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Pesto Without Oil
This recipe is from www.StraightUpFood.com
(Serving suggestion: 'Pasta With Pesto' elsewhere on this website)
INGREDIENTS:
1/2 cup water
1/2 cup walnuts (1-1/2 ounces)
1/2 teaspoon minced fresh garlic
1 bunch fresh basil (30-40 large leaves, or about 2 ounces)
1 package (12-16 ounces) cooked pasta (spaghetti, fettuccini, vermicelli),
Optional: Additional walnuts grated on top for garnish).
Optional: 2 teaspoons lemon juice (fresh)
Optional: chopped parsley, and/or fresh or dried herbs such as "Italian Seasoning."
DIRECTIONS:
In a food processor, blend all ingredients until smooth (1 to 2 minutes), adding a bit of water as needed to thin.
SERVING:
Stir into pasta. With pasta, it's better with additional ingredients for flavor and texture, such as beans, chopped sweet (Vidalia) onion, and/or cooked veggies (as pictured).
Or stir into rice, or toss with steamed potatoes. You can toss a wedge of potato with pesto before baking.
Thai Peanut Sauce
This is good with tofu & veggies, i.e. an "Asian Bowl"
This sauce is higher in fat than our other recipes, because of the peanut butter.
Note that PB2 by Bell Plantation, which is powdered peanut butter with 85% of the fat removed: is Delicious! Use the powder powder in recipes, or mix with water to turn it back into delicious peanut bette: you can't tell the difference! (Also, the powder is easier to measure and to cook with).
Modified from Dr. McDougall's blog: "Asia Bowl")
INGREDIENTS:
¼ cup peanut butter OR 3 TBSP of PB2 powder.
1 tablespoon Hoisin Sauce
Juice of ½ lime, or 1 TBSP lime juice
OPTIONAL: 1-2 tablespoons chopped fresh cilantro
INSTRUCTIONS:
Mix ingredients together in a (non-stick) saucepan on mild heat. If too thick, may thin with water or soy sauce.
(Original recipe called for soy sauce, but not needed when using Hoisin Sauce).
(Original used 1/8 teaspoon coconut extract which didn't add anything in my opinion and requires a trip to the health food store).
Cheezy Hemp Nacho Sauce
Contributed by Sharon McRae www.eatwell-staywell.com
from: Kristen Suzanne. View this recipe on www.KristensRaw.com
Yield approximately 1 1/2 cups
Sharon: "Great as a dip with baked tortilla chips or vegetables, as a salad dressing with romaine lettuce, chopped tomatoes & cucumbers. Awesome as a sauce for veggie burgers. You could even sprinkle some on vegan taco meat and healthy corn chips for a tortilla-type salad. Everyone loves it!"
1/3 cup water
1 clove garlic
2 tablespoons fresh lemon juice
1 red bell pepper, seeded, rough chopped (approximately 1 cup)
1 cup hemp seeds
2 1/2 tablespoons nutritional yeast flakes
1 tablespoon chili powder*
2 teaspoons tamari, wheat-free
1/2 teaspoon salt (optional)
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon turmeric powder
Blend all of the ingredients in a blender until smooth and creamy. This can be stored in the refrigerator for 4-5 days.
Amazing No Queso Sauce
Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.
Preparation Time: 3 minutes Cooking Time: 5 minutes Servings: 2 cups.
¼ cup raw cashews
1 cup butternut squash
¾ cup water
8 ounces pimientos
¼ cup nutritional yeast
3 tablespoons cornstarch
½ teaspoon salt
Place all the ingredients in a blender and process until completely smooth. If you own a Vitamix, this process will take 3 minutes; if you own a regular blender, the process will take about 5 to 6 minutes.
Pour the mixture into a saucepan and cook at medium heat until the sauce thickens, about 5 minutes.
Note: This cheese sauce is great on just about anything! Pour it over a baked potato, have it on top of your favorite chili, or over some baked tortilla chips. Instead of using 8 ounces of pimientos, try using 4 ounces and add in some chopped jalapeños or habaneros if you like it hot and spicy.