Sauces, Dressings, and Spreads

Posted By: Linda Sutton

Sauces, Dressings, and Spreads - 09/28/00 06:31 AM

Please post recipes for salad dressings, bread spreads, sandwich fillings, gravies, and various sauces here. Please be sure they are free of vinegar, meat, meat broths, eggs, or dairy products.

Thank you

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Even so come, Lord Jesus
Linda

Posted By: Linda Sutton

Re: Sauces, Dressings, and Spreads - 09/28/00 06:45 AM

Cathy Sears requested a French Dressing recipe that uses tomato paste rather than tomato soup. I have found two recipes that should be helpful.

Both recipes are from new vegan cookbooks. The first is from Guilt-free Gourmet by Vicki B. Griffin, PhD, MACN and Gina M. Griffin. The second recipe is from Best Gourmet Recipes from the chefs of Five Loaves Deli & Bakery by Neva Brackett.

Viva La French Dressing
makes 4 cups
1 12oz can tomato paste
2 tsp onion powder
1 tsp garlic powder or 1 clove fresh
2 tbls honey
1/3 cup olive oil or 1/2 cup raw cashews
1 tsp salt
1/3 - 1/2 cup lemon juice (the more the tangier)
2 - 3 cups water or to desired consistency

Blend until smooth and creamy. Chill after blending.

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French Dressing
makes 3 cups
1 1/2 cup water
1/4 cup orange juice concentrate
1/2 cup apple juice concentrate
1/2 cup lemon juice
3 tbls tomato paste
1 tsp dill weed
1 tsp onion
1 tsp garlic
1 tsp paprika
1 1/2 tsp salt
1 1/2 tbls cornstarch dissolved in 1/4 cup water

1. Place all except dissloved cornstarch in saucepan and bring to a boil.

2. Stir in cornstarch water, and cook 1 minute. Chill before serving.

Tip: The French Dressing recipe will keep for several months in the refrigerator without spoiling, so don't be afraid to make a whole recipe.

Prep. time: 10 minutes
Cooking time: 5 minutes

[This message has been edited by Linda Sutton (edited September 27, 2000).]

Posted By: Linda Sutton

Re: Sauces, Dressings, and Spreads - 09/27/00 07:36 PM

Italian Salad Dressing
1/2 cup cold water
3 tbls lemon juice (or to taste)
1 tbls sugar
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp garlic
1/8 tsp paprika
1/8 tsp celery seed
1/8 tsp marjoram or savory or oregano
2 tsp instant clear gel
2 tbls tahini
Blend together until very creamy. Add the clear gel while still blending and the tahini last.

Sunny Salad Dressing
1 cup raw sunflower seeds
1 cups cold water
2 tsp flax seed (optional)
1/3 cup lemon juice
1/2 tsp onion powder
3/4 tsp salt
6-8 ripe olives, pitted
Blend all but the olives for nearly 2 full minutes. Add the olives and blend a little longer. Ready to serve or refrigerate. It is good over veggies, beans and rice or even salad, if you acquire a taste for it.

Posted By: Linda Sutton

Re: Sauces, Dressings, and Spreads - 09/27/00 07:38 PM

Dessert Toppings

Soy Whipped Topping
1 cup cold water
1/3 cup soymilk powder (uncultured-NOT tofu milk)
2 tsp vanilla
1/8 tsp salt
1 tbls sweetener
1 t instant clear gel
2 tbls oil
1 tsp lemon juice
Add to blender in order given, but leave out the lemon juice until last and stir it in by hand, with rubber spatula. Chill or serve at once. Will thicken a little while chilling.

Cashew Whipped Topping
2 3/4 cup water
1 1/2 tbls food starch
2 tbls honey, sugar or 8 cut pitted dates
1 cup raw washed cashews
1 tbls vanilla
1/2 tsp salt
Bring 2 cups of the water to a boil in saucepan, while you blend in a blender the other ingredients until very creamy in the remaining 3/4 cup of water. Pour this slowly into the boiling water while stirring constantly. Cook and stir until it thickens. Chill and serve as whipped cream.