Dressings and Sauces
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Dressings and Sauces
CHIPOTLE
CREAM SAUCE
MAKES 4-8 SERVINGS
Smokey and creamy, this
delectable sauce makes a
great addition to tacos, burrito
bowls, and other Mexican and
Southwestern dishes.
INGRE DIE NTS:
1 cup full fat Greek yogurt
1 chipotle pepper in adobo sauce
1 garlic clove, peeled
1 tsp. fresh squeezed lime juice
1 tsp. Extra-virgin olive oil
1 tsp. honey
Sea salt, black pepper
DIRECTIONS:
Add all ingredients to the optional
blender attachment or other high
speed blender and process until
smooth.
Served with
Romaine Boats
(pg. 67) and Southwestern
Macro Bowl (pg. 72).
DILL CASHEW
CREAM
MAKES 8 SERVINGS
An incredible “cream” sauce
without the dairy, this decadent
sauce makes a great sub for
cream cheese, sour cream, or
Mexican crema atop bowls,
sandwiches, and proteins alike.
INGRE DIE NTS:
1 cup raw soaked unsalted cashews
1/4 cup lemon juice
1 Tbsp. olive oil
1/4 cup fresh dill
1/4 cup fresh oregano
1 Tbsp. fresh mint
1 Tbsp. fresh rosemary
DIRECTIONS:
Add all of your ingredients to
a blender. Blend on high until
smooth, about 1 or 2 minutes.
Served with
Sweet Potato Macro
Bowl (pg. 71).
SPICY
TOMATO
SAUCE
MAKES 6-8 SERVINGS
Based on classic Arrabiata
sauce, this recipe adds juicy
umami flavor and spice to veggie
noodles, pizza, and more.
INGRE DIE NTS:
½ onion, sliced with Slicer Blade
3 cloves garlic,
sliced with Slicer Blade
2 Tbsp. olive oil
1½ Tbsp. crushed red
pepper flakes
⅓ cup tomato paste
½ cup red wine (optional)
1 Tbsp. honey (optional)
1 can crushed tomatoes
½ tsp. salt
Pepper to taste
DIRECTIONS:
Heat olive oil in a large saucepan
over medium-high heat.
Add crushed pepper flakes and
cook until oil is infused, about
1 minute. Add onions and cook
until translucent, about 4
minutes. Add garlic and cook
until just brown, another 3-5
minutes. Add tomato paste,
red wine, and honey and stir to
mix with the onions, garlic, red
pepper, and oil.
Continue stirring as the mixture
bubbles for roughly two minutes.
When contents start to stick, add
the crushed tomatoes and salt.
Stir until fully combined, reduce
heat to low, and let simmer 5-10
minutes, until sauce reaches
desired consistency.
Served with
Yellow Squash
Noodles with Spicy Tomato
Sauce (pg. 77) and Veggie Pizza
(pg. 101).
VEGGIE
1 cup raw soaked unsalted cashews
1 cup raw soaked unsalted cashews
1/4 cup fresh oregano
1/4 cup fresh oregano
1 Tbsp. fresh mint
1 Tbsp. fresh mint
1 Tbsp. fresh rosemary
1 Tbsp. fresh rosemary
DIRECTIONS:
DIRECTIONS:
Add all of your ingredients to
Add all of your ingredients to
a blender. Blend on high until
a blender. Blend on high until
BULLET,
INGRE DIE NTS:
INGRE DIE NTS:
½ onion, sliced with Slicer Blade
½ onion, sliced with Slicer Blade
3 cloves garlic,
3 cloves garlic,
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