If you’re a fan of rosemary, you’ll love this fragrant pasta sauce.
3 Tbs. olive oil
1 large onion, chopped fine
2 cloves garlic, minced or pressed
1 quart tomatoes, chopped fine
1/2 cup tomato paste
3 tsp. fresh rosemary, minced
1 tsp. fresh basil, minced
1/2 tsp. salt
Freshly ground pepper to taste
Heat olive oil in a large saucepan or stewpot. Sauté onions and garlic until golden. Add remaining ingredients; simmer over medium heat about 20 minutes, stirring frequently.
Mmmmm…savory gravy, perfect with mashed potatoes and so much more.
2 Tbs. canola oil
1 medium onion, diced
2 garlic cloves, minced or diced
1 1/2 cups shitake mushrooms, sliced
1/4 cup tamari
4 cups vegetable broth
1/4 cup rice flour
1/2 tsp. thyme
2 tsp. sage
Salt and pepper to taste
1. Heat the canola oil in a heavy saucepan over medium heat. Add onions and garlic and cook, stirring frequently, until the onions are translucent. Add mushrooms. Cook for another five minutes.
2. Stir in tamari and vegetable broth; bring to a boil. Reduce heat and simmer for about 10 minutes. Whisk rice flour and spices into gravy mixture until well blended. Serve immediately.
Use this terrific fruity sauce to jazz up pancakes, frozen desserts, cake, or even your morning bowl of oatmeal. Substitute fresh berries in season or your favorite frozen variety. Adjust the sugar to taste depending on the sweetness of the berry you use.
1 10-oz. package of frozen blueberries, defrosted
2 Tbs. lemon juice
1 to 2 Tbs. cane sugar
1 Tbs. cornstarch
2 Tbs. water
1. Place blueberries, lemon juice, and sugar in a blender or food processor; puree. Push puree through a fine mesh strainer into a small saucepan. Heat to boiling.
2. Mix cornstarch and water. Add to blueberry mixture and stir until thick and bubbly. Remove from heat. Makes about one cup.
This sauce is wonderful over pasta or stir-fried vegetables and rice.
1/2 cup olive oil
5 Tbs. peanut butter, creamy or crunchy
6 Tbs. tamari
4 Tbs. balsamic vinegar
4 Tbs. mellow white miso
1 garlic clove, minced or finely chopped
In a medium bowl, whisk all ingredients together. Pour over warm pasta tossed with sesame oil or stir-fried vegetables and rice.
Tahini makes a terrific topper for falafel sandwiches.
1 cup tahini
1/2 cup water
Juice of 1-2 lemons (to taste)
2 cloves garlic, minced or pressed
1/2 tsp. cumin
Salt to taste
Whisk all ingredients together in a bowl. Adjust seasonings to taste. Sprinkle with paprika for a colorful garnish. Drizzle over falafel and other pita fillings.
Love the romance (and the fragrance) of Creole flavors but not the meats (sausage and bacon grease) usually included in Creole cooking? We have a solution for you: Vegan Creole! This sauce has a tomato base and uses the “Holy Trinity” of New Orleans cooking: green peppers, onions, and celery. Mix in the chili powder and Tabasco® sauce for spicy heat, and you’ve got a regional Louisiana flavor!
You can change the heat level by adjusting the amount of Tabasco® and chili powder. Serve over rice, add authentic muffaletta bread, and later cool your palate with some pecan praline frozen soy yogurt for dessert.
Note: Check the label on your brand of Worcestershire sauce because some contain anchovies. Vegan versions are available.
1 large onion, chopped
1 large green bell pepper, chopped
3 celery stalks, chopped
3 Tbs. olive oil
1/4 tsp. minced garlic
2 15-ounce cans crushed tomatoes, with juice
1 15-ounce can tomato sauce
1 Tbs. chili powder
2 tsp. brown sugar
1 tsp. vegan Worcestershire sauce
1/4 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbs. cornstarch
1. Sauté the onion, green pepper, and celery in oil in medium cookpot until onion is transparent. Add garlic and stir. Add tomatoes, tomato sauce, and spices. Add salt and pepper to taste, and simmer 30 minutes, stirring occasionally.
2. Mix cornstarch with 2 Tbs. COLD water and stir into cookpot. Let simmer another 10 minutes, stirring occasionally. Remove bay leaf. Serve over hot cooked rice. Serves at least 6.
If you’re fortunate enough to have an Asian market nearby, check the produce section for good deals on large quantities of mangoes. Serve this tasty topping over your favorite frozen vanilla soy or rice dessert.
2/3 cup sugar
1/2 cup water
3 Tbs. vegan margarine
12 cups sliced mangos (about 8 large mangoes)
In a large saucepan over medium heat, combine sugar and water and cook until sugar dissolves, stirring occasionally. Add margarine; stir until blended. Add sliced mangoes and continue cooking, stirring occasionally, until mangoes are tender and turn a caramel color. Serve over your favorite frozen dessert.
ethnic vegan 