Burning the whole grain mustard with the nut butters, just a tad, creates a richer flavor achievement. Combined with garlic, ginger, sugar, onion snow, coriander and Balsamic vinegar – that’s the base. To serve: combine with plain plant yogurt and light sesame oil. Serve over rotini pasta and garnish with fresh sweet pepper dice and fresh ginger matchsticks!
Wherever you use an animal-based white sauce, this animal-free white sauce worksas well!A basic animal-free plain yogurt based white sauce with Pinot Grigio white wine, canned mushrooms and seasonings and fresh tarragon leaves. Thickened from a roux of oil, margarine and flour! A multi-purpose sauce!
Or, use any other animal-free plain, unsweetened yogurt that isn’t flavored with vanilla; add equal part water to the yogurt and whisk or process till smooth – 28 oz. (3-1/2 cups) is what you want – so 1-3/4 c. plain yogurt and 1-3/4 c. water (or less water depending on thickness of yogurt – you want the consistency of a yogurt beverage)
2 T. extra virgin olive oil
1/4 c. margarine
1/3 c. all-purpose unbleached flour
1 t. salt
2 t. garlic powder
2 t. onion powder
1 c. Pinot Grigio (white wine semi-sweet)
1 t. black Himalayan salt (sulphuric)
fresh grind black pepper to taste
2 c. diced sweet onion – placed in small processor and processed till it becomes like soft snow – mushy (called SNOWY ONION)
2, 6.5 oz. DR. WT. cans mushrooms stems and pieces including liquid from cans
fresh tarragon leaves, about a light handful
In large saucepan, over medium heat, melt oil with margarine.
Add flour and whisk immediately till dissolved into the oils (this is the roux). Keep whisking for about 3 minutes without leaving stove.
Add 1/2 cup wine and whisk till smooth.
Add another 1/2 cup wine and whisk till smooth again. Keep whisking for about 2 minutes.
Add salt, garlic and onion powders and stir to dissolve.
Add about 1/3rd of the yogurt liquid and stir till smooth.
Add another 3rd and do the same.
Add the last 3rd and do the same – whisk till smooth.
Add black Himalayan salt and black pepper, whisk.
Now, add SNOWY ONION, whisk well.
Reduce heat to low and cook till onion melts into sauce – about 20 minutes.
The onion, when slow-cooked, will flavor the sauce as it becomes one with it. You’ll still see some bits, but upon tasting they should taste sweet and texture soft.
Now add the mushrooms including the liquid from cans. Stir well and cook for another 10 minutes.
Add about a light handful of fresh tarragon leaves, submerging them in the sauce.
Salt and pepper to taste and remove from heat.
As the sauce sets, the tarragon will flavor the sauce. Then when you eat it and bite into a piece you’ll find the flavor a delight – instead of cooking the flavor into the sauce. Tarragon is mellow, but still a beautiful addition.
Set sauce aside.
Notes: The sauce will thicken more after refrigerated. If too thick for you, thin with a little salted water. Heating it will thin it out, so don’t add extra liquid till very hot. Adjust seasonings.
Carrot and Pinot Grigio wine? Why not? Sugar and spice and fresh rosemary too? Sure. Sesame oil with nutmeg? You bet! This is what the experimental process tastes, textures and looks like when it turns out great! Gravy anyone?
Cream corn and V-8 VEGETABLE JUICE lay the foundation for a multi-dimensional culinary experience! Smooth sensations all the way around! Who would think from two common ingredients such a surprise package could catapult itself into the world of animal-free cuisine! Anything is possible when you cook animal-free!!
Barbecue spaghetti may be new to northerners, but not to the people in Memphis, Tennessee. AFC leaves the animal out and shows you how to make a quick Barbecue Marinara – two sauces combined – marinara and barbecue! An easy restaurant or home dish!!
Serve over spaghetti or linguini, then top with shredded veggie cheese – Daiya Dairy Free makes a good block of Monterey Jack. Then enjoy the twirl!!
CNAP ClipBoard: Combining barbecue sauce with a traditional marinara sauce creates an exceptionally rich palate experience. You can call it an Italian Barbecue or the Southern Italian. You pick. Or even better, come up with something new!
24 oz. jar DELALLO TOMATO BASIL PASTA SAUCE (or your favorite jarred sauce)
2 T. jarred minced garlic
1/4 c. HEINZ KENTUCKY BOURBON BARBECUE SAUCE – I chose this barbecue sauce for it’s richness and thickness
2 T. extra virgin olive oil
1 t. liquid smoke
1 t. dried basil
1/2 t. dried mint
1/2 t. dried oregano
1/4 t. ground allspice
light sprinkle red cayenne pepper
fresh grind black pepper
salt to taste
1 lb. spaghetti or linguini – cook according to pkg. instructions, in lots of sufficiently salted boiling water, then drain, rinse lightly under cool water
Combine all sauce ingredients in saucepan, stirring after each addition. Cook, on low heat, uncovered, for about 30 minutes.
Serve over cooked spaghetti or linguini, then top with veggie cheese.
7.1 oz. block Daiya MONTEREY JACK STYLE CHEESE, shredded over large holes of hand grater
Notes: All those tiny bits of white you see in the sauce aren’t seeds. It’s minced garlic. We like a lot of garlic in our sauces, so we use a lot.
Fresh blueberries combined with beet juice, grape and cranberry juices, Balsamic vinegar, sugar, liquid smoke and a bit of orange. Why buy your jams and preserves to serve at your restaurant, when it’s so much easier and tastier to make your own – less expensive too! Be unique, your customers will like you for it!
Fresh grated horseradish processed with fresh garlic and ginger, extra virgin olive oil and boiled almonds. Preserved with apple cider vinegar, maple syrup and brown sugar, then seasoned with smoked paprika, fennel and coriander. Not your ordinary horseradish sauce!
When you find a sauce that can be used with savory plus sweet dishes, and both applications produce moans of pleasure from your guests, then you’ve hit a culinary jackpot! Smoky Cherry Balsamic Sauce is one of those rare sauces!
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!
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!
Just Mayo Original and Chipotle flavors mixed with fresh green peppercorn, capers, extra virgin olive oil, Amore Garlic Paste, fresh lemon squeeze and garlic! Tastes better than the egg yolk based aioli! Serve as you would any other aioli. I chose steamed veggies: green beans, spinach and asparagus! Impressive!
This is one of those all-purpose sauces chefs pray for. Creamy, sweet, sour. Mustard, sage, paprika, garlic and onion flavors highlight its essence. Use over all veggies plus for potato, pasta, bean, rice dishes. A universal sauce!