We will create two savory sauces which are a great way to integrate a variety of whole plants (especially ones we may not like so much!) into our nutritional routine. The recipes this week are great toppers for beans, grains and veggies.
The recipes make A LOT of sauce (over two liters each). You can either halve the recipe or freeze part of the sauce - remember these recipes are designed to help us be prepared with whole food options and to increase our daily plant points.
Each sauce recipe below is VERY THICK! You can add more water if you find them too thick. Once you have blended the sauces, you can store them in an airtight container in the refrigerator and then take out the amount you want for your meal and blend again with extra water to thin out the sauce.
I like to steam sweet potatoes and then blend them with some sauce to make a smooth, velvety soup to which I can add extra grains and serve over a bed of greens - PLANT POINT PARTY TIME!!!
GUIDANCE FOR BOTH RECIPES BELOW
Cut all ingredients into small chunks (with the exception of the dehydrated mushrooms 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
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)
MUSTARD/DILL SAUCE (great for topping cooked cruciferous veggies!)
2 C Sun-dried Tomatoes (choose those with no oil)
1 C Tofu (cubed)
1 C Black Truffle Mushrooms (dehydrated and cooked)
1/2 C Dill (chopped and loosely packed)
1/2 C Red Onion (chop & stop/about half a medium onion)
10 Garlic Cloves (chop & stop/cut in half)
1/4 C Lemon Juice (with the pulp)
1/8 C Turmeric Root (peeled and diced)
2 Prunes
2 TBSP Mustard Powder
1 TBSP Hemp Seed
1 TBSP Apple Cider Vinegar (organic with the 'mother'
2 tsp Black Pepper
CUMIN/PARSLEY SAUCE
2 C Sun-dried Tomatoes (choose those with no oil)
1 C Tofu (cubed)
1 C Porcini Mushrooms (dehydrated and cooked)
1/2 C Parsley (chopped and loosely packed)
1/2 C White Onion (chop & stop/diced/about half a medium onion)
10 Garlic Cloves (chop & stop/no need to dice them)
1/4 C Dulse
1/4 C Spring Onion (chop & stop/diced)
1/4 C Lemon Juice (with the pulp)
1/8 C Turmeric Root (peeled and diced)
2 Prunes
2 TBSP Mustard Powder
1 TBSP Hemp Seed
1 TBSP Apple Cider Vinegar (organic with the 'mother'
1 tsp Black Pepper
1 tsp Cumin Spice
Be well
Stop.Breathe.Focus.Move.Flow.
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