Tag Archives: sauce

Summer Pesto

Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Multi-Veggie, Vegetarian (lacto-ovo), , , , , , , , , ,

Summer Pesto

This pesto is great tossed with grilled veggies and pasta. Use it as a savory spread on sandwiches too.

 

INGREDIENTS

3 cups Basil leaves, fresh

2 cups Cilantro, fresh

1/4 cup Walnuts, raw, shelled

1/8 cup Parmesan Cheese, fresh*

2 cloves Garlic

1/3 cup Olive oil

 

PREPARATION

In a food processor, add the basil, cilantro, walnuts, Parmesan, and garlic and process until smooth. While blender is still running, slowly add in the oil.

*Note: Many pre-grated, processed cheeses contain added gluten. Use fresh cheese if you are trying to cook gluten-free. Fresh always tastes better too!


Tomatoes Concassee

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Soup, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , ,

Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.

INGREDIENTS:

Tomatoes

PREPARATION:

Cut an “X” on the bottom of each tomato.

Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.

Chop tomatoes to desired size.

Sundried Tomato Ketchup

Dairy-Free, Dressing/Rub/Sauce, Gluten-Free/Wheat-Free, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Sundried Tomato Ketchup

This ketchup is a healthier version than what’s typically sold in the condiment aisle at the average grocery store. Removing the tomato skins helps give the ketchup a great texture, but, if you want to skip the tomato concassee prep, you can also make this by using whole, raw plum tomatoes (but do cut them in half and remove all the inner seeds before adding to the blender).

Try it, and say good-bye to processed ketchup!

INGREDIENTS:

1/2 cup Sundried tomatoes

1/3 cup Water

4 Plum tomatoes, Concassee

2 tb Apple cider vinegar

1 tb Honey

2 tsp White miso

1 tb Canola oil

3/4 tsp Sea salt

1/8 tsp Onion powder

PREPARATION:

Soak sundried tomatoes in fresh water until soft, about 20 minutes.

In a blender, process the sun-dried tomatoes with the concassee tomatoes, soak water, vinegar, honey, miso, oil, salt, and onion powder until smooth. Keep refrigerated.


Basic Vegetable Stock

Dairy-Free, Gluten-Free/Wheat-Free, Multi-Veggie, Soup, Stock, Vegan, Vegetarian (lacto-ovo), , , , , , , , , , , , , , , , , , ,

Basic Vegetable Stock

A Healthy Kitchen Essential- always have some on hand!

INGREDIENTS:

1 tablespoon Oil

4 large Carrots with tops, washed, rough chopped

8 medium Celery stalks, washed, rough chopped

2 large Onions, peeled, rough chopped

2 large Leeks, washed, trimmed, rough chopped

3 medium Garlic cloves, sliced

1 cup Wine, white (or substitute water)

3/4 cup Parsley stems

5-7 sprigs Thyme, fresh

2 each Bay leaves

8-10 each Peppercorns, white, whole

15-18 cups Water, cold, filtered

PREPARATION:

Heat oil in a large stockpot on medium-low heat. Add the carrot, celery, onion, leeks and garlic to pot, stir a few times; cover pot with a lid to sweat the vegetables (about 5-8 minutes).

Turn heat up to medium. Add white wine and reduce it by half, while stirring the vegetables.

Add the cold water to vegetables (water should reach 2-3 inches above vegetables; adjust water amount accordingly).  Turn heat up to high and to the pot add the parsley, thyme, bay leaves, and peppercorns. When stock is to a boil, reduce heat and let simmer until proper flavor is achieved, usually about 40-55 minutes. While simmering, DO NOT STIR STOCK.

Strain stock and cool. Label date and refrigerate. Keeps two weeks in refrigerator; two months in freezer.

YIELD: about a gallon of stock

Tip: Try to use organic vegetables whenever possible to increase the nutrient content, as well as the good flavor.

Tip: Fill ice cube trays with cooled stock and freeze. Keep frozen stock cubes in labeled and dated containers in the freezer- that way you always have stock in measured portions ready for use.

Tip: Use stock in place of place water when cooking grains, vegetables, sauces and soups for an extra boost of flavor.

Tip: Carrot top greens are loaded with nutrients and are a great inclusion in your stock. If you cannot find carrots with tops, you can still make stock using carrots without tops.