Category Archives: sauces

Lemon-Garlic Vinaigrette

sauces, tastes scrumptious

A light, lemony vinaigrette that is perfect or spring greens.

  • 2 T lemon juice
  • 1/2 t grated lemon peel
  • 2 T extra-virgin olive oil
  • 1 t white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon mint, chopped
  • 1 T fresh parsley, finely chopped

Combine all the ingredients and serve immediately. Makes a lively spring salad with mixed bitter greens.

Serving Idea

To liven things ups, tey adding 1/3 cupe chilled cooked peas, 8-10 marnated artichoke hearts, and 2-3 red, spicy radishes, sliced.

– from Vegetarian Goddess by Kari Allrich, 2000 p.39

Green Chile

sauces

Ingredients

  • 1 1/2 pounds roasted and peeled green chilies (anaheim, poblano, etc.)
  • salt to taste
  • 1 clove garlic
  • 1/2 quart water or enough to barely cover chopped peppers

Preparation

Roast peppers in a 450°F oven for 20-25 minutes until the skin blisters. Immediately place all of the peppers in a bowl (or plastic bag) and cover for about 20-30 minutes. Remove the skins and seeds from the peppers and discard. Chop the flesh of the peppers into bite size pieces and place in a pot with garlic and enough water to just barely cover the peppers. Bring to a boil and season with salt. Turn down to a simmer and allow to cook for several hours. The peppers should break down so that you are left with a chunky puree that is not too watery. You may puree the peppers for a smoother consistency if you like. Allow to cool. This will freeze well for several months.

Tahini Dressing

easy, quick, sauces

Ingredients

  • 1/4 cup (60g) tahini (sesame butter)
  • 1/2 cup (120mL) water
  • 1 tsp (5mL) freshly squeezed lemon juice
  • Dash salt
  • 2 cloves garlic, minced (more to taste)

Directions

Mix all ingredients well. Tahini may be solid and take some time to become mixed with water. Add more water if a thinner sauce is desired.

Serve at room temperature over vegetables, rice or pasta.

Makes about 1 cup (240mL) sauce or about 4 servings.

Baba Ghannouj

sauces, side dishes, tastes good

Ingredients:

  • 1 eggplant
  • 2 cloves garlic
  • 2 ounces fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 bunch parsley, leaves only
  • Salt and pepper

Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it’s bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

From The Food Network

Black Bean Salsa

sauces

Ingredients

  • 1 15oz can Diced Tomatoes with Green Chilies
  • 1 15oz can black beans
  • 1 cup chopped green onions
  • 1 T chopped fresh cilantro
  • 1 medium bell pepper, chopped
  • 2 tsps lime juice

Combine all ingredients and serve with tortillas.  Serves 4.