Showing posts with label sauces/dips/dressings. Show all posts
Showing posts with label sauces/dips/dressings. Show all posts

Creamy Chipotle Dressing


Ingredients:

1/2 cup (120 ml) raw cashews with 1/4 cup (60 ml) goji berries, soaked in filtered water for 2 hours
2-3 chipotle peppers in adobo sauce [be sure there is no sugar in ingredients!]
2 Tbsp (30 ml) lime juice
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) nutritional yeast
1/2 tsp (2.5 ml) garlic powder
1/2 tsp (2.5 ml) cumin
1/2 (2.5 ml) fine sea salt
Dash liquid smoke
Black pepper, to taste

Directions:

To make the dressing, drain water from cashews and goji berries. Place them in blender with the remaining dressing ingredients and blend until smooth and no chunks remain. Season with salt and pepper, as needed.

Homemade Heirloom Tomato & Herb Ketchup


Ingredients:
2 Tablespoons Olive Oil
1 Medium Onion, Diced (You can use yellow or red!)
1 Garlic Clove, Minced
1 Teaspoon Salt
1 Teaspoon Ground Mustard
½ Teaspoon Smoked Paprika
Pinch of Allspice
1 Tablespoon Tomato Paste
¼ Cup Apple Cider Vinegar
1 14.5-Ounce Can Diced Tomatoes with Liquid (Look for a brand that is BPA-free!)
3 Large Heirloom Tomatoes, Chopped (You want the equivalent of approximately 2 cups of chopped tomatoes.)
¼ Cup Honey
4 Medjool Dates, Chopped
(Optional) 2-3 Sprigs Fresh Thyme (I used Lemon Thyme), 4-6 Fresh Basil Leaves

Directions:

1. Place the oil in a large saucepan, over medium heat.
2. Add the onions to the pan and cook until translucent, approximately 8-10 minutes.
3. Add the garlic, salt, spices, and tomato paste to the pan, and cook, stirring, for an additional minute so that the spices become fragrant.
4. Pour in the vinegar. Add the tomatoes, honey, and dates to the mixture, stirring to ensure that everything is combined.
5. Lower the heat to medium-low, and allow the mixture to cook for approximately 45 minutes, stirring occasionally. After 45 minutes, it should thickened and taken on a ketchup-like consistency.
6. Remove the pan from the heat and stir in the fresh herbs, if desired. Using an immersion blender, puree the ketchup until smooth (You can also use a standing blender, but be careful when pulsing, as the hot liquid will expand, and you do not want it to explode all over you!).
7. (Optional) Pass the blended mixture through a mesh sieve to remove any seeds.
8. Store in clean jars, in the refrigerator for up to one month.

Sesame Ginger Sauce


Ingredients:

1 1/2 cups fresh orange juice
1/2 cup brown sugar
1/4 cup rice vinegar
2 garlic cloves, sliced
1/4 ounce ginger, chopped
1/4 cup sesame oil
1/4 cup soy sauce

Directions:

1. In a sauce pan combine sugar, vinegar, garlic and ginger.
2. Cook on low. heat for eight minutes or until caramelized.
3. Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes.
4. you can add about 1 tblspn corn starch to thicken sauce for your liking.

Cilantro Lime Cream


Ingredients:

Cilantro Lime Cream:
1 cup light sour cream
1/3 cup green taco sauce (medium heat)
1 Tbsp fresh lime juice
1/2 tsp salt
1/2 bunch fresh cilantro

Directions:

In a food processor or blender, combine all ingredients for the cilantro lime cream and blend until smooth.

Fruit Dip


Ingredients:

1 (8-ounce) block cream cheese (can use reduced fat or Neufchâtel)
1 (6-ounce) container vanilla yogurt (regular, low fat, or Greek) (you can also experiment with other flavors!)
3 teaspoons fresh lemon juice
lemon zest (optional)
honey, maple syrup, or agave nectar to sweeten (optional; add to taste)

Directions:

Add all ingredients to a food processor and process until smooth. Serve immediately with fresh fruit or chill in the fridge until ready to serve. Store leftovers in an airtight container in the fridge.
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