Category Archives: Sauces

My Favorite White Vegan Gravy

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My Favorite White Vegan Gravy

  • Servings: 4
  • Difficulty: easy
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I use this gravy to pour over vegan biscuits for a breakfast treat of biscuits and gravy. Something I hadn't enjoyed since being a small child. It is so yummy!


Ingredients

  • 3 tbsp coconut oil
  • 1 small to medium onion, diced
  • 1/2 tsp poultry season
  • 1/2 tsp salt, or to taste
  • 1/2 tsp white pepper
  • 1/2 black pepper
  • 1/2 to 1 tsp dried thyme
  • 1-1/2 cups almond milk
  • 2 T all-purpose flour
  • 1/2 cup pecan pieces
  • Gravy Master, see item 8 below
  • Worcestershire Sauce, see item 8 below

Directions

  1. Add coconut oil and onions to a large skillet and cook over medium heat until onions are tender.
  2. Whisk in seasonings and cook just until quickly blended.
  3. Add almond milk to the pan stirring constantly until well blended.
  4. Using a 1/2 cup measuring cup scoop out some hot liquid and blend the flour into the liquid to create a thick paste. Add the paste back into the gravy in stages, blending as you go.
  5. Watch for consistency after reheating and add additional almond milk if a thinner version is desired, or make an additional paste for a thicker consistency.
  6. Add the pecan pieces once the desired thickness has been achieved.
  7. Adjust the seasoning to suit your taste.
  8. Optional, a dribble of Gravy Master or Vegan Worcestershire Sauce may be added for additional color, if desire.

Pour this gravy over toast, waffles, pancakes or biscuits for a yummy breakfast treat!

 

Sriracha Tartar Sauce

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Sriracha Tartar Sauce

  • Servings: 4
  • Difficulty: easy
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Serve over Artichoke Crab Cakes, or anything you enjoy with tartar sauce.


Ingredients

  • 1/2 cup vegan mayonnaise
  • 1 to 2 tablespoons Sriracha
  • 1 tablespoon juice from a jar of capers
  • 1 to 2 drops Lemon essential oil, or 1 tablespoon fresh squeezed lemon juice

Directions

Add all ingredients to blender and blend smooth.

 

Raspberry Amaretto & Coconut Sauce

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Raspberry Amaretto & Coconut Sauce

  • Servings: 4
  • Difficulty: easy
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Used with Raw Key Lime Cheesecake recipe.

Ingredients

  • 3/4 cup frozen Raspberries
  • 1/4-1/2 cup Agave (sweeten to taste)
  • 1 tsp. Vanilla Paste
  • 1/4 cup sliced Almonds (raw)
  • 1/4 cup ground coconut flakes
  • 1/8 tsp. Himalayan Pink Salt
  • Juice of 1 whole lemon, or 2 drops lemon essential oil
  • 1 T. Vitacherry Powder (raw, purchased from nuts.com)
  • 1/2 cup Amaretto Liqueur

Directions

1/ Blend all ingredients until perfectly smooth. I used a Nutri-Bullet for this step, but any good blender would do. Because I did not blend & drain the raspberries separately you need to blend extra long to get the seeds to a nice consistency.

Raspberry Black Sambuca Sauce

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Raspberry Black Sambuca Sauce

  • Servings: 4
  • Difficulty: easy
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Used with Dragonfruit and Strawberry Cheesecake recipe.

Ingredients

  • 3/4 pint fresh organic raspberries
  • 1/4 cup agave, or to taste
  • 1/4 cup Black Sambuca

Directions

  1. Puree raspberries with agave, to taste
  2. Add Black Sambuca
  3. Strain sauce over plates to form a decorative layer, or use to serve in a dipping tray.

Ranch Dipping Sauce

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Ranch Dipping Sauce

  • Servings: 4-6
  • Difficulty: easy
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Use this yummy ranch dipping sauce for Buffalo Cauliflower Bites, Wrap Sandwiches, and to top off our Buffalo Cauliflower Sandwiches. No matter how you use it, it works!

Ingredients

  • 1/2 C vegan mayo
  • 1 tsp apple cider vinegar
  • 1 tbsp dill
  • 1 tbsp parsley
  • 1 tbsp chives
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • salt & pepper, to taste

Directions

  1. In a bowl whisk all the ingredients together.
  2. Refrigerate until ready for use.

Honey Shriacha Lime Dressing

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Honey Shriacha Lime Dressing

  • Servings: 4
  • Difficulty: easy
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Wednesday's, in Key West, was a girl's day to talk essential oils, recipes, life lessons, health, work and anything else that crossed our minds. It was time spent baby-sitting the most precious little rabbit, Gable, while feeding him orchid flowers and colorful blooms from the bougainvillea tree. Mama Maggie believed it was carrots that Gable considered crack but let me tell you he enjoyed his orchid/bougainvillea petals as much as we did our salads, hibiscus tea and wonderful conversations.


Ingredients

  • 3 TBSP fresh lime juice [lemon works too!]
  • 4-5 TBSP white vinegar
  • 1/4 cup extra virgin olive oil
  • 3 TBSP honey
  • 1 TBSP sugar
  • 1 large clove garlic, pressed/smashed + minced
  • 1 tsp Sriracha chili sauce, plus extra to taste
  • 1/4 tsp salt

Directions

    1. If using lemons instead of lime, one extra large lemon should yield enough juice. When using limes, count on having two handy just in case, since they’re usually smaller and yield less juice. 2. As mentioned above, lemon juice is a delicious substitution if you don’t have a lime handy; I’ve made this dressing both ways and it’s simply glorious! You may also swap rice vinegar for the white vinegar if you have it! Though I used olive oil in my dressing, feel free to try it with avocado or grape seed oil for an equally healthy swap!
  1. Roll your lime [or lemon!] on the countertop to help release the juices, then slice and squeeze into a small bowl. Measure out 3 TBSP and set aside.
  2. Combine citrus juice with vinegar, oil, honey, sugar, garlic, Sriracha, and salt and whisk to incorporate.
  3. Enjoy!

My Favorite Sandwich Spread

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My Favorite Sandwich Spread

My Favorite Sandwich Spread

  • Servings: 4
  • Difficulty: easy
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Some of the yummiest sandwiches in our house have been topped with this delicious spread. I think I stumbled on this one in one of my recipe books. But to be honest, I've used this mix for so long I couldn't tell you. All I know is that three simple ingredients can make a mighty yummy sandwich spread. Try it!


Ingredients

  • 1/2 cup vegnaise
  • 2 to 3 Tbsp stone ground mustard
  • 1 to 3 Tbsp Sriracha Sauce, your choice

Directions

  1. Place all ingredients into a small jar and whip with a long-handled teaspoon until nice and creamy.
  2. That’s it!
  3. Unbelievable, huh?
  4. Use it on everything you can think of, from Sassy Saucy Pinwheels to The Most Amazing Sandwich Ever (coming soon). It’s yummy!

My Homemade BBQ Sauce

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My Favorite BBQ Sauce

My Homemade BBQ Sauce

  • Servings: 2 - 12oz bottles
  • Difficulty: easy
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I love simplicity but couldn't find a bbq sauce that really wowed me. So I came up with this version and it hit the mark for everyone that has tried it. I don't use anything else when serving BBQ Jackfruit Sandwiches, but feel free to use any store bought sauce in a rush. And Dave, this post is for you!


Ingredients

  • 1 jar Annie’s Organic Original BBQ Sauce
  • 5 Tbsp Apple Cider Vinegar
  • 3 Tbsp Stone Ground Mustard, organic
  • 3/4 cup ketchup, organic
  • 4 Tbsp Braggs Liquid Aminos
  • 1 Tbsp Brown Sugar
  • 1/2 tsp Maple Syrup
  • 1/8 cup Imagine Vegetable Broth
  • 1/4 tsp Pink Himalayan Salt
  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Cumin Powder
  • 1 tsp Sweet Paprika Powder
  • 1 tsp Chili Powder
  • 1/8 tsp Cayenne Pepper, or to taste

Directions

  1. Empty sauce into a saucepan (leave room to double in size) and pour the apple cider vinegar into the now emply container and swish to get all the leftover goodness from the jar. Pour that into the saucepan too.
  2. Add stone ground mustard, ketchup, Braggs, brown sugar, maple syrup and vegetable broth.
  3. Heat Sauce on medium low heat for about 5 minutes. Stir freguently.
  4. Add remaining spices and blend with a wire whisk.
  5. Adjust spices to your own taste
  6. Pour into 2 empty 12 oz. bottles and keep refrigerated, freeze it, or share it with a friend.
  7. If using with BBQ Jackfruit Sandwiches be sure to serve extra sauce on the side. It’s that yummy!

My Favorite Avocado Aioli Sauce

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My Favorite Avocado Aioli Sauce

My Favorite Avocado Aioli Sauce

  • Servings: 4
  • Difficulty: easy
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I wanted an alternate sauce from My Favorite Sandwich Spread to use when making Sassy Saucy Pinwheels and ended up with this yummy little treat. Try it on just about anything and adjust the heat by adding additional Sriracha Sauce to taste. It doesn't matter, you're going to love this one!


Ingredients

  • 1 fresh avocado
  • 1/2 cup veganaise
  • 1 lemon, juiced (use half it desired)
  • 1/4 to 1/2 tsp Himalayan pink salt
  • 1 tsp maple syrup
  • 2 to 4 tsp organic almond milk (divided)
  • 1/2 tsp onion powder
  • 1/4 black pepper
  • 1/2 tsp garlic powder
  • 3 to 4 Tbsp Sriracha Sauce, or to taste
  • 1/2 tsp parsley flakes

Directions

  1. Place all ingredients into a blender or Nutri-Bullet (with only the first 2 teaspoons of almond milk, and partial sriracha sauce) and blend until smooth, thick and creamy.
  2. Add additional almond milk to get a nice thick cream of spreadable consistency.
  3. Add the spices (except for parsley flakes) and blend – using more sriracha sauce, if desired.
  4. Once the consistency is just right add the parsley flakes and stir to blend.
  5. Use it on everything you can think of, from Sassy Saucy Pinwheels to potato toppers. It’s yummy!

Creamy Herb Dressing

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Creamy Herb Dressing

Creamy Herb Dressing

  • Servings: 6-8
  • Difficulty: easy
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When you're surrounded by herbs make dressing!

Ingredients

  • 1/2 block extra-firm tofu (substitute 1 cup soaked cashews blended smooth)
  • 2 T. raw apple cider vinegar
  • 1 tsp. Himalayan Pink Salt
  • 1/8 tsp. Black Salt (optional)
  • Juice from 1/2 lemon
  • 2 T. Nutritional Yeast
  • 1/4 cup coconut milk (soy, or almond will work)
  • 1/4 tsp. white pepper
  • 1 tsp. onion powder
  • 2 gloves garlic
  • 2 tsp. capers
  • 1 tsp. maple syrup (preferably Grade B)
  • 1/4 – 1/2 cup fresh mixed herbs (I used dill, Thai basil & lemon thyme)

Directions

  1. Blend all ingredients together except for the herbs.
  2. Once blended add herbs and pulse until finely chopped.
  3. Season with salt, pepper and additional maple syrup, to suit your taste.

My Favorite Vegan Gravy

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My Favorite Vegan Gravy

  • Servings: 4-6
  • Difficulty: easy
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This is my standby gravy to serve over garlic mashed potatoes and chicken friend steak. It is so yummy!

Ingredients

  • 3 tbsp coconut oil
  • 2 medium onions, diced
  • 1 tbsp organic soy sauce
  • 1/2 tsp onion powder
  • 1/2 tsp fresh grated nutmeg
  • 1/2 tsp liquid smoke
  • salt and pepper to taste
  • 4 to 5 drops Gravy Master
  • 16 oz Imagine organic vegetable broth
  • 1/4 cup brown rice flour
  • 1 tsp ground sage

Directions

  1. Saute onion in coconut oil until translucent.
  2. Add soy sauce, onion power, nutmeg, liquid smoke, gravy master and salt and pepper and mix well.
  3. Immediately add vegetable broth and blend well.
  4. Pour ground sage and brown rice flour to a small container along with approximately 1/2 cup liquid from gravy and stir together to create a paste.
  5. Add this paste back into the gravy and blend to combine and thicken.
  6. Use more vegetable broth to thin gravy to desired consistency.