rants & recipes

Archive for the ‘sauce’ Category

Spicy Orange Sauce

Posted by trktos on 3-October-2010

Made this sauce tonight, had it with “chicken”, blanched broccoli, roasted cashews and rice. Delish.

Ingredients:

  • 5 tbsp orange concentrate
  • 9 tbsp water
  • 3 tbsp soy sauce
  • 2 tbsp corn starch
  • ~ 2 tsp toasted sesame oil
  • ~ 1 tbsp vinegar
  • 1/4 cup agave
  • 1 clove garlic, microplaned
  • ~ 2 tbsp ginger, microplaned
  • ~ 1/2 tsp ginger powder
  • red pepper flakes, to taste
  • ~ 1 tbsp vegan margarine

Instructions:

  1. Whisk together.
  2. Heat over medium heat, whisking, until thickened and cornstarch raw taste is gone.
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Hot Wings

Posted by trktos on 4-April-2010

I’ve been meaning to try this hot wing recipe for a long time … finally got around to it today. They were pretty tasty, although I may tweak a bit, next time.¬† For one thing, the amount of ‘butter’ in the hot sauce was a little much … too oily even though I cut back some. And next time, I’ll make them smaller, per the instructions. But, overall, they were good and one of my first successful breading attempts. I pretty much followed the recipe, doubled. For spices, I used a teaspoon each of thyme, rosemary, dry mustard and sage. I threw in about 2 tablespoons nutritional yeast and about 1 teaspoon of ‘chicken’ bouillon. Also, heed the note about holding out on the water until the end so you can add as much or as little as you need.

Hot wings – not previously owned – pictured below with roasted cauliflower, roasted garlic mashed potatoes and drizzled in orange ‘honey’ mustard sauce:

Orange ‘Honey’ Mustard Sauce

Mix together the following ingredients:

  • 1/2 cup spicy brown mustard
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp agave
  • 2 tbsp vegan mayo
  • 2 tbsp orange juice

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Ravioli with Pumpkin Sauce

Posted by trktos on 11-October-2009

veganmofo2009
Today we made ravioli. Evin says, every once in a while, “we should¬† make ravioli sometime” so I put “ravioli” in my list of ideas for vegan mofo. Incidentally, I hardly ever say “we should make ravioli” because it’s, well, to be honest, a pain in the ass. I could get into making homemade pasta, I think, if I had more space in the kitchen, space for pasta to dry and we could find a stainless steel pasta machine instead of this chrome steel one that we have to constantly worry about rusting. But that’s just homemade pasta, which is quite a bit easier than first, making homemade pasta and then making ravioli filling, stuffing raviolis AND having them not breaking apart while boiling.

But, anyway, we managed to make a meal’s worth of ravioli … so here are the details.

Filling consisted of:

  • 1/2 onion, diced
  • about 10 button mushrooms, diced
  • olive oil
  • about 1 tbsp Earth Balance and 2 tbsp flour
  • about 1 tbsp dried parsley
  • black pepper and salt to taste
  • 1 recipe Sausage crumbles (minus a little for snacking, I mean, testing for doneness)

Saute onion and mushrooms in oil. Add Earth Balance and flour, cook for maybe 5 minutes, stirring constantly. Add parsley, salt, pepper and sausage.

Filling:

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Sausage crumbles were a slight modification of this recipe. I’ll post their ingredients in another post soon. I’ve posted the newer sausage recipe here. They had good ‘sausage’ flavor, without so much ‘Italian sausage’ flavor.

Pumpkin Pasta Sauce:

  • 1/2 onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 1 1/2 cups water
  • about 2 tsp Better Than Bouillon, chicken
  • 1/2 tsp powdered sage
  • salt and pepper to taste
  • 1/8 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 2 tbsp Better Than Cream Cheese
  • 1 tsp lecithin (optional – my oil, pumpkin and water didn’t want to combine very well)

Saute onion and garlic in oil until translucent.

Add remaining ingredients (except for “cream cheese”) and heat well.

Stir in “cream cheese” before serving.

So here are some raviolis being made:

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Raviolis have been covered and being pressed:

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And here they are … the picture below was taken about 5 seconds before …

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we realized we’d made them “upside down” and they were now stuck in the plastic piece! Apparently, in the correct method, a rolling pin is involved … or something.

So here are the pitiful ones, after much struggling to free them.

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And here are a few “dough balls” after our patience was wearing thin on dislodging them:

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We revised our method of subsequent trays. And after quite a bit of work, finally set down to dinner!

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And you know what? The little dough balls were the best ones – didn’t have to take a bite of “edge” before getting to the middle. And I’ve gotten enough vitamin A for, like, a month.

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Hoisin Sauce

Posted by trktos on 9-August-2009

Ingredients:

  • 1/2 cup soy sauce
  • 1/4 cup black bean paste
  • 1 tbsp agave nectar
  • 4 tsp vinegar
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 4 tsp seasame oil
  • 1/2 tsp hot sauce or pinch of red pepper

Instructions:

  1. Mix all ingredients together in a bottle or jar with a tight-fitting lid.
  2. Shake well to combine.

Notes:

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Cheddar Cheezy Sauce

Posted by trktos on 19-May-2009

Ingredients:

  • 1 1/2 cups of liquid – either plain, unsweetened ‘milk or water – I do half and half, if I have ‘milk on hand.
  • 1/4 cup nutritional yeast
  • 1/4 cup flour
  • 2 tbsp Earth Balance
  • 2 tbsp tahini
  • 2 tbsp cornstarch
  • 2 tsp light miso
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp dry mustard
  • 1/4 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp lemon juice

Instructions:

  1. Mix all ingredients in a sauce pan.
  2. Heat over medium heat, whisking constantly, until thickened – the flour will cook and you’ll have gummy, rubbery lumps, if you’re not careful. Make sure to get around the pot’s edges.

Notes:

  • This is my adaptation of Jo Stepaniak’s Melty White/Cheddar Sauce.
  • If you have a flat whisk, now’s the time to use it.
  • This sauce thickens quickly. So quickly, sometimes, that I don’t think the flour tastes “done” … in which case, I whisk in a little more water and continue to cook.
  • I find this amount of sauce is perfect for stovetop mac & cheeze – just prepare and mix with 300 (dry) grams of pasta, cooked and drained.

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