Monkfruit Syrup

 

Ingredients
1 cup of water (preferably filtered water)
1/2 cup of granulated Monkfruit (such as “classic” Lankanto brand)
tiny pinch of xanthan gum (no more than a 16th of a teaspoon or the syrup becomes gummy)

Instructions
Add the granulated Monkfruit and the water to a small saucepan and bring to a boil. Once the mixture comes to a boil, reduce the heat and simmer until all of the Monkfruit has dissolved. Stir often to avoid scorching the Monkfruit.
Once the Monkfruit is dissolved, remove from the heat and sprinkle with a tiny pinch of xanthan gum. Whisk until the xanthan gum has dissolved.
Let the syrup cool to room temperature then decant into a clean jar or bottle with a tight-fitting lid and store in the refrigerator until ready to use.

Cumberland Sauce

 

Ingredients
1 orange
Boiling water
2 tablespoons red currant jelly
Cayenne pepper to taste
1/8 teaspoon dry mustard.

Instructions
With a swivel‐bladed potato peeler remove the‐ colored skin from the orange and cut into thin slivers. Cover with boiling water and let stand five minutes. Drain.
Mix peel with the juice of the orange and the remaining ingredients in a saucepan.’ Bring to a boil, stirring.
Serve with nut roast, and enjoy!

Easy Vegan Gravy

 

Ingredients
1 cup plant milk
1 cup water
1 tablespoon Churn Style Butter
1 tablespoon flour
1 vegetable bouillon cube
2 teaspoons gravy browning
Salt and pepper to taste

Instructions
Heat butter in a saucepan over medium heat. When it melts, add flour and whisk, cooking the paste til it browns.
Add bouillon cube, milk, and water, stirring constantly til it thickens. Add browning, salt, and pepper.
Enjoy!

Cranberry Syrup

 

Ingredients
3 cups unsweetened cranberry juice
1 cup sweetener
3 teaspoons arrowroot powder

Instructions
Dissolve sweetener and arrowroot into cold juice. Whisk well so you will have no lumps. The mixture will be cloudy
Add mixture to a pot and bring to a boil. Reduce heat and simmer, stirring constantly, til syrup becomes clear and thickened, about five minutes. If you want it thicker, dissolve some arrowroot in a small quantity of water and whisk til dissolved. Whisk while adding to the syrup to prevent clumps. Cook til clear again and thickened.
Pass syrup through a fine mesh strainer to catch any pumps that might have formed.
Enjoy!

Pumpkin Alfredo Pasta

 

Ingredients
8 ounces pasta
3 cups Not-Chick'n broth
1 to 1-1/2 cups pared pumpkin, cut into 1/2-inch cubes
1/2 cup thinly sliced onion
3 cloves garlic
1 tablespoon Churn Style Butter
1/4 cup vegan parmesan cheese
3⁄4 teaspoon kosher salt, or to taste
1⁄4 teaspoon dried thyme leaves
freshly cracked black pepper, to taste
1⁄2 cup heavy vegan cream, warmed

Instructions
In a covered saucepan, heat the broth, cubed pumpkin, onion, one clove of the garlic, mincec, salt, thyme, and pepper to boiling; reduce heat and simmer, uncovered, 20 minutes.
Simmer pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 30 minutes.
Stir cheese into sauce and stir til melted. Remove from heat. Add warm cream  and mix well.
Prepare pasta according to package directions.
Adjust sauce for thickness using a little of the pasta water if needed, and for seasoning.
When the pasta is done, remove it from the pan. Add butter to the warm pan, add last two cloves of the garlic, minced, into the melted butter and cook til fragrant, about 1 minute.
Add pasta and sauce to garlic and toss well to coat.
Serve with extra cheese and cracked black pepper sprinkled on top.
Enjoy!

Cashew Béchamel Sauce

 

Ingredients
3 tablespoons Churn Style Butter
1/2 small white onion, cut into 1/2-inch dice
Kosher salt
3 heaping tablespoons all-purpose flour
1 quart Cashew Milk
pinch grated nutmeg
1 bay leaf
1/2 cup grated vegan Parmesan cheese

Instructions
Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue.
Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmesan, taste and adjust seasoning, if needed.
For best texture, and to remove any lumps, strain sauce through a fine mesh strainer.
Use right away or refrigerate, covered, until ready to assemble dish.
Enjoy!

Easy, Fool Proof Roux

 

Ingredients
2 cups flour

Instructions
Preheat oven to 425 °F.
Add flour to a dry roasting pan and smooth it out to about 3/4 inch thick. Bake it in the oven at 425°F for 45 to 55 minutes. Once you get the color you like remove it from the oven and take the dry roux and put it in a medium bowl to cool. (Do not leave it in the hot pan). 
It is now ready to use in any recipe requiring dark brown roux. It will get darker when oil or water are added to make a slurry.

Capellini con Burro Pomodoro

Ingredients
8 oz good Italian capellini
1 pound fresh ripe summer tomatoes
1/2 pound Churn Style Butter
salt to taste

Instructions
Blanch tomatoes in boiling water for one to two minutes. Remove tomatoes from boiling water, plunge them into ice cold water, and when cool enough to handle, remove peels.
Remove the  tough tops of the cores, cut in half, a d remove seeds.
Melt butter over medium heat in a saucepan. Add tomatoes and cook over medium heat, crushing tomatoes with the back of a wooden spoon til they break down. Continue to cook, smashing tomatoes as necessary, for up to 30 minutes, til the tomato juices have emulsified with the butter into a smooth, velvety sauce. Season with salt as needed.
Not long before the sauce is done, bring water to a boil in a pot over high heat, and add capellini. Cook according to package directions.
When pasta is done, strain out the cooking water and add the pasta to the sauce, stirring well to coat.
Enjoy!

Shrimp Cocktail Sauce

 

Ingredients
1/2 cup ketchup
1/2 cup mild chili sauce
3-4 tablespoons prepared horseradish, or to taste
1 1/2 tablespoons lemon juice, freshly squeezed, or to taste
1 teaspoon vegan Worcestershire sauce
1/2 teaspoon hot sauce, or to taste

Instructions
Mix all ingredients well. Best made a day in advance, and allowed to chill in a covered container in the refrigerator. Serve with vegan shrimp.
Enjoy!

Barbecued Chicken

 

Ingredients
2 garlic cloves, minced
2 teaspoons Churn Style Butter
1 cup ketchup
1/4 cup packed brown sugar
1/4 cup chili sauce
2 tablespoons vegan Worcestershire sauce
1 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
plant based chicken

Instructions
In a large saucepan, saute garlic in butter until tender. Add the next 8 ingredients. Bring to a boil, stirring constantly. Remove from the heat; set aside.
On a lightly greased grill rack, grill chicken, covered, over medium heat for 30 minutes, turning occasionally. Baste with sauce. Grill 15 minutes longer, basting and turning several times.
Enjoy!

Provolone Whiz

 

Ingredients
8 oz vegan provolone cheese
4 oz water
1/2 teaspoon sodium citrate

Instructions
Add all ingredients to a saucepan. Cook over medium heat, whisking til everything combines and becomes a silky smooth sauce.
Enjoy!

Remoulade Sauce

 

Ingredients
1/4 cup mustard, preferably Creole mustard
1 1/4 cups mayonnaise
2 teaspoons prepared horseradish
1 teaspoon pickle juice or vinegar
1 teaspoon hot sauce (such as Crystal or Tabasco)
1 large clove garlic, minced and smashed
1 tablespoon sweet paprika
1 to 2 teaspoons Cajun seasoning

Instructions
Mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

Honey Mustard Dipping Sauce

 

Ingredients
1/3 cup prepared mustard
1/4 cup vegan mayonnaise
2 tbsp agave nectar
1 tbsp Worcestershire sauce

Instructions
Add all ingredients to a bowl and mix well.
Enjoy!

Taco Bell Mild Sauce

 

Ingredients
1 cup cold water
1(8 ounce) can tomato sauce
4 teaspoons arrowroot or 4 teaspoons cornstarch
2 tablespoons white vinegar
1 tablespoon ground cumin
1tablespoon dried onion flakes
1 teaspoon Lawry's Seasoned Salt
1 teaspoon lime juice
1 teaspoon orange juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon dried chipotle powder
1⁄2 teaspoon plain New Mexico chile powder
1⁄2 easpoon A.1. Original Sauce
1⁄4 teaspoon white pepper
1 -2 drops liquid smoke 

Optional for hotter sauce
cayenne pepper
red pepper flakes

Instructions
Whisk all ingredients together vigorously in a medium saucepan.
Bring mixture to boil over high heat.
Whisk as needed.
Boil one full minute.
Remove from heat and cool.
Whisk sauce occasionally as it cools.
Pour cooled sauce into a sealable container or a squeeze bottle for convenience.
Serve and enjoy with your favorite tacos or burritos, or use as a starter-base for chili.
Refrigerate any unused portion for up to 2 weeks.
Shake well before serving again.
Enjoy!

Taco Bell Nacho Cheese Sauce

 

Ingredients
8 oz vegan cheddar cheese
1/2 cup unsweetened plant milk
2 tablespoons Churn Style Butter
1 to 3 tablespoons jalapeño pepper brine
1/8 teaspoon cayenne pepper
1/8 teaspoon sugar

Instructions
Add all ingredients to a saucepan over medium heat. Cook til cheese is melted, stirring occasionally. Adjust seasoning to taste, and serve when sauce becomes smooth and creamy.
Enjoy!

Cashew Cheese Sauce

 

Ingredients
1½ cups vegan whey (substitute water if you haven't made whey)
1 cup Rejuvelac (substitute water if you have no Rejuvelac)
1 cup raw cashews
¼ cup nutritional yeast flakes
1 teaspoon salt
1/4 to 1 teaspoon lactic acid powder (optional, you may need more if you use water)
annatto seed extract, for color (optional)
½ to 1 teaspoon xanthan gum (optional)

Instructions
Put the whey and Rejuvelac (or water) and cashews in a blender, and process until smooth and creamy.
Culture the cashew cream (optional). Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until the cashew cream has a deep, sharp flavor.
Transfer to a heavy medium saucepan and whisk in the nutritional yeast, salt, and 1/2 teaspoon of the optional lactic acid powder. Cook over medium heat, stirring almost constantly with the whisk, until very thick, 3 to 4 minutes. For a stretchier consistency, whisk in the optional xanthan gum; the more of the xanthan gum you use, the stretchier and gooier the sauce will be.
Cook, stirring constantly with the whisk, for 1 minute. Taste and add more lactic acid if desired.
Enjoy!
Stored in a covered container in the refrigerator, this Cheese Sauce will keep for about 4 days.

Ravioli in Red Pepper Brodo

 

Ingredients
8 oz roasted red bell peppers, chopped roughly
1 tbsp plant butter
2 large cloves of garlic, minced
4 cups water
1 or 2 cubes of Not-Chicken bouillon
1/4 cup vegan parmesan rinds*
1 tsp paprika
a pinch of white pepper
a pinch of nutmeg
salt to taste
vegan ravioli
red pepper flakes for garnish

Instructions
Melt the butter over medium heat in a large saucepan.
Add garlic and cook til fragrant, about 1 to 2 minutes.
Add chopped peppers, cook another 2 minutes, then add water, bouillon cubes, parmesan rinds, and seasoning.
Bring to a boil, cover pot, reduce heat to low, and simmer soup for thirty minutes.
Remove the rinds (leave them in for a creamier soup), and blend the soup with an immersion blender til smooth.
Taste, adjust for seasoning, raise the heat, and add the ravioli.
Cook the ravioli in the broth til done, and serve.
Garnish with red pepper flakes.
Enjoy!

*For the vegan parmesan rinds, you will need a block or wedge of vegan parmesan cheese, like Violife. Allow it to sit out of its packaging at room temperature, and as it begins to crack, break it up into chunks. Once it's dry, after three or four days, store it in a covered container in the refrigerator. You may substitute shredded parmesan or nutritional yeast for a creamier broth.

Waaaaaaay Better Than Cock Sauce

Ingredients

2 pints red, ripe jalapeño peppers
2 limes
1 cup water
2 heads garlic
2 teaspoons sugar
1 teaspoon vinegar
1 teaspoon salt
1 teaspoon soy sauce

Cut stems off peppers, place in blender. Do not remove seeds. Grate limes, reserving the zest. Separate garlic cloves and peel the cloves. Add peeled garlic cloves and lime zest to peppers. Add water, juice of one and one half of the limes, sugar, and vinegar. Blend on high speed till very smooth.

Place contents in saucepan, bring to a boil over medium high heat, while stirring. Reduce heat, cover pan, and simmer for one half hour on lowest heat. Add salt and soy sauce after cooking, and re-use squirt bottle after washing store bought sauce out of it, if you like.

Nutrition Information
 

Serving Size: 1/4 teaspoon
Servings per Recipe: ~ 100
Calories: 3    Calories from Fat: 0
Total Fat: 0.0g, 0% of Daily Value*
Saturated Fat: 0g, 0% of Daily Value
Sodium: 18mg, 1% of Daily Value
Total Carbohydrates: 0.6g, <1% of Daily Value
Protein 0.1g

Vitamin A 0%		Vitamin C 3%
Calcium 0%		Iron 0%

* Based on a 2000 calorie diet

Ketchup. Or Catsup.

I ran out of ketchup, and I didn't feel like driving to town, so I found some tomato paste in the pantry and made some.

Ingredients

One 6 ounce can of tomato paste
Two to three tablespoons of vinegar
Two to three tablespoons of brown sugar
One teaspoon onion powder
1/4 to 1/2 teaspoon smoked Spanish paprika
Salt to taste
Water

Put the tomato paste in a small saucepan over low heat, and add wet and dry ingredients in increments, tasting after each addition til you like it. Add enough water to make it the consistency you prefer, remove from heat, and store in the refrigerator when cool. You can use regular paprika, but the smoked paprika makes this taste much better than ordinary ketchup. Even better than catsup.

Photo from web.