Berry Sauce

Sauces are great to pour over vegetables, marinade meats, add flavors, bind ingredients, use as a base for stews, serve over desserts, placed on the side of a meal, or any way you like.

Makes about 2 cups (5 dl)

2 cups (25 g) organic berries (Try mixing several types of berries.)

1/4 cup (60 ml) water

dash or two crushed coriander seeds

2 Tbs. (12 g) cilantro or parsley

1 Tbs. (6 g) chopped mint

2 Tbs. (45 ml) organic lemon juice

12 berries for garnish

optional herbs with berries:

• blueberries: lavender, thyme, oregano, marjoram, rosemary, basil, sage
• strawberries: mint, basil, and lavender
• blackberries: mint, oregano, rosemary, sage, and thyme
• raspberries: thyme, basil, oregano, bay

1. Cook the berried on low heat with water until soft. Add more if needed. Maybe 10 minutes.

2. Remove and push the berries and juice through a sieve.

3. Discard the seeds.

4. Mix the herbs and juice.

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Red Sauce

 Quick! I need a red sauce....

Makes about 2 cups (480 ml)

1/3 cup (45 g) organic sun-dried tomatoes

1/2 cup (65 g) roasted red pepper

1 chopped organic garlic clove

red pepper flakes to taste

1. In a blender, soak the sun-dried tomatoes in 1/2 cup (120 ml) of boiling water for 15 minutes. 

2. Add the rest of the ingredients. Blend until smooth.

Use over fish, meat, rice, vegetables, ...

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Roasted Red Pepper Coconut Cream Sauce

Serve over vegetables, meats, fish, chicken, pasta, tofu...

भुनी हुई लाल मिर्च नारियल क्रीम सॉस (Hindi)

/bhunee huee laal mirch naariyal kreem sos/

Makes about a cup (240 ml)

1 whole roasted organic red pepper

1/2 cup (120 ml) coconut cream

1/4 cup (60 ml) organic vegetable broth

2 Tbs. (30 ml) organic tomato paste

juice of 1 organic lemon

minced one organic garlic clove

1 tsp. (5 g) organic cinnamon

pinch or two of: Himalayan salt, black pepper, allspice, and nutmeg

एक /ek/  १. In a blender, blend all the ingredients. 

दो /do/ २. Cook over a medium heat until it bubblies, about 5 minutes. 

तीन /teen/ ३. Cover, set aside, and keep warm until ready to be used.

Enjoy some homemade Indian dishes: https://veggiefernandezs.blogspot.com/search/label/Indian

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German Bolognese Sauce

Bolognese is made with a meat base and includes different ingredients than a spaghetti sauce. I am using nuts instead of meat for the protein.

Bolognese Soße (German)

Makes 6 cups (780 g)

cooked (GF) noodles

3 cups (390 g) organic nuts of your choice, chopped

1 organic onion, chopped

cubed organic carrots

2 organic garlic, chopped

1-2 Tbs. (15-30 ml) olive oil

3 1/2 cups (455 g) organic tomatoes, diced

1-2 Tbs. (15-30 g) organic tomato paste

oregano, thyme, parsley, and basil to taste

red wine

(DF) shredded cheese

eins 1. Roast the nuts until golden brown.

zwei 2. Heat the oil and sauté the onions, carrots, and garlic.

drie 3. Add the diced tomatoes, nuts, herbs, and wine. Simmer for 15-20 minutes.

vier 4. Serve over the pasta with some more basil and cheese on top.

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Nut Miso Sauce

Serve the sauce over vegetables, fish, tofu, etc. 

-IF serving to guest, check for any nut allergies!

ナッツ味噌ソース (Japanese)

/nattsu miso sōsu/

Makes 1 cup (2,5 dl)

1/2 cup organic nuts (of your choice or mixed)

3 Tbs. (18 g) each: miso and maple syrup

1 Tbs. (15 g) maple syrup

i /long e/

一 /ichi/ 1. Lightly toast the nuts in a dry skillet over medium heat about 4 minutes.

二 /ni/ 2. While they are warm, grind into a paste in a food processor.

三 /san/ 3. Add the miso, water, and syrup. Process to a thick paste.

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Thai Chile Lime Dipping Sauce

The dip can be used with shrimp, crab, or spread onto fish or any another foods for a spicy Asian dish.

ซอสมะนาวชิลี (Thai)

/sxs̄ manāw chilī/

Makes about a cup (250 ml)

4 organic minced garlic cloves
4 Tbs. (60 ml) organic lime juice
1 tsp. (5 ml) fish sauce
1 Tbs. (20 g) organic brown sugar
start with 1 or 2 red Thai chiles, finely minced (very hot), substitution: 1/2 tsp. - 1 tsp. (2,5-5 g) of red pepper flakes or cayenne pepper, adjust to taste
2 Tbs. (6,5 g) chopped organic onion
2 Tbs. (4 g) chopped cilantro or parsley

หนึ่ง /nùeng/ ๑ 1. Combine the ingredients in a bowl and stir until the sugar is dissolved.

โวเลีย 

/vo leīy/

Voilà

 

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Mushrooms with Gravy

Here are some tips for good gravy:

• #1 Remove excess fat.
• #2 To strain or not to strain the gravy.
• #3 Heat the liquid mixture, it needs to be hot!
• #4 Thickening the gravy.
• #5 Use a whisk to mix in the (gluten-free) flour mixture.
• #6 If your gravy gets lumpy, strain it!
• #7 To add richness, (dairy-free) organic milk, cream, sour cream, or extra butter
• #8 It can be stored in refrigerator up to 3 days.
• #9 Gravy can be frozen up to 2 months. Thaw in the refrigerator and reheat.

Use mushroom gravy on:

• biscuits
• roasts
• meatloaf
• rice
• noodles
• fries (chips)
• mashed potatoes
• etc.

Makes 8 servings

2 Tbs. (30 ml) olive oil

1/3 cup (45 g) chopped organic shallot or onions

1 pound (455 g) sliced organic mushrooms, example cremini or even a mixture of mushrooms

1 1/2 tsp. (20 ml) organic tamari (is GF and DF)

2 minced organic garlic

2 Tbs. (18 g) fresh or 2 tsp. (4 g) dry: thyme leaves and rosemary 

1/4 cup (30 g) (GF) flour

3 cups (7,5 dl) organic vegetable broth

black pepper

1. Heat the oil over medium heat.

2. Add the shallot/onion and cook until soft, about 4 minutes, stir.

3. Add the mushrooms and cook until soft, stir, about 8-10 minutes.

4. Stir in the tamari, garlic, thyme and rosemary.

5. Sprinkle the flour over the mushrooms, then stir for a minute.

6. Add the broth and simmer until it thickens, about 20 minute.

7. Season with black pepper to taste.

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Creamy Tofu Mayonnaise

 Do you want mayonnaise without eggs but with more protein? Try this creamy alternative.

クリーミー豆腐マヨネーズ (Japanese)

/kurīmī tōfu mayonezu/

(i /long e/)

Makes enough for 4 salads

8 ounce (225 g) organic soft tofu 豆腐

2 Tbs. (30 ml) grapeseed or olive oil

1-2 Tbs. (15-30 ml) organic lemon juice

1 tsp. (5 g) each: dry mustard and miso

little maple or agave syrup

一 /ichi/ 1. Rinse and drain tofu.

二 /ni/ 2. Place in a blender or food processor.

三 /san/ 3. Str with 1 Tbs. (15 ml) of lemon juice.

四 /shi/ 4. While mixing, add remaining toppings and scraping down sides.

五 /go/ 5. Add more lemon and mustard to taste.

六 /roku/ 6. Add a splash of water if you like thinner consistency.

 七 /shichi/ 7. It can be stored in the refrigerator for up to a week.

 八 /hachi/ 8. Serve over any type of salad, vegetables, fish, or meat.

Try some of other sauces for all types of dishes:

https://veggiefernandezs.blogspot.com/search/label/sauces

also Tofu Basil Mayonnaise:

https://veggiefernandezs.blogspot.com/2014/09/tofu-basil-mayonnaise.html

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Soy Sauce for Dipping

Use with any Asian dish for appetizers, drizzle over foods, marinate sauce, etc.

Makes just over a cup (260 ml)

1/2 cup (120 ml) soy sauce or gluten-free liquid aminos

3 Tbs. (45 ml) each: mirin (or dry sherry) , rice vinegar, and water

1 organic scallion, sliced thinly

1 tsp. (5 ml) sesame oil

1. Whisk all the ingredients.

2. Sauce can keep for 3 days in the refrigerator.

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Miso-Cheese Sauce

You need a cheese sauce but have no cheese, or it must be dairy-free, try this sauce instead.

味噌チーズソース (Janese)

/miso chīzusōsu/

Makes 2 1/2 cups (600 ml)

2 Tbs. (30 ml) miso

2 cups (480 ml) water

1/4 cup (60 ml) tahini

3 minced organic garlic

juice of 1 organic lemon 

1. Dissolve miso in water over low heat.

2. Add tahini and garlic. Warm it.

3. Remove from the heat.

4. Stir in the lemon.

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Puerto Rican Mojo Sauce

The sauce is salty and sweet, with a lot of flavor. It can be used as a marinade for pork, beef, seafood, or as a condiment. Then too, you can have it with whatever you like. It is kept in the refrigerator for up to a week, in a glass jar. 

Mojo puertorriqueño (Spanish)

Makes about a cup (240 ml)

1/2 cup (15 g) mint leaves

1 cup (30 g) parsley leaves

2 organic minced garlic cloves

1/4 cup (30 g) capers, drained and rinsed

1 1/2 Tbs. (20 ml) organic lemon juice

1 tsp. (5 g) organic lemon zest

2 Tbs. (30 ml) juice from 1 sour orange (substitution: 1 1/2 tsp or 8 ml each-grapefruit, orange, lime juice and white vinegar)

1 small organic shallot, minced

1 pinch red pepper flakes

salt and black pepper to taste

3/4 cup ( 180 ml) olive oil

uno 1. Process all the ingredients in a blender.

Try: Fried Plantains with Mint Mojo: https://www.blogger.com/blog/post/edit/4757368533685219635/4604907780328545469

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Frittata Pizza

A mix of a Spinach and an Italian dinner, a late nigh snack, or even for breakfast!

Frittatina di pizza (Italian)

Tortilla de pizza (Spanish)

Serves 4

Preheat broiler to 160F (71C)

8 organic eggs

little black pepper and salt

1 Tbs. (15 ml) olive oil

1 sliced organic bell pepper

sliced organic mushrooms

strips of organic pepperoni

(GF) cheese

1/4 cup (60 ml) (DF) pizza or marinara sauce

chopped organic basil

~Italian/Spanish~

uno/uno 1. Beat the eggs, salt, and black pepper.

due/dos 2. Heat the oil over medium-high heat in an ovenproof skillet.

tre/tres 3. Add bell pepper and mushrooms, cook and stir about 5-7 minutes.

quattro/cuatro 4.  Stir in pepperoni.

cinque/cinco 5. Add the eggs.

sei/seis 6. Scatter the cheese over the top.

sette/siete 7. Reduce the heat to medium.

otto/ocho 8. As the eggs on the bottom set, slide heatproof spatula under and lift up so raw eggs flow underneath.

nove/nueve 9. When eggs are about halfway cooked, spoon sauce over the top.

dieci/diez 10. Boil until top is set and begins to brown, 3-7 minutes, and eggs reach a safe internal temperature of 160F (71C).

undici/once 11. Let it sit for 5 minutes before serving.

dodici/doce 12. Garnish with basil.

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Fried Plantains with Mint Mojo

Plantains are stable foods in many tropical areas. It has more starch than the common banana and is not eaten raw. They can be fried, boiled, as a dough, and are the main ingredient in many dishes.

The herb mojo sauce is Puerto Rican.

Maduros con Mojo de Menta (Spanish)

Serves 4

2 large, very ripe organic plantains, peeled and cut into 3/4-inch (18 mm) disks on a slight bias

1/2 cup (15 g) mint leaves

1 cup (30 g) parsley leaves

2 organic minced garlic cloves

1/4 cup (30 g) capers, drained and rinsed

1 1/2 Tbs. (20 ml) organic lemon juice

1 tsp. (5 g) organic lemon zest

2 Tbs. (30 ml) juice from 1 sour orange (substitution: 1 1/2 tsp or 8 ml each-grapefruit, orange, lime juice and white vinegar)

1 small organic shallot, minced

1 pinch red pepper flakes

3/4 cup ( 180 ml) olive oil

1 cup (130 g) light olive, canola, or vegetable oil

salt and ground black pepper to taste

uno 1.  Mojo sauce (about a cup/240 ml)*

Process in a blender: mint and parsley leaves, garlic, capers, lemon juice and zest, shallots, pepper flakes, and the olive oil.

dos 2. Place in a bowl and season with black pepper to taste.

tres 3. Heat the cup (130 g) of oil over medium heat until shimmering.

cuatro 4.  Add the plantains in a single layer. The oil should come at least halfway up their sides.

cinco 5. Cook, shaking the pan a little, until lightly golden brown, about 2 minutes.

seis 6. Turn over and cook about a minute.

siete 7. Reduce heat to low and continue cooking until dark golden brown and caramelized, about 4 minutes more.

ocho 8. Transfer them to a paper towel.

nueve 9. Flip a few times to drain completely.

diez 10. Season with salt and black pepper.

once 11. Provide the mojo sauce on the side.

* Make more mojo and use it as a marinade for pork, beef, seafood, or as a condiment. Then, too, in anyway you like.

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Tomato Chile Sauce

Try it on any Hispanic dish. Red chile sauce is the most  popular Mexican hot sauce. You can buy it or make your own and adjust the "hotness". 

Salsa de Chile Tomate (Spanish)

Makes 1 1/2 cups (360 ml)

1 (15 ounce/430 g) can organic diced tomatoes, drained

1/2 cup (15 g) fresh cilantro or parsley leaves and steams

3 minced organic garlic cloves

1 Tbs. (9 g) red pepper flakes

1 Tbs. (15 ml) red wine vinegar, little more if needed

1 tsp. (2 g) each ground: cumin, coriander,  & paprika

2 Tbs. (30 ml) olive oil

~ Zapotec (aka Comaltepec) from the Oto-Manguean languages spoken in north central Oaxaca and Veracruz~

tu 1. Process all the ingredients, except the oil, in a food process, about 20-30 seconds.

chopa 2. Keep the processor running and slowly add the oil for 5 more seconds. 

tzona 3. Transfer to a bowl and add extra vinegar to taste.

tapa 4. Sauce can be refrigerated for up to 2 days.

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Gravy with Wine

Use white wine for poultry gravies and red wine for beef and pork.

 

Makes about 7 cup (17 dl)

4 cups (10 dl) organic turkey stock

2 cups (5 dl) wine

2-3 bunches of rosemary, thyme, sage and parsley

6 Tbs. (85 g) (DF) organic butter

6 Tbs. (48 g) (GF) flour

optional: black pepper

1. Combine the stock and wine with rosemary, thyme, sage, and parsley in pan.

2. Simmer over medium heat until liquid reduces by half, about 35-40 minutes.

3. Strain into a bowl and discard the herbs.

4. Wipe out the pan and melt the butter.

5. Whisk in the flour to create a paste.

6. Cook and cook on medium-low heat until light brown.

7. Add the stock to a pan, a little at a time, whisk.

 (a) If using pan drippings, remove fat then add to the mixture.

8. Optional, season with black pepper to taste.

OPTIONAL SAUCE for topping a steak:

Red wine, beef broth, butter, onion and herbs

ALSO

a splash off red wine early in a slow-cooker adds deep, rich flavor to a pot of roast and beef stews.

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Sauce for Stir-Fry

There are as many stir-fry sauces as there arestir-fry dishes. Try this spicy sauce.

炒菜酱 Chinese)

/chǎocài jiàng/

makes 1 cup (240 g)

1/4 cup (60 ml) each: organic lemon juice and soy sauces or GF liquid aminos

1 Tbs. (15 ml) sesame oil

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) Sriracha sauce

1 tsp. (2 g) ginger

stir-fried vegetables, lightly cooked

一 /yī/  Whisk together the ingredients. 

二 /èr/ Drizzle the sauce over the vegetables. 

三 /sān/ Cover and cook 8-10 minutes more, until the vegetables are crisp and tender.

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Dijon-Yogurt Sauce

Dijon mustard is an important ingredient in just about every sandwich, great with eggs or potatoes, in salad dressings, plus tasty on simple cheese dishes. Add yogurt and top on fish, in dressings. It can replace crème fraîche, cream or sour cream in sauces, add to beef stroganoff with a bit of cornstarch

Makes about 2/3 of a cup (85g)

2 tsp. (10 g) Dijon mustard

1/2 cup (120 ml) (dairy-free) organic yogurt

1 tsp. (2 g) rosemary

1 organic chopped shallot

3 chopped organic garlic cloves

1/2 tsp. (1 g) black pepper

1 1/2 tsp. (7,5 g) (gluten-free) flour

1 Tbs. (30 g) (dairy-free) organic butter

optional:

brown bits stuck to the pan after cooked meat

1. (Optional meat bits), melt the butter in the skillet.

2. Add shallot, garlic, flour, black pepper, and rosemary. Cook about a minute.

3. Stir in the yogurt and mustard.

4. Bring to a simmer over medium heat.

5. Pour over meat, vegetables, or fish.

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General Tso's Chinese New Year Chicken Dish (Slow cooker)

The dish is a sweet and spicy deep-fired chicken dish. It goes by many names, but "tso" refers to General Zuo Zongtang, who could not have eaten the dish or know of it, so as the story goes!

左宗棠雞 (Chinese)

zuǒ zōngtáng jī 

"general Tso's chicken"

Serves 4

stemmed organic vegetables of your choice.

steamed rice

Sauce: 酱 /jiàng/

1/4 cup (60 ml) water

1/4 cup (30 g) organic brown sugar

4 Tbs. (60 ml) hoisin sauce

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos 

2 Tbs. (30 ml) rice wine 

2 tsp. (10 ml) sesame oil

1 tsp. (2 g) garlic powder, ground ginger, red curry paste

1 Tb. (15 ml)  white vinegar
2 tsp. (4 g) paprika
a pinch of crushed red pepper flakes
1/3 cup (30 ml) organic pineapple juice

一 /yī/ 1. Whisk all the ingredients. Set aside.

Chicken: 雞  /jī/

1/2 cup (65 g) organic cornstarch (also called: maize starch or cornflour)

1 tsp. (2 g) each: black pepper, powder garlic, ground cumin

2 pounds (910 g) organic boneless, skinless chicken breasts, cut into 1-inch (2,55 cm) pieces

2 Tbs. (30 ml) olive oil

sliced organic scallions

sprinkle of sesame seeds

二 /èr/ 2. Combine the cornstarch and spices in a glass container with a lid.

三 /sān/ 3. Add the chicken pieces, seal and shake to coat the chicken.

 (a) can use a bowl and mix with a spoon.

四 /sì/ 4. In a nonstick skillet, heat oil over medium-high heat until shimmering.

五 /wǔ/ 5. Add chicken insigne layer and sear two minutes per slide until golden brown.

六 /liù/ 6. Add chicken to the slow cooker.

七 /chī/ 7. Stir in the sauce.

八 /bā/ 8. Cooke on low 1 1/3 hours (chicken temperature 165F/74C).

九 /jiǔ/ 9. Serve with vegetables and rice as toppings, sliced scallions and sesame seeds.

十 /shí/ 10. Refrigerate any leftovers. 

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Venezuelan Avocado Sauce

Each Latin American country has their unique cuisines. You can buy avocado sauce or make something different and very tasty from Venezuela. Use as a dip or over meat, fish, vegetables.

A Venezuelan woman, at the grocery store, asked me for a ride to her sister's home. She had four bags of groceries. She brought her son to the United States for an operation he needed. Over coffee, as a thank you, she served some chips and this sauce.- Mike

Salas de aguacate (Spanish)

There is no measuring. She just added these together...I added the "organic" and "dairy-free".

organic avocado(s)

chopped organic garlic clove(s)

(dairy-free) mayonnaise 

organic lime juice

(dairy-free) cream cheese

chopped organic onion

uno 1. Place all the ingredients in a blender.

dos 2. Blend until desired consistency.

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A Latin American Peanut Sauce

Peanut sauce in Latin American cuisine? ¡Sí! Serve over potatoes, yuca, or on chicken and meats. 

How did peanut sauce come to L.A.? Peru or Brazil is the origin of peanuts! The Incans of Peru, back 1500 BCE, used peanuts as sacrificial offerings and entombed their mommies. Tribes in Brazil grounded peanuts with maize (corn) to make a drink. Peanuts journey to Europe with Spanish explorers, who took them to Asia and Africa. Africans introduced peanuts to North Americans in the 1700s. 

Peanuts are grown underground.

Salsa de cacahuetes (Spanish)

Molho de amendoim (Portuguese)

Makes 2 cups (5 dl)

4 Tbs. (60 ml) olive oil

1 cup(130 g) of organic each: minced onions and organic peanut butter

2 tsp. (4 g) annatto (orange-red condiment and food coloring) or paprika powder

1 tsp. (2 g) cumin

1 1/2 cups (360 ml) (dairy-free) milk

uno/um  1.  Sauté the onions, annato/paprika, and cumin over medium heat.

dos/dois  2. In a blow, whisk the peanut butter and milk.

tres/três  3.  Add to the sautéed mixture.

cuatro/quatro  4. Reduce the heat to medium-low. Cook about 3 minutes. Stir. 

 (a) Adjust the amount of milk for thin or thick sauce.

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