Sauces Sauces, Dips and Dressings

This section of recipes includes a variety of tasty sauces, dips and dressings that serve as wonderful compliments to many of the other recipes found throughout this site. Most are quick, easy to prepare, and provide healthy, low fat, nutritious additions to snacks, side dishes, and main courses.

 

 

Cranberry/Pineapple Relish

Vegetarian recipe contributed by Donna Blankenship

1 cup water
½ cup honey
1 pkg fresh cranberries
1 can crushed pineapple, drained

Cook water, honey and cranberries until cranberries are soft and look like a thick sauce. Add pineapple and stir. Pour into a container and let cool in the refrigerator.

Creamy Dressing for Vegetable Dip

Vegetarian recipe contributed by Donna Blankenship

¼ cup almond butter
3 tablespoons mayo of choice
3 tablespoons yogurt of choice
1 teaspoon lemon juice
minced fresh basil or parsley

Blend all together

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Tofu Mayonnaise

Vegan recipe contributed by Loraine Sweetland

1 pkg. medium/firm tofu
1 cup almonds
⅓ cup water
¼ cup lemon juice
1 teaspoon garlic salt
1 teaspoon onion powder
1 tablespoon dry dill seed

Place all ingredients into blender. Blend until very smooth. Allow to set and chill in refrigerator. This may be used on salads, sandwiches, or as a veggie dip.

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Eggless Tofu Mayonnaise

Vegan recipe contributed by Donna Blankenship

10 ½ oz soft tofu
2 tablespoons fresh lemon juice
½ teaspoon dry mustard
1 tablespoon olive oil
1 pinch sea salt

Process in a blender until smooth. Refrigerate overnight to allow the flavors to develop. This will keep for up to 2 weeks. Makes 1 ¼ cups.

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Quick Un-Tomato Sauce

Vegetarian recipe contributed by Donna Blankenship

2 cans sliced carrots, drained
⅓ can sliced beets, drained
2/3 cup water
1½ teaspoon sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon oregano

Blend until smooth. Makes about 1 quart. Refrigerate or freeze until needed. Will keep in refrigerator 2 weeks.

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Bean Dip

Vegan recipe contributed by Donna Blankenship

2 tablespoons olive oil
1 tablespoon garlic, minced,
1 teaspoon crushed thyme
⅛ teaspoon fine sea salt
15 oz. cannellini beans drained and rinsed (1 15 oz. can, or about 2 cups)
1 tablespoon lemon juice
¾ cup water

In a small skillet, heat the oil over medium heat. Stir in the garlic, thyme, and salt. Saute 1 minute.
In the container of a blender or food processor, combine the beans, lemon juice, water, and garlic-oil mixture. Whirl until pureed. Add a little more water, if necessary, to thin the dip. Taste and adjust the seasonings. Transfer the bean dip to a small saucepan and heat over medium-low heat until just warmed through. Serve warm.

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Raspberry Dressing

Vegan recipe contributed by Donna Blankenship

10 oz. jar Raspberry Polaner All Fruit (available from Kroger)
¼ cup lemon juice
½ cup water
2 tablespoons olive oil
⅛ teaspoon onion powder
⅛ teaspoon garlic powder
½ teaspoon sea salt
1 tablespoon agave nectar (or equal amount of honey as a substitute)
¼ cup of Red Wine (optional -I use a homemade purple grape or blackberry wine if I have it)

Mix thoroughly with a whisk (or put in a blender). Makes about a pint jar. Double recipe makes a little over ¾ quart canning jar. Stores in refrigerator.

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Pesto from Anna Barnes

Vegan recipe contributed by Judy Pearson

Mix basil with spinach or parsley to make milder (I usually use all basil)
2/3 c. basil packed down or half and half with fresh spinach or parsley
3/4 – 1 cup olive oil
Garlic – 2-3 cloves or more
Pine nuts to taste
Salt and pepper to taste
Whirl in food processor or blender until smooth.

No cooking so you get all the wonderful food enzymes.  Just add to pasta and mix. Makes a generous amount for two people.  Double the recipe plus 1 ½ pounds pasta for 5 people. Serve with a crusty bread.  There will be basil flavored oil in the bottom of the dish and you can use the bread to soak it up.   

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