Category Archives: Sauces & Spreads

10

Sep. ’20

Beety beet spread (vegan)

 

There are many yummy and nutritious spreads called beet spread that are based on hummus beans, nuts, or yogurt/sour cream/cheese. I wanted to eat a beet spread that is based on beets, so this is the spread I was inspired to make. It’s yummy and nutritious!

Makes about  1 2/3 cups

Ingredients

1 2/3 cups chopped roasted beets

1 tsp chopped fresh ginger

1 tsp nutritional yeast

¼ tsp cinnamon

¼ tsp ground cumin

1 ½ – 2 tsp balsamic vinegar

3 Tbsp olive oil

½  tsp salt

1-5 Tbsp water

Steps

  1. Place chopped beets and ginger in a food processor, and process until they are in small pieces, but not ground.
  2. Add the spices, balsamic vinegar, and oil, and process until the mixture looks uniform and somewhat easy to spread.
  3. Taste the mixture, and adjust spices and vinegar to taste.
  4. Add 1-2 Tbsp water, process the mixture, then check that the mixture is the right consistency for spreading. If it’s not, add more water and process until it reaches the consistency you like.

The beet spread is ready to use or store in the refrigerator.

Note

Every week, I roast 10-15 beets so that I’ll have a ready supply of roasted beets. I clean the beets well, leaving the skins intact, trimming the crown and tail, and cutting off hard parts and roots.

 

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12

Jul. ’15

Onion-Brazil Nut Grain Topper (vegan)

Onion-Brazil nut topper This grain topper turns plain grains into a yummier and more nutritious side dish. The topper can be used on any grain. The nutritional value of Brazil nuts, onions, and dates not only nourishes the body, but also nourishes the desire for very tasty food.

Makes 2 1/2 cups

Ingredients

  • 2/3 cup Brazil nuts
  • 2 large dried dates
  • 1 tsp mustard powder
  • ¼ tsp coarse salt
  • 1 Tbsp water
  • 1 tsp olive oil
  • 1 medium size onion, cut into chunks
  • 2 green onions, white and green parts, cut into pieces for processing
  • 1/3 cup parsley

Steps

  1. In the food processor, process the Brazil nuts until they are small, but not ground. Place in a mixing bowl.
  2. Put the dates, mustard powder, salt, water and oil into the food processor and process until the dates start to stick to the sides of the processor. Add to the mixing bowl, but don’t mix.
  3. Put the onions and green onions into the food processor and process until the onions are chopped into small pieces. Add to the mixing bowl, but don’t mix.
  4. Chop the parsley by hand (for the exercise) and add to the mixing bowl.
  5. Mix the ingredients well, making sure that the date mixture is mixed in well.

The topper is ready to use. The suggested ratio of topper to grain is 3 Tbsp topper to 2/3 cup grain. Onion-Brazil nut topper with grain

Notes

I stored the topper in the refrigerator and ate it the next day on toast. The onion has become sweeter over time, and the topper is really delicious!

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17

Jun. ’15

Peanut-Peanut Butter Sauce (vegan)

Peanut butter sauce

This sauce is smooth and crunchy. The smoothness comes from the peanut butter dressing. The crunchiness comes from the peanuts and fresh vegetables that combine with the dressing to complete the sauce.

Makes about 5 cups sauce, enough to coat 1 pound/500 gr pasta

Ingredients

Peanut butter dressing

1 cup natural, unsalted, unsweetened peanut butter

1 1/2 cups water

1 Tbsp fresh ginger root, chopped coarsely

1 tsp lecithin granules

1 tsp flax seeds, ground

2 Tbsp lemon juice

3/4 tsp coarse salt

2 garlic cloves

1/2 tsp cayenne pepper or other spicy ground pepper

1 Tbsp Tamari sauce

————

Peanut-veggie mix

1/3 cup peanuts, roasted

3 Tbsp sesame seeds, roasted

3/4 cup green cabbage, shredded

1/2 cup carrots, sliced thinly

1/2 cup green onions, chopped

1 Tbsp sesame oil

Steps

  1. Put all the peanut butter dressing ingredients in a a food processor or blender and process until very smooth.
    Peanut butter dressing
  2. Put all the peanut-veggie mix ingredients into a large bowl and mix well.
    Peanut sauce
  3. Pour the dressing onto the peanut mix and stir well to coat.
    Peanut sauce 2
  4. Serve on your favorite nutritious noodles.
    Peanut butter sauce

Notes

  • Tofu chunks sauted in olive oil and tamari sauce would be a nice addition.
  • The sauce is unheated so it’s especially nice to eat during the warmer months.

 

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25

May. ’15

Creamy Crunchy Pesto (dairy-free)

Creamy Crunchy Pesto

This version of pesto is creamy from the addition of lecithin and water. It is crunchy from the toasted slivered almonds and sesame seeds. This pesto recipe is easy to make and is yumtritious!

Makes 1 3/4 cups pesto

Ingredients

1/3 cup slivered almonds

3 Tbsp whole sesame seeds

————

3 Tbsp lemon juice (not from a plastic lemon or bottled lemon juice)

3/4 tsp coarse salt

1 tsp lecithin granules

3 medium cloves garlic, coarsely chopped

6 cups basil leaves, washed

3 Tbsp water

1/3 cup olive oil

Steps

  1. In a small pan, dry toast the slivered almonds, stirring regularly, until they are beginning to color and then add the sesame seeds. Toast and stir about a minute more until the sesame seeds start to pop. Remove from heat.
  2. The order of the ingredients is important. Into a food processor, add all the ingredients–except the toasted almonds and sesame seeds–in the order in which they are presented in the list. By adding them in this order, the pesto will process easily.
  3. Process the pesto on high speed until the pesto looks creamy. You will probably need to stop midway to push down the pesto on the sides of the food processor, using a spatula.
  4. When the pesto looks creamy, lower the speed to the lowest setting and add the toasted slivered almonds and sesame seeds. Process for a few seconds just to mix them in.

The pesto is ready to use or store in the refrigerator.

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