Sauces, Dressings and Dips

Asian Peanut Sauce

This makes a great sauce for an Asian salad made from red cabbage, mung bean sprouts, grated carrots, snow peas, chopped green onions, red bell peppers and cilantro

4 ounce silken or soft tofu
3 ounce vegetable broth
1/4 cup soy sauce
3 Tbs. rice vinegar
3 Tbsp fresh lime juice
3 Tbsp dry sherry
3 Tbsp smooth peanut butter
2 garlic cloves, peeled and minced
1 Tbsp sugar (or honey or other sweetener of your choice)
2 Tbsp ginger root, peeled and minced
1 tsp sesame oil with chili pepper

Combine all ingredients in blender or food processor until smooth.

Apple Chutney

A hot and sweet chutney that can be served as an accompaniment to a variety of savory dishes.

2 tablespoons ghee or oil
1-1/2 tsps cumin seeds
2 fresh hot green chilis, cut into thin rings
2 tsps grated fresh ginger
1 tsp turmeric
1 pound tangy green apples (Granny Smith), peeled, cored and sliced
1/4 cup water
1-1/4 tsp ground cinnamon
3/4 tsp freshly ground nutmeg
1/2 cup honey

1. Heat the ghee or oil in a heavy 2 quart saucepan over medium heat. Saute the cumin seeds in the hot ghee/oil until golden brown. Add the green chilies and minced ginger and saute for 1 minute; then add the turmeric and the sliced apples. Stir fry for 2-3 minutes. 2. Reduce heat to low and add water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 15-20 minutes or until the apples become soft. Add the honey and continue to cook the chutney until it becomes the consistency of jam. Serve at room temperature or cover and refrigerate for up to a week.

Greek Hummus

Ingredients: 2 cups cooked garbanzos(chick peas)
1/4 cup lemon juice
3 Tbsp sesame tahini
4 cloves garlic, minced
Water (from cooking the beans) as needed for correct consistency

Blend all ingredients well, garnish with parsley, olive oil and paprika.

Health Dressing

Serves 1

1 Tbsp cold pressed extra virgin olive oil
1 tsp cold pressed flax oil
1 tsp balsamic vinegar (or rice vinegar, cider vinegar or lemon juice)
1 clove garlic
1/4 tsp dry mustard
1/4 tsp finely chopped parsley stalks

Mash garlic, mustard and parsley together then mix in liquid ingredients.

Maple-Mustard Dipping Sauce (Vegan)

1 1/2 tsp cornstarch or other preferred clear thickener
6 Tbsp water
1/4 cup Dijon mustard
1 tsp brown rice vinegar
4 tsp maple syrup
1 tsp soy sauce

Dissolve the cornstarch or thickener in a small amount of the water. Place the cornstarch mixture in a small saucepan, add the remaining water, along with the remainder of the ingredients. Heat sauce, stirring constantly, until thickened.

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Last updated:
3 November 1998
Site Owner:
Loretta Wallace