Vegan de Mayo
1 cup cashews ( soaked for at least 2 hrs)
¼ – ½ cup water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp dijon mustard
1 tsp garlic granules
½ tsp onion powder
¼ -½ tsp salt
Place all the ingredients in a high-speed blender. Add water gradually until mayo-like consistency is achieved. Store in the fridge for up to 7 days.
Balsamic Dressing:
In a small bowl, whisk all ingredients together well. If using a container such as a jar, pour all ingredients into the container, close with a lid and shake vigorously.
Use as a delicious dressing, or pour over cooked potatoes with fresh basil and sliced roasted peppers for a delicious side dish.
1/2 cup aged balsamic vinegar, (high quality preferred)
3 tbsp low-sodium tamari
3 tbsp Date Paste or maple syrup
1/2 tbsp onion granules
1 clove garlic, finely minced
1 1/2 tbsp nutritional yeast (optional)
fresh herbs of choice (rosemary, oregano, chives), minced
freshly ground black pepper, to taste
Fruit paste
- 1/2 cup dried fruit of choice
- 1 cup water (or as needed)
- 1 vanilla bean, optional
Remove pits if present. Place the fruit in a small bowl and cover with the water. Transfer to the refrigerator for about 4 hours or until the fruit is completely rehydrated. Once reconstituted, remove the fruit from the water, and the fruit can be used to sweeten recipes like smoothies, dressings, etc.
To make a paste-like consistency, soak the dried fruit until rehydrated or until quite soft. Strain and reserve the liquid. Transfer the fruit to a high-speed blender and process until smooth. If adding the vanilla bean, scrape the seeds from the pod and add them to the blender as well. Also, note that vanilla extract can be used, but the vanilla bean not only adds beautiful flavor, but nice flecks of vanilla, too.
Add the reserved liquid as needed to adjust the fruit paste to your desired consistency. If using the paste in baked recipes, use as little liquid as possible because if the paste is runny, it may add excess moisture to the recipe and negatively affect the finished product.
This mixture will keep for over a week, covered and refrigerated. Alternatively, it can be frozen for several months. It will not freeze solid which facilitates scooping out exact amounts without thawing the entire batch.
Note: For a different flavor profile, add a pinch of sea salt or ground spice, such as cinnamon, nutmeg, clove or cardamom, along with a bit of fresh lemon juice.
Easy Miso Sauce
Serve this flavorful sauce with steamed vegetables and brown rice for a quick and tasty meal. There are so many flavors of miso on the market, but for this recipe we recommend a white miso, since this is lighter in flavor and will not overpower other flavors in the dish.
Making the Sauce
- 1/3 cup kombu stock
- 1/4 cup plus 2 tbsp mellow white miso
- 3 tbsp mirin
- 3 tbsp sake (Replace w/ non alcoholic)
In medium saucepan, bring the kombu stock to a simmer and add the miso, mirin and sake. Remove from heat and and whisk the mixture until smooth and creamy.
Serve as a great sauce as a glaze, or as a sauce on top of your favorite vegetables and brown rice.
Sweet n Sour sauce
Ingredients
- 2 cups pineapple juice
- 1 cup sake – replace for non-alcohol
- 1/4 cup rice vinegar
- 1/4 cup Apricot Paste*
- 3 tbsp liquid sweetener
- 3 cloves garlic, finely minced
- 1 tbsp ginger, finely minced
- 1/2 tsp chile, minced
- 2 tbsp arrowroot
- 1/4 cup water
Description
First, gather and prepare your mise en place.
To make the sauce, using a small pot, whisk together the pineapple juice, sake, vinegar, Apricot Paste, liquid sweetener, garlic, ginger and chile.
Bring to a simmer over medium–high heat. Reduce the heat to medium and let gently simmer for approximately 25 minutes, or until reduced by about a third.
Meanwhile, mix together the arrowroot and water to create a slurry.
Once the sauce is ready, slowly pour in the slurry until you reach a glaze–like consistency. The sauce should nicely coat the back of a spoon. Allow to simmer for another minute or so to cook out the starch flavor. Remove from the heat.
Use as a glaze for Sweet and Sour Tofu.
SMOKY BBQ SAUCE
Ingredients
• 1 red onion, diced
• 4 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chile powder
• 1 1/2 tbsp onion powder
• 1/2 cup vegetable stock
• 2 cups tomatoes, diced (sweeter preferred)
Description
First, prepare your mise en place.
To start the sauce, bring a small sauce pot to medium–high heat and add the onion. When the onions begin to stick, add the garlic, cumin, chile powder and onion powder. Stir well until the spices are lightly toasted.
Next, add the vegetable stock and tomatoes. Bring to a simmer and cook for 4 to 5 minutes
Ingredients
• 1/2 cup tomato paste
• 1/2 cup date paste
• 1 1/2 tbsp grain mustard
• 3 tbsp apple cider vinegar
• 1/4 tsp liquid smoke (optional)
• 1/2 tsp freshly ground black pepper
• 2 tbsp hot sauce of choice (optional)
• 1/2 tsp sea salt (optional)
To finish the sauce, add the tomato paste, date paste, mustard, vinegar, liquid smoke and pepper. Stir very well and reduce the heat to low. Cook gently with the lid on for an another 7 to 8 minutes on low heat. Add hot sauce and sea salt to taste.
Using a stick blender, blend mixture in pot until optimum consistency. Season with sea salt to taste. *Note—Alternatively, you can use a countertop blender.
If not serving immediately, cool and store in a sealed container in the refrigerator.
Use to glaze tofu, tempeh or your choice of vegetables.
NEXT
Vegan no oil Butter garlic n onion
- 1/4 cup raw garlic, peeled
- 2 cups shallot or white onion, peeled and cubed
- 2 to 3 cups vegetable stock, heated
- 2 sprigs fresh rosemary or fresh thyme
- freshly ground black pepper, to taste
Preheat oven to 400°F (205°C).
First, gather and prepare your mise en place.
To prepare the flavor base, in a casserole dish, pour in the garlic and onion. Add vegetable stock until garlic and onion are just barely floating. The liquid should cover them completely. Add the herbs and freshly–ground black pepper.
Place the dish in the oven, and cook for approximately 35 to 40 minutes. Be sure to check every 15 minutes or so to ensure you do not burn the edges at all. Be careful, since burnt garlic can make this dish bitter. Stir occasionally if needed.
Remove the casserole dish from the oven as soon as all liquid has nearly evaporated and the onion and garlic are just caramelized. Remove the herb sprigs.
Ingredients
- 1 1/2 cup raw cashews, soaked in 3 to 4 cups of warm water until softened, then drained
- 1/4 cup non–dairy milk
To finish the buttah, in a food processor, add the roasted onions and garlic, cashews and non–dairy milk. Blend until smooth.
Store in a sealed container in the refrigerator. For longer storage you can place the buttah in ice cube trays or larger blocks in the freezer for later use.
Add to cooked potatoes for a wonderful oil free, low–sodium mash, or spread on your favorite whole grain bread or for a healthy twist on garlic bread.
Reducing liquids
How to Reduce & Concentrate Liquids
Step 1: Choose your ingredients
Start with a flavorful liquid like balsamic vinegar, then add spices and herbs. Be sure to keep in mind the balance of basic tastes like sweet, acidic and bitter that you want to achieve from the spices and herbs—the flavors will be concentrated in the end product.
Step 2: Reduce and concentrate
Simmer the liquid until it thickens and reduces in volume by about half to three-quarters depending on how thick you are looking for your end product. Stir frequently to prevent burning. More reduction results in a thicker final product.
Some liquids will thicken faster than others. The speed at which a liquid thickens is relative to the amount of sugar and starch in the liquid. The higher the sugar and starch, the faster it will reduce. For example, liquids with fruit pastes, purees, tomato products and tomato pastes will tend to reduce more quickly.
Step 3: Finish the reduction
Once the liquid is thickened and reduced, you can finish it in a variety of ways.
If you’d like a thicker consistency, add a slurry of cornstarch and water or arrowroot and water. This will change the reduction into a glaze. Another way to produce a thicker sauce is to blend the reduction with an immersion blender.
You can also strain the liquid and continue reducing it to obtain a glaze or jelly.
~ No Oil Italian dressing ~
Italian dressing
1/2 cup aquafaba
1/4 cup of lemon juice
2 Tbs white balsamic vinegar
1 1/2 Tbs of miso
1 Tbs maple syrup
Three cloves of garlic
Heaping Tbs of nutritional yeast
1/2 Tsp oregano,
1/2 Tsp basil,
1/2 Tsp black pepper
Parsley
Blend till smooth.
~ Cashew Sour Cream ~
Place the cashews into a bowl and cover with water. Let soak for a few hours, or overnight.
1 cup raw cashews
1 tbsp fresh lemon juice
1/2-3/4 cup water, or as needed
1 1/2 tbsp apple cider vinegar
1/4 tsp sea salt, or to taste
~ To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency.
Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency.
Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.
Use as you would any other flavorful sour cream. ~
• 1/2 cup Cashew Sour Cream
• 3 tbsp capers, chopped
• 2 tbsp red onion or shallot, minced
• 1 1/2 tbsp rice vinegar
• 1 1/2 tbsp of liquid sweetener
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh tarragon, chopped
• 1 1/2 tbsp dijon mustard
• 1/4 tsp freshly ground black pepper
~ Dijon Sauce ~
1/4 cup Dijon mustard
1/4 cup Apricot Paste
1 1/2 tsp liquid sweetener
1 1/2 tbsp shallot, minced
1/2 cup rice vinegar
1/4 tsp freshly ground black pepper
1 clove of garlic, minced
1 tbsp tarragon, minced
splash of orange juice or water to thin
In small bowl, whisk Dijon, vinegar, Fruit Paste, sweetener, shallot, garlic, tarragon and black pepper well. To thin, feel free to use a splash of orange juice or water. If using a jar of similar container, pour all ingredients into the container, close with lid and shake vigorously.
Making the Dressing
- 3 tbsp minced shallots or onion
- 3 tbsp Dijon mustard
- 2 tbsp tahini paste
- 4 tbsp lemon juice (approx. 1 lemon)
- 2 tbsp nutritional yeast
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- sea salt, to taste*
- freshly ground black pepper, to taste
- 1/4 cup to 1/2 cup water
Method
To make the dressing, add all of the ingredients, along with a 1/4 cup of water, into small jar. Place a tightly fitting lid onto the jar and shake vigorously.
Alternatively, the dressing can be made in a high-speed blender.
Note: Depending on the saltiness of the Dijon mustard you may not need to add much salt, if any.
Next, remove the lid from the jar and check the consistency. If the dressing is too thick, for it’s intended purpose, then add a bit more water and shake again.
Lastly, taste for seasoning. This dressing will keep for a few days in the refrigerator. If the dressing seems too thick at any point, add a touch more water.
No oil Pesto
10 olives – 1000mg Sodium 8g Fat
8 oz dill or basil
2 or 3 cloves garlic
1 cup walnuts or pecans 72g Fat
1/2 tsp salt-1000mg Sodium
1/4 Cup Olive brine-400mg sodium
Blend in cuisinart. Makes 2 Cups Pesto
1/4 Cup pesto = 300mg sodium 10g Fat
Vegan Dill Pesto:
Vegan Dill Pesto:
Servings: 6 Course: Side Dish Cuisine: American, Italian, Mediterranean
Ingredients
1 cup dill
1/4 – 1/3 Cup Olive brine water
juice of one lemon
⅓ cup pine nuts or walnuts
2 cloves garlic
¼ tsp red pepper flakes
¼ tsp sea salt
Equipment
Method
1. Place all ingredients in food processor
and process on high for at least one
minute or until all ingredients are well incorporated.
2. Serve on a Nottingham (No ham) melt, a Mediterranean
bowl or salad, or whatever you like.
Cilantro Pesto
8 oz cilantro leaves
10 olives – 1000mg Sodium 8g Fat
1 cup pumpkin seeds – 12g Fat, 12g Protein
2 cloves garlic
Juice of 1 large lime
Dash of salt and black pepper, 500mg Sodium
1/4 Cup Olive brine-400mg sodium
Blend in Cuisinart & add Brine to reach desired consistency.
Makes 2 1/2 cups
Dill tahini sauce
This creamy and tangy dill tahini sauce is simple to make and versatile enough for salads, roasted vegetables, and sandwiches
. The key to a smooth texture is to use warm water, which helps the tahini emulsify.
Ingredients
- 1/2 cup tahini
- 1/4 to 1/2 cup warm water
- 3–4 tablespoons fresh lemon juice
- 1–2 cloves garlic, minced or pressed
- 1/4 cup fresh dill, finely chopped
- 1/2 teaspoon sea salt, plus more to taste
- 1/4 teaspoon black pepper
- Optional: 1 teaspoon maple syrup or honey for a touch of sweetness
Instructions
- Combine ingredients: In a medium bowl, combine the tahini, 3 tablespoons of lemon juice, minced garlic, salt, and pepper.
- Whisk until clumpy: Stir the mixture with a whisk or spoon. At first, the tahini will seize up and become very thick and clumpy. This is normal.
- Add water gradually: Slowly whisk in the warm water, one tablespoon at a time. Continue whisking until the sauce becomes smooth and creamy. It will also lighten in color. Add more water for a thinner, dressing-like consistency, or less for a thicker dip.
- Stir in the dill: Once you reach your desired consistency, stir in the fresh, chopped dill.
- Adjust flavor: Taste the sauce and add the optional maple syrup for sweetness or more salt and lemon juice if needed.
- Let flavors meld: For the best flavor, allow the sauce to rest for at least 15 minutes before serving.
- Serve or store: Use immediately or store the dill tahini sauce in an airtight container in the refrigerator for up to a week. Note that the sauce will thicken as it chills, so you may need to add a splash of water to thin it out before serving again.
Variations and serving suggestions
- Add herbs: Incorporate other fresh herbs like parsley, chives, or cilantro for a more complex flavor.
- Make it spicy: For a bit of a kick, add a pinch of red pepper flakes or smoked paprika.
Green Dragon sauce
Ingredients
- 1 bunch cilantro (about 1 cup), stems included
- 3–5 green serrano peppers, stems removed (use fewer for less heat)
- 2–3 cloves garlic
- 1/4 cup lime juice
- 1/4 cup water
- 1–2 tbsp rice vinegar
- 1 tbsp sugar or honey
- 1 tsp salt
Instructions
- Prepare the ingredients. Give the cilantro a quick rinse. Roughly chop the serrano peppers and garlic.
- Combine ingredients. Add the cilantro, serrano peppers, garlic, lime juice, water, rice vinegar, sugar, and salt to a blender or food processor.
- Blend until smooth. Blend until the mixture is a uniform, vibrant green color. You may need to scrape down the sides a few times to ensure everything is fully incorporated.
- Taste and adjust. Taste the sauce and adjust the seasonings to your preference. For more heat, add another serrano pepper. For a milder, more rounded flavor, add a little more sugar or lime juice. For a thinner sauce, add a splash more water.
- Chill and serve. For the best flavor, let the sauce chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
The Boulder Vegan 