This recipe comes together fairly quickly and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced… 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
Indonesian peanut sauce is great over steamed broccoli, noodle dishes, sautéed tempeh, tofu satay, or as a dipping sauce for spring rolls.
Indonesian Peanut Sauce
1 tablespoon sesame oil
2 shallots, finely chopped
1 lemon grass stalk (white parts only), finely chopped
1 garlic clove, minced
2 teaspoons (about 1″) peeled, finely-grated fresh ginger
1/2 cup unsweetened organic coconut milk… Read more
Try this dressing on any green salad, on avocados, and in tacos, or burritos. Wonderful in most Mexican dishes!
1 cup unsweetened vegan sour cream or yogurt
1/2 cup lime juice + lime zest
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
Whisk everything together until well-blended and enjoy!
… Read more