Archives for Sauces

Pumpkin Seed Pesto

This recipe is from Millenium, the best vegan restaurant in the world. It’s meant for pasta, but it’s great as a pizza sauce or sandwich spread. Works well with roasted pumpkin or squash.

INGREDIENTS

  • 2 poblano chilies
  • 1 1/2 cups pumpkin seeds
  • 2 garlic cloves
  • 1/2 bunch cilantro (leaves and stems)
  • 2 limes, juiced
  • 1 T nutritional yeast (optional)
  • water as needed

DIRECTIONS

1. Roast and peel the peppers, removing the seeds.
2. Toast and chop the pumpkin seeds.
3. Blend everything in a food processor until smooth. Add water until it becomes a smooth paste.

Posted by Nina under Dinner, Sauces

Super Easy Fried Tofu

INGREDIENTS

  • firm or extra firm tofu cut into cubes
  • peanut oil
  • 2 T soy sauce
  • 3 1/2 T brown sugar

DIRECTIONS

1. Stir-fry the tofu in the peanut oil until it turns golden (about 15 minutes).
2. Dissolve the brown sugar in the soy sauce.
3. Reduce heat to low and add the sauce mixture to the tofu.
4. Cook on low until the sauce reduces and makes the tofu crunchy (about 5 minutes)

Posted by Nina under Sauces

Korean Barbecue Sauce

This is a great marinade for grilled tofu. Let it sit at least 30 minutes before grilling.

INGREDIENTS

  • 1 T olive oil or chili oil
  • 2 garlic cloves, minced
  • 1/3 cup soy sauce
  • 1/4 cup packed brown sugar
  • 3 T rice vinegar
  • 1 T sesame oil

DIRECTIONS

1. chop the garlic and cook in the olive or chili oil for 3 minutes
2. add the rest of the ingredients and bring to a boil
3. continue to boil until the sauce reduces by about a third

Posted by Nina under Grilling, Sauces

Marinara Sauce (California version)

INGREDIENTS

  • Couple pounds of tomatoes (preferably Roma-type, such as San Marzano)
  • 1 Bunch of basil
  • 1 head of garlic
  • salt, pepper, olive oil

DIRECTIONS

  1. Core the tomatoes or slice off the top to remove the stem
  2. Insert a garlic clove into each tomato
  3. Line the bottom of a deep pan with olive oil and basil leaves
  4. Place tomatoes on basil (with the sliced end down), tightly packed
  5. Sprinkle with salt, pepper and cover liberally with olive oil
  6. Bake at 250 degrees for 2-3 hours or until tomatoes shrivel up
  7. Blend until desired consistency

Posted by Nina under Dinner, Sauces