Category Archives: Sauces & Dressings

Citrus Cranberry Sauce

A good cranberry sauce can make or break Thanksgiving. This one, flavored by orange and grapefruit, is aromatic, sweet, and tart all at once.

Citrus Cranberry Sauce

1 12-ounce bag frozen or fresh cranberries (about 3 cups)
3/4 cup granulated sugar
1/3 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated ruby red grapefruit … Read more

Green Chili “Sour Cream”

This recipe is seriously yummy on baked potatoes, enchiladas, and other Mexican dishes.

Green Chili “Sour Cream”

1 cup cashews (unroasted, unsalted)
1/4 cup hot water
2 teaspoon apple cider vinegar
2 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon red wine vinegar
4 whole canned green chiles (peeled and chopped)

Throw everything into a food processor and whir until … Read more

Asian Sauces

Asian Sauces
Yield: approx. 1 cup


Fruit-Based Sauces

Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.

Plum Sauce
Serve over spring rolls, noodles, crispy tofu, seitan

  • 6 cups sweet plums, pitted and chopped
    • Variations: peaches, pineapple, apricots
  • 1 cup rice vinegar
  • 2 tablespoons reduced-sodium tamari
  • 1-1/2 cups packed Muscovado
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Engine 2 Chili Cheeze Fries

Ami Mackey, over at Engine 2 Diet, developed these Chili Cheeze Fries, and we’re having them for supper tonight … although I ended up just piling baked potatoes with the chili and cheeze and added some chopped tomatoes, green onions, and a few slices of avocado on top.

Oh. My. Goodness.

This recipe hits all my buttons for “comfort … Read more

Nonfat Vegan Mushroom Gravy

Just the thing for mashed potatoes, plain baked potatoes, whole wheat biscuits, oven-fries, whole wheat pasta, or hot tempeh-bacon sandwiches. There’s a gluten-free version at the bottom of the main recipe.

Nonfat Vegan Mushroom Gravy
Yield: 2 cups+

1/4 cup whole wheat flour
2 tablespoons nutritional yeast
1 teaspoon onion, minced (or onion powder)
1/2 teaspoon

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Red Pepper Relish

Because our household is very low-fat, we don’t use mayonnaise, so this recipe serves as a spread that adds moisture to sandwiches. It adds a great fresh, lively flavor to veggie burgers.

Red Pepper Relish

1 large red bell pepper, minced
1 large yellow bell pepper, minced
1 small red onion, minced
1 cup tomato, minced (fresh or canned and

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