ROASTED
GARLIC MAYONNAISE DIP
This dip is great for french fries or as a spread on
veggie burgers or sandwiches
Makes 2 cups
Ingredients:
2 cups mayonnaise
1 whole garlic bulb
1/2 tsp olive oil
1/2 tsp rosemary
1/4 tsp salt
Preheat oven to 325° . Cut the top of the garlic bulb a little
to expose the flesh. Place it on a piece of tin foil and drizzle with
olive oil, rosemary and salt. Wrap the tin foil around the garlic
to form a package. Roast in the oven for 30 minutes. Squeeze the garlic
flesh out of the skins and mash in a bowl with a fork until it is
a smooth paste. Whisk in the mayonnaise until blended.
TZATZIKI
SAUCE
This
sauce is a Greek classic
Makes 4 cups
Ingredients:
1
long English cucumber, grand juice drained through a colander
1 cup sour cream
2 cups yogurt, plain
zest and juice of 1 lemon
2 cloves garlic, minced
1 Tbsp fresh dill, chopped finely
1 tsp salt
1/2 tsp pepper
1/2 tsp mint (optional)
In
a large mixing bowl, combine ingredients and mix well. Serve with
falafels.
RAITA
This
sauce is wonderful on veggie burgers, especially our Garbonzo burgers!
Makes 3 cups
Ingredients:
2 cups
plain yogurt
2 tsp cumin, finely ground
1 large English cucumber, diced
3 tsp fresh or dried mint
1 cup tomato, diced and seeded
1/4 tsp salt
Seed and dice the cucumber and drain in a colander to remove the liquid.
In a large mixing bowl combine the other ingredients and add the cucumber.
CARROT
AND GINGER SAUCE
This sauce is delicious served on baked tofu, see
the main dishes section for recipe
Serves 6
Ingredients:
1
cup carrots, chopped
2 tsps fresh ginger, grated
2/3 cup orange juice
1/2 cup vegetable stock
Put
all of the ingredients in s saucepan, bring to a boil and then reduce
the heat, cover and simmer for 5 minutes. Transfer to a food processor
and blend until smooth. Spread this vibrantly coloured sauce on baked
tofu and serve.
SUNFLOWER
PATE
This is an
elegant spread to serve with french bread or your favorite crackers
Ingredients:
1 1/2 cups sunflower
seeds (best soaked overnight)
3/4 cups whole wheat
or whole spelt flour
3/4 cups nutritional
yeast
1 Tbsp. basil
1/2 Tbsp. greek oregano
1 tsp. sage powder
2 tsp. salt
1/2 cup water
1/4 cup tamari
1 medium onion, coarsely
chopped
3 cloves garlic
2 medium size potatoes,
grated, unpeeled
1/2 cup olive oil,
extra virgin
juice of 1/2 lemon
Time: 1/2 hr. prep & mixing, + 1hr. baking.
Size of pan:
8"x 10" x 2"
Drain sunflower
seeds and grind the seeds in a food processor with 1/4 cup water until
it becomes a thick, smooth paste. Add flour, nutritional yeast, basil,
oregano, sage and salt. Mix well.Transfer into a mixing bowl and set
aside. In blender, puree onions, garlic and tamari, adding small amounts
of water as necessary to make a smooth paste. Add to the mixture in
the bowl. Add the grated potatoes, olive oil and lemon juice and mix
well.
Pour into well
oiled pan 8"x 10"x 2", and bake at 350° for 45
min. until the top is golden brown.
Allow to cool,
then cut and serve with french bread or your favorite crackers. Refrigerate
remaining pate or wrap pieces and freeze.
VEGAN
TOFU MAYONNAISE
Makes about 1 cup
Ingredients:
10
oz package of soft or silken tofu
1 1/2 Tbsp of vegetable oil
2 Tbsp lemon juice
2 tsp dijon mustard
1/4 tsp salt
Combine
all the ingredients in a blender until smooth. Store this in your
refrigerator for several days. Enjoy this as a spread on your favorite
sandwiches or veggie burgers.
MISO
GINGER GRAVY
Makes
2 cups of gravy
This
vegan/ vegetarian gravy is scrumptious on potatoes, tofu, temphe and
so much more.
Ingredients:
1/3
cup miso
1 cup water
1 clove garlic, peeled and minced
1 tsp of ginger, grated
1 Tbsp vegetable oil
1 Tbsp corn starch ( 2 Tbsp for extra thick gravy)
In a small saucepan heat the oil and lightly sauté the garlic
and
ginger for 1 minute. Add one cup of water and miso and bring
to a boil, and then turn heat down to simmer.
In
a small bowl combine 1/4 cup of cold water and corn starch,
stir until smooth. Add the contents in the bowl to the saucepan and
mix well. Simmer for 2 minutes while stirring frequently. Remove from
heat and pour into a gravy dish to serve.
