DIPS, SPREADS, AND SAUCES

[Fauxmage]

Rich and Creamy Vegan Alfredo

Ingredients:

1 pkg. lowfat silken tofu
3 tablespoon vegan butter
1/4 cup vegan soy parmesan
2T nutritional yeast (http://www.nexternal.com/shared/affiliates/?CS=vegane&AID=9&Target=http://www.nexternal.com/vegane/%3FTarget=products.asp%26RowID=734)
Vegetable broth (http://www.nexternal.com/shared/affiliates/?CS=vegane&AID=9&Target=http://www.nexternal.com/vegane/%3FTarget=products.asp%26RowID=764)
Sea salt and fresh cracked black pepper to taste
Cooked fettucine pastaDirections: Blend all sauce ingredients, adding enough broth to make a smooth and creamy consistency and heat gently. Serve over pasta one scant quarter-cup per person.
Variations:
Spinach Alfredo - add one 10 oz. package of frozen chopped spinach, thawed and drained, after blending.
Tomato Alfredo - substitute low-sodium V8 for broth, add tomato paste to taste.

Serves: 4 or more
Preparation time: 5 mins.

[Peas'nHominy]

Oh-my-gosh I've got to try this! :dribble:

[Bowwowmeow]

Mole Verde

Notes: Buy masa fresh from a Mexican-food market, or make it, using dehydrated masa (corn tortilla) flour.
http://i.timeinc.net/web/recipefinder/i/hex/clear.gif
1 3/4 pounds tomatillos, husked and rinsed
2 onions (3/4 lb. total), quartered
1 cup frozen lima beans
8 cloves garlic, peeled
2 fresh serrano chilies (1 oz. total), stemmed
1/4 cup masa
1/2 cup chopped fresh fennel
1/2 cup chopped fresh cilantro
1/2 cup chopped parsley
2 tablespoons crumbled dried epazote (optional)
About 1/2 cup vegetable broth
Parsley or cilantro sprigs
Salt and pepper

1. In a 5- to 6-quart pan, combine tomatillos, onions, lima beans, garlic, chilies, and 3 1/2 cups water.2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain, reserving cooking liquid.
3. Whirl vegetable mixture in a food processor or blender until smooth. (If desired, chill purée and liquid airtight up to 1 day.)
4. Return purée to pan. Cook, uncovered, over medium heat, stirring often, until purée is as thick as catsup, about 15 minutes.
5. With a fork, blend prepared masa with 1 cup reserved cooking liquid; add to purée.
6. Whirl fennel, cilantro, parsley, and epazote with broth in a food processor or blender; add mixture to cooked sauce. Heat just until hot.

[Bowwowmeow]

Pipián Verde

1 onion (6 oz.), quartered
1/2 pound tomatillos, husked and rinsed
2 fresh jalapeño chilies (2 oz. total), stemmed
4 cloves garlic, peeled
2 romaine lettuce leaves
1 cup lightly packed fresh cilantro
1/4 cup radish leaves
1 2/3 cups (about 1/2 lb.) hulled, salted, and roasted pumpkin seeds
6 cups vegetable broth
3/4 cup (about 1/4 lb.) unsalted, dry-roasted peanuts
1/3 cup Asian sesame seed
Salt and pepper

1. In a 6- to 8-quart pan, combine onion, tomatillos, chilies, garlic, and 2 1/2 cups water.2. Bring to a boil over high heat; reduce heat, cover, and simmer until vegetables are tender when pierced, about 20 minutes. Drain.
3. In a food processor or blender, smoothly purée vegetable mixture with romaine, cilantro, and radish leaves.
4. Pour about half the purée into a bowl; set aside.
5. Add 1 1/2 cups pumpkin seeds and 1/2 cup broth to purée in food processor; whirl until mixture is smooth. Pour into cooking pan.
6. Pour purée from bowl back into food processor. Add peanuts, sesame seed, and 1/2 cup broth and whirl until smooth. Add to pan.
7. Add 3 cups broth to pan. Bring to a simmer over medium heat. Cover and cook over low heat, stirring occasionally, until sauce thickens, about 30 minutes. Sauce will look curdled.
8. In a food processor or blender, whirl about half the sauce and 1 cup broth until smooth. Pour into a fine strainer over a bowl, pressing sauce through with the back of a spoon; discard residue.
9. Purée remaining sauce and 1 cup broth, and rub through strainer. (If making ahead, cover when cool and chill airtight up to 2 days.)
10. Return sauce to pan and stir over medium heat until hot.

[Bowwowmeow]

Sauce Bourguignon

2 c pearl onions, unpeeled
1 1/2 T olive oil
2 cloves garlic, finely minced
10-12 button muxhrooms, sliced
pinch sea salt
3 T arrowroot
1 c dry red wine mixed with 3/4 c water
2 T red, brown rice, or barley miso mixed with 2 T water
1/2 bay leaf
1/4 t dried thyme
pinch white or black pepper
minced parsley for garnish

Bring 4 cups of water to boil in a 3 quart saucepan. Drop in the onions, reduce the heat to medium-low, and simmer for 10 minutes. Drain the water from the pan.
Cover the onins with cold water, and let sit a few minutes or until cool enough to handle. Slice the tips off the root ends, and pinch to squeeze out the onions. Set aside.
In a large skillet heat the oil over medium heat. add the garlic, mushrooms, and salt, and saute for 5 minutes or until the muchrooms are soft. Sprinkle with arrowroot, and toss to evenly coat. While stirring briefly, add the wine.
add the cooked onions to the mixture along with the miso, bay leaf, thyme, and pepper. Continue to stir frequently for 10 minutes, or until the sauce begins to thicken somewhat.
Reduce heat to medium-low and simmer, loosely covered, for 15 to 20 minutes, or until the sauce is smooth and thick. Stir occasionally.
Remove and discard the bay leaf, and sprinkle the sauce with parsley before using.
Variation:
For seitan bourguignon simply add 1 1/2 cups sliced seitan to the sauteing mushrooms. Lightly brown the seitan before adding the arrowroot.

[Bowwowmeow]

This sauce is great over noodles or vegetables. If you decide to vary the recipe by using walnuts instead of pecans add 1 or 2 teaspoons of mirin or rice syrup to counteract the bitterness.

Pecan Sauce

2 t olive oil
1 small onion, diced
1-2 cloves garlic, minced
1 c pecans
1 c water or mild vegetable stock (carrot stock is good)
3 T sweet or mellow miso
1 t lemon juice

In a small skillet heat the oil over medium-low heat. Add the onion and garlic and stir to coat with the oil. Reduce the heat to low and cover. stirring occasionally saute for 15 to 20 minutes, or until the onions have caramelized to a golden brown color. If necessary add 1 or 2 teaspoons of water to prevent burning.
While the onions cook roast the pecans in a dry skillet over medium heat, stirring constantly for 5 to 10 minutes, or until crisp and fragrant.
Place all of the ingredients in a blender, and blend until smooth. Use immediately.

[Bowwowmeow]

Pesto

1/4 c pine nuts or walnuts
1 c tightly packed fresh basil leaves
1/4 c fresh parsley
2 T plus 1 t sweet or mellow miso
2 cloves garlic, thinly sliced
1/2 c olive oil

In a small, dry skillet, toast the pine nuts over medium heat, stirring constantly for about 3 minutes, or until they begin to brown slightly. Be careful not to burn.
Place the nuts, along with the basil, parsley, miso, garlic, and half the oil in a blender or food processor. Puree the mixture while slowly adding more oil through the top of the machine until the desired consistency is reached. Use immediately.

[Bowwowmeow]

Lemon-tahini Sauce

6 T water
3 T tahini
2 T sweet or mellow miso
1 T lemon juice

Combine all of the ingredients in a 1 quart saucepan and mix well.
Place the pan over medium-low heat and slowly bring to a simmer, stirring frequently. Simmer for 1 minute or until thick. Use immediately.

[Bowwowmeow]

Tropical Miso Sauce

3 T sweet or mellow miso
5 T fresh squeezed orange juice
2t tahini
1 T chopped chives or slivered scallion

Combine all of the ingredients in a small bowl and mix well.
Use immediately, or cover and refrigerate until ready to use.

[Bowwowmeow]

Mellow Miso-Ginger Sauce

1/3 c water
1/4 c sweet or mellow miso
3 T tahini
2 T brown rice vinegar or lemon juice
1 T mirin
2 t ginger juice
1 clove garlic, minced
pinch dried tarragon or basil

Combine all ingredients in a 1 quart saucepan and mix well.
Place the pan over medium-low heat and slowly bring to a simmer, stirring frequently until the mixture thickens. Use immediately.

[Bowwowmeow]

This sauce is great on just about everything, broccoli, seitan, tofu, noodles....

Savory Brown Sauce

2 1/4 c water
1-2 dried shiitakes
2-3 whole cloves
1 small onion
2 T olive oil
2 shallots, minced
5-6 button mushrooms, or 3 fresh shiitakes, sliced
pinch sea salt
pinch black pepper
1 T dry white wine or mirin
1/4 t sea salt
2 t red, brown rice, or barley miso mixed with 2 t water
1 scant T crushed kuzu

To prepare the stock place the dried shiitake in a 2 quart saucepan, add the water, and let soak for at least 20 minutes.
Press the cloves into the onion and add it to the pot. Simmer gently, uncovered, for 15 to 20 minutes, or until the liquid is reduced to 1 1/4 cups. Turn off the heat and remove the shiitake and onion, reserving them for another use.
In a medium-sized skillet heat the oil over medium-low heat. Add the shallots, fresh mushrooms, and pinch of salt and pepper. Saute about 5 minutes or until the muhrooms are soft.
Add the stock to the skillet, along with the wine, salt, and miso. Gently simmer, uncovered, for 10 to 15 minutes.
Thoroughly dissolve the kuzu in 1 tablespoon cold water, and add it to the pan while stirring briskly. Continue stirring for a minute, or until the sauce returns to a simmer and thickens. Gently simmer 1 minute more. serve hot.

[Bowwowmeow]

This gravy is perfect over mashed potatoes. It is also delicious over grains, especially bulghur and millet.

“Comfort” Gravy

1 1/2 T olive oil
1 small onion, diced
1-2 cloves garlic, minced
3 T unbleached white flour
3 T nutritional yeast
1 1/2 c water
3 T sweet or mellow miso mixed with 3 T water
2 t minced fresh basil, or 1/4 t dried
2 T chopped parsley
1 T white wine or mirin

In a medium sized skillet heat the oil over medium heat. Add the onion and garlic and soute for 2 to 3 minutes, or until the onion is soft and translucent.
Reduce the heat to low. Add the flour and nutritional yeast, stirring constantly for 1 to 2 minutes.
Slowly add the water while stirring briskly. Increase the heat to medium and continue ot stir frequently for about 10 minutes, or until the gravy begins to simmer and thicken.
Reduce heat to meduim-low and add the miso, basil, parsley, and wine. Stirring occasionally, simmer gently, uncovered, for 15 minutes, or until the gravy is thick and smooth. If gravy is too thick add a little more water; if too thin, cook it down to the desired consistency. Use immediately.

[Bowwowmeow]

For an especially flavorful result try using exotic varieties of mushrooms in this recipe such as chanterelles, fresh shiitakes, oyster, or morel mushrooms.

Herbed Mushroom Gravy

1 1/2 T olive oil
1 small onion, diced
1-2 cloves garlic, minced
6 mushroom caps, sliced
pinch sea salt
pinch black pepper
3 T whole wheat pastry flour
1 2/3 c vegetable stock
1/4 t sea salt
2 t barley, brown rice, or redc miso mixed wit 2 t water
2 t fresh thyme, or 1/2 t dried
1 T white wine or mirin
1 T chipped parsley

In a medium-sized skillet heat the oil over medium heat. Add the onion and garlic and saute for 2 to 3 minutes, or until the onion is soft and translucent.
Add the mushrooms and a pinch of salt and pepper and continue to saute for 2 to 3 minutes or until the mushrooms are soft.
Reduce the heat to low and sprinkle the flour over the vegetables, stirring constantly for 2 to 3 minutes.
Slowly add the stock while stirring briskly. increase the heat to medium and continue to stir frequently for about 10 minutes, or until the gravy begins to simmer and thicken. Add the rest of the salt, the miso, thyme, and wine.
stirring occasionally gently simmer uncovered over medium-los heat for 15 minutes, or until the gravy is thick and smooth. Add the parsley during the last minute of cooking. Use immediately.

[Bowwowmeow]

Creamy Parsley Sauce

1 c rice milk or almond milk
3/4 c coarsely chopped fresh parsley (loosely packed)
1/4 c coarsely chopped fresh basil leaves
2 T sweet or mellow miso
2 T tahini
about 1/2 c vegetable stock
1 1/2 T olive oil
1-2 shallots, minced
1/2 small onion, minced
2 T arrowroot
1/4 t sea salt
pinch white or black pepper
1 T mirin
1 T lemon juice
1/8 t dried basil
1 T chopped parsley for garnish

Blend the rice milk, parsley, basil, miso, and tahini until smooth. Pour into a measuring cup, and add enough vegetable stock to equal 2 cups.
In a medium-sized skillet heat the oil over medium-low heat. Add the shallots and onion and saute for 2 to 3 minutes, or until soft and translucent. Sprinkle with arrowroot, toss to evenly coat, and continue to saute for 1 to 2 minutes.
Slowly add the reserved liquid, stirring constantly, until the sauce begins to thicken. Add the salt, pepper, and mirin, and gently simmer for 5 to 10 minutes.
Stir the lemon juice and dried basil, and cook 1 minute more. Garnish with chopped parsley before using.

[Bowwowmeow]

Fat Free Shiitake Sauce

2 c kombu-shiitake stock
1/4 t sea salt
1/2 bay leaf
2 fresh shiitake caps, thinly sliced
1-2 scallions, thinly sliced, or 1-2 shallots, minced
1 1/2 T red or barley miso mixed with 2 T water
2 t mirin
3 T crushed kuzu

Place the stock and salt in a 2 quart saucepan and simmer over medium heat. Add the bay leaf, shiitake, and scallions, and continue to simmer for 5 minutes. Stir in the miso and mirin, simmer 2 minutes more, and remove from the heat.
Dissolve the kuzu in 3 T cold water and slowly add it to the sauce while stirring briskly. Bring to a simmer over medium-low heat, stirring constantly for 1 to 2 minutes or until the sauce is thick.
Remove and discard the bay leaf before using.

[Bowwowmeow]

Mediterranean Sweet Pepper & Onion Sauce

1 T olive oil
1 medium onion, halved and thinly sliced into half moons (about 1 cup)
1-2 cloves garlic, finely minced
2 medium red or green bell peppers, quartered and cut into 1/4 inch strips
1/2 t sea salt
1/8 t white or black pepper
2 T whole wheat pastry flour or 1 1/2 T arrowroot
1 1/2 c vegetable stock
2 T tomato puree
2 t sweet or mellow white miso mixed with 2 t water
1 small bay leaf

Heat the oil in a medium-sized skillet, and saute the onin and garlic over medium-low heat for 2 to 3 minutes, or until the onion is translucent.
Add the bell peppers, salt, and pepper, and saute for 2 to 3 minutes.
Add the flour and saute 2 minutes more.
Slowly add the stock while stirring briskly. Continue stirring until the sauce thickens.
Add the puree, miso, and bay leaf, and simmer gently with the lid ajar for 20 to 25 minutes.
Remove and discard the bay leaf, adjust the seasonings, and serve.
Variation:
When using this sauce over polenta or grain dishes, saute some seitan strips or cubes along with the bell peppers.

[Bowwowmeow]

Curry Sauce

1 T olive or sesame oil
1 small onion, minced
2 cloves garlic, minced
1 rib celery, thinly sliced
1 t sea salt
1 T curry powder
1 1/2 t cumin
3 c vegetable stock
1 bay leaf, broken in half
1 T sweet or mellow miso
1 T mirin
3 T crushed kuzu

In a medium-sized skillet het the oil over medium-low heat. Add the onion and garlic and saute for 2 to 3 minutes, or until the onion is soft and translucent.
Add the celery and continue to saute another 2 or 3 minutes or until it begins to soften. Then add the salt, curry, and cumin and saute 1 minute more.
Stir in the stock and bay leaf, increase the heat to medium, and bring to a gentle simmer. Combine the miso and mirin, add it to the sauce, and continue to simmer uncovered for 20 minutes, or until the celery is tender.
Thoroughly dissolve the kuzu in 3 tablespoons cold water and add it to the sauce while stirring briskly. Continue stirring for 1 or 2 minutes, or until the sauce returns to a simmer and thickens. Gently simmer 1 minute more.
Remove and discard the bay leaf before using.

[Bowwowmeow]

Creamy Bechamel Sauce

2 T olive or sesame oil
2 shallots, minced, or 2 T minced onion
4 T whole wheat pastry flour
1 1/2 c plain rice milk or almond milk
1/2 c water
1 scant T sweet or mellow white miso
1 T mirin
1/2 t sea salt
1/8 c whole parsley leaves
1/8 t white pepper
pinch ground nutmeg
2 t chopped fresh basil or thyme, or 1/4 t dried

In a 2 quart saucepan heat the oil over medium-low heat. Add the shallots and saute for 2 to 3 minutes, or until soft and translucent. stirring constantly, add the flour and continue to saute for 3 minutes.
Combine the rice milk and water. Slowly add it to the pan while whisking. Increase the heat to medium, stirring frequently until the mixtrue begins to thicken.
Combine the miso and mirin, and add it to the sauce along with the salt, parsley, and pepper. gently simmer for 20 minutes. Add nutmeg and basil, and simmer 1 to 2 minutes more.
Strain the sauce through a fine sieve. If too thick add a little more water or reheat before serving.

[thevegantwins]

:chef: Easy Amazing Avocado Spread

[This is me and Mr. TVT's favorite bread spread]

1 avocado, preferably a Hass
1 clove of garlic finely minced or crushed
2 teaspoons lemon juice
3 tablespoons nutritional yeast

Mash the avocado with a fork, add the remaining ingredients and mix well. Let sit for a 1/2 hour or so to let flavors combine. Spread on toast or crackers.

[Fauxmage]

Sounds yummy! :hungry:

[Oracl]

Definitely one to try. :yum:

[thevegantwins]

This recipe was on my carton of miso, I made 1 change. I thinned it out with water and used it on a macrobiotic dish I made for lunch: (all organic) brown rice, steamed yams, broccoli, carrots, cauliflower, string beans with diced avocado and kidney beans. :eat: It was extremely satisfying.

Miso Tahini Spread

Ingredients:
1 Tablespoon Miso, any type
4 Tablespoons water
4 Tablespoons Tahini
1 Tablespoon lemon juice
2 teaspoons kelp granules (added iodine) (my addition)
A splash of rice wine vinegar or apple cider vinegar (my addition)

Directions:
Mix the miso and water together. Dissolve the miso completely. Add the remaining ingredients and stir. If using as a spread, it's ready! :hungry: If you want to use it as a sauce or dressing, add a little water and/or lemon juice until it is a looser consistency. Only add a tablespoon at a time so it doesn't get too runny.

The spread can be used on toast or mixed into hot, drained pasta or rice. The sauce can be used for salad, veggies, anything! :yum:

You can also added chopped green onion/scallion or chopped parsley to the mixture.

[Oracl]

We make one very similar to that and we always use sweet miso. :) It's very yummy. :yum:

[Caprita]

Hey! :D

Caprita's Mustard Sauce:

2 tablespoons mayo;
2 tablespoons mustard;
1 tablespoon soy sauce;
1 tablespoon lemon juice;
chopped olives, as many as you like;
a dash of basil, curry, rosemary or whatever spice you prefer.

Just stir everything up and serve with anything you like. I've tried it with rice and corn pasta, veegballs, tortellini (vegan ones, of course! :D) and TVP.

Guten Appetit! :chef:

[thevegantwins]

Warm Spinach Artichoke Dip

This is a favorite amongst vegans and necrotarians alike. Serve with sliced french bread, pita chips, veggies and/or crackers.

Ingredients:

12-16oz packge of frozen spinach, thawed
12-16oz tub of vegan sour cream
4 tablespoons vegan cream cheeze
1 teaspoon salt
1 tablespoon garlic powder
Few dashes of hot sauce
3/4 cup shredded vegan cheeze, mozarella or cheddar style
1/4 cup vegan parmesan
14oz can artichoke hearts, drained and chopped

Directions:

Preheat oven to 350F. Squeeze all the moisture out of the spinach and set aside. In a medium mixing bowl, combine the vegan sour cream, vegan cream cheeze, salt, garlic powder, hot sauce, 1/2 cup of shredded vegan cheeze and the vegan parmesan. Pour the mixture into a casserole dish and top with remaining 1/4 cup of vegan cheeze. Bake for 30 minutes. To brown the top, place under a broiler for a few minutes watching carefully to prevent burning.

[thevegantwins]

Melty Pizza Cheeze

1 cup water
1/4 cup nutritional yeast
2 tablespoons cornstarch
1 tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic
2 tablespoons olive oil
oregano

Place all ingredients except olive oil and oregano in blender and blend until smooth. Heat in small saucepan, whisking frequently until thick. Pour over prepared pizza crust and sprinkle oregano on top. Bake until skin forms or at 450F for 10-15 minutes.

[my3labs]

I made this over the weekend and thought I would share it (although the Cumin seems a strange choice and I might try cayenne pepper next time).

Whisk the following:
1/4 cup olive oil
1/4 cup red wine vinegar
2 cloves minced garlic
3/4 t salt
1/8 t pepper
1 t cumin

Then add:
1 can black beans
1 can corn
2/3 cup chopped cilantro
2/3 cup chopped roma tomatoes

Add two cubed avocados just before serving.

[thevegantwins]

Sounds good. I think cumin makes sense. Salsa=Mexican and cumin is a traditional Mexican spice.

[my3labs]

I thought cumin was east Indian?

[thevegantwins]

According to Wikipedia, we're both right. :D

Cumin seeds are used as a spice for their distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine.and

Today, cumin is identified with Indian and Mexican cuisine and Cuban cuisine

[Bunny]

Handy to know! BEing the only vegan in a house means I am always making too much of stuff! Thank you for the experimentation :)

[Bowwowmeow]

Vegan Alfredo Sauce

1/2 cup blanched almonds
1/2 cup water
1/2 cup Soydream Original soymilk
1 minced shallot
2 cloves minced garlic
1 Tablespoon canola oil
Dash nutmeg
Salt, white pepper to taste

1. In blender or food processor, puree almonds, water and Soy Dream until smooth.
2. In sauté pan, cook shallot and garlic in oil on low heat until soft, about 3 minutes. Do not brown.
3. Add almond mixture to pan and simmer until sauce thickens, about 3 to 4 minutes.
4. Add nutmeg, salt and pepper.

[LetsEat]

I just recently found out about Vegetarian Express, the spices. They make a ranch dressing seasoning, called Saucy Ranch seasoning that I add to Veganaise. OMG, does that EVER hit the craving for ranch dressing.

So easy to be vegan. Wow. :cheer: