bgarrett@UCSD.EDU (Brett Garrett) (05/09/91)
In article <1991May01.170256.8937@mthvax.cs.miami.edu>, 6600arn@ucsbuxa.ucsb.edu (D.P. Gumby) writes: > I'd like to get some recipes for sauces to accompany vegetables. > Cheese sauce, lemon sauce, etc. Any ideas and suggestions would be > appreciated. SAVORY SAUCE from the Spot Restaurant, Hermosa Beach, CA 3/4 cup almond oil (or safflower oil) 3/4 cup water 1/4 cup liquid aminos (I use soy sauce) 1/8 cup brewer's yeast 1/4 tsp kelp 1/4 tsp Spike seasoning [herb/vegetable salt substitute] 1/4 tsp basil 1/8 tsp granulated garlic 1 1/2 tsp lemon juice 1 1/2 tsp tamari 1 pound firm tofu, rinsed well Blend everything in the food processor or blender. Heat & serve. This stuff is dee-licious on steamed veggies, and freezes okay. PEANUT SAUCE This is one of my personal favorites. I never measure anything for this, but it always seems to come out okay, if different every time. Therefore, the amounts given are only approximate, and the last few ingredients are optional. Mix in order given: 1/2 cup peanut butter or almond butter (or maybe a little less) 2 Tbsp sesame oil 3 Tbsp soy sauce 3 Tbsp lemon juice or rice vinegar (juice is best) 3 Tbsp honey Curry powder and/or coriander Green onions Ginger (fresh) Cilantro leaves Garlic I like to serve this over stir-fried or steamed vegies with tofu which has been cooked with rice vinegar, soy sauce, garlic, and ginger... if the veggies are very hot the sauce doesn't need to be heated. I find it loses some of its flavor if it is mixed into the veggies before serving. CHEESE SAUCE (Without the Cheese!) This stuff really resembles nacho cheese sauce, at least to my vegetarian taste buds that haven't tasted the real thing for years. It's good with chips, veggies, or on pizza instead of cheese. I think the recipe originally came from one of the McDougall books. 1/4 cup raw cashews (or cooked potato) 2 cups water 4 ounce jar pimientos 1 tsp salt (optional) 1/2 tsp onion powder 1/4 cup brewer's yeast flakes 3 Tbsp cornstarch 2 Tbsp lemon juice Place the cashews in a blender and add just enough water to cover. Blend at low speed until smooth. Add the remaining ingredients and blend again until smooth. Pour into a heavy saucepan and cook at medium-high heat, stirring constantly, 7-8 minutes, until it thickens to the consistency of nacho cheese. Serve hot. GINGER SAUCE from Gary Lee's Chinese Vegetarian Cookbook For some reason, I always find that this sauce makes my veggies taste incredibly fresh... even if they're not. Clove of garlic, mashed 3 slices ginger root--size of a quarter (I always chop it instead) Stalk of celery--peel off tough outer layer and use the leaves 1/2 bell pepper 1/2 firm tomato 1 small onion 2 Tbsp catsup 2 Tbsp soy sauce 1 tsp sugar 1 cup water or broth 1 tsp sesame oil 1 Tbsp cornstarch mixed with 3 Tbsp water Put 3 Tbsp oil in a wok. When hot, add garlic & ginger and cook for 5 seconds to bring out their flavors. Add the rest of the ingredients (except cornstarch) and cood for 5 minutes at the boiling state. Thicken with cornstarch and serve. TERIYAKI SAUCE from the SPOT restaurant, Hermosa Beach, California Boil 1/2 cup honey 1/4 cup water 1/2 cup tamari 1/4 cup wine vinegar 1 Tbsp chopped onion Add 2 Tbsp cornstarch mixed with 1/4 cup water Simmer 10 minutes. Serve over veggies & optional "teriyaki tofu," prepared by baking the following for 45 minutes at 350 degrees: 1 pound firm tofu, cut into cubes 1 Tbsp tamari 1 1/2 tsp honey 1/8 tsp garlic 1/4 tsp tarragon 1/4 tsp ginger Dash cayenne 2 Tbsp onion Brett Garrett bgarrett@ucsd.edu