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 (or Swerve sweetener)
1/3 cup freshly squeezed orange juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated … Read more
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
Yield: approx. 1 cup
Be aware: Some of these sauces have higher carbohydrates than others.
Whisk all ingredients together until completely blended, then simmer until thickened or reduced a bit, depending on the recipe.
Serve over spring rolls, noodles, crispy tofu, meat, poultry, seafood
- 6 cups sweet plums, pitted and chopped
- Variations: peaches, pineapple,
… Read more
This “cream,” dreamed up by Grant Lee Crilly (the cofounder of ChefSteps, a James Beard Award-winning offshoot of the Modernist Cuisine world), is made out of little more than roasted onions, puréed until they puff up into a glossy cream-like substance. A brighter alternative to cream—for all your soups, sauces, and sides. This is vegan magic!
ChefSteps’ Roasted … Read more