VegLover's sauces Wists

Soy Free Vegan - White Wine Bean Sauce

VegLover — 2012-12-28T09:10:03-05:00

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1 Tbsp extra virgin olive oil 1 small onion 2 garlic cloves, minced ½ cup dry white wine 1 1/2 cups vegetable broth 1 bay leaf 2 cups cooked cannellini or great northern beans 1/4 tsp Italian seasoning 1/4 tsp dried chives fine sea salt & black pepper to taste Fresh parsley, for garnish In a medium sauce pan, heat oil over medium heat. Add onions and cook for 5 minutes. Stir in garlic and cook another minute. Pour in wine and broth then add bay leaf. Cover and turn down heat to a light simmer for about 10 minutes. Remove bay leaf. Pour wine mixture and beans into a food processor and blend until smooth. Return sauce to pot over low heat, season with Italian seasoning, chives, and salt and pepper and heat through. Serve sauce over pasta, rice or vegetables.

Not Eating Out in New York - Salsa Verde with Ramps

VegLover — 2012-09-04T20:38:19-05:00

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(makes about 3 cups) 12 tomatillos, husks and stems removed 1 bunch ramps 1 jalapeno, seeded and finely chopped fresh lime juice to taste salt and pepper to taste Preheat oven to 425 degrees. Place tomatillos on a sheet pan and roast for about 10 minutes, until softened and just browned in patches. Let cool completely. Scrape away the thin peels and stem bases, making sure to retain as much flesh against the peels as possible (it’s okay if some peel gets into your salsa). Place all flesh and seeds in a bowl. Trim roots from the ramps (if present). Finely chop the ramps from bulb to shoot. Transfer to the tomatillos and add the jalapeno and salt and pepper to taste. Add lime juice to taste. Cover and chill at least 6 hours before serving to allow flavors to meld, preferably.

Not Eating Out in New York - Eggplant Caponata

VegLover — 2012-08-27T16:24:00-05:00

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(makes 1 pint jar plus an extra cup for eating within a week kept in the refrigerator) 1 large eggplant, stem trimmed and cut to 1″ cubes 3-4 medium-sized tomatoes (or about 1 pint cherry or grape tomatoes), chopped 4 cloves garlic, minced 1/2 small onion, chopped 1/2 teaspoon red chili flakes (optional) 10-12 fresh basil leaves 3 tablespoons extra-virgin olive oil 2 teaspoons red wine vinegar 1 tablespoon fresh lemon juice salt and pepper to taste Place a pint-sized mason jar and its lid in a pot with enough water to submerge. Bring to a boil and let boil rapidly at least 5 minutes, completely submerged. Heat 2 tablespoons olive oil in a large, wide saucepan. Add the eggplant cubes along with a couple pinches of salt and pepper. Cook over medium-high heat, stirring occasionally, until eggplant pieces are slightly browned and are turning translucent brown rather than all opaque white, about 5 minutes. Transfer to a bowl. In the same pan, add another tablespoon of olive oil and the onions and optional chili flakes. Cook over medium heat, stirring occasionally, until softened and translucent, about 6-8 minutes, adding a pinch of salt and pepper. Add the tomatoes and garlic, and continue cooking another 2-3 minutes, or until tomatoes have released most of their juices and are squishy-looking. Return the eggplant to the pan, along with 1/2 cup of water and the vinegar. Let simmer, stirring occasionally, for another few minutes. Taste for seasoning, adding any additional salt or pepper. Add the fresh basil leaves. Carefully remove the mason jar and its lid from its hot bath with tongs. Fill the mason jar just to an inch from its top with the caponata. Fill to just below the lid with the tablespoon of fresh lemon juice. Screw on the lid tightly. Place the jar standing upright back into the pot with hot water so that the water level reaches at least half the height of the jar. Boil the water with the jar standing upright inside the pot for another 5-10 minutes to “process” the jar. Remove the jar and let stand at room temperature to cool down. The jar’s lid will suck inward (often with a loud “pop”), sealing the jar after an hour or so of cooling, ensuring that it’s safe for storing at room temperature. Store jar away from sunlight (to preserve maximum flavor) for years. Refrigerate after opening. Refrigerate any un-jarred portion of the caponata for up to a week.

Jamie Oliver - Homemade tomato ketchup

VegLover — 2012-08-24T15:19:39-05:00

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ingredients • 1 large red onion, peeled and roughly chopped • ½ a bulb of fennel, trimmed and roughly chopped • 1 stick of celery, trimmed and roughly chopped • olive oil • a thumb-sized piece of fresh ginger, peeled and roughly chopped • 2 cloves of garlic, peeled and sliced • ½ a fresh red chilli, deseeded and finely chopped • a bunch of fresh basil, leaves picked, stalks chopped • 1 tablespoon coriander seeds • 2 cloves • 1 teaspoon freshly ground black pepper • sea salt • 500g amazing cherry or plum tomatoes, halved plus 500g tinned plum tomatoes, chopped or • 1kg yellow, orange or green tomatoes, chopped • 200ml red wine vinegar • 70g soft brown sugar Place all the vegetables in a large heavy-bottomed saucepan with a big splash of olive oil and the ginger, garlic, chilli, basil stalks, coriander seeds and cloves. Season with the pepper and a good pinch of salt. Cook gently over a low heat for 10 to 15 minutes until softened, stirring every so often. Add all the tomatoes and 350ml of cold water. Bring to the boil and simmer gently until the sauce reduces by half. Add the basil leaves, then whiz the sauce in a food processor or with a hand blender and push it through a sieve twice, to make it smooth and shiny. Put the sauce into a clean pan and add the vinegar and the sugar. Place the sauce on the heat and simmer until it reduces and thickens to the consistency of tomato ketchup. At this point, correct the seasoning to taste. Spoon the ketchup through a sterilized funnel into sterilized bottles, then seal tightly and place in a cool dark place or the fridge until needed – it should keep for six months.

VeganYumYum - Esme's Sauce

VegLover — 2012-08-19T12:51:22-05:00

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Serves two 2 Tbs Tahini 2 Tbs Miso (any, but sweet white is nice!) 2 Tbs Soy Sauce 2 Tbs Olive Oil 2 Tbs nutritional yeast or mustard 2 Tbs Lemon Juice or Vinegar A few cloves of garlic (I left this out) 2 Tbs Mirin (optional) *All amounts are approximate, play around! Boil the pasta, drain it, put the pot back on the warm stove. Make the sauce in the hot empty pot, then add the hot pasta back to it. The heat of the pan and the pasta helps melt down the tahini and miso.

VeganYumYum - Pistachio Arugula Pesto with Penne and Sauteed Broccolini

VegLover — 2012-08-19T10:29:07-05:00

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Serves 2 8 Stalks Broccolini 2 Cups Dry Penne 2 Tbs Olive Oil Pepper 1/2 tsp Balsamic Vinegar 1 Pinch Salt Pistachio Arugula Pesto – Serves four 1/2 Cup Roasted, Unsalted Pistachios 2 Tbs Sweet White Miso 1 Pinch Salt 2 Cups Arugula 4-5 Tbs Olive Oil Fresh Cracked Pepper Start heating your water. Place pistachios in the bowl of a food processor with salt and miso and pulse 4 times for 1 second per pulse. Roughly chop arugula and add it to the top. Drizzle in olive oil. Do not finish processing until pasta is completed. Cook your pasta. A few minutes before pasta is finished, heat 2 tablespoons olive oil in a saute pan until over medium until fairly hot but not smoking. Trim any dry ends off the broccolini but leave a long stalk. Add it to the hot pan with a pinch of salt. Let cook on one side for 1-2 minutes, or until browned, then turn with tongs to cook another side. When broccolini is bright green and tender crisp, turn off heat and add vinegar, tossing vigorously to coat. Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula. Drain and toss pasta with 1/2 cup of pesto (you’ll have some left over). Plate and layer broccolini stalks on top. Serve immediately.

VeganYumYum - Baby Summer Squash, Two Ways

VegLover — 2012-08-19T10:09:54-05:00

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Garlic Scape Pesto Serves Two 1/2 lb Fresh Garlic Scapes 2 Tbs Olive Oil 1 Large Pinch Salt Black Pepper 1/3 Cup Pine Nuts (or other nut) 2 Tbs Oil Lemon Juice, to taste Chop the scapes into 1 inch long pieces. Add 2 tbs oil to a heated pan and add the scapes. Add salt, pepper, and pine nuts and saute for a few minutes over medium high heat until the scapes begin to soften and the nuts turn golden brown. Add immediately to the work bowl of a food processor and add remaining oil. Blend well until a smooth paste forms. Taste and add more salt or some lemon juice to brighten. This will coat 1/2 lb. of pasta. Pan-Seared Balsamic Baby Squash Makes 12 pieces 6 Fresh Summer Squash, 4-5″ long and 1″ in diameter Olive Oil 1 Pinch Salt Balsamic Vinegar Gently wash and halve squash. Heat a small amount of oil, just enough to make your pan shiny, over high heat. When very hot, add squash cut side down. Press on each one to help sear. Sprinkle with salt. After several minutes (do not move squash), the squash should be golden brown on their cut side. When all squash are browned toss a bit to coat in remaining oil and salt in the pan (add a bit if needed). Splash with a small amount of vinegar (1/2 tsp or so, more if you like). It will bubble up and reduce, lightly coating the squash. Serve immediately.

VeganYumYum - A YumYum Thanksgiving

VegLover — 2012-08-19T04:04:08-05:00

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Serves 8 Seitan Roulade with Chestnut Stuffing Seitan 2 Cups Vital Wheat Gluten, (1 box of Arrowhead Mills brand) 1/4 Cup Nutritional Yeast 1/2 tsp Salt 2 1/3 Cups Warm Vegetable Broth Mix gluten, yeast, and salt in a large bowl until well combined. Add the vegetable stock and gently mix with your hands until all of the dry mixture is moistened. You should have a soft, squishy, wet dough. Knead a few times, and agitate the dough by squeezing and pressing it. Dump the dough out onto a large cutting board and use your fingers to press it out to a 12×18″ rectangle. If the dough is too springy, let rest for 15 minutes before rolling it out. Cut the dough into quarters: Heat a large, non-stick skillet over high heat with some olive oil. Briefly pan-fry the seitan pieces until just barely golden brown on both sides. This gives color, flavor, and kick-starts the cooking process so your pieces will be easier to handle. Set aside until you’re ready to roll up the roulades. Make the stuffing. Chestnut Stuffing 2 Tbs Olive Oil 2-3 Shallots, chopped finely 10 Cremini Mushrooms, chopped (1 cup after chopping) 2 Ribs Celery, chopped 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped) 7 Fresh Sage Leaves, chopped 2 Thyme Sprigs, leaves only 1 Tbs Fresh Chopped Marjoram 5 Cups Cubed Bread, (for homemade, see note) 1/2 to 1 Cup Warm Vegetable Broth Salt Pepper Note: If making your own bread, take 1/2 of a 1 pound loaf of sourdough and slice into cubes. I leave the crust on! Spread out the bread on a baking sheet and bake at 300Âº F for 30 minutes, tossing half-way through. In a large, deep skillet, heat oil and saute shallots until beginning to color. Add mushrooms and carrots and cook until softened. Add herbs and chestnuts. Add bread and toss. Add broth 1/2 cup at a time until stuffing is softened but not overly soggy. Season with salt and pepper. If not using for roulades, place stuffing in an oiled casserole dish and bake at 350Âº for 20-30 minutes, or until golden brown on top. If using for roulades, set aside to cool. Place stuffing on top of a piece of seitan, covering the whole surface. Roll up the seitan, stretching it to make as tight a roll as possible. Let the roll rest on the seam. With kitchen twine or any cotton string you have, tie up the roulade so that it doesn’t unroll: Repeat for the three other sheets of seitan. Place the tied roulades on a baking sheet covered in parchment paper. Lightly brush with olive oil. Bake at 350Âº for 30-40 minutes, turning half-way through, until golden brown. Let rest 5-10 minutes before slicing. Remove strings before serving! Broiled Green Beans with Slow-Roasted Tomatoes Slow Roasted Tomatoes 2-3 Pints Grape Tomatoes Oil Salt Pepper Preheat oven to 350Âº F. Coat tomatoes in olive oil and season with salt and pepper. Place on a baking sheet covered with aluminum foil. Bake for 40-60 minutes until very soft and beginning to color. Can be made a day in advance. Broiled Green Beans 16 oz Haricots Verts (or regular green beans) Salt Pepper Olive oil 1 Pinch Sugar Coat green beans in oil, and season with salt, pepper, and sugar. Place them on a baking sheet covered in foil. Broil beans (just a few inches from the heating element of your oven) for 4-6 minutes or until softened and slightly browned. Toss with warm slow-roasted tomatoes and serve. Mushroom Gravy 2 Tbs Olive Oil 1 Cup Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh Sage Leaves, chopped 1 Stem Fresh Thyme, leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk, for thinning Heat oil in a large skillet and add mushrooms, salt, and herbs. Cook for 4-5 minutes until softened and add vinegar. Stir well. Add a few grinds fresh black pepper and remove mushrooms from pan. Don’t clean out the pan! Turn the head down to low. Add margarine and flour and whisk until a paste (or roux) forms. Slowly add vegetable broth, whisking all the time, until mixture is smooth. Turn the heat back up and whisk until the mixture thickens into a gravy. Add soymilk in small splashes if gravy becomes too thick. Season with salt and more pepper to taste. Tangerine Cranberry Sauce 1 16 oz Bag Fresh or Frozen Cranberries 1 Cup Water 1 Cup Sugar Juice from 1 Tangerine (about 1/3 cup) Zest from 1 Tangerine Heat all the above ingredients over medium high heat in a sauce pan. Stir occasionally. The cranberries will pop, and after 10-15 minutes of cooking the sauce will thicken and no longer be watery. Refrigerate and serve when needed. Garnish with fresh slices of tangerine if desired.

Mouthwatering Vegan Recipes - Parsley & Basil Pecan Pesto

VegLover — 2012-08-18T15:23:06-05:00

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Makes around 2-3 portions. INGREDIENTS 3-4 cloves garlic ½ cup pecan nuts 3-4 tbsps chopped parsley 4–6 tbsps choppe fresh basil leaves 5 tbsps extra virgin olive oil ¼ cup vegan cheese of your choice sea salt to taste 1 tbsp water ½ cup vegan cream of your choice (I use Provamel) INGREDIENTS FOR GARNISH ¼ fresh red pepper, cut into small squares a little sprinkle of sweet paprika vegan parmesan cheese (optional) freshly chopped parsley METHOD FOR THE PESTO Start off by processing the garlic and pecan nuts in a food processor until finely chopped. Then add the parsley and basil – process also until finely chopped, then begin to add the oil, a little at a time. Next add in the rest of the ingredients, except for the water – add this in at the end, if you want to make it smoother. After you have boiled and drained the pasta of your choice, set aside. Meanwhile pour a little olive oil into a casserole, heat, and add all the pesto. Allow to cook for a minute, then add the pasta. Continue to mix, and finally pour in the vegan cream. Heat for a minute, then turn over into a serving bowl, and add the garnish.

BBC Food - Oriental vegetable kebabs with peanut dressing

VegLover — 2012-08-18T09:32:00-05:00

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Ingredients 1 red pepper, de-seeded and cubed 1 yellow pepper, de-seeded and cubed 12 cherry tomatoes 4 salad onions topped, tailed and cut into 5cm/2in lengths 2 baby courgettes, cut into chunks groundnut oil or sunflower oil, for grilling 4 kebab skewers basmati rice, to serve For the marinade 2-3 tbsp soy sauce 1 garlic clove, crushed 1 tsp sugar pinch of ground ginger salt and freshly ground black pepper to taste For the dressing 1 tbsp groundnut or sunflower oil 1 shallot, finely chopped ½ tsp hot chilli powder 1 garlic clove, crushed 1 tbsp dark brown sugar 110g/4oz unsalted roasted peanuts, ground 150ml/5fl oz coconut milk ½ lemon, juice only Preparation method Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for two hours, stirring occasionally. For the dressing, heat the oil in a small pan and fry the shallot until starting to brown. Add the chilli powder and cook for one minute. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time. Bring to the boil and simmer gently for two minutes. Stir in the lemon juice and season to taste. Thread the marinated vegetables on to skewers. Brush with a little oil and grill over the coals for about 15 minutes, turning occasionally. Gently re-heat the peanut dressing. Serve the kebabs on a bed of rice, drizzled with peanut dressing

BBC Food - Smoky tomato sauce for pasta

VegLover — 2012-08-18T07:19:33-05:00

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Ingredients 10-15 tomatoes a good glug fruity olive oil salt and freshly ground black pepper 1 small handful fresh thyme sprigs, leaves only 1 handful fresh basil leaves, roughly torn splash of red wine vinegar, or pinch of sugar, to taste 1 handful black olives, stones removed cooked spaghetti, to serve Preparation method Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour). By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too.

FatFree Vegan Kitchen - Wild Plum Sauce

VegLover — 2012-08-17T17:01:36-05:00

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Ingredients 1 pound whole wild plums (or pitted regular plums) 3-4 cloves garlic, minced 1 tablespoon fresh ginger root, minced 1/8 tsp cayenne pepper (use less if you like) 1 tsp soy sauce (or salt to taste) 1/4 teaspoon shallot or onion salt (optional) As needed: sugar or other sweetener and/or vinegar Instructions Pick over the plums to remove any stems or debris and rinse them well. Place in a saucepan and add water just to barely cover them. Bring to a boil, reduce heat, and simmer until skins have burst and plums are soft, about 20-30 minutes. Remove from heat and allow to cool for a few minutes. Place a colander over a bowl. Put the plums in the colander and press with the back of a spoon to squeeze out the juice. (You could also do this in a cheesecloth bag.) Allow the plums to drain until all juice is removed. Heat a saucepan over medium-high heat. Saute the minced garlic and ginger in a tablespoon of water for 2 minutes, adding more water if needed to prevent sticking. Add the plum juice and the remaining ingredients. Bring to a low boil and simmer until mixture reduces and thickens by almost half. (It took mine about 15 minutes.) Taste to see if any sauce is sweet or sour enough; if not add sweetener or vinegar to taste. Preparation time: 10 minute(s) | Cooking time: 45 minute(s) Number of servings (yield): 4 (about 1 cup total)

FatFree Vegan Kitchen - Fresh Chile Sauce

VegLover — 2012-08-17T16:52:11-05:00

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12 New Mexico (Hatch) chili peppers (may substitute Anaheim or poblano), 3-6 inches in length 1 large onion, chopped fine 2 cloves garlic, minced 1/2 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste) 1 1/2 cup vegetable broth or “no-chicken” broth 1/4 teaspoon freshly ground black pepper 1/4 teaspoon salt (or to taste) 1 teaspoon lime juice Wash the chile peppers. Wearing plastic gloves, cut out the stem and cut a slit down the length. Use a spoon (a grapefruit spoon works best) to scrape out the seeds and membranes. Place in a single layer on a baking sheet and set on top rack of oven. Broil, turning every minute or so, until peppers are blackened and blistered on all sides. Remove from baking sheet and place in a paper bag. Fold top down and allow peppers to steam until cool enough to handle. (Alternately, wrap in a damp kitchen towel to steam.) When peppers are cool, remove the skins and discard. Chop the peppers fine and measure. You should have about a cup but a little more is fine. Cook the onion in a non-stick skillet until it begins to brown. Add the garlic and chopped peppers (including jalapeno) and cook for another minute. Add all remaining ingredients except salt and lime juice. Cover and simmer for 15 minutes. Place half of the pepper mixture into a blender, and pulse to blend slightly. Pour it back into the pan and simmer for 5 more minutes. Add the lime juice and salt to taste. Serve over grilled tofu or tempeh or as a sauce for burritos, tacos, fajitas, or enchiladas. Servings: 6 Yield: 1 1/2 cups

Post Punk Kitchen - Savory Mushroom Gravy

VegLover — 2012-08-17T14:51:31-05:00

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The nutritional yeast is optional here, but it does make the gravy a little more creamier, plus adds an extra depth of savory flavor. 4 cups vegetable broth 1/2 cup all purpose flour 1 medium yellow onion, diced small 2 Tablespoons olive oil 16 oz cremini mushrooms, thinly sliced and chopped 4 cloves garlic, minced 2 teaspoons dried thyme 1 teaspoon dried sage 1/2 teaspoons salt Several dashes fresh black pepper 1/2 cup dry white wine (chardonnay is great) 2 tablespoons nutritional yeast In a small bowl, mix the flour with about 2 cups of vegetable broth until well dissolved. Once dissolved, add the remaining broth and mix. Set aside. Preheat a 2 quart pot over medium heat. Saute the onion in oil for about 5 minutes, until translucent. Add mushrooms, garlic, thyme, sage, salt and pepper and saute for about 5 more minutes. Add wine and turn heat up to bring to a boil. Let wine reduce for about 3 minutes. Add the broth/flour mix and the nutritional yeast, if using. Lower heat to medium and cook for about 20 minutes, stirring often. Taste for salt and pepper and serve.

Olives for Dinner - Homemade Sriracha Sauce

VegLover — 2012-08-17T13:00:16-05:00

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INGREDIENTS adapted from Randy Clemens' sriracha recipe 1 pound of chilis 1/2 head of garlic, peeled and minced 3 TB palm sugar 1/2 TB salt 1/4 cup distilled white vinegar METHOD Put on a pair of plastic gloves and make sure your prep area is well-ventilated. Destem and half the chilis. Place in a blender with the garlic, sugar and salt. Puree until well-blended. Using a spatula, scape the contents into a glass container and cover. Store it at room temperature, stirring it once a day for seven days. This will allow the flavors to blend and slightly mellow. After a week, pour the puree with the vinegar into a small pot over medium heat. Bring it to a boil and let it simmer for about five minutes. Transfer the contents to a blender and puree again for two minutes. Strain the puree through a fine-mesh strainer, retaining a bit of the pulp in the end if you'd like. Keep it stored in the refrigerator. *Habaneros are seriously hot and the fumes alone can cause coughing, sneezing and skin irritation. Wear plastic cloves when handling them and always work in a well-ventilated area during prep.

Sometimes I Veg - Cashew Butternut Squash Sauce

VegLover — 2012-04-12T15:15:12-05:00

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Ingredients 1 whole clove garlic 1/2 whole yellow onion 1 cup cashews, soaked for an hour 3 cups butternut squash, roasted and cubed 1/4 cup almond milk 2 tablespoons nutritional yeast 1 teaspoon salt Instructions Cook butternut squash and cut into cubes Place ingredients in food processor. Pulse until smooth. Heat sauce on stovetop until warm. Serve on pasta.

The Type A Housewife - Cranberry Chipotle Ketchup

VegLover — 2012-04-12T14:33:19-05:00

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Ingredients 1 2/3 c. fresh cranberries 1/2 c. packed brown sugar 1/2 c. chopped shallots 1/4 c. cider vinegar 1/4 c. water 1/2 tsp. salt 2 tsp. minced chipotle chiles in adobo sauce (more or less is fine--use what you're comfortable with) Instructions Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil and cook 10 minutes or until thick, stirring occasionally. Remove from heat and allow to cool for approximately 10 minutes. Process until smooth in a blender or food processor (I used an immersion blender). Transfer to bowl; cover and chill.

Veggie Wedgie - Cookie Yogurt

VegLover — 2012-04-12T13:01:23-05:00

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-400gr unsweetened soy yogurt -10 wholewheat grain-sweetend digestive type cookies -1 tsp rosewater -3tbsp agave syrup -1/2tsp vanilla extract -1/2tsp cinammon Crush cookies in blender and add the rest of the ingredients. Blend until well combined, and chill in the fridge for at least half an hour. Dig in!! Its so easy and fast to make it. This makes 2-4 servings.

Veggie Wedgie - Chive Mayo

VegLover — 2012-04-12T12:08:44-05:00

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Ingredients -1/2 cup soy milk -1/4 cup lemon juice -3/4 cup grape seed oil -1 tsp sea salt -fresh chives or other herbs In a blender pour soymilk and lemon juice and salt. Let it stand for 2 minutes. Turn on the blender on high and slowly start pouring the oil in a steady stream. Keep blending until it starts to thicken. Pour in a container and chill for a couple of hours until it sets [ it will firm up a lot more]. Chop the fresh chives and mix in the mayo. Makes about 2 cups

Tutupa's Lab - Zucchini Cream

VegLover — 2012-04-12T09:19:17-05:00

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serves 2 2 carrots, finely diced 2 onions, chopped 2 celery stalks, finely chopped 2 tbsp olive oil 5-6 zucchini 1/2 cup water* 1/3 cup basil salt and pepper to taste * adding only 1/2 cup water resulted in a dip-like consistency of the zucchini cream. If you want it more soup-like, another 1, 1 1/2 cups of water should be added (until the zucchini are slightly covered in water). In a sauce pan sauté on medium flame the chopped onions, carrots and celery with the oil for 10 minutes, until tender and translucent. Meanwhile, chop the zucchini. Add the zucchini to the sauce pan, then the water, cover and let cook for 20-30 minutes, or until the zucchini are tender mushy. Add the basil, salt and pepper and blend away for a few minutes until pureed with immersion blender, food processor, blender…whatever you have!