Simple Sauces and Such
Good over greens, mashed potatoes, faux chicken—anything really. This is my latest go-to gravy. Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).
If your only experience with cranberries has been in sweet, jelled sauces, this spicy cranberry and apple chutney will provide a welcome change of pace for your grown-up palate! It’s a great choice for Thanksgiving dinner. more→
This delicious pesto turns ordinary carbs into special meals. You can use this as suggested below for serving with pasta, pizza, or potatoes. Or skip the carbs as I’ve done here, and toss this pesto with “noodles” made of raw zucchini and/or yellow summer squash made with a spiral slicer. No matter how you use it, this pesto, made greener with spinach, imparts a rich, briny flavor from the addition of miso. more→
This offbeat grilling sauce is great for basting or marinating kebabs of tofu, tempeh, seitan; it’s also delicious on eggplant and corn headed for the barbecue. Recipe by Adair Moran, from Main Street Vegan* by Victoria Moran and Adair Moran, © 2012, Tarcher/Putnam. more→
Spinach, in combination with basil, makes a less intensely-flavored pesto sauce. Some may enjoy this milder flavor, whether served traditionally on pasta, or as a topping for potatoes or an offbeat dressing for potato salad, on grains, or as a garnish for soup. more→
This easy and luscious combination of readymade peanut satay sauce and coconut milk is as welcome on raw salads and cold noodles as it is to embellish warm noodle, grain, or vegetable dishes. Photos by Hannah Kaminsky. more→
Here’s an easy preparation for vegan sour cream made from silken tofu. I especially like this as a garnish for Southwestern-style dishes and cold soups. Adapted from Vegan Soups and Hearty Stews for All Seasons. more→