sauce

Gluten-Free Brandy Cream

Posted Tue, 12/21/2010 - 01:45 by theblendergirl

This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas pudding, fruit cake or berries. Or, try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week!

Macadamia and Semi-Dried Tomato Pesto

Posted Fri, 12/03/2010 - 23:14 by theblendergirl

It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all – it is absolutely phenomenal. You won’t believe something so easy can have so much flavor. It is just to die for.

Muhammara - Roast Pepper and Walnut Paste

Posted Fri, 12/03/2010 - 23:02 by theblendergirl

Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavors of India. However, every once and a while he diverts to explore the culinary delights of other exotic regions.

Cranberry Sauce with a Kick

Posted Tue, 12/29/2009 - 21:22 by kandace

Fresh cranberry sauce is so easy to make that you never need to buy canned. Never! I like to make this alongside a Tofurky and gravy for a really easy dinner (if you start the cranberries right as you put in the Tofurky, they will be cooled and ready to serve when it is out of the oven).

Remoulade Sauce

Posted Fri, 09/25/2009 - 10:06 by gone vegan

The classic white Remoulade sauce has its origins France, but this is a distinctively tangy Louisiana Creole version. Serve as on a vegan Poor Boy Sandwich, as a stand-alone appetizer on a chiffonade of iceberg lettuce, over fried green tomatoes, or on top of steamed vegetables.