egan recipe collection

Sauces, dressings, and condiments

Apple dressing
Apple nut spread
Arrabbiata sauce
Barbecue sauce
"Cheeze" sprinkles
Chocolate gravy
Cranberry sauce
Dijon bean sauce
Earl Grey vinaigrette
Easiest tomato sauce ever
Elegant Garden Gravy
End of summer salsa
Garlicky tomato sauce
Ginger-lemon-soy dressing
Green herb vinaigrette
Hala-Bean-Yo Salsa
Herbed custard sauce
Lemony tamari dressing
Mujdei de usturoi (Garlic sauce)
Mushroom miso gravy
Mushroom sauce
Mustard and dill dressing
Onion Béchamel sauce
Peach vinaigrette
Pineapple ginger barbecue sauce
Puttanesca sauce
Salsa
Saucy pepper sauce
Simple tomato-basil sauce
Sour creme
Spicy sweet and sour BBQ sauce
Strawberry balsamic dressing
Summer fruit dressing
Tomato nut sauce
Vanilla-orange sauce
Vinaigrette dressing
Vodka creme sauce
Warm plum sauce
Worcestershire sauce

or just scroll through and browse!

For an alphabetical listing of all the recipes in our collection, see the Recipe collection home page.

This is the basic French salad dressing and can be altered any way you choose. Some suggestions for variations can be found at the end of the recipe. The secret is to use a whisk and to serve it just after it's been made so it's fresh and doesn't separate. If you have any left over, or need to prepare it ahead of time and store in the refrigerator, just give it a quick whisking before serving.

Vinaigrette dressing
About 8 servings (1 cup)

1/4 cup wine vinegar, red or white
3/4 cup sunflower or other light oil
1 teaspoon salt, or to taste
ground black pepper to taste

Combine the vinegar and oil in a deep mixing bowl and, using a whisk, mix until well blended. Whisk in seasoning to taste.

Variations: (Try them in combination, too!)

> Mix 2 Tablespoons prepared Dijon mustard with the vinegar before adding the oil for a mustard vinaigrette. (This is our favourite. :)
> Stir in a Tablespoon of maple syrup or apple juice concentrate for a sweeter dressing.
> Use apple cider vinegar in place of the wine vinegar.
> Substitute balsamic vinegar for a balsamic vinaigrette.
> Try a fruit-flavoured vinegar, or Asian rice vinegar.
> Use extra-virgin olive oil in place of the light oil.
> Experiment with walnut oil, hazelnut oil, or other oils.
> Add the herbs of your choice, either fresh or dried, with the seasonings for an herbed vinaigrette.
> Whisk in a Tablespoon of fresh or roasted minced or pressed garlic with the seasonings.
> Flavour the dressing with 2 Tablespoons of minced shallots, added with the seasonings.

List of recipes: Sauces and dressings

New Jersey just happens to be among the top producers of cranberries, so perhaps it is little wonder that I enjoy cranberry sauce so much. Now that these flavourful berries are in season, I like to prepare this sauce and serve it over baked or sautéed tofu, Janis' tofu loaf, or to "jazz up" burgers of all kinds to make a special meal. And it's equally good over puddings, frozen desserts, and even a plain piece of cake for a light and refreshing teatime treat. If you keep the sauce in an airtight container it should stay fresh in your refrigerator for at least a week. Enjoy!

Cranberry sauce
About 8 servings

2 cups cranberries (or one plastic bagful, if that's how your market packs them)
1/4 cup water
1/2 cup sweetener of choice
1 Tablespoon fresh orange juice

Rinse the berries and place them into a heavy saucepan with the water. Bring to a boil over high heat, then lower the heat and simmer for 10 to 15 minutes or until the berries are tender. (The berries tend to pop open while cooking, so you may want to cover the pan.) Stir in the sweetener and continue to simmer, stirring, until the sweetener has dissolved. Remove the pan from the stove and stir in the orange juice. Serve hot or chilled.

Variation:

> Stir in 1/2 cup chopped walnuts with the orange juice.

List of recipes: Sauces and dressings

Who says barbecuing is only for the summer? Spread some of this sauce on thick slices of tofu, or on your favourite burgers or vegetables, put them under the broiler to cook until done, and enjoy the flavour of barbecue all year long! Make it as spicy as you like by adding hot sauce to your own taste, or leave it mild and serve the hot sauce on the side for those who dare :-). This sauce will stay fresh in an airtight container in the 'fridge for a week or two -- give it a quick stir before using.

Barbecue sauce
About 6 servings

1/4 cup light oil (sunflower, etc.)
1 medium onion, minced
1 large clove garlic, minced or pressed
1 teaspoon mustard powder
1 Tablespoon cold water
2/3 cup orange juice, preferably fresh with some pulp
2 Tablespoons apple cider vinegar or wine vinegar
2 Tablespoons maple syrup or alternative sweetener
1/4 teaspoon ground cayenne pepper
2 thick slices fresh lemon or orange, including rind
3 ounces tomato paste (1/2 of a 6-ounce can) or 6 Tablespoons
1 teaspoon salt, or to taste
1/2 teaspoon hot pepper sauce, or to taste

Heat the oil in a heavy saucepan over medium heat. Add the onions and sauté for two or three minutes. Stir in the garlic and continue to sauté until the onion is softened but not browned. In a small cup or bowl, mix together the mustard powder and the water to a thin paste. Add the mustard, juice, vinegar, syrup, and cayenne to the onions and garlic, and stir. Remove any seeds from the lemon or orange slices, then add them to the pan and stir again. Bring the mixture to a boil, stirring occasionally, then lower the heat, cover, and simmer gently for 20 minutes. Uncover and stir in the tomato paste, blending well, and season to taste with salt and hot pepper sauce. Continue to simmer for another five minutes. Remove the fruit slices. Let cool to room temperature, then transfer to an airtight container and let rest overnight in the refrigerator to allow the flavours to marry before using.

List of recipes: Sauces and dressings

This sauce is almost a gravy, and can be served over loaves, burgers, baked tofu or seitan, crèpes, or baked potatoes, or with steamed vegetables and rice. Use any kind of mushroom you like: the standard button found in supermarkets, or experiment with wild varieties like cremini, oyster, shitake, and even lobster mushrooms! Mix a variety of mushrooms together for a different taste and texture. The only mushroom I've tried in this sauce that I didn't like was portabellas, but who knows? They may suit your taste. Different oils will also change the flavour of the sauce, so if you've been wondering what to do with the bottle of walnut oil you got last Christmas, try some here. And although I use nutmeg, you may prefer a more savoury seasoning such as thyme. This sauce is very versatile and easy to personalize.

Mushroom sauce
About 6-8 servings (2 cups)

2 Tablespoons dairy-free margarine, corn oil, or nut oil
1/2 pound mushrooms, washed, dried, and chopped
2 teaspoons cornstarch
1 cup plus 2 Tablespoons (9 fluid ounces) plain soy milk, regular or light
1/2 teaspoon fresh lemon juice
1 teaspoon salt or to taste
ground black pepper to taste
sprinkle of grated nutmeg

Heat the margarine or oil in a saucepan over medium heat. Add the mushrooms and sauté until just tender, about five minutes. Stir in the cornstarch and mix in as evenly as possible. Pour the milk slowly, stirring constantly to keep the sauce smooth. Bring to a boil for one minute, again stirring constantly. Remove the pan from the heat. Stir in the lemon juice, salt, pepper, and nutmeg, mixing in well to distribute. Serve hot, preferably immediately after preparing. If you have leftovers, or need to prepare the sauce ahead of time, store it in an airtight container in the refrigerator for no more than one or two days. You may need to stir in a Tablespoon or two of soy milk when you reheat.

List of recipes: Sauces and dressings

Many recipes call for Worcestershire sauce, but as any vegetarian knows, commercially available brands are made with fish :-(. You may be able to find a vegan Worcestershire sauce at a natural foods store, but they tend to be rather costly. And there's really no single ingredient that can substitute for the sweet-sour-tangy flavour. I had cut out a recipe for a homemade version some time ago, and decided to play around with it until I came up with this. It's simple to prepare and you can store it in an airtight container or bottle in your refrigerator for weeks. Now go back and find all those recipes you put aside that listed Worcestershire sauce as an ingredient, and start cooking! :-)

Worcestershire sauce
About 1 cup

6 Tablespoons water
4 Tablespoons tamari soy sauce
2 Tablespoons apple cider vinegar
6 Tablespoons apple juice concentrate or brown rice syrup
1 teaspoon blackstrap molasses
1 teaspoon powdered ginger
1/4 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
a pinch of onion powder
a pinch of powdered cloves or pumpkin pie spice

Place all ingredients together and blend. You can do this in a blender, with an electric hand mixer, or an egg beater, or if you have none of these just put everything in a jar or container with a tight-fitting lid and shake, shake, shake until it's well blended. Store in the refrigerator, and use as called for in your favourite recipes.

List of recipes: Sauces and dressings

Traditional French Béchamel sauce is made with butter and dairy milk. Here is a slightly untraditional version. It starts with a roux, a mixture of flour and margarine or oil. The secret to smooth sauce is to be have the milk hot and to whisk it in slowly. Use a heat diffuser under the pan to prevent burning. Cooking the onions over low heat for this length of time brings out their sweetness. Serve this sauce over sautéed or steamed vegetables and tofu with rice or other grains. Or try adding a bit of elegance to leftover loaves or burgers.

Onion Béchamel sauce
About 3 cups

4 Tablespoons vegan margarine or light oil (sunflower, etc.)
3 medium onions, slices into half moons (cut once crosswise, then thinly slice)
1 teaspoon salt, plus additional
4 Tablespoons unbleached flour
2-1/2 to 3 cups hot (but not boiling) unflavoured soy milk, regular or lite
salt and white pepper to taste
1/2 teaspoon dried tarragon

Heat the margarine or oil in a large, heavy skillet over low heat. Add the onions and sprinkle with the teaspoon of salt. Sauté for about thirty minutes, stirring occasionally. Onions should be soft but not browned. Add the flour and cook for one minute, stirring constantly. Slowly pour in the soy milk, whisking continuously until the sauce is smooth and thick. Cover partially and cook for another fifteen minutes, stirring occasionally. Be careful not to let the sauce scorch. Remove from heat and season with salt and pepper to taste, and the tarragon. Serve as is, or cool slightly, then purée the sauce in a blender or food processor for an even smoother sauce.

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This is an easy to prepare dressing, tasty on fresh vegetable salads, roasted vegetables, and grain salads. I can't tolerate raw garlic so I use roasted, but if you prefer, by all means use raw.

Lemony tamari dressing
About 1-1/4 cups

1 cup extra-virgin olive oil
3 Tablespoons fresh lemon juice
2 Tablespoons wine vinegar (white or red)
2 garlic cloves, roasted or raw, pressed or minced
2 teaspoons cup tamari soy sauce
ground black pepper to taste

Place all ingredients into a jar or plastic container with a tight-fitting lid. Shake vigourously until mixed. Serve immediately. Store unused dressing in the refrigerator for up to one week, and shake to mix before using. (If the oil solidifies in the 'fridge, allow the container to warm to room temperature before using, up to one hour.)

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Not a sauce for the faint of heart! This is definitely for garlic lovers -- you can use even more than called for if you'd like -- and the red pepper gives it a spicy kick. Try it as a zesty topping for tofu ravioli, polenta (or Romanian Mamaliga), or your favourite pasta shape mixed with crumbled sautéed veggie burger.

Garlicky tomato sauce
About 4 servings

2 Tablespoons extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
8 medium to large garlic cloves, chopped
one 28-ounce can plum tomatoes, drained and diced, or two 14-ounce cans diced tomatoes, drained (reserve drained liquid for soup)
1 Tablespoon parsley, chopped
1 Tablespoon fresh basil leaves, chopped, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
ground black pepper to taste
1/8 teaspoon sugar or alternative sweetener

Heat the oil in a heavy saucepan over medium heat. Add the pepper flakes and stir-fry for a few seconds, then add the garlic and stir-fry for about a minute longer. Stir in the remaining ingredients, mixing well, then lower the heat and simmer for about ten minutes, or until the sauce begins to thicken. Serve hot.

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A simple to prepare yet tasty dressing that complements a chef's salad (greens with the fresh cut-up vegetables of your choice, topped with cubed firm tofu and strips of veggie deli slices -- chopped nuts are optional). I like a Dijon-style mustard, but have also prepared this with a hot German-style mustard as well as a tea-flavoured mustard. Choose the type of mustard you prefer!

Mustard and dill dressing
About 1/2 cup

1/4 cup rice or apple cider vinegar
1 Tablespoon tamari soy sauce
2 Tablespoons sesame oil
2 Tablespoons maple syrup or alternative liquid/syrupy sweetener
2 teaspoons prepared mustard
2 Tablespoons fresh dill, minced

Whisk ingredients together in a deep bowl. Let rest for a half-hour or so to marry the flavours. Whisk again briefly just before serving. Will keep for a day or two refrigerated in a tightly-sealed container.

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Try this dressing to spruce up cold leftover vegetables like broccoli, cauliflower, green beans, zucchini, or a mixture. Or over a mesclun (wild greens) salad, or a mixture of pasta or rice with vegetables. The ginger gives it just the right kick!

Ginger-lemon-soy dressing
About 1/2 cup

3 ounces (6 Tablespoons) tamari soy sauce
1/4 cup fresh lemon juice
2 teaspoons sesame oil
2 teaspoons fresh ginger, finely grated or minced

Whisk ingredients together in a deep bowl and serve immediately. Will keep in the refrigerator in a tightly-sealed container for a day or two; shake or whisk just before serving.

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Although we've been to Romania several times, it wasn't until our visit in June, 2000 that I was served this traditional and very garlicky sauce. It's a wonderful accompaniment to grilled, roasted, or broiled vegetables, or spooned lightly over baked or pan-fried tofu. You can serve the sauce warm or chilled, as you prefer, but it doesn't keep very well in the refrigerator so try to use it up within a day of preparing it. This may seem like a very small amount of sauce for four servings, but a little bit does go a long way :-).

Mujdei de usturoi (Garlic sauce)
About 4 servings

3 large garlic cloves
2 Tablespoons sunflower oil
3/4 cup vegetable broth or bouillon, hot but not boiling
1/2 teaspoon salt, or to taste

Crush the garlic in a garlic press, or mince very finely. Place in a small bowl and add the oil. Stir well. Add the broth or bouillion along with the salt, stirring well. (Use less salt if the broth/bouillion is salted.) Cool slightly and serve warm, or refrigerate for a couple of hours and serve chilled. Stir just before serving.

Variation:

> For a smoother texture, pour the sauce through a sieve, pressing the garlic through the mesh with the back of a wooden spoon. Serve as above.

List of recipes: Sauces and dressings

We recently had a discussion on the Cat-Tea Corner Veg*n mailing list about miso, and I realized I've had some in the 'fridge for a while since I don't cook with it very often. So I thought I'd do a miso recipe this week and use some of it up. I went through the 'fridge to see what else was there, then found a basic gravy recipe and played around with it to accommodate the ingredients we had on hand. Not bad, if I say so myself! And it was quite yummy over a plate of tofu ravioli. Remember not to cook miso as it will destroy the enzymes -- always add miso to a dish after you've removed it from the heat. I used fresh herbs here, but if you can't find them, substitute dried. Or use different herbs if you like! And if you'd like to join us on the Veg*n Exchange mailing list, just click here to subscribe :-). 

Mushroom miso gravy
About 4-6 servings

1 Tablespoon sunflower or other light oil
1 medium onion, chopped
1/2 pound mushrooms, chopped
salt
2 Tablespoons tamari soy sauce, regular or low-sodium
1/4 cup fresh dill, minced
2 Tablespoons fresh basil, chopped or shredded
1/8 teaspoon ground cayenne pepper
salt and black pepper to taste
1/2 cup unbleached flour
1-1/2 cups vegetable stock or bouillon, black tea brewed regular strength, or water
1 teaspoon miso plus 1 teaspoon water
sprinkle or two of sesame oil (optional but gives a tasty finish to the dish)

Heat the oil in a heavy saucepan over medium-high heat. Add the onions, sprinkle lightly with salt, and sauté for two or three minutes. Add the mushrooms and continue to sauté until the onions are translucent and the mushrooms are tender but not soft. There may be some liquid in the pan. Add the tamari, dill, basil, and salt and pepper, stirring to blend. Reduce heat to low. Mix the flour with 1/2 cup of the liquid. Pour the remaining liquid into the saucepan and stir once or twice. Dribble in the flour/liquid mixture, stirring constantly to prevent lumps. Cook on low heat, stirring frequently, until the sauce is thickened. Remove from the heat, mix the miso with the water, then stir this mixture into the gravy until smooth. If using the sesame oil, stir into the gravy just before serving. Serve hot over pasta with Spaghetti balls, or Kasha burgers, Janis' tofu loaf, Mamaliga, Tofu oat burgers, or broiled or pan-fried tofu. Or your favourite burger or seitan.

List of recipes: Sauces and dressings

It wasn't difficult at all for me to give up cheese when I adopted a vegan diet; frankly, I never cared for most of the stuff. Somewhere along the line I discovered nutritional yeast, and just fell in love with its mellow, nutty flavour. Then I learned that it's considered a "cheesy" flavour! Well, I wouldn't know because I haven't tasted too many cheeses, and it's nothing like the few I had tried -- I think it tastes much better. I especially like nutritional yeast when it's mixed with sesame and salt. Whether or not it tastes cheesy to you, this is a great combination. It's terrific on almost anything, but my favourite is to top fresh, hot popcorn. Make plenty; you'll use it up fast! (Be sure you use nutritional yeast and not brewer's yeast, which is quite bitter.)

"Cheeze" sprinkles
About 1 cup

1/2 cup sesame seeds, toasted or untoasted
1/2 cup nutritional yeast flakes
1/2 teaspoon salt, preferably kosher salt

If the sesame seeds are raw (untoasted), toast them lightly by placing in a dry, heavy skillet over medium-low heat. Stir occasionally and make sure they don't burn. Once they start to brown, remove from the heat and cool to room temperature. Place all the ingredients into a blender or food processor and process until completely ground and mixed. Store in a dry container, preferably glass, with a tight-fitting lid, and keep in a cool spot in your kitchen. If you don't plan to use it all up within a few weeks, store it in your refrigerator. Use to season soups, stir-fries, salads, popcorn, pizza, pasta, French toast, or any other savoury dish. Mix in during cooking, or place on the table as a condiment.

List of recipes: Sauces and dressings

Catsup or ketchup? It's all the same, and let's face it: Americans are addicted to it! How can anyone reasonably expect to eat a veggie burger or fries without ketchup? There are some tasty ketchups in the market, but it's not nearly as good as the homemade stuff. Since it's very easy to make, why not give it a try and see for yourself? Be sure to keep the ketchup refrigerated in a container (preferably glass) with a tight-fitting lid, but use it up within two weeks. That shouldn't be a problem ;-).

Tomato ketchup
About 3/4 cup

1 six-ounce can tomato paste
2 Tablespoons water, or additional as needed
1-1/2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup or alternative sweetener
1 teaspoon tamari soy sauce
pinch each of paprika and dried basil
salt to taste (optional)

Place the tomato paste, water, and vinegar into a small saucepan and stir over medium-low heat until blended. Add the remaining ingredients, using a small amount of additional water if necessary to get a smooth consistency (but don't let it get soupy). Simmer for about fifteen minutes, stirring often. Cool to room temperature, then use a rubber spatula to scrape the ketchup into an airtight storage container.

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If you like spicy foods you'll enjoy this sauce. Choose a substantial pasta shape to stand up to the strong flavours -- about one pound would be right with this quantity.

Arrabbiata sauce
About 4 servings

3 Tablespoons extra virgin olive oil
1 medium onion, chopped
1 medium red bell pepper, slivered
2 large (or 3 medium) cloves garlic, pressed or minced
1/2 teaspoon cayenne pepper flakes (or more if you're daring!)
1/2 teaspoon dried oregano
1 28-ounce can Italian plum tomatoes, chopped coarsely
1 Tablespoon fresh basil leaves, slivered, or 1/2 teaspoon dried basil
1/2 teaspoon salt, or to taste
pinch of black pepper, or to taste

Heat two Tablespoons of the oil in a heavy skillet over medium heat. Add the onion and sauté for two or three minutes, then add the bell pepper and continue to sauté until vegetables are tender. Stir in the garlic and cayenne flakes, then stir n the oregano and tomatoes. Bring the mixture to a boil, then lower heat and simmer, stirring occasionally, until the sauce has thickened, about thirty minutes. Stir in the basil, salt, and pepper. Add additional cayenne flakes if desired, then stir in the remaining Tablespoon of oil. Serve hot over pasta.  

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Looking for an impressive dish to serve to guests? Try this sauce! The popular versions offered in restaurants are made with dairy, but here we use Japanese-style silken tofu for the creamy texture. Serve over penne or another substantial shape of pasta -- again, about a pound of pasta for this quantity of sauce. 

Vodka creme sauce
About 4 servings

1-1/2 ounces sun-dried tomatoes (dry, not packed in oil)
1/2 cup boiling water
1 Tablespoon extra virgin olive oil
2 medium garlic cloves, minced or pressed
1 14-1/2-ounce can stewed tomatoes 
1 teaspoon salt, or to taste
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup vodka
1/2 teaspoon cayenne pepper flakes
1 10-1/2-ounce brick pack silken tofu

Place the tomatoes in a small bowl and cover with boiling water. Set aside. In a large skillet, heat the oil over medium heat. Add the garlic and sauté for one minute (be careful not to burn the garlic!). Add tomatoes, salt, basil, vodka, and cayenne. Bring the mixture to a boil, then lower the heat and simmer. Drain the tofu and place into a blend or food processor with the sun-dried tomatoes and the liquid the tomatoes were soaking in. Purée until smooth. Stir this mixture into the skillet with the tomatoes, blending well. Continue to simmer until heated through. Serve hot over pasta.

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When the weather's so warm that you don't want a hot sauce, or for a quick and tasty meal any time, try this easy to prepare and nutritious sauce over rice, pasta, or leftover cooked vegetables. This is what my mom used to call a "kitchen cabinet dish" because you probably already have all the ingredients on hand :-). The recipe is easily doubled or tripled to serve a bigger group!

Dijon bean sauce
About 4 servings

1-1/2 cups cooked white beans or one 15-ounce can
1 large clove garlic, roasted or raw, chopped
1-1/2 teaspoons Dijon mustard
4 teaspoons extra virgin olive oil
2 Tablespoons fresh lemon juice
1 teaspoon dried tarragon leaf
1/2 teaspoon salt or to taste
pinch of ground pepper (black or white) or to taste
1/4 to 1/2 cup water

Rinse and drain the beans well. Place the beans and garlic into a food processor or blender and process until the beans are in very small pieces. Add the remaining ingredients, using just enough water for a smooth yet thick sauce. (The amount of water will vary depending on how moist the beans are, so start with about 1/4 cup and add up to another 1/4 cup as needed.) Serve at room temperature, or store in an airtight container in the refrigerator for up to five days. Stored sauce may become too thick, so mix in a little more water if necessary before serving.

Variations:

> Substitute vegetable broth or bouillon for the water. Reduce the amount of extra salt added.
> Use your favourite herb (or whatever's on the shelf!) in place of the tarragon. Try rosemary, basil, dill, thyme, or a combination.

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The first peaches of the year have arrived. And they're just as sweet and juicy as we remember :-). Try this fruity dressing over a salad of mixed greens and shredded carrots for an instant taste of summer. 

Peach vinaigrette
About 1 cup

2 large, ripe, fresh peaches, pits removed, cut in quarters
1/4 cup fresh lemon juice
1/2 cup sunflower or other light oil
1/4 cup rice vinegar
pinch of ground black pepper

Purée the peach with the lemon juice in a food processor. Add the remaining ingredients and process until smooth. Best served immediately, or may be refrigerated in an airtight container for up to two days.

Variations:

> One or both of the peaches can be replaced by nectarines.
> If the dressing is too tart, add up to a teaspoon of maple syrup or alternative liquid sweetener.

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This tasty sauce was created on the principle of KISS: Keep It Simple, Sweetie! And what could be simpler -- or tastier -- than this basic sauce? Ripe tomatoes and aromatic basil combine for an unexcelled summer dish. The reduction technique results in a thicker texture and sweeter flavour. Adding uncooked oil at the end finishes off the sauce with the fruity flavour of the olives -- be sure to use a high-quality oil. Use any variety of tomatoes and basil that you like. Serve this sauce spooned over your favourite pasta, or for an appetizer or party dish as a dipping sauce for Spaghetti balls or Not-zarella sticks. If you don't use alcohol, see the Variation at the end of the recipe.

Simple tomato-basil sauce
About 2 cups

3 Tablespoons plus 1 teaspoon extra virgin olive oil, divided
2 pounds fresh ripe tomatoes (about six medium-sized), chopped
2 large cloves garlic, pressed or minced
1/4 cup fresh basil, chopped
1/2 teaspoon salt, or to taste
1/2 cup dry white wine

Heat 3 Tablespoons oil in a heavy saucepan over medium-high heat. Add the tomatoes and garlic. Stir in the basil, salt, and wine. Bring the mixture to a boil, then reduce heat, cover, and simmer for fifteen minutes, stirring occasionally. Remove the cover, increase the heat to medium-high, and cook until the sauce is reduced to about two cups, about fifteen to twenty minutes, stirring often. Just before serving, stir in 1 teaspoon olive oil. 

Variation:

> Substitute vegetable broth or bouillon for the wine. Reduce the amount of additional salt added unless you use an unsalted broth.

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Enjoy summer fruits while you can -- and in any and every way you can! Select fully ripe -- or even slightly overripe -- fruits for this refreshing dressing. Serve over fresh greens with shredded carrots, a mesclun salad, or sliced avocado. 

Summer fruit dressing
About 1 cup

2 large, ripe peaches or nectarines (or a combination), stones removed
1 cup fresh strawberries or raspberries (or a combination)
1/4 cup fresh lemon juice
1/4 cup rice vinegar
1/2 cup sunflower or other light oil
1 teaspoon apple juice concentrate or alternative liquid sweetener, optional

Place the fruits, lemon juice, and vinegar into a blender or food processor and purée until smooth. With the blender or food processor running, add the oil in a slow, steady stream. Add sweetener to taste if desired. Serve immediately.

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This unusual salsa can be served as a dip with corn chips or fresh vegetable dippers, or as a topping for chilled pasta or grains for a refreshing summer salad. It's almost a meal in itself! To de-seed tomatoes, use a small teaspoon and scoop them out carefully. Be sure to use ripe, juicy, flavourful tomatoes. Corn kernels can be removed from the husk more easily if you break the ear in half, stand the half upright on a cutting board, and cut straight down with a sharp knife. It's important to choose good-quality extra virgin olive oil for this dish. Store salsa leftovers (if any ;-) in the 'fridge in an airtight container for no more than a week. Makes a nice addition to a picnic or barbecue menu.

Hala-Bean-Yo Salsa
About 4-1/2 cups

1 large ear yellow corn, husks and silk removed
1 pound fresh tomatoes (about 4 medium), de-seeded and diced
3-1/2 cups cooked or canned black beans, rinsed well and drained
Juice of 2 limes
1 Tablespoon extra virgin olive oil
1 jalapeño pepper, de-seeded and minced
1 loosely-packed cup cilantro, chopped
1 medium scallion, white and green parts, thinly sliced
1 medium clove garlic, pressed or minced
2 teaspoons cumin
1 teaspoon salt or to taste

Cut the kernels from the ear of corn. Place the kernels into a large mixing bowl with the remaining ingredients except the salt, added in order, and toss well. Allow to marinate for ten minutes. Add salt if desired and mix well. Serve immediately, or chill if preferred.

Variation:

> Steam or nuke the corn for four or five minutes until tender, then rinse under cold water, before adding to the rest of the ingredients.
> When good tomatoes and corn are out of season, substitute one 14-ounce can diced (unseasoned) tomatoes, and one cup of frozen yellow corn kernels, lightly steamed or nuked. 

List of recipes: Sauces and dressings

Enjoy the mid- and late summer's bounty of fresh plums while you can. With so many different kinds of plums available it may be difficult to choose just one for this recipe, so why not select a variety? The sauce is delicious served over Vanilla cake, Chocolate cake, soy or rice "ice cream," Blanc mange and other puddings, soy yoghurt, even your morning bowl of oatmeal. Here's a tip: It's easy to remove the pit from stone fruits, like plums, if you cut them in half along the "seam," then twist the halves in opposite directions and pull them apart.

Warm plum sauce
About 8 servings

3 pounds fresh plums
2/3 cup maple syrup
2/3 cup apple juice or cider
2 three-inch cinnamon sticks
1/4 teaspoon salt
pinch of ground cloves
1 whole vanilla bean

Prepare the plums by cutting them in half and removing the stones. If you're using prune plums leave them halved, but with larger varieties cut each half into halves or smaller. (Each piece of plum should be bite-sized.) Place the plums into a large saucepan, then add the syrup, juice, cinnamon, salt, and cloves. Cut the vanilla bean in half lengthwise and scrape the seeds into the pan, then drop in the pod. Bring the mixture to a boil over high heat. Reduce the heat, cover, and simmer for twenty minutes. Uncover the pan, raise the heat to medium-high, and boil for about five minutes or until the sauce thickens, stirring constantly. Remove and discard the cinnamon sticks and vanilla bean pod. Allow the sauce to cool to a warm temperature and serve.

Variations:

> The sauce will keep for a few days in an airtight container in the refrigerator. Warm slightly in a saucepan or microwave before serving.

List of recipes: Sauces and dressings

Every autumn we look forward to picking apples. We drive up through New York state to a "U-Pick" apple orchard and spend an hour or two out in the cool, crisp, clean air, selecting the varieties and filling up two big bagsful. Our favourite orchard is situated atop a hill, and we like to just sit down with an apple to munch, looking out over farms, small villages, woods, and rolling hills. After stopping at the farm stand to pick up apple cider and some other goodies, we head home with our bounty. It's only after we've got these two big bags in our kitchen that we realize just how much we've picked and start wondering how we're going to use it all up! We always do manage, giving a few away to neighbours, and keeping the rest for eating, cooking, and baking. We also store some for later in the season. Every year I look for new recipes to use up (and enjoy!) these bountiful fruits, and this year as I was poking through an old recipe box I came across a this one. It was cut out of a newspaper so I'm not sure of the source, or even when it was added to the recipe box. But after trying it I just had to share it with you. I think you'll really like it! 

Apple dressing
About 4 to 6 servings

1 large red apple
3 Tablespoons apple cider vinegar
3 Tablespoons walnut oil
1/2 teaspoon salt, or to taste
1/8 teaspoon ground black pepper, or to taste 

Core and peel the apple, and cut it into small (half-inch) cubes. Set aside. In a small mixing bowl whisk together the oil and vinegar, and season to taste. Stir in the apples, stirring well to coat. Allow to marinate at room temperature for thirty minutes, stirring occasionally to keep all of the apple coated. To serve, toss the dressing with mixed salad greens or a mixture of shredded carrots and green cabbage.

Variation:

> Walnut oil is a delicious complement to the apples, but if you don't have any of this costly oil try substituting a 50/50 mix of sesame oil with sunflower or other light oil.

List of recipes: Sauces and dressings

The word puttanesca I am told is Italian for (ahem) a "lady" of ill repute. In times past, these "ladies" might satisfy one kind of appetite, then feed their "guests" a dinner. Naturally they didn't want to spend a lot of money on the ingredients, nor a lot of time preparing the dinner because, after all, time is money ;-). So they came up with a simple, quick, inexpensive, yet strongly flavoured pasta sauce. After seeing the amount of garlic in this recipe you may suspect that the sauce was served only to the last customer of the evening! Capers are the pickled flower buds of a plant indigenous to the Mediterranean, so perhaps they aren't very costly in Italy. Here in the US you're likely to find capers in thin glass bottles in the gourmet section of your supermarket, and selling at gourmet prices. You'll find they give the sauce a wonderful tang. Like the capers, sun-dried tomatoes can also be costly when purchased in packages here in the US. With the olives, they provide the flavour and texture of the anchovies originally called for in puttanesca sauce (and which of course we don't use). So please don't leave either of these ingredients out. Instead, enjoy this deliciously "sinful" pleasure ;-).  

Puttanesca sauce
About 4 to 6 servings

2 Tablespoons sunflower, olive, or other cooking oil
1 large red onion, chopped
10 to 12 large cloves garlic, pressed or minced
2 pounds fresh ripe tomatoes, preferably half plum (Roma) and half globe, chopped
12 dry-pack sun-dried tomatoes, soaked in water until soft, then sliced thickly lengthwise
1 3-ounce bottle capers, drained
1 cup small size pitted black olives, coarsely chopped
1 teaspoon extra virgin olive oil
salt and freshly ground black pepper to taste 

Heat the two Tablespoons oil in a large, heavy saucepan over medium heat. Add the onions and sauté until transparent. Add the garlic and continue to sauté until both onions and garlic are just beginning to brown (don't let the garlic burn!). Stir in all the tomatoes, capers, and olives. Lower heat and simmer, covered, for thirty minutes, stirring occasionally. Just before removing from the heat, stir in the olive oil and season to taste (you probably won't need much salt because the capers and olives are both preserved in brine). Serve hot over the pasta of your choice.

Variations:

> If tomatoes are out of season, substitute one 28-ounce can crushed or puréed tomatoes plus one 14-ounce can diced tomatoes.
> Reserve the soaking water from the sun-dried tomatoes and add it to soup. 

List of recipes: Sauces and dressings

A few nights ago I was in the mood for spaghetti with tomato sauce. Nothing fancy, just good ol' macaroni with a thick, flavourful red sauce on top. And I was not in the mood to do a lot of cooking (or waiting for it to cook!). So here's what I came up with, based on ingredients I found already in the house. I think it turned out pretty good, and hope you will too. It's also lower in fat because there's no pre-frying of onions and garlic. Adding a flavourful olive oil at the end, without cooking it, allows for optimal taste using minimal oil. 

Easiest tomato sauce ever
About 4 to 6 servings

1 14-1/2-ounce can diced tomatoes
1 15-ounce can tomato sauce
1 6-ounce can tomato paste
1 small onion, cut in quarters
2 or 3 sprigs fresh parsley
1 teaspoon garlic powder (use more or less to taste)
1 teaspoon dried basil
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
1/2 cup water
1 teaspoon extra virgin olive oil
Protein (optional if this will not be a main course dish):
4 to 6 tofu hot dogs, regular or fat-free, each cut crosswise into 5 or 6 pieces
or
8 to 12 slices any vegan analogue (ham, bologna, turkey, etc.), chopped
or
1 cup cooked or canned beans, well rinsed and drained
sliced pitted black olives, optional

Place the diced tomatoes, sauce, paste, onion, and parsley into a blender, and process until the onion and parsley are chopped. Pour the mixture into a heavy saucepan over medium heat. Stir in the garlic, basil, salt, pepper, and water. Heat to just boiling, stir in the olive oil and the protein you've chosen, and cook for just another minute to heat the protein through. Remove from heat and adjust seasonings. Serve over spaghetti or the pasta of your choice, garnished with olives if desired.

List of recipes: Sauces and dressings

This rich and flavourful sauce is perfect for serving over Bulgur Patties or slices of Lentil Nut Loaf for a fancy dinner party. Brighten up frozen or leftover burgers (maybe Chick Pea Burgers) and mashed potatoes for a family dinner. Or try it over a simple dish of plain sautéed tofu or beans and vegetables over grains or pasta. You can keep this sauce in an airtight container in the 'fridge for up to a week, or freeze it for up to three months. The wine imparts a wonderful taste and texture, but if you don't use alcohol you can try substituting red grape juice, fresh apple cider, or vegetable stock (for this you may need to adjust the amount of tamari and salt). The secrets of this sauce are in the "browned bits" that stick to the bottom of the pan, and in the reduction of the ingredients to create an intensely flavourful sauce.

Elegant Garden Gravy
About 4 cups

2 Tablespoons extra virgin olive oil
1 small onion, chopped
2 large carrots, chopped
2 large celery ribs, chopped
1 cup button mushrooms, sliced 1/4-inch thick
4 large cloves garlic, cut in half lengthwise
1/4 cup tomato paste
1/4 cup unbleached flour
1 cup dry red wine
6 cups boiling water
2 Tablespoons tamari soy sauce
2 teaspoons black peppercorns
3 bay leaves, crushed lightly
1 teaspoon dried thyme leaves, crushed lightly
1/2 teaspoon salt or to taste

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and sauté for a minute or two, then add the carrot. Continue to sauté until the vegetables are lightly browned, about ten to fifteen minutes. Add the celery, mushrooms, and garlic and continue to sauté until browned, about another eight to ten minutes. Stir in the tomato paste and sauté until it has browned, about ten minutes. Add the flour, stirring in well, and cook for one minute, stirring constantly. Pour in the wine, and use a wooden spoon or pancake turner (spatula) to scrape up any browned bits from the bottom of the pan. Add the water, then stir in all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 45 minutes, stirring occasionally. Remove from heat and pour the mixture through a fine mesh sieve into a serving bowl or storage container, discarding any solids left in the sieve. Serve hot. To reheat leftover gravy, simmer over low heat in a saucepan or nuke in the microwave. 

List of recipes: Sauces and dressings

It's barely a week into May and we're already reaping some delicious strawberries. Of course they're not locally-grown; those won't be available for another month. But they do grow some very good strawberries in California at this time of year, and our supermarket ran a special so we ended up with six pints. Yes, they're the perfect snack, either out of hand or sliced and topped with Sabra (a chocolate and orange liqueur from Israel). But strawberries are also an excellent complement to fresh spring greens. Now that the lettuce prices are dropping, pick up a variety, tear them into a bowl, and toss with this dressing. Or pour it over a mesclun (wild greens) mixture -- many supermarkets and gourmet-type groceries offer this. Although it contains fresh fruit, this dressing is not low in fat. Fortunately it's also very flavourful, so a little -- about a Tablespoon -- is all you need on your salad. The dressing keeps for a day or so, and can be prepared ahead of time, then refrigerated in an airtight container. Be sure to give it a good stir just before serving. 

Strawberry balsamic dressing
About 1-1/2 cups

1 cup extra virgin olive oil
1/2 pint fresh strawberries, tops removed, halved if large
2 Tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1/4 teaspoon Sucanat® or alternative sweetener
1/4 teaspoon dried tarragon, crumbled

Combine all ingredients in a food processor or blender. Process or purée until smooth. Adjust seasonings if necessary. Serve over a salad of the greens of your choice.

List of recipes: Sauces and dressings

Freshly-made salsa is just delicious, so do give this recipe a try next time you have jarred salsa on your shopping list. Serve as a condiment with baked or pan-fried tofu, soy hot dogs or veggie burgers, or in the traditional Mexican style with burritos and tacos or mixed into guacamole. Roll fresh salsa in a flour tortilla or wrap with mashed pinto beans or vegan "ham" slices for a quick and tasty lunch. Or just set out a big bowl of corn chips (baked or fried -- try Garden of Eaten® brand, which are made with non-GMO ingredients) and let your guests dip in and enjoy. If stored in an air-tight container, fresh salsa can keep in your refrigerator for about a week -- but it's so tasty you shouldn't count on it being around that long ;-)! Cut the tomatoes, bell pepper, and onion into dice of similar size for the best texture, and adjust the amount of "heat" to your own taste. 

Salsa
About 4 cups

4 plum tomatoes, diced 
1 large green bell pepper, diced
1 medium onion, diced
1 14-1/2 ounce can plain diced tomatoes, with juice
1 jalapeño pepper, de-seeded and minced
2 Tablespoons fresh cilantro, chopped
juice of one lime
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt, or to taste
1/4 teaspoon ground cayenne, or to taste

Combine all ingredients in a large bowl and mix together well. Measure out three cups of the mixture and place into a food processor. Process for five to ten seconds until the mixture is a chunky mash. Return this to the remaining mixture in the bowl and blend together well. Adjust seasoning to taste. Chill for one to two hours to allow the flavours to marry. Serve cold.

Variation:

> If you like spicier salsa, add another jalapeño pepper. 
> Try using half of a large Spanish onion, which is milder than regular onions, or a sweet Vidalia onion, in place of the regular onion.
> Or, if you absolutely cannot tolerate raw onions, substitute diced celery.
> When tasty fresh tomatoes are not available, substitute a second 14-1/2 ounce can of plain diced tomatoes.

List of recipes: Sauces and dressings

Try this unusual barbecue sauce at your next cookout. Brush it on three-quarter inch thick slices of extra-firm tofu, on fresh vegetables (zucchini halves, mushrooms, your own favourites) or a combination of chunks of vegetables and tofu alternated shish-kebab style. Grill over hot coals, preferably on a mesh screen sprayed with cooking oil so the foods don't stick or fall through the grill. Slather onto veggie burgers and tofu hot dogs -- most commercial varieties maintain their structural integrity when grilled. Use a pancake turner rather than a fork to turn foods cooked on a grill; this also helps prevent breakage. Even if it's not barbecue season, this sauce is tasty on broiled foods as well. Adjust quantities of "heat and sweet" in this recipe according to your own taste. A number of brands of hot pepper sauce are available in the condiments section of your supermarket; most are vegan combinations of hot peppers, spices, and vinegar. Hot pepper sauces range from mild to "I'm on fire!" so choose the heat level that you prefer :-). I also like to add a splash or two of hot pepper sauce into stir-fries and spaghetti sauces to liven them up. This barbecue sauce has no added oil so it's fairly low in fat. You can mix it up ahead of time; it keeps for five to seven days in an airtight container in the 'fridge.

Spicy sweet and sour BBQ sauce
About 2-1/2 cups

1/4 cup tomato ketchup
2 cups apple cider vinegar (do not substitute any other kind)
3 Tablespoons maple syrup
2 teaspoons salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 Tablespoon hot pepper sauce
1 teaspoon chili powder

Blend ingredients together in a blender, or whisk together in a mixing bowl. Spread liberally with a spoon or brush on foods; grill or broil until browned.  

List of recipes: Sauces and dressings

Usually when I want to use a substitute for dairy sour cream I just go to the store and pick up a container of Toffuti Sour Supreme Better than Sour Cream®. But recently I've been inspired to make more of my "basics" at home so I can control the quantities and ingredients (like using less salt or oil, for example). I like this sour creme recipe. It's