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!
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!
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!
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.
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!
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! This is my Vincent van Gogh of pesto pasta dishes. Rich, filling, satisfies on all levels.
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!
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!
Bite-size rigatoni topped with a smoky garlic tomato sauce, followed by a saute of veggie sausage, green and sweet red pepper. Sprinkled with fresh ginger sticks! A must have once a week meal at home or restaurant!
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!
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!
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!
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!
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!
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!
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.