sauces got any???

I stand corrected...

 

Tahini dressing.
Tahini, olive oil, lemon, salt, pepper... other aromatics if you wish. Whisk together.

 

i definitely recommend peanut sauce... mmm... yummy....

 

Worcestershire sauce has anchovies NOT A-1

 

CHINESE-STYLE ORANGE SAUCE

1/4 c. Bragg's or soy sauce
1/2 c. orange juice
1T sesame oil
garlic
ginger
1 or 2 T cornstarch or arrowroot powder, mixed into about 1/4 water to form a thin paste
(optional: hot red pepper flakes, grated orange peel, chopped fresh parsley or coriander, slivered almonds, and/or sesame seeds; also optional for a sweeter sauce, 1 or 2 T rice syrup, honey, agave or raw sugar)

Saute the garlic and ginger in cooking oil flavored with the sesame oil. Add the Bragg's and the orange juice. Continue to heat while you add any optional ingredients. Stir in the arrowroot paste, and continue to simmer until it thickens.


RAITA

Raita is an Indian condiment, made from yogurt. It is added to spicy dishes to cool the palate. There are many flavors of raita. Raita is in some ways similar to Greek Tzatziki sauce, with different seasonings. The following is the one I make most often, Tomato Raita.

Stir into about 2 cups plain yogurt: half a cup diced tomato, several cloves crushed garlic (to taste) and about a tablespoon toasted whole cumin seeds. Refridgerate and serve chilled alongside firey dishes like curries.

Another good Indian condiment is melted ghee with toasted cumin seeds and a little cayenne powder. Good for drizzling over daals (legume dishes) or for dipping breads.

QUICK CURRY SAUCE

Saute minced onion and garlic in a little ghee (clarified butter) along with garam marsala or another sweet curry powder. Stir into yogurt along with a handful or so of raisins. Heat over a very low flame very gently until just warmed through. Overheating will cause the yogurt to seaparate. This sauce is good spooned over sweet winter vegetables such as squash, sweet potatoes, carrots, parsnips, kohlrabi, or cauliflower.


RED PEPPER PUREE

Roast seeded red peppers and garlic cloves in a 350 degree oven until the garlic is soft and the pepper skin begins to blacken. Peel off pepper skin. Puree in a blender, maybe with a little balsamic vinagrette, and water to reach desired consistency. Don't use too much water. Spoon over stuffed eggplant, pasta, cauliflower, potatoes, broccoli, vegetable crepes, anything you can think of.


Try pureeing other vegetables, like carrot or spinach, to make interesting sauces.

Cooked potato can be pureed in the cooking water or milk or soy milk with a little onion, garlic and dill or tarragon to make an interesting sauce for greens or steamed veggies.

Carrots cooked until soft can be pureed with olive oil, garlic, basil and soy or dairy parmesan cheese to make an unusual but authentic sauce for pastas, crepes, and veggies.

Spinach can be purreed with garlic, pine nuts, olive oil and fresh basil for a spianch pesto! Try it on pizza.