Creamy Avocado Pasta "Sauce"
Vegan; Gluten Free; Prep 10 minutes; Serves 4
Well, the first time I made this it was a tad too chunky... I made it again, last night, with a MUCH creamier texture. Here is the adapted version of the sauce recipe from Oh She Glows....
2 medium sized ripe avocado, pitted
1 lemon, juiced + lemon zest to garnish
2-3 garlic cloves, to taste
1/2 cup fresh basil
1/2 cup of fresh mint
1/4 cup dry white wine
2 tbsp extra virgin olive oil
Freshly ground black pepper, to taste
Crushed red pepper to taste
1. Place all of the ingredients in food processor and process until smooth and creamy.
2. Serve with your favorite pasta.
RecipesUS
Showing posts with label Sauce. Show all posts
Showing posts with label Sauce. Show all posts
Tuesday, June 18, 2013
Tuesday, December 4, 2012
No Oil Tomato Sauce
No Oil Tomato Sauce
Vegan
This is for everyone that is watching their oil intake. This comes from Whole Foods Health Starts Here, and is really good with the pasta or ravioli filling of your choice.
3/4 cup low-sodium vegetable broth
1/3 cup onion, diced
1/3 bell pepper, diced
5 cloves of garlic, minced
pepper to taste
3 cans diced tomatoes (no salt)
2 cans tomato paste
1 can of water (from the diced tomato can)
2 teaspoons of Italian seasoning
1 bay leaf
dash of crushed red pepper
1. In a large sauce pan, saute vegetables and garlic in vegetable broth.
2. Add the rest of the ingredients and simmer on low heat for 45 minutes.
3. Remove bay leaf and serve over pasta.
Vegan
This is for everyone that is watching their oil intake. This comes from Whole Foods Health Starts Here, and is really good with the pasta or ravioli filling of your choice.
3/4 cup low-sodium vegetable broth
1/3 cup onion, diced
1/3 bell pepper, diced
5 cloves of garlic, minced
pepper to taste
3 cans diced tomatoes (no salt)
2 cans tomato paste
1 can of water (from the diced tomato can)
2 teaspoons of Italian seasoning
1 bay leaf
dash of crushed red pepper
1. In a large sauce pan, saute vegetables and garlic in vegetable broth.
2. Add the rest of the ingredients and simmer on low heat for 45 minutes.
3. Remove bay leaf and serve over pasta.
Pumpkin and Apple Sauce
Curried Pumpkin and Apple Sauce
Vegan
This is the sauce that I made to go with the ravioli. Bruce loved it, and no surprise that the boys didn't. Needing to use pumpkin, that has moved from the fridge to the freezer, it takes a starring role in this spicy sauce.
2 Tablespoons low-sodium vegetable broth
1/4 cup chopped onion
1 1/2 teaspoons curry powder (you can use mild or spicy)
1 cup pureed pumpkin
1 sweet apple, peeled, cored and chopped
2 1/2 cups water
pepper, parsley and salt to taste
1. Warm vegetable broth in large pot over low heat. Add onions and cook until tender, about 5 minutes. Add curry to onions, and simmer for about 5 more minutes.
2. Add pumpkin, apples, and water to the pot. Cook over medium heat for about 20-30 minutes, or until the apple is soft.
3. Process in a blender to puree the sauce to a smooth consistency.
Vegan
This is the sauce that I made to go with the ravioli. Bruce loved it, and no surprise that the boys didn't. Needing to use pumpkin, that has moved from the fridge to the freezer, it takes a starring role in this spicy sauce.
2 Tablespoons low-sodium vegetable broth
1/4 cup chopped onion
1 1/2 teaspoons curry powder (you can use mild or spicy)
1 cup pureed pumpkin
1 sweet apple, peeled, cored and chopped
2 1/2 cups water
pepper, parsley and salt to taste
1. Warm vegetable broth in large pot over low heat. Add onions and cook until tender, about 5 minutes. Add curry to onions, and simmer for about 5 more minutes.
2. Add pumpkin, apples, and water to the pot. Cook over medium heat for about 20-30 minutes, or until the apple is soft.
3. Process in a blender to puree the sauce to a smooth consistency.
Friday, November 16, 2012
Vegan "Caramel" Fruit Dip
Vegan Caramel Fruit Dip
For those who will entertaining over this up-coming holiday season, this is perfect to set out with cut up fruit. This is also perfect for those with little ones, watch out though, there is a lot of sugar. The boys LOVED this one!
1 cup dates
2 Tablespoons vanilla extract
1/4 cup maple syrup
1/3 cup hemp milk
1. Place all of the ingredients in a blender. Pulse until smooth and chill until ready to be served.
For those who will entertaining over this up-coming holiday season, this is perfect to set out with cut up fruit. This is also perfect for those with little ones, watch out though, there is a lot of sugar. The boys LOVED this one!
1 cup dates
2 Tablespoons vanilla extract
1/4 cup maple syrup
1/3 cup hemp milk
1. Place all of the ingredients in a blender. Pulse until smooth and chill until ready to be served.
Thursday, October 25, 2012
Tzatziki Sauce
Tzatziki Sauce
Vegan
When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....
1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper
1. Mix all of the ingredients in a bowl and chill until ready to use....
Vegan
When you're craving Greek food, one simply cannot forego the Tzatziki sauce. I made this last night to go with the Seitan Gyros, and even Grant said "this is his favorite dish, and really likes the sauce." This took the longest....
1 cup cucumber, finely diced or minced
1 cup soy yogurt
1 cup vegan mayonnaise
1 oven roasted garlic clove, minced (I had left over from the pizza)
1/2 a large garlic clove, minced (I had this left over, too)
2 Tablespoons lemon juice
1/4 teaspoon of parsley (I used dry)
1/4 teaspoon of paprika
1/8 teaspoon of dill
1 pinch of sea salt
a dash of Cayenne pepper
1. Mix all of the ingredients in a bowl and chill until ready to use....
Tuesday, May 22, 2012
Vegan Moussaka
Vegan Moussaka
Prep Time 30 minutes, Bake Time 1 hour 15 minutes
Serves 8
If there were ever a perfect vegan entrée, moussaka has to be it. This recipe has dropped the Gruyere cheese and eggs in the Béchamel sauce and the Parmesan cheese in the topping along with any beef or lamb of course. The creaminess and the spices are silk and sass in the mouth.
So I made this last night, and I had to use my "Jackie Magic" as Bruce puts it. The Béchamel sauce was going south fast (very bland), so after I put it on the casserole. I jazzed it up! Everything that has stars next to it is how I improvised the dish.
Here's what you do:
Ingredient List
1 medium eggplant
**2 medium zucchinis (I used half a zucchini and half a yellow squash-sliced)
1/4 cup olive oil
**1 large onion, chopped (I used 1/4 of what it called for)
4 garlic cloves, sliced
**28-oz. can crushed peeled tomatoes (I sliced 3 1/2 tomatoes, I ran out-really needed 5 thinly sliced and left the skin on)
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
**1 large baking potato (I used a sweet potato-peeled and sliced)
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnish
1) Preheat the oven to 375°F.
2) Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
3) Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
4) Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes.
5) Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, **zucchini and squash slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
6) **Cover with a baking dish lid or foil (I didn't cover) and bake for 1 hour and 15 minutes.
7) **Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley. (after about 30-40 minutes of the casserole baking, I put the sauce on. I drizzled about 1-2 Tablespoons olive oil, added more nutmeg about 1 teaspoon, 1/2 teaspoon cinnamamon, and 1/2 teaspoon of allspice-all 3 ingredients sprinkled on top of the dish)
Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 teaspoon nutmeg
**2 cups soy milk (I used hemp milk)
1 tablespoon cornstarch diluted in 1/2 cup water (this helped to make the sauce bland and thick, next time I'll use 1 teasoon.)
**1 1/2 teaspoon sea salt (I used 1 teaspoon.)
Vegan Béchamel Sauce
1) Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened. This Béchamel Sauce makes a good topping for all sorts of steamed veggies.
Source:VegCooking.com
Wine Pairings
A big Chardonnay, a Viognier or a Pinot gris would complement this entrée quite well.
Prep Time 30 minutes, Bake Time 1 hour 15 minutes
Serves 8
If there were ever a perfect vegan entrée, moussaka has to be it. This recipe has dropped the Gruyere cheese and eggs in the Béchamel sauce and the Parmesan cheese in the topping along with any beef or lamb of course. The creaminess and the spices are silk and sass in the mouth.
So I made this last night, and I had to use my "Jackie Magic" as Bruce puts it. The Béchamel sauce was going south fast (very bland), so after I put it on the casserole. I jazzed it up! Everything that has stars next to it is how I improvised the dish.
Here's what you do:
Ingredient List
1 medium eggplant
**2 medium zucchinis (I used half a zucchini and half a yellow squash-sliced)
1/4 cup olive oil
**1 large onion, chopped (I used 1/4 of what it called for)
4 garlic cloves, sliced
**28-oz. can crushed peeled tomatoes (I sliced 3 1/2 tomatoes, I ran out-really needed 5 thinly sliced and left the skin on)
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
**1 large baking potato (I used a sweet potato-peeled and sliced)
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnish
1) Preheat the oven to 375°F.
2) Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.
3) Cut the zucchini lengthwise into 1/4-inch slices, and set aside.
4) Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned. Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes.
5) Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, **zucchini and squash slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
6) **Cover with a baking dish lid or foil (I didn't cover) and bake for 1 hour and 15 minutes.
7) **Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley. (after about 30-40 minutes of the casserole baking, I put the sauce on. I drizzled about 1-2 Tablespoons olive oil, added more nutmeg about 1 teaspoon, 1/2 teaspoon cinnamamon, and 1/2 teaspoon of allspice-all 3 ingredients sprinkled on top of the dish)
Vegan Béchamel Sauce
1/2 cup olive oil
1/2 cup unbleached flour
1/8 teaspoon nutmeg
**2 cups soy milk (I used hemp milk)
1 tablespoon cornstarch diluted in 1/2 cup water (this helped to make the sauce bland and thick, next time I'll use 1 teasoon.)
**1 1/2 teaspoon sea salt (I used 1 teaspoon.)
Vegan Béchamel Sauce
1) Heat the olive oil in a saucepan and sprinkle in flour and nutmeg, stirring constantly until lightly browned and a nutty aroma arises. Whisk in the soy milk, cornstarch mixture, and salt, stirring until the mixture begins to boil; then reduce the heat and whisk until thickened. This Béchamel Sauce makes a good topping for all sorts of steamed veggies.
Source:VegCooking.com
Wine Pairings
A big Chardonnay, a Viognier or a Pinot gris would complement this entrée quite well.
Fire Roasted Tomato-Chipotle Sauce
Fire Roasted Tomato-Chipotle Sauce (Super Easy!)
1 15-oz. can crushed fire roasted-tomatoes
1 chipotle pepper
2 cloves of garlic
1. Combine fire roasted-tomatoes, chipotle peppers and garlic in a food processor until coarse puree forms.
Found: Whole Living June 2011
1 15-oz. can crushed fire roasted-tomatoes
1 chipotle pepper
2 cloves of garlic
1. Combine fire roasted-tomatoes, chipotle peppers and garlic in a food processor until coarse puree forms.
Found: Whole Living June 2011
Friday, May 18, 2012
Spaghetti Squash with Sauce
Spaghetti Squash with Sauce
Cooked spaghetti squash has a thread-like texture, similar to spaghetti, but is much higher in fiber and anti-cancer compounds.
To add more color and more fiber add some chopped veggies to the sauce, I like to use what is in season.... Mushrooms, zucchini, and sweet red bell peppers are good choices!
Directions
Makes 6 servings
1 large spaghetti squash (about 3 cups cooked)
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast or dairy-free (vegan) parmesan
cheese substitute (optional)
radishes for garnish (optional)
1.) Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 1 hour or until very tender when tested with a knife. Set aside to cool.
2.) Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.
3.) Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.
Nutrition Information
Per serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E
Found: The Cancer Project
Cooked spaghetti squash has a thread-like texture, similar to spaghetti, but is much higher in fiber and anti-cancer compounds.
To add more color and more fiber add some chopped veggies to the sauce, I like to use what is in season.... Mushrooms, zucchini, and sweet red bell peppers are good choices!
Directions
Makes 6 servings
1 large spaghetti squash (about 3 cups cooked)
2 cups fat-free spaghetti sauce
2 tablespoons chopped fresh basil
2 tablespoons nutritional yeast or dairy-free (vegan) parmesan
cheese substitute (optional)
radishes for garnish (optional)
1.) Preheat oven to 350 F. Wash the outside of the squash and carefully puncture with a knife 5 times. Place on a baking sheet and bake 1 hour or until very tender when tested with a knife. Set aside to cool.
2.) Cut the cooked squash in half lengthwise and remove the seeds. Remove the spaghetti-like threads with a fork and place in a baking dish. Toss with spaghetti sauce. Cover lightly with aluminum foil. Return to the oven for 20 to 30 minutes or until well heated.
3.) Sprinkle with basil and nutritional yeast or vegan parmesan substitute, if using. Garnish with radishes if desired.
Nutrition Information
Per serving (1/6 of recipe): 48 calories; 0.3 g fat; 0.1 g saturated fat; 4.6% calories from fat; 0 mg cholesterol; 0.9 g protein; 11.7 g carbohydrate; 8.4 g sugar; 1.6 g fiber; 274 mg sodium; 25 mg calcium; 0.5 mg iron; 6 mg vitamin C; 205 mcg beta-carotene; 0.4 mg vitamin E
Found: The Cancer Project
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