Pineapple Jicama Relish
Makes around 1 1/2 cups
2/3 cup small diced pineapple
2/3 cup small diced jicama
2 Tablespoons roughly chopped cilantro
2 green onions, chopped
Juice of 1/2 lime
Sea salt, to taste
Freshly ground black pepper, to taste
Mix all the ingredients together in a medium bowl just prior to serving. Store leftovers in the fridge in an airtight container for up to 4 days.
Thai Inspired Coconut Dressing
Makes around 1 cup
¾ cup coconut milk
1-3 small red Thai chilies, minced
1 small shallot, minced
2 makrut (aka kaffir) lime leaves, folded up/cracked AND/OR 1 teaspoon minced ginger
1 ½ teaspoons fish sauce
Juice of 1 lime (around 2 tablespoons)
1 ½ teaspoons coconut sugar
Large pinch salt
Combine all ingredients in an airtight container. Keeps in the fridge for up to 10 days.
Sweet Miso Sesame Garlic Sauce
Makes 1/3 cup
2 tablespoons rice vinegar
2 tablespoons chickpea or white miso
1 1/2 tablespoons honey
2 garlic cloves, minced
2 tablespoons toasted sesame oil
2 tablespoons sesame seeds, toasted
Whisk all of the ingredients together in a small airtight container. Keeps for up to one month in the fridge.
Basic Vinaigrette
Makes around 1 cup
1/4 cup Sherry vinegar
2 teaspoons Dijon mustard
1 Tablespoon minced shallot
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
In a small bowl, whisk together the vinegar, mustard, shallot, salt and pepper. Slowly add the oil, whisking until emulsified. Alternatively, shake the ingredients in a jar.
VARIATIONS- To make different types of vinaigrette, do the following:
· Substitute balsamic vinegar, red wine vinegar, a different vinegar or lemon juice for the Sherry vinegar.
· Substitute minced garlic for the shallot.
· Add 2 tablespoons chopped fresh herbs, such as tarragon, parsley, cilantro, or thyme.
· Add ½ have cup crumbled blue cheese or ¼ cup finely grated Parmesan cheese.
· Use fresh lemon juice instead of vinegar; add 1/4 cup finely grated Parmesan.
· Substitute toasted sesame oil for the olive oil, add 1 teaspoon minced ginger, substitute lime juice or rice vinegar for the balsamic vinegar.
Romesco Sauce
Makes around 1 ½ cups
2 roasted red peppers, cored and seeded
1 dried Ancho pepper (or 2 teaspoons powder), rehydrated in hot water until soft, cored and seeded
2 - 3 garlic cloves
1 Jalapeño pepper or less
1/2 cup toasted hazelnuts and/or toasted almonds
1 Tablespoon lemon juice
2 teaspoons sweet smoked paprika
¼ cup extra virgin olive oil
Sea salt and freshly ground black pepper
Place all of the ingredients except for the oil, salt and pepper in the food processor and puree with ¼ cup of water. With the machine running, slowly add the olive oil through the feed tube and process until the sauce thickens. Season with salt and pepper.
Cover and refrigerate for a few hours to allow the flavors to blend. Let stand at room temperature for 30 minutes before serving.
Sweet Cashew Cream
Makes 1 ¾ cups
Great with sliced apples! Or as a frosting!
1 cup raw, unsalted cashew pieces (about 4 1/2 ounces)
2 pitted dates (about 1 1/2 ounces), roughly chopped (or 2 tablespoons grade B maple syrup)
1 teaspoon vanilla extract
pinch of sea salt
Squeeze of lemon
Put cashews and dates into a large bowl, cover with boiling water and set aside at room temperature for 30-60 minutes, until plump; drain well. Alternatively, let the cashews sit in water overnight. Transfer the cashews to a blender and add dates, vanilla, salt and 1/2 cup plus 2 Tablespoons warm water and purée until smooth.
Store in an airtight container in the fridge for up to 5 days.
Smoky Lime Cilantro Cashew Cream
1 cup raw, unsalted cashews
¼ cup chopped cilantro
2 garlic cloves
3 tablespoons lime juice (plus zest!)
1 teaspoon sweet smoked paprika
Sea salt & freshly ground pepper to taste
Place the cashews into a medium sized bowl, cover with hot water. Soak for 30 minutes, or until they are plump and softened, then drain.
Transfer the cashews to a blender with the remaining ingredients and ½ cup cold water, and blend on the highest setting until smooth.
Store in an airtight container in the fridge for up to 5 days.
Tahini Lemon Sauce
Makes 1+ cups
¼ cup tahini
¼ cup lemon juice
Zest of 1 lemon
1 small clove garlic, minced
pinch salt
2 Tablespoons extra virgin olive oil
2 Tablespoons honey or other liquid sweetener
4-6 Tablespoons water, as needed
Whisk all ingredients together in a bowl until smooth. Taste and adjust seasoning as necessary. Store any leftovers in an airtight container in the fridge for up to one week.
Peanut Sauce
Makes around 1 cup
1/2 cup peanut butter (freshly ground peanuts or no other ingredients on the label than peanuts, preferably)
¼ cup cilantro leaves and/or stems, optional
1 Tablespoon fresh ginger, chopped
1 clove garlic
2 Tablespoons lime juice
1-2 Tablespoons honey
1 teaspoon tamari, soy sauce, or coconut aminos
1/2 cup water or coconut water
Combine all of the ingredients in a blender and puree until smooth. Store in an airtight container in the fridge for up to one month.
Avocado Za’atar Hemp Dressing/Sauce
¼ cup hemp seeds
2-3 Tablespoons lemon juice
2 Tablespoons za’atar
1/2 avocado
large pinch sea salt and freshly ground black pepper
Place all of the ingredients in a blender and blend until smooth, adding water to thin.
Horseradish Hemp Dressing/Sauce
(add or substitute horseradish with smoked paprika and garlic; fresh herbs)
¼ cup hemp seeds
2-3 Tablespoons lemon juice
1 small knob horseradish
¼ cup extra-virgin olive oil
large pinch sea salt
Place all of the ingredients in a blender and blend until smooth, adding water to thin.
Apricot Hemp Dressing/Sauce
(For an apple version: sub apricots with dried apples, use apple cider to sub water, add freshly ground black pepper)
6 dried unsweetened unsulfured apricots
¼ cup hemp hearts
¼ cup extra-virgin olive oil
2 Tablespoons lemon juice
large pinch sea salt
Submerge the apricots in boiling water to soften, about 10 minutes, then transfer to a blender. Add hemp hearts, olive oil, lemon juice, and ¼ cup water and blend until smooth. Refrigerate to chill.