This is a tricky process - and i'm still working on it.
Ingredients
1 tbsp apple cider vinegar or lemon juice - or a mix of the two
2 tbsp soy milk
½ tbsp dijon mustard
pinch of salt
pinch of black salt (kala namat)
pinch of sugar
approx. 1 dl sunflower oil (or any other mild tasting oil)
Directions
Blend vinegar, soy milk, mustard and salts together. While blending - sloooooooooooowly add oil by pouring carefully. Continue until the veganaise thinkens. Now you can add flavor like garlic, chili, chives, tarragon etc.
Showing posts with label sauce. Show all posts
Showing posts with label sauce. Show all posts
Baked Fennel
Ingredients
Olive oil
1 large or 2 small fennel bulbs
5-6 garlic cloves
Vegetable stock
Vegan cream
Directions
Clean and cut the fennel into wedges.
Peel garlic cloves.
Place all in an oiled pan.
Cover (almost) with stock.
Bake for 40ish minutes.
When baked sprinkle with salt and add vegan cream.
Creamy Pestoish Penne
Great hangover chow.
Serves 1-2.
1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Serves 1-2.
Ingredients
1 handful of parsley1 handful of cashew nut
1 dl firm silken tofu
1/2 clove of garlic
1 tsp apple cider vinegar
2 tbsp of water (e.g. from your boiling pasta)
1 tbsp nutritional yeast (optional)
Olive oil
Salt
Pepper
1-2 chopped sundried or fresh tomatoes
Directions
Start with oil, nuts and garlic. Blend until coarsely chopped - then add the rest of the ingredients - except tomatoes.
Toss in your favorite penne or other pasta and tomatoes and mix.
Variation
Add more tofu and soaked cashews - or no cashews - great creamy spread for your bagel or sandwich.
Save-The-Fish Sauce
Save the fish! - when recipes call for fish sauce - use this substitute :D
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
Ingredients
1 handful of dried seaweed - e.g. wakame, arame, hijiki (the stronger the taste of sea - the better)
2 dried shredded shitake mushrooms
4 cloves of garlic, slightly crushed
Boiling water to cover the seaweed, mushrooms and garlic
6 black peppercorns
5-10 tbsp rice vinegar
5-10 tbsp tamari
1 tbsp white miso (optional)
1 tbsp nutritional yeast (optional)
Directions
Cover the seaweed, mushrooms and garlic with boiling water and leave for at least an hour to sit.
Add the rest of the ingredients - add tamari or salt and rice vinegar until very salty and sour.
Leave to sit in the fridge for a day or so.
Filter and store in the fridge.
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