Category: spreads and sauces

Ellen’s No Meat Sauce

No meat sauce

I made this sauce tonight after work- it doesn’t take long and it is SUPER delicious, hearty, and satisfying.  The tempeh offers added protein- 14 grams per serving… For those who are not a fan of tempeh or are wary, it’s a good way to introduce it, for those who love it, you can’t go wrong with this sauce. This is also a good recipe to double and freeze to have on hand at a later time. Feel free to add fresh or dried herbs into the mix!

Ellen’s No Meat Sauce

Da “Meat”

1 package/ 8oz tempeh (I use Lightlife), crumbled

1 large clove garlic, smashed & minced

2T Olive oil

1t chipotle powder

1/4t pink salt

Da Sauce

1 large clove garlic, smashed & minced

1 large can, jar or box (28oz) of diced or crushed tomatoes (I used Bionatura Jar)

1c water

1 large onion, medium dice

1/4t fresh black pepper

1/4t cayenne (opt) or one whole small chili

1/4c extra virgin olive oil

1T sucanat or another sweetener

1t salt or to taste

For Da “Meat”

In a heated skillet, add the olive oil, salt, pepper and chipotle powder and sauté just until aromatic and golden. Add in the tempeh and pan fry until browned and crispy- about 5-6 minutes, stirring frequently over medium high heat. Set aside.

For Da Sauce

In a large pot, add the olive oil and sauté the onions and garlic with the sweetener until golden and soft. Add the tomatoes, salt, black and red pepper. Add the water and allow the sauce to come to a boil. Reduce heat and simmer for 35-45 minutes or until the sauce has thickened. In the last 5 minutes of cooking, adjust the seasonings. Add in the tempeh.

Serve over any kind of pasta or grains. Super satisfying.

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Baby Lima Bean-Basil Spread

*baby lima bean basil spread

This is summer in a dip. Delicious- super easy especially if you have the pesto in your fridge!

Baby Lima Bean Basil Spread 

1c cooked baby lima beans (white)

1t ground chipotle powder

2T extra virgin olive oil

2T prepared basil or arugala pesto

1 lemon, juiced

1/4t black pepper

2 cloves garlic, smashed

1t pink salt

Place all ingredients into a food processor.

Adjust seasoning to taste. Best if refrigerated first to help the spread/dip set.

Arugula Pesto

Arugala pesto

Arugula Pesto

1-1/2-2c fresh arugala, lightly packed

1/4c fresh basil

1/3c raw pine nuts, sprouted- omit if not available

2T sweet mellow white miso

3T nutritional Yeast

1/3-1/2c extra virgin olive oil

2 cloves garlic, chopped

1 lemon, juiced

Salt and pepper

In a blender, add all of the ingredients. Blend until smooth or to desired consistency adding more oil of needed.

Adjust the seasoning adding more salt, pepper or lemon juice if desired.

 

Sundried Tomato & Scallion Tofu Spread (Surfer’s Spread)

*sun-dried-tomato-scallion-tofu-spread

I was at a local co-op here they have a spread called “Surfer Spread”. It. is. YUMMY. I was determined to replicate it, I have a ton of RAW unsulfered sun-dried tomatoes, and picked up some local fresh scallions at the Farm Stand down the road and VOILA….It took me two times to get it. I have to say, mine tastes a little bit more badass. Just sayin. Don’t over process the tofu or else you will have more of a paste than you might like but experiment with the consistency you prefer!

Sundried Tomato & Scallion Tofu Spread

¼ sundried tomatoes- rehydrated

1 pound tofu, blanched and drained well

3T Extra Virgin Olive oil

1 small bunch of scallions, trimmed and coarsely chopped

1/4c nutritional yeast

2 cloves garlic

2T shoyu or tamari

1t ume vinegar

salt & pepper to taste

In a food processer, mince the scallions and then remove to a medium size bowl.

In the same work bowl, add the sun dried tomatoes and the oil and process until desired size, I like mine finely minced. Remove 2/3rd of the mix to the scallion bowl. Add the tofu in the work bowl with the garlic, shoyu, ume, and nutritional yeast and process until smooth. Remove to the scallion tomato mix and mix until well incorporated. Season with the salt and pepper, to taste.Place in the refrigerator to chill. (SO much better cold- it firms up as well)Serve with crusty bread (FRICKEN YUM), as a sandwich filler, or as a vegetable dip.

SO YUM!

Pine Nut Basil Pesto

Basil pine nut pesto

Pesto is a sure sign summer is here, with it’s fresh beautiful taste. Basil also has a whole host of healing properties including anti-bactieral, anti-inflammatory, and anti-aging as it is filled with antioxidants…..Good news for all of us, and as easy as Pesto! I picked this beautiful bag of basil up yesterday at the local farmer’s market and whipped up this fabulous easy pesto. I ate it over brown rice penne, and I honestly don’t know how it could have been improved upon. #nocheese #noneed

Pine Nut Basil Pesto

1-1/2-2c fresh basil, lightly packed

1/3c raw pine nuts, sprouted if possible

2T sweet mellow white miso

2T nutritional Yeast

1/2c extra virgin olive oil

2 cloves garlic, chopped

½ lemon, juiced

2t brown rice vinegar

Salt and pepper

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In a blender, add the basil, oil, garlic, vinegar, lemon and miso. Blend until smooth and creamy. Adjust the seasoning adding more salt, pepper or lemon juice if needed. Pour out into an airtight container- keep in the fridge. Can easily be frozen.

Spicy Raw Almond Sesame Sauce

*almond sesame noodles

Not all of the ingredients in this sauce are raw, however feel free to add in, subtract out what you need. Just the perfect amount of spicy heat. I sauced up some organic gluten free buckwheat noodles and sprinkled black sesames atop…nomnomnomnomnom

Spicy Raw Almond Sesame Sauce

1/2c raw almond butter

1/2t toasted sesame oil

1T sriracha or hot sauce

2T tamari

2t maple syrup or sucanat

2t hot sesame oil

1/4c sesame seeds

2T mirin

1t brown rice vinegar

1” piece of fresh ginger

1 clove garlic

1/2c- 3/4c water

3T fresh cilantro* opt

In a blender, combine all of the ingredients except the water.

Slowly add the water in, starting out with a 1/2c and adding more depending on the thickness desired, up to 3/4of a cup.

Delicious served over buckwheat soba, or with fresh shredded cabbage to make zesty coleslaw.

**Sriracha hot chili sauce can be found in most specialty markets, Asian markets, and even in some health food stores.

Sesame Tahini Ginger Dressing

*tahini ginger dressing

This dressing is to DIE FOR! Sooooooooo fricken yummy and easy to make. Tahini offers more protein than milk and plenty of calcium to boot. The ginger has been used in eastern medicine as a natural anti inflammatory and pain killer so after a killer HERO WOD this morning this was the perfect outfit to dress my salad up in. You can feel free to omit or add other flavors to this, I love it on the lemony side. Served over fresh salad greens with avocado is my favorite but it would be delicious as a sauce for steamed veggies or for GF buckwheat soba noodles as well.

Sesame Tahini Ginger Dressing

1/2c raw tahini

1/2c water

1 clove garlic, smashed

1t raw agave or honey

1T rice vinegar or apple cider vinegar

1T shoyu (raw) or tamari (GF)

2T extra virgin olive oil

1/4t pink salt or to taste

1 lemon, juiced

2T sesame seeds

1” piece of fresh ginger

1t hot sesame oil

—

2T black or white sesame seeds- to be added to dressing after-*optional

In a blender, process all ingredients until smooth. Adjust seasonings for taste. This will set up in the fridge, you can thin it out by adding a bit more water and or lemon juice.

Pasta Con Tanti Funghi alla Crema / Pasta with Many Mushrooms Cream Sauce

*Pasta con funghi alla crema

Pasta with Many Mushrooms Cream Sauce

I made this pasta on my birthday and I am telling you, NO ONE, unless they were crazy, would miss the dairy, butter, or cheese in this recipe. The cashews offer a super creamy, velvety texture; paired with the divine savory intensity of the mushrooms is SUPER FRICKEN YUM. Shitake, porcini, and maitake mushrooms are going to lend the most flavor, however, the combo of onion, garlic, mushroom and wine is LEGENDARY and I wouldn’t be to concerned about your selection. Clearly the above picture was prior to me getting the parsley on it- the parsley adds a level of freshness that is SO YUM, but not required.  I have even squeezed fresh lemon into the mix prior to serving- it brightens the deliciousness up but is so not necessary. You could totally make this as a fettucini or linguine, just be sure to thin the sauce a bit so that the mix isn’t too heavy for the pasta. Oh, also…crack a TON of black pepper into the mis ALL ALONG THE WAY.

HAVE FUN!!! I LOVE THIS DISH!

4c mixed fresh mushrooms (shitake, maitake, crimini, portobellos, button), thinly sliced

3T extra virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, smashed and minced

1c white wine

1t smoked salt *optional (can use reg pink salt)

1t smoked chipotle powder *optional or 1/2t red pepper flakes

Fresh cracked black pepper- LOTS OF IT

1/4c fresh parsley, minced- reserved for end

—

1c raw cashews

2T nutritional yeast

1 clove garlic

1T mellow miso paste

1t ume vinegar

1t brown rice vinegar

1-2c water

—

1-pound gluten free pasta- rigatoni, linguine or farfalle- cooked al dente

tossed in 1T vegan butter or olive oil

In a large, heated, skillet or cast iron pan, over medium heat, add the olive oil, hot pepper and onions and sauté until they onions begin to soften. Add the minced garlic and the sliced mushrooms and sauté until the mushrooms have a golden crust on the edges. Add the wine and sauté and move the mix quickly around the pan. Season the mushroom mixture with salt and pepper to taste. Remove about 1 cup of the mushrooms and set aside.

—

In a blender, add the cashews, garlic clove, miso, vinegars and about a ½ cup of water to get the mix blended. Process until smooth and taste- it should be on the saltier side, you will be adding more water to the sauce.

Add about another cup of water to the cream mixture to thin it out. Add the cream to the mushrooms remaining in the skillet and over medium low heat, incorporate the mushrooms into the cream sauce., add water if it seems to thick, if it seems to watery, let some of the water cook out, gently stirring frequently.

Add the cooked pasta into the skillet of cream sauce and cook just until heated through. Finish with a little bit of vegan butter or olive oil and add in the fresh parsley. Serve immediately. FRICKEN UNBELIEVABLY DELICIOUS.

Not So Basic Off-Da-Hook Mushroom Gravy

*mushroom gravy

I can always make a basic gravy. I  use the pan after pan frying tofu or tempeh in garlic, usually with a cornmeal coating so when I was challenged to make a vegan gravy that was of equal if not greater to taste than a traditional turkey based gravy….IT WAS ON. I can’t believe the way this gravy came out. The combination of mushrooms, including the super savory umami flavor of porcinis….this gravy is OFF DA HOOK. Gluten free, and really easy to make. This over smashed potatoes was I N S A NE.  If you are not a cooking type of person, just sauté everything together and put it in the blender, otherwise add your kitchen finesse and flare…it really is awesome and fail proof. Everything is organic and local if possible.

Not So Basic Off Da Hook Mushroom Gravy

1 large shallot, small dice

1 clove garlic, smashed, minced

1/4t chipotle powder

1/4c olive oil

2T GF tamari

1 1/2c mixed mushrooms, crimini, portobello, button, shitake, evenly and thinly sliced

2T dried porcini, – rehydrated for 10 minutes in 1c of hot water- reserve the soak water

3T cornmeal

3T nutritional yeast or more if needed

Herbs- optional; thyme, sage, rosemary, parsley, finely minced

Up to 1c of additional water or non-dairy milk for blending

1T mirin or 1/4c white wine

1/4t pink salt

1/4t black pepper

In a large, hot, skillet over medium heat, add the olive oil, shallots, garlic and chipotle powder and sauté just until golden. Add the fresh mushrooms and also add the rehydrated porcinis (squeezed of any excess water) and sauté until golden and brown, about 5-6 minutes. At this point, you can remove ½ of the mushroom mix if desired you will add them back in to your finished gravy at the end. For smooth gravy, skip this step and you will blend all of the mushrooms.

Add in the mirin or wine and sauté for an additional 2-3 minutes.

Add the cornmeal in and incorporate well into the mushroom mixture, about 2 minutes. From here, add in the porcini broth and about a 1/2c of water/nondairy milk.

Add in the nutritional yeast and stir well. If too thick, add water as needed.

Place the mix into a blender and process until totally smooth- adjusting if too thick. If in the event, too much liquid is added, make up for it with nutritional yeast.

Add in the fresh herbs, the reserved mushrooms if saved and serve immediately.

AAAA-MAZING. Easily re-heated.