastes right.
  4. Place marinade in the refrigerator overnight.  
  5. Place the veggies in the marinade for at least an hour to create a flavorful dish. 
  6. Great for cookouts anywhere!

It's the food!

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PP: Jean's Pasta Sauce

Chef:  Jean Hayes
Makes: (8-10) servings
Prep time: (15) minutes
Cook time: (60) minutes

Ingredients

  • 2 medium onions, roughly chopped
  • A few large cloves of garlic, chopped
  • Crushed red pepper, a few shakes, or less if you don’t like spicy sauce
  • 2-3 carrots, washed and chopped
  • 28 oz can of low sodium crushed tomatoes
  • 1 container of Pomi no salt added tomatoes (26.5 oz) or 2- 15 oz cans of no salt added diced tomatoes
  • 1/2 of a 6 oz can of tomato paste
  • A few tablespoons of oregano
  • A couple of tablespoons of dried basil or  a few leaves of fresh basil

Directions

  1. Heat up your pan (I use a nonstick stock pot) and add the onions, garlic, and carrots, and sauté until soft. If they start to stick, add a little water or veggie broth.
  2. Next, add the oregano, red pepper and dried basil. If using fresh basil, add it just in the last few min of simmering your sauce so it stays fresh tasting.  
  3. Next, add the tomato paste and heat it up and incorporate the spices.
  4. Add the crushed and chopped or diced tomatoes. Stir and let it simmer on low after you get it bubbling.
  5. After a bit, blend it with an immersion blender to make it smooth. If you don’t have one, then grate the carrots before you add them to the sauce
  6. Let the sauce simmer an hour or so. If you want a thicker sauce or pizza sauce, let it simmer about 4 hours. Taste and add more of whatever you think it needs it.

Tips

In the  summer, we also add zucchini to the sauce. Experiment with your favorite veggies! The onion and carrot will help sweeten the sauce so you don’t need any sugar.Remember this is just a guideline, adjust the ingredients to your taste buds!Want more greens? Just add some of your favorite greens to the pasta water the last couple of minutes of cooking, drain and top with pasta sauce.Sprinkle with nutritional yeast for a little cheesy flavor.Most important of all—Have fun with your food and enjoy!

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PP: Amoigo Sauce

Chef: Zana Nikodinovski-Jancevski
Makes: 4 servings
Prep time: 20 minutes 

Ingredients

  • 8 Roma tomatoes (or 2 large tomatoes)
  • ½  small Red onion finely chopped
  • Handful of fresh parsley finely chopped
  • 2 large leaves of fresh basil
  • 3 large cloves of finely chopped garlic
  • Juice of ½ a lemon
  • Salt to taste
  • Fresh cracked pepper to taste
  • Garlic powder to taste
  • A sprinkle of sugar (optional-sugar helps to balance out the salt)

Directions

  1. Chop ingredients through garlic and place into a bowl.
  2. Add lemon juice, gently toss
  3. Add salt, cracked pepper, garlic powder and sugar and toss thoroughly.
  4. Let the sauce sit on the counter for an hour to allow the water to release from the tomatoes ( The sauce should be thicker and not like a tomato sauce.)


Tip: Serve over your favorite pasta, rice, salad, toasted bread or stuffed into a baked potato or sweet potato.


To your health, 

Zana

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