Sauces

Cheesy Gravy
Cucumber-Tofu Dressing
Pasta Sauce
Peanut Cilantro Sauce
Tomato Sauce
Vegan Gravy
Cranberry vinaigrette
Fresh Green and Red Tomato Chutney (Relish)
Peanut Butter Dressing
Pumpkin Sherry Salad Dressing
Spiced Cranberry Sauce
Triple Cranberry Sauce
Zesty Cranberry Sauce
Rich mushroom gravy

Cheesy Gravy

Ingredients
· 1/2 c nutritional yeast
· 1/3 c flour
· 1/4 c oil
· 1 1/2 c water
· 1 tb tamari
· 1/2 ts garlic powder
· 1/4 ts paprika
· 1/4 ts basil
· 1/4 ts oregano

-In a medium pot, combine yeast & flour.
-Place over low heat & stir till lightly toasted.
-Add oil, stirring to make a thick batter.
-Slowly add the water, stirring constantly until desired consistency is reached.You could use as little as 1 c or as much as 2 c.
-Add remaining ingredients & stir well.

Ingredients
· 8 oz. tofu
· 2 T. capers
· 1/4 c. lemon juice
· pinch of black pepper
· 1 medium cucumber

-Squeeze out the excess liquid from the cucumber but no need to remove the seeds.
-Stir into the tofu mixture.
-Add a small amount of chopped fresh mint if available.
-Let stand for a while so the flavours blend.

Note: If you don't drink or eat food containing milk, this is an alternative. whirl in blender until smooth

Pasta Sauce

Ingredients
· olive oil
· onion (and garlic if desired)
· (1) 6 oz can tomato paste
· (1) 28 oz or 29 oz can tomato puree
· salt, pepper, spices to taste

-Turn burner on high and heat olive oil.
-Finely chop onion and garlic and saute until brown.
- Lower heat.
- Add tomato paste and stir until melted.
-Add tomato puree and mix in well.
- Once mixed, fill up tomato PASTE can with water and pour in, mixing well again.
-Repeat twice more, always mixing the added liquid into the sauce.
- Simmer for at least 1/2 hour, and that's it!

Ingredients
· 3 Tbs natural crunchy peanut butter
· 3 Tbs fresh lemon juice
· 1/4 cup fresh cilantro, minced

-In a small bowl, blend peanut butter and lemon juice.
-Mix in cilantro to combine.

Ingredients
· 3 lb. ripe tomatoes
· 1 cup of malt vinegar
· 2 tablespoon tamarind paste
· 1 teaspoon grated ginger
· 1 teaspoon grated garlic
· 2 teaspoons salt
· 1 teaspoon sugar
· 1 teaspoon of vegetable or chilies

-Wash and dry 3 lb. ripe tomatoes. Boil in 1 cup of malt vinegar 2 teaspoons tamarind paste.
- When the tomatoes are reduced to pulp, put the mixture though a sieve and add:
1 teaspoons grated ginger,
I teaspoons grated garlic,
2 teaspoons salt,
1 teaspoon sugar
1 teaspoon of vegetable or chilies (optional).
-Bring the mixture to the boil, reduce the heat and stir until the mixture thickens.
-Cool and serve cold.

Tomato sauce goes well with all foods with which one would use tomato ketchup.

Vegan Gravy

Ingredients
· 8 tablespoons vegetable oil
· 3 cloves garlic -- squashed and minced very well (3 to 6)
· 2 slices yellow onion -- chopped (2 to 3)
· 8 tablespoons all-purpose white flour
· 4 teaspoons nutritional yeast
· 4 tablespoons low- or reduced-sodium tamari (soy sauce)
· 2 cups water
· 1/2 teaspoon sage
· 1/4 teaspoon ground black pepper
· 1/2 teaspoon salt
· 5 white mushrooms -- sliced (optional) (5 to 6) extra flour or cornstarch (optional)

-Measure the vegetable oil into a small saucepan. Cook the garlic and onion in it for about two minutes on medium or medium-low heat, until the onion is a bit tender and translucent.
-Add the flour, yeast, and tamari to make a paste.
-Add the water gradually, stirring constantly.
-Bring the gravy to a boil on medium to medium-high heat, stirring constantly -- the gravy has to boil for it to thicken.
-Add pepper.
-Stir in the sliced mushrooms, if desired.
-Add salt, if desired.
-If the gravy is too thin for your taste, add one or two tablespoons of flour or small amounts of cornstarch to thicken it and add home-made-looking lumps.
-Use a wire whisk to eliminate lumps.

Note: Pour the piping hot gravy onto toast, bisquits, vegetarian sausage, poultry stuffing, potatoes, or vegetarian burgers.

Cranberry vinaigrette

Ingredients
· 1/4 cup cranberry juice drink concentrate
· 1 tablespoon white wine vinegar
· 2 teaspoons Dijon mustard
· 1/2 teaspoon dried thyme
· 1/4 cup olive oil
· 1/4 teaspoon freshly ground pepper
· 1/4 teaspoon salt

-Process all ingredients in a blender until smooth, stopping to scrape down sides.

Note: Serve with salad greens.

Ingredients
· 4 cups peeled and finely chopped green tomatoes
· 3 cups peeled and finely chopped red tomatoes
· 1/2 cup rice syrup or other liquid sweetener
· 1 very ripe mango, peeled and finely chopped
· 1 scant cup apple cider vinegar
· 1 large yellow onion, slivered
· 1/2 teaspoon each ground ginger, curry, turmeric, and coriander powder
· 1 teaspoon each cumin and mustard seeds
· Freshly-cracked pepper to taste

-In a deep-sided pot, combine all ingredients.
-Cover; simmer over lowest heat at least an hour, stirring often until thick.
-Remove from heat.
-Cover and let stand until serving time.
-Relish can be stored in glass jars in the refrigerator for at least four weeks.

Ingredients
· 3 tablespoons smooth peanut butter
· 1 tablespoon lemon juice
· approx. 70ml water
· pinch dry mustard powder
· pinch of chilli powder (optional)
· salt and pepper to taste

-In a bowl, stir together the peanut butter, lemon juice and enough water to give a pouring consistency.
-Add mustard and seasoning. Serve at room temperature.

Best if served within a few days.

Serves 4

Ingredients
· 4 tablespoons pumpkin puree
· 4 tablespoons cream sherry
· 2 cloves garlic, minced then mashed to a paste
· 2 teaspoon sugar
· 1 teaspoon salt
· 1/2 teaspoon freshly ground pepper 1/2 cup extra-virgin olive oil

-In a medium bowl, mix together pumpkin, sherry , garlic, sugar, salt, and pepper, until thoroughly combined making sure the sugar and salt have completely dissolved.

Salt does not dissolve in oil.

Note: Adding the oil last eliminates this problem.

Add oil and whisk until fully incorporated.

Spiced Cranberry Sauce

Ingredients
· 1 12 oz bag cranberries -- picked over
· 1/2 cup maple syrup
· 2 tablespoons firmly packed brown sugar -- or to taste (2 to 3)
· 2 cinnamon sticks
· 6 whole cloves
· 1/4 teaspoon freshly grated nutmeg -- or to taste
· 3/4 cup water

-In a saucepan combine the cranberries, the honey, the brown sugar, the cinnamon sticks, the cloves, the nutmeg, and the water and simmer the mixture, covered, stirring occasionally, for 5 to 10 minutes, or until the cranberries have burst and the mixture is thickened.
-Transfer the sauce to a bowl and let it cool.

Note: The sauce may be made 2 days in advance and kept covered and chilled and the sauce must be served at room temperature.

Ingredients
· 1 cup frozen cranberry juice cocktail -- thawed concentrate
· 1/3 cup sugar
· 1 12 oz. pkg fresh or frozen cranberries -- rinsed & drained
· 1/2 cup dried cranberries (about 2 ounces)
· 3 tablespoons orange marmalade
· 2 tablespoons fresh orange juice
· 2 teaspoons minced orange peel
· 1/4 teaspoon ground allspice

-Combine cranberry juice concentrate and sugar in heavy medium saucepan.
-Bring to boil over high heat, stirring until sugar dissolves.
-Add fresh and dried cranberries and cook until dried berries begin to soften and fresh berries begin to pop, stirring often, about 7 minutes.
-Remove from heat and stir in orange marmalade, orange juice, orange peel and allspice.
-Cool completely.
-Cover and chill until cold, about 2 hours.

Note: (You can make it 3 days in advance - but keep refrigerated.

Ingredients
· 2 cups fresh or frozen cranberries
· 1cup undiluted orange juice concentrate
· 2 ripe pears, finely chopped
· 1 medium apple, finely chopped
· teaspoon ground cinnamon
· 1 teaspoon grated orange rind
· cup raw sugar or other sweetener

-Combine all ingredients except sweetener in a saucepan, and bring to a simmer over medium heat.
-Continue cooking, uncovered, until cranberry skins pop and mixture thickens slightly, about 10 minutes.
-Add sweetener to taste if desired.

Note: Serve hot or cold.

Rich mushroom gravy

Ingredients
· 2 cloves garlic, minced
· 2-1/4 cups water
· salt and black pepper to taste
· 1 medium onion, chopped
· 1-1/2 cup of mushrooms, chopped
· 3 tbs. tamari
· 5 tsp. cornstarch dissolved in 1/4 cup water

-In medium saucepan, heat water, add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
-Add mushrooms and cook, stirring often, until they begin to release their juices.
-Add water, tamari and cornstarch, dissolved in water.
-Stir continuously and simmer until thickened slightly, about 10 minutes.
-Season with salt and pepper.