Sauces and Dips

sauceQuick Tomato Sauce - gluten free, nut free
Ingredients:
1 tin of vegan tomato soup
2 tbsp lemon juice
1/2 tsp garlic powder

Procedure:
Stir all ingredients together. That’s it!

Golden Gravy – nut free Pot of Gold Gravy

Ingredients:
1/2 cup stone-ground wholewheat flour
1/2 cup savoury yeast flakes
1/2 cup rice bran oil
2-3 cups cold water
1/4 cup soy sauce

Procedure:
Conventional
Heat a medium sized saucepan over medium-high heat and add the flour and yeast flakes. Stir them constantly until you can smell them cooking (they will smell really good!) and then pour in the oil. Stir and cook for 2 more minutes, then add in the cold water gradually. Stir vigorously, otherwise you’ll get lumpy gravy. Once your gravy has reached the desired thickness (less water for thick gravy and more for thin), continue to cook for two minutes and then remove saucepan from the heat. Stir in the soy sauce, and then serve hot.

Thermomix
Add flour and yeast flakes to TM bowl and heat on Varoma, Speed 2 for 5 mins. Add remaining ingredients, except for soy sauce, and cook at 100degC on Speed 4 for 10 mins. Pour in soy sauce and stir on Speed 5 for 3 secs.

Serving suggestion:
Delicious when poured over gluten steaks, baked potatoes and steamed broccoli.

Recipe inspired by ‘Ecological Cooking’ (c) 1992.

Raw Cashew Mayonnaise - gluten freecashew mayo

Ingredients:
1 cup raw cashews
1/4 – 1/2 cup  water
1/4 tsp  garlic powder
1/2 tsp  onion powder
1/2 tsp  salt
2 tbsp lemon juice

Procedure:
Conventional
Blend all ingredients until smooth. Add more water for a thinner mayonnaise and less for thicker. If mayonnaise is too thin, either add more raw cashews and re-blend until smooth, or cook in saucepan till thick.

Thermomix
Blend all ingredients on Speed 7 for 1 min 15secs. Scrape down sides.

Tip: This mayonnaise will thicken on standing.

Alternative: Use roasted cashews. Add double the water and then cook over a medium heat until thick (this is a cheaper option).

Serving suggestion:
Use in place of standard mayonnaise
As a dip or ‘cheese’ sauce for steamed vegetables or pizza.
Stir in some chopped capers and serve as a vegan ‘tartar sauce’.

Adapted from www.amazinghealth.org.

Hummus - gluten free

Ingredients:
1 tin chickpeas
2 tablespoons lemon juice
4 tablespoons tahini (sesame paste)
4 large garlic cloves
3/4 teaspoon salt
3 tablespoon olive oil
2 teaspoon ground cumin
enough water to make the hummus smooth

Procedure:
Conventional
Blend all ingredients until smooth. Add water gradually once combined to reach desired consistency.

Thermomix
Blend all ingredients on Speed 7 for 1 min 15secs. Scrape down sides.

Serving suggestion:
Serve as a dip for corn chips.
Spread your toast with hummus for a protein-rich bite.

14-nacho-plate

serving suggestion

Soy mayonnaise / Sour ‘cream’ - gluten free, nut free
Ingredients:
1 cup soy milk
1 cup rice bran oil
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt
2 tbsp lemon juice

Procedure:
Conventional
Blend all ingredients (except for the oil) on high speed. While blending, pour the oil in very slowly. Once finished, scrape down the sides and serve.

Thermomix
Blend all ingredients (except for the oil) on Speed 7 for 5 secs. Then continue to blend on Speed 7, and pour the oil onto the TM lid, holding the MC in place with your finger. Once all of the oil is added, turn off the TM. Scape down the sides and serve.

Tip: The mayonnaise will thicken on standing and can be kept for up to a week in the fridge.

Alternatives: Add 2 heaped tsp dried dill or 2 tbsp fresh chopped dill to your bowl of soy mayonnaise.

Serving suggestions:
As a creamy dressing for a green garden salad.
A delicious ‘sour cream’ for vegan nachos.

Inspired by Elvira Dammasch’s homemade soy mayo.

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