Archive for the ‘Sauces & Seasonings’ Category

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Sun-Dried Tomato Slow Cooker Spaghetti Sauce

1 1/2 cups chopped sun-dried tomatoes
1 medium onion, chopped…

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Kale with Cashew Cream Sauce

Almost everything tastes better with cashew sauce! But it is high-fat, so I use it sparingly.

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Creamy Basil Sauce

My favorite pasta recipe is a creamy basil sauce over any kind of pasta.

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Chunky Fruit Chutney

2 apples, peeled, cored, and diced
3 ripe pears, peeled and diced …

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Grilled Pineapple with Mango Coulis

12 slices (1/2-inch-thick) fresh pineapple (about 1 pineapple)
Cooking spray …

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Dried Cranberry-Apple Conserve

2 cups sweetened dried cranberries (such as Craisins)
1 1/2 cups boiling water …

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Fig Vinegar

Make your own Fig Vinegar.

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Pear Vinegar

2 ripe fresh Bartlett pears – coarsely chopped
3 tablespoons, fresh tarragon – chopped…

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Habanera Salsa

We have almost a constant supply of this salsa in my house. It is good on salad or as a dip for raw veggies like peppers or cucumbers, or on beans or grains. Use 2 Habaneras for a mild salsa, or 4 for a hot spicy one.

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Mango Salsa 2

NOTE: fresh peaches can be substituted for the mango

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“Mayonnaise” or Dip with Cannellini and Potato

This is good as a:

– Hellmann’s mayonnaise substitute (for me no other mayo would do)
– Spread on toast
– Spread for Bruschetta
– Dip (if flavorings are added)

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Peanut Sauce

Mix all ingredients together well. Makes about 1 cup.

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Soy Orange Sauce

Great on spring rolls!

  • RSS Susan’s Kitchen Blog

    • Oil-Free Baked Portobello Fries
      Do you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries […]



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    • Aqua Fava Carob Pieces (Vegan, Gluten and Oil Free)
      Though I’ve gotten a lot less fussy (or maybe lazy) in my cooking habits, from time to time I still can’t resist my proclivity for vegan adaptations of things I know I should never eat in their original form. This experiment is that a couple times over, since most of you can eat a few […]