We are creating two savory sauces which we can use in our batch cooking recipes. This is an easy way to increase plant-points in every meal as well as get some special 'power' ingredients into our recipes (even if we do not necessarily like to eat them on their own) so that we can ensure we are batch cooking nutrient dense meals which we can then enjoy over a bed of greens with some whole grains.
GUIDANCE FOR BOTH RECIPES BELOW
Cut all ingredients into small chunks (with the exception of the dehydrated mushrooms, cherry tomatoes and sun-dried tomatoes - I put those in whole)
REMEMBER TO CHOP AND STOP! (let those alliums breathe a bit!)
Place all ingredients in a large jar/glass container/blending appliance of choice
Cover with hot (not boiling!) water
Allow to soak for three hours
Blend in your 'strongest' blending appliance of preference (I run it twice on the 'sauce' setting to ensure that all the ingredients are fully blended and there are no remaining chunks)
Batch cook your favorite dish, and when all the ingredients (be they beans or vegetables) are cooked to your liking, turn off the heat
Once the pot stops boiling, add the 'base sauces' (you want to wait until it is no longer boiling to preserve the powerful antioxidants in the spices)
CURRY BASE SAUCE
2 C Dehydrated Shiitake Mushrooms (cut up - about 15 mushrooms, depending on size)
2 C Sun-Dried Tomatoes (without oil)
4 Prunes
3/4 C Red Onion (half a medium onion - chop and stop!)
1/4 C Turmeric Root
1/4 C Garlic (about five large cloves - chop and stop!)
1/4 C Arame Seaweed
2 TBSP Hemp Seed (not shown in post's main photo)
Spices:
1/8 C Hot Madras Powder
2 TBSP Turmeric Powder
1 TBSP Black Pepper Powder
1 TBSP Reishi Mushroom Powder
TOMATO BASE SAUCE
3 C Whole Cherry Tomatoes
4 Prunes
2 C Dehydrated Shiitake Mushrooms (cut up - about 15 mushrooms, depending on size)
3/4 C White Onion (half a medium onion - chop and stop!)
1/4 C Garlic (about five large cloves - chop and stop!)
1/4 C Arame Seaweed
2 TBSP Hemp Seed (not shown in post's main photo)
1 TBSP Dehydrated Beetroot
1 TBSP Turmeric Root
Spices:
1 TBSP Cumin Powder
1 TBSP Black Pepper Powder
1 TBSP Purple Sweet Potato Powder
1 TBSP Reishi Mushroom Powder
1/2 TBSP Hot Paprika
1/2 TBSP White Onion Powder
We hope you enjoy creating these savory 'base sauce' powerhouses - and yes, please share your own creations and what other types of spicy marinades you have enjoyed making in your kitchen, thank you.
I used the Curry Base to batch cook a large pot of soybeans, sprouted lentils, tempeh, sweet potato and more alliums - onions and garlic and turmeric root.
I used the Tomato Base to batch cook a large pot of red beans, black beans, tempeh, carrot, whole shiitake mushrooms and more alliums again!
Be well
Stop.Breathe.Focus.Move.Flow.
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