Vegetarian Worcestershire Sauce
This delectable condiment was originally developed in India by the British. However, it was first bottled in Worcester, England, the town after which it is named. Most commercial Worcestershire sauces contain anchovies. This simple homemade version does not. It does, nevertheless, have all the piquant spunk of its predecessors in an easy-to-prepare recipe.
Preparation
- Place all the ingredients in a 1-quart saucepan, and whisk them together. Bring the mixture to a boil, stirring almost constantly. Reduce the heat slightly and simmer for 30 to 60 seconds, stirring constantly, until the sweetener is well dissolved.
- Remove the saucepan from the heat, and allow the mixture to cool.
- Transfer the sauce to a storage container, and store it in the refrigerator. It will keep for several months . Shake or stir the sauce well before using.
Ingredients
- ½ cup apple cider vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons water
- 1 Tablespoon unbleached cane sugar or light molasses
- 1 Tablespoon Red Star® nutritional yeast
- ¼ teaspoon onion granules
- ¼ teaspoon dry mustard
- ¼ teaspoon garlic granules
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon ground cinnamon
Spicy Peanut Sauce
This delectable, spicy sauce is always a phenomenal hit. Serve it over pasta, grains, salad greens, or steamed vegetables. It’s exceedingly flavorful, so a little goes a long way.
Preparation
1 – Place all the ingredients except the scallion in a blender, adding just enough broth or water to facilitate processing and create a fairly thick sauce. Process until very smooth and creamy, adding a small amount more liquid if necessary. Stir in the scallions.
2 – Serve the sauce at room temperature, or transfer it to a storage container, and chill it in the refrigerator. It will keep for 3 to 5 days.
The Cook's Secrets:
This sauce will thicken somewhat when refrigerated. If desired, thin it with a little more broth or water before using.
Alternatively, the sauce may be blended by hand. Simply place the peanut butter in a medium mixing bowl, and gradually whisk in the liquid ingredients to create a smooth emulsion. Whisk in more broth or water, if necessary, and stir in the scallions.
Nutritional information
- 1⅓ cups
Ingredients
- ½ cup smooth peanut butter
- 2 Tablespoons soy sauce
- 1 to 2 Tablespoons fresh lemon juice or mild vinegar (such as brown rice vinegar or white wine vinegar)
- 1 Tablespoon sweetener of your choice
- 2 medium cloves garlic, pressed
- 1 teaspoon grated fresh ginger root, or ½ teaspoon ground ginger (optional)
- 1 Tablespoon Red Star® nutritional yeast
- ⅛ to ¼ teaspoon cayenne pepper, or to taste
- approx. ⅔ cup vegetable broth or water, as needed
- 1 large scallion, thinly sliced
Smokey queso with morita chilies
Preparation
Directions
Combine the Cashews and the water, let soak 4 hours.
Heat oil over medium heat. Add the onion and cook, stirring, until tender and translucent.
Add the grated potato, garlic, paprika, chili powder, cumin, garlic powder, onion powder and salt. Stir to combine, and cook, stirring constantly, until aromatic.
Add the cashews and water, stir to combine.
Let the mixture come to a simmer. Continue simmering, stirring frequently and reducing heat as necessary to avoid boiling, until the potatoes are completely tender and cooked through.
If you have a hand blender: In the current pot, add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. Blend until the mixture is completely smooth,
If you use a high-power blender: Carefully pour the mixture into a blender. Add the nutritional yeast, sun-dried tomatoes, hot sauce and vinegar. In batches. Blend until the mixture is completely smooth, stopping to scrape down the sides if necessary. If the mixture won’t blend easily or if you would prefer a thinner consistency, add water in ¼ cup increments, blending after each one.
Taste, and blend in additional seasoning if needed. Pour the mixture back into the pot (if using blender) and add the tomatoes or salsa and jalapeños, if using.
Cook over medium heat, stirring constantly, until the warm.
Nutritional information
- 24 portions
Ingredients
Raw Cashews 4 Cups
Water 9 Cups (may need more)
Olive Oil ½ Cup
White Onion, Small Dice 1 ½ Lbs.
Russet Potato, Peeled, Grated 1 Lbs.
Garlic, Minced ½ Cup
Smoked Paprika 2 tsp
Morita Chili Powder 3 tsp
Cumin 2 tsp
Garlic Powder 2 tsp
Salt 2 tsp
Red Star Nutritional Yeast, Flakes 1 Cup
Oil Packed Sundried Tomatoes, Rinsed 4 Tbs
Chipotle Hot Sauce 2 ½ Tbs
White Wine Vinegar 4 tsp
Fire Roasted Tomatoes, Drained 2 ½ Cups
Optional toppings: Smokey Salsa or chopped fresh tomatoes, chopped fresh cilantro, thinly sliced fresh jalapeños, and/or finely chopped red onion
Melty White Cheeze
Pour this thick, luscious sauce over steamed vegetables, baked potatoes, macaroni (for instant macaroni and cheeze), toast points, corn chips (for in-a-flash nachos), or drizzle it over pizza or casseroles before or after baking.
Preparation
- Place all the ingredients in a blender, and process until completely smooth.
- Pour the blended mixture into a 1-quart saucepan, and place it over medium-high heat. Cook, stirring constantly with a wire whisk, until the sauce is very thick and smooth. Serve hot.
Smoky Melty Cheeze:
Reduce the salt to ½ teaspoon, and blend in 1 tablespoon light miso and ¼ teaspoon liquid hickory smoke.
Chili Melty Cheeze:
Stir in ¼ cup canned chopped green chilies.
Orange Melty Cheeze:
Blend in ¼ to ½ teaspoon paprika.
Curried Melty Cheeze:
Blend in ½ teaspoon curry powder.
The Cook’s Secrets:
Leftover sauce may be stored in the refrigerator. It will become very thick and firm when chilled, but will turn “melty” again when gently reheated. A double boiler works well for reheating.
Nutritional information
- Serving size: ¼ cups
- Calories: 83
- Fat: 4 gm
- Carbohydrates: 9 gm
- Protein: 5 gm
Ingredients
- 1 ⅓ cups water
- ¼ cup Red Star® nutritional yeast
- ¼ cup quick-cooking rolled oats (not instant)
- 2 Tablespoons tahini
- 1 ½ Tablespoons arrowroot, kuzu, or cornstarch
- 2 teaspoons fresh lemon juice
- 1 teaspoon onion granules
- ¾ teaspoon salt
- ¼ teaspoon garlic granules