I’m so happy I figured out a way to use the huge bag of riced cauliflower I bought at Costco. This sauce is creamy and rich tasting without clogging arteries…. and as an added bonus, very easy to make. Great on veggies or whole grains, as well as pasta. Give it a try!!
I threw this together as a condiment for my BBQ Sweet Potato and Black Bean Patties and it’s delicious!
I think I’ve finally done it and I’m really excited.
I have made a LOT of cheesy sauces over the years. I mean, it’s crazy how many; recipes I’ve found and tweaked, recipes I’ve created, etc. After all, mac-n-cheese was my favorite food before I went vegan 10+ years ago. While I don’t crave the real thing, I still really love comforting foods like noodles with a creamy, cheese-like sauce. Anyway, all the recipes I tried were similar to each other, all yummy, but all left me feeling like I wasn’t there yet; that my quest for the perfect sauce wasn’t complete. Getting the perfect combination of texture, mouth-feel, flavor and nutrient profile was beginning to seem impossible.
Sure, there are rich and amazingly delicious sauces out there but many of them call for a ton of nuts or a bunch of oil. Any vegan food can taste delectable when adding a bunch of fat – there’s no creativity or skill in that. The real challenge and test lies in making something that’s healthy, rich and delicious without exceeding your daily fat quota in one meal.
Yep. I think I’ve finally done it.
Brown rice, sweet potato, kale and baked chickpeas topped with Tahini Sauce.
I first created this sauce to use with the kale chips I made in my new dehydrator (still learning and experimenting, but that thing is FUN!). They turned out great, btw, but I didn’t end up using all the sauce and shortly realized how delicious it was on steamed greens, and as a salad dressing. It packs a lot of flavor so a little really does go a long way.
It’s been a long time since I posted a recipe! Not that I haven’t been creating in the kitchen – I’m always doing that. Just life. You know how it is. Anyway, I love tahini dressings but they are usually so high in fat. Tahini, or sesame seed paste, is high in fat of course because seeds are high in fat. Tahini, and other seeds and seed pates are very healthy but can easily be overeaten. However, there is a way to use tahini in dressing, still get that flavor, and cut the fat. The secret is in the BEANS. Yes, beans. They not only help cut the fat, they add creaminess, body, nutrients, fiber and protein.
I made this dressing with a salad in mind, but I ended up pouring some over my steamed kale and sweet potato, and it was tasty! You can use any kind of soft, white bean. I had made my own flageolet beans the day before because I like to have a batch on hand, but you can use cannellini, great northern, etc. If you use canned be sure to rinse and drain them. NOTE: I get a lot of my dried beans from Rancho Gordo. They sell the BEST heirloom beans! You can purchase from their website at ranchogordo.com.
Pumpkin Dressing. Vegan. Oil-free. Low-fat. Gluten-free.
As I’ve said before, I’m in love with all things pumpkin. This savory dressing is no exception. Other than my Pumpkin Soup, I’d never made a non-sweet pumpkin dish before. I was very happy with the results. Start small with the cinnamon and work your way up, tasting as you go. And, depending upon how much tang you like, start with 1 TBS lemon juice and go from there. I made this for a salad in which I put pomegranate and toasted pumpkin seeds – delicious! It would also be tasty on greens like kale, or steamed broccoli and cauliflower.
This delicious condiment is similar to my “Cheesy” Sauce, with a mexican flare, and a thicker texture and consistency.
If any of you are familiar with the restaurant True Food Kitchen, you may know they make a sauce for their Brussels sprouts called umami sauce. Umami is one of the 5 flavors identified by our tastebuds; salty, bitter, sweet, sour, and savory or umami. Their sauce is AMAZING! Unfortunately, as is the case with most restaurant food, it’s loaded with fattening oil. I found the recipe online but tweaked it to significantly reduce the fat and cut the oil. If you can find oil-free hummus, this would be considered an oil-free dish. The hummus I had on hand did contain a small amount of oil.
I roasted a mixture of Brussels sprouts, butternut squash, onions and white beans (pictured) to serve with the sauce, but you could use this sauce with any vegetable, bean, grain or even as a salad dressing. Enjoy!
This peanut sauce is delicious over steamed veggies, rice noodles, tofu, or even potatoes. Many possibilities!!
This sauce is delicious with steamed veggies, on noodles or tofu scramble.