SAUCES AND GRAVIES

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Check out the other MENUS – especially the AFC MAIN DISH MENU – for more sauces that have been incorporated into other recipes.

What would we do without sauces and gravies? We’d be chewing forever. It’s the sauce that guides our food to the gut. So why not make it compliment the chosen foods by highlighting the essence of what we consume?

Many a dish is consumed based solely on the quality of the sauce that covers it. Remember that the next time you make a sauce. It’s the sauce they talk about after the meal is done!

SECRET ASIAN WOMAN Sauce Collection

AFC ASIAN CIDER GRAVY Gravy doesn’t get much better than this! Sweet, tart, smoky, salty with a little heat. Perfection is on the menu tonight! Makes 4 cups

BLOOD SAUCE I had a hankering for the blood – yours – but knew the urge to be a displaced, misplaced, life-ending genetic marker needing repression, so instead I went for the plant – ahhh – so good to be home where I belong! Cheers! Makes 1-1/2 cups

FAT-FREE BLACK ORANGE SAUCE Spruce up your rice with a light sweet and sour orange flavored rice sauce! Makes 2 cups

MOSCATO GRAPE SAUCE from SECRET ASIAN WOMAN Sauce Collection. Use to sauce veggies and veg meats. Also makes an elegant salad dressing for greens, fruit and veggies! Makes 3-1/4 cups

SESAME PRUNE SAUCE Melt in your mouth delicious – cold or hot! Unique, intriguing, mysterious! Makes 4-1/2 cups

STRAWBERRY MUSTARD SAUCE from SECRET ASIAN WOMAN Sauce Collection. A light sweet sour strawberry mustard sauce for stir-fries and veggie meats! Makes 3-3/4 cups

SWEET MEAT SAUCE Secret Asian Woman Sauce. Use to sauce your veg meats, side dish veggies and stir-fries. Tastes the meat of the seed! No animal here! Makes 3-1/2 cups

PASTA SAUCES

AFC MUSHROOM BOLOGNESE SAUCE © One of Steve’s favorite sauces was a bolognese sauce, essentially meat sauce with tomatoes, garlic and a bunch of other stuff. Both our mothers made it, but didn’t call it that. Spaghetti sauce they called it. All spaghetti sauce back then had meat in it. Times change, but sometimes we still like to go back to our childhood favorites, while now absent the cruelty. Red rice is our go to meat for tomato sauces now. Give it a try. See for yourself! Makes 10-1/2 cups

ANTIPASTO MARINARA Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives. Makes 7 cups

BEYOND BURGER MARSALA Pasta Sauce Sauteed peppers and onion with Beyond Burger crumbles cooked in a RACCONTO marinara with Marsala wine, added tomato product and fresh zucchini wafers. We served ours over RACCONTO curly elbow macaroni! Makes 8 cups sauce

CREAMY BASIL PESTO Made from fresh garlic, onion, basil and tofu with extra virgin olive oil and fresh lemon. Combined with a cooked Kalamata olive, mushroom and roasted pepper antipasto with grape tomatoes. Flavored with whiskey. Tossed with bite-sized rigatoni pasta and topped with smoked almond crumbles and additional grape tomatoes. Extra special! Makes 6-8 serving

FAMILY SPAGHETTI SAUCE The perfect spaghetti sauce for the whole family! Makes about 7-8 cups

FAT-FREE ANIMAL-FREE TOMATO SAUCE Totally fat-free and animal-free? Are you kidding me? Don’t tell anyone. Just serve it. It satisfies like ground meat and feels like there is definitely a fine oil in this fine sauce! Go for it! Makes about 7 cups

FAT-FREE MEATLESS SPAGHETTI SAUCE Stewed tomatoes, sweet red roasted peppers and pumpkin! Nobody will guess there’s pumpkin in it! Serve over, or tossed with, your favorite pasta! Great for the whole family! Makes 6 cups sauce

FRENCH BREAD AND ITALIAN RED SAUCE If lasagna could be a dessert and bread could be lasagna this would be both. Creamy Tomato Orange Sauce served over country-style French baguette! Makes 10 cups sauce

GREEK OLIVE AND MUSHROOM TOMATO SAUCE Kalamata olives, sauteed mushrooms, roasted peppers and capers in a white wine, garlic and fennel stewed tomato sauce. Served over linguine fini (thin linguini). Exciting! Makes 9 cups sauce

LIQUORED UP MARYANNE AND MIKE MARINARA ‘Snowy’ sweet onion and garlic simmered with mushroom in a smoky tomato sauce flavored with red wine and Marsala wine! We served it over linguini topped with a veg chick’n cutlet steeped in Marsala, then topped with skillet-fried marsala mushrooms. Top it off with fresh basil if it makes you happy! Don’t let the name fool you. This is an exquisite dish! Makes 7-1/4 cups Sauce

MADEIRA MARINARA A rich but impressively light marinara flavored with Madeira wine, fresh garlic, rosemary and tarragon! Served over spiralized zucchini noodles! Makes about 8 cups

MARINARA MARINARA The perfect sauce for lasagna, manicotti and all other pasta shapes! Also good on hot subs, over rice, mashed potatoes and veggie meats! Or serve it in appetizer bowls with hot toasted bread strips! Makes 5-1/4 cups

MEATLESS MEAT SAUCE FOR PASTA A light, flavorful, ‘rich to the palate’ mushroom tomato sauce with soy bacon bits used as the meat texture! It will fool everyone! Serve over your favorite pasta! Serves 6

MEDITERRANEAN PASTA SAUCE Sautéed peppers and onion simmered with garlic and olives in a coriander, mint and red wine tomato sauce. Serve over pasta of choice. Makes 7-1/2 cups sauce

MIYOKO RATATOUILLE FOR SUB OR PASTA Sauteed eggplant, green pepper, zucchini and sweet onion in extra virgin olive oil with tomatoes, herbs and spice. Combined with a red wine tomato sauce made with Miyoko’s Sundried Tomato Garlic Cultured Nut Cheese! Serve in a broiled sub roll drizzled with extra virgin oil, or over your favorite pasta! Makes 11 cups

OLD-STYLE SPAGHETTI SAUCE Marinate the broth overnight. Pan-smoke your spices the next day. Blend a bunch of parsley with orange and carrot juices. Add the tomato paste and mushrooms and that’s about it. It’s easier than the directions make it sound. And it tastes about as old-style as I’ve created yet. This is before the days of the marinara 15 minute sauces. Low fat though. That’s a plus – especially when it displays a rich feel factor! Choose your own toppers. I show mine! Makes 11-1/2 cups

RED AND GREASY Steve says he wants red and greasy – a favorite of his and mine. Lately we’ve been so low-fat or no-fat that we decided to treat ourselves with more-than-usual-fat. Lighten up. You’re not going to lose all that fat in a day anyway! Have some fun with food! Serve over pasta of choice! Makes 9-1/2 cups

SMOKY APPLE CIDER MARINARA SAUCE If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce! Makes 7 cups

STEVE’S GARLIC GINGER MARINARA A whole bulb of garlic and a big thumb of ginger go into this herb and spice red wine marinara sauce! Lots of heat from the ginger. Nice heat! Makes 6 cups

STEVE’S PERFECT BROTH SAUCE Steve likes to use ingredients I call dodads – gourmet type items he finds at the market – stuff that’s fun to buy, unique stuff like garlic in a tube, herb paste in a tube etc. I’ll tell ya, he had an uncanny sense of what goes with what, since this sauce, more like a rich broth with solids, turned my head for sure! I ran to get my pad and pen to write down the ingredients while still fresh in his mind – this is it, one of the finest broth-type sauces I’ve ever tasted! Makes 7-1/2 cups

STEVE’S PERFECT MARINARA SAUCE It’s simple, easy and comes out perfect every time! Serves 4

SWEET BEET TOMATO SAUCE A sweet, smoky, light, tomato sauce! Perfect for fine pastas! The beets add beautiful texture and flavor dimensions, plus added nutritional benefit. Beets and tomatoes? You betcha’! Makes 4-1/2 cups

TOFURKEY ITALIAN SAUSAGE AND PEAS (stew or sauce – you call it) Serve as a sausage stew or ladle over mashed potatoes (white or sweet), over rice or your favorite pasta. We marinate the entire dish overnight in the refrigerator for optimal flavor and chew. Makes approx. 13 cups

TOMATO SOUPY SAUCE Halfway between a soup and a sauce with multiple uses. It’s one of those rare sauces that totally consumes your attention while consuming it. No matter if used for dipping, for saucing potatoes, pasta or rice or as a soup, it’s not easily forgotten! Makes about 17 cups

TRULY TOMATO KALAMATA OLIVE BOLOGNAISE Garlic-flavored textured vegetable protein (TVP) creates the meaty texture, and the Kalamata olives combined with spices and herbs provides the meaty flavor/texture plus the wine flavor, absent the wine, in this special veggie version of Bolognaise, a classic Italian dish of meat, sauce, garlic, wine and pasta. Makes 8 cups

CREAMY SAUCES

3 NUT SAUCE Cashews, walnuts and almonds processed with coconut milk, extra virgin olive and Champagne and Balsamic vinegars with smoky paprika, garlic, cinnamon and rosemary. Cooked, then blended till creamy. Serve hot over root vegetables as main dish or use cold as a salad dressing! Makes 3-1/2 cups

AFC PICCATA SAUCE An animal-free uptick on the traditional lemon juice, butter and capers sauce used for meats and fish. Now we make an even better sauce and use it over plant meats! And most anything veggie! Makes almost 3 cups

AFC POACHED EGG SAUCE © Okay, so what’s this now? The AFC POACHED EGG SAUCE! Okay it doesn’t look exactly like a poached egg that you put on toast. YET, cut up a chicken poached egg and mix it on itself, and preTTy close. The flavors and textures are there. It’s the best yet. Plus, no sulfur. I’m going with it. S-O-A-R-ing with it! Wow. Thank you God! Makes 3-2/3 cups

AFC RED TURKEY CHEESE SAUCE Wow. This is some nice sauce. Easy to make too! A joy. Great Turkey peppers – long tough and flavorful. Dairy-free cheese sauce of course. So where does the cheese come in? Beats me. All I know is I can taste the cheese. Chee-ee-zzz-y! These cashews don’t need to be soaked, we want the tiny bits – just process till teeny. We’re going to create a masterpiece using this sauce – as a celebratory gift to the world. In a couple of days I’ll post it. Makes 4 cups

AFC SAUERKRAUT CHEESE SAUCE USING BUBBIES Tastes both like cheese and ham. Potent by itself, but when tossed with veggies or served over toasted English muffin, just like I like it! Makes 5 cups

CASHEW PAPRIKASH CHEESE SAUCE An easy to make, delicious cheese sauce using raw cashews that have been cooked till soft, then blended with flavor enhancing ingredients – carrot juice being one of them! Take a look! Makes 4 cups

CITRUS CREAM SAUCE A great sauce for Eggless Benedict or drizzled over steamed veggies! Makes 2-1/2 cups

BASIC CASHEW SAUCE A creamy cashew base for cream sauces! Makes 3-1/2 cups

BASIC NON-DAIRY WHITE SAUCE A basic white sauce using Rich’s Non-Dairy Creamer for all your savory white sauce needs! Makes 2-1/3 cups

CREAMY MUSTARD MINCEMEAT SAUCE with fresh red grapes, maple syrup, a hint of smoke, fresh rosemary and soy sour cream. All sweet and sour sauces don’t have to be Asian influenced. This is sweet and sour American style! Makes enough to cover a large vegetable stir-fry

EGG-FREE HOLLANDAISE SAUCE A creamy lemon soy cream cheese sauce seasoned with tarragon. Serve over animal-free eggs Benedict or steamed vegetables. Tastes better than the egg-based sauce! Makes a little more than 1 cup

GINGER BEER BANANA CREAM SAUCE Alcohol-free, gluten-free, creamy, frothy sauce to pour over fresh fruit. Tastes so good you could drink it! Makes 3 cups

LEMON HORSERADISH SAUCE with chopped parsley, roasted peppers, garlic and tarragon! Serve over, or toss with, steamed veggies of choice, or over oven-roasted root vegetables after you take them from the oven! Makes 2-1/2 cups

PINK LENTIL CREAM Serve as an elegant first course appetizer soup, use as gravy or as thickener/flavor enhancer for other sauces instead of cornstarch/flour and bouillon. Easy, cheap and super smooth! Makes 4 cups

SAFFRON ROASTED PEPPER CREAM SAUCE with sauteed mushroom, onion, and tarragon. Served over saffron and white truffle oil instant mashed potatoes! Easy and elegant! Out of this world delicious! Makes 6 cups sauce and 8 servings mashed potatoes

SWEET AND SOUR MUSTARD SAGE SAUCE This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight it’s essence. Use over all veggies plus potato, pasta, bean, rice dishes. A universal sauce! Makes 3-1/2 cups

TOMATO SAFFRON SAUCE OVER PIEROGI with green chilies, coconut milk, cilantro, garlic and coriander. Ladled over cooked potato and onion pierogi! Topped with fresh cilantro garnish and a wedge of fresh lemon! Makes approx. 6 cups sauce

WHITE BALSAMIC BASIL SAUCE A special sauce for savory or sweet dishes! Served cold! Makes 2-1/3 cup dressing

GRAVIES

AFTER LENT SOUP OR GRAVY A ‘back to the root’ soup or gravy for the masses! Makes 26 cups

ASIAN AMERICAN FRIED RICE AND CIDER GRAVY Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new! Your ‘buds will not be disappointed! Makes 12 cups rice and 4 cups gravy

BROWN KALAMATA OLIVE GRAVY Made with refried beans, coconut milk, Kalamata olive, and tomato and green chili sauce. Seasoned with fresh garlic, coriander and thyme. So many wonderful gravies waiting to be discovered in the absence of the animal traditionally used to make all gravies essentially the same. Watch out world we’re coming on through! Makes 4-1/4 cups

CRANBERRY BEET GRAVY A sweet-sour cranberry beet gravy with cinnamon and black pepper. Wonderful! Makes 5-1/2 cups

ITALIAN GRAVY Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea! Makes 7-1/2 cups

KALAMATA RED GRAVY Greek olives, beets, onion soup mix, extra virgin olive oil and spices combine to create a light, salty, savory gravy that everybody will love – vegans and animal-eaters alike! Makes about 4 cups

MAHALO MOLE Go Max Go vegan candy bars processed with green chilies as a base for this potato and pink bean mole. Sauteed peppers and onion combined with red wine, smoky paprika and thyme, then cooked till fatty and meaty flavors and textures are achieved completes the deal! Served with escarole lettuce and kumatoes drizzled with extra virgin olive oil. Wow! Serves 4-5

MARSALA WINE SAUCE Fresh baby bella (portobella) mushrooms, sweet onion and green pepper sauteed till caramelized, then cooked in a veggie broth with Marsala wine, fresh garlic and rosemary! A versatile sauce to serve over mashed or baked potatoes, rice, noodles, pan-fried tofu, pan-fried animal-free burger or chicken patty, or toast! Serves 6-8

MUSHROOM RED WINE GRAVY with garlic, fresh rosemary and cracked peppercorn! Makes 2-3/4 cups

MUSTARD SAGE RED GRAPE SAUCE with Kalamata olive THE PERFECT GRAVY SAUCE FOR HOLIDAY VEGGIE | PLANT-BASED MEATS and holiday stuffing. Make a holiday roast sandwich on a lightly toasted English muffin, topped with this sauce and a thick slice of veggie roast of your choice, more sauce, then garnish with fresh sage strips. A holiday sauce and sandwich to brag on! Makes 2-3/4 cups sauce

MUSTARD TARRAGON RED WINE SAUCE Grey Poupon Rouge Mustard is the highlight of this savory tarragon, garlic and red wine sauce. Simmered with sauteed peppers, onion and mushroom. Serve over veggie meats, pasta, rice or mashed potatoes! Sauce makes 4 cups

SMOKY CRANBERRY MUSTARD SAUCE A perfect holiday – or any day – sauce to spoon over bread stuffing, cabbage/sauerkraut or potato pierogi, veggie meats, potatoes of all kinds! It’s so simple, yet so tasty, enhancing anything you put it over!! A must have for the holiday season! Makes 2-2/3 cups

SMOKY CRANBERRY ORANGE GRAVY fat free If you’re looking for something different and familiar this is it! Plus you combine the cranberry and gravy into one dish, saving time and money. Did I mention how off-the-planet exciting cranberries can be when you recognize their potential? They’re just waiting to be explored! Makes 3 cups

SWEET CURRY GRAVY with coriander and fennel. Serve over stuffing, mashed potatoes or as a cream sauce for creamed spinach! Makes 4 cups

SWEET MINI PEPPER GRAVY with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite ‘cutting board’ bread for dunking! Makes approx. 5-1/2 cups

PESTO

AFRICAN TOMATO NUT PESTO LINGUINI #4 Made with veggie pepperoni, garlic and extra virgin olive oil. Powerful flavors that pack a powerful pasta punch. Serve with red wine, beer or lemonade! Serves 6-8

BLUE DIAMOND WASABI PESTO Blue Diamond Almonds BOLD Wasabi & Soy Sauce flavor blended with garlic, fresh cilantro, grape seed oil and vinegar! WOW! Serve over pasta, pierogi, ravioli, green beans or as a thin hors d’oeuvre dipping sauce for Pasta Chips! Makes 2-1/4 cups

GREEK OLIVE AND WALNUT PESTO A Kalamata olive and walnut pesto with fresh basil, garlic, coriander, allspice and apple cider! Makes 3-2/3 cups

MULTI-PURPOSE PINE NUT CILANTRO PESTO Fresh cilantro, pine nuts, extra virgin olive oil and white Balsamic vinegar blended with fresh lemon and garlic! Makes 1-3/4 cups

ROASTED GARLIC SPINACH PESTO This is the best of alfredo and pesto. Lots of flavor, and creamy texture throughout. Tastes good at room temperature. You’re going to love this one! Pesto makes 4 cups; pasta dish serves 8-10

SAFFRON WALNUT PESTO Made with fresh basil and mint, garlic and mustard, Almond Breeze AlmondMilk, Daiya Pepperjack Style Shredded vegan Cheese and extra virgin olive oil. A powerfully expressed avant-guarde version of pesto! Makes 4-1/2 cups