Romesco (Roasted Red Pepper Sauce)
Go ahead and make the full amount of this recipe-it freezes well for later use. 4 cups organic canola oil, plus extra for coating the baking trays * Coat 1 1/2 to 2 large baking trays with canola oil. Place all the peppers on the trays-they can ... [... more]
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Gravy
* Add the mushrooms and sauté for 1 minute more. Shake the flour, broth and water together in a jar and add this to the onions and mushrooms. Mix in the soy sauce and stir over medium heat until thick. Makes 20-24 servings * Sauté the onion [... more]
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Berry Sauce
This sauce is so delicious that it's hard to believe it's good for you. Serve it on pancakes, waffles, French toast, or nondairy ice cream. * Combine the raspberries and orange juice in a small saucepan. Simmer until the raspberries become ... [... more]
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Ancho Chili Vegan Mayonnaise
Turn up the heat with this addictive vegan mayonnaise. Spread it on sandwiches, dip your veggies in it, or combine it with a little bit of vegetable oil for a spicy salad dressing. * In a small bowl, combine the chilies and the vinegar and soak ... [... more]
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Carrot-Ginger Dressing
1 1-inch piece fresh ginger, peeled and sliced into 1/8-inch rounds 2 Tbsp. Earth Balance (cold-pressed nonhydrogenated margarine) * Strain back into the stockpot through a fine sieve. Add the Earth Balance and stir until melted. Remove from the ... [... more]
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Marinade for Seitan
Serve this easy-to-make marinade with fried, sautéed, or grilled and sliced seitan and your favorite veggies. 2 cups extra virgin olive oil 1 cup tamari or soy sauce 1/2 cup Dijon mustard 1 Tbsp. ground black pepper * Mix all ingredients in a ... [... more]
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Sage's Carrot Butter Pâté
This carrot butter has been used as a pâté for topping baguette slices, as a stuffing for French toast, or as a base for sauces and soups. * Chop the carrots into small cubes no larger than a 1/4 inch by 1/4 inch. Boil in the water for 2 [... more]
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Red Wine and Shallot Gravy
Savory shallot gravy is perfect with our Rosemary- and Hazelnut-Encrusted Seitan. * Meanwhile, melt the margarine in a small skillet. Add the flour and stir constantly until bubbly and lightly browned. Stir in some liquid to thin out, then stir ... [... more]
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Chopped ped
This savory Passover spread is the perfect topping for matzo. Pepper and salt, to taste * Pour into blender or food processor, adding walnuts, seasonings, and water. Blend until smooth. * Sauté the mushrooms and onion for 8 minutes. * Serve on ... [... more]
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Carrot-Ginger Sauce
Serve this savory sauce with Sesame-Encrusted Soy Chicken., Sake-Braised Greens, and rice. 1 1-inch piece fresh ginger, peeled and sliced into 1/8- inch rounds 2 Tbsp. Earth Balance (cold pressed nonhydrogenated margarine) * Strain back into the ... [... more]
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Red Peanut Curry
This is the bulk recipe used in the restaurant. Adjust the proportions accordingly to change the final serving size. This flavorful curry freezes well, so go ahead and make the full amount, and then freeze it for later use. * Put all the ... [... more]
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Citrus Dressing
This summery dressing is great on a spinach salad topped with almonds, strawberries, and mangoes or as a marinade for tofu and seitan. * In a blender, purée the orange juice, mustard and olive oil. Season, to taste. 3/4 cup orange juice * Serve ... [... more]
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