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Archive for the ‘Miscellaneous Sauces’ Category

My brother-in-law came to visit and brought some fine tasting Almondaise with him that he had made. So I am posting his recipe first. Of course not to be outdone I had to come up with my own. Actually I wanted to lower the oil content. It is not as “mayo” textured as Mark’s but works well.

Mark’s Almondaise

  • 1/2 cup blanched almonds
  • 1/2 cup water
  • 4 gloves garlic
  • 3 TBSPNs fresh lemon juice
  • 1/2 tsp Vege-Sal
  • 1/2 tsp spike or other vege seasoning
  • Dash of Cayenne
  • Black pepper to taste
  • 3-4 cups olive oil

Blend all the ingredients except the olive oil together until smooth. Slowly drizzle in the oil with the blender going until you get it all nice and thick and creamy.

Suzy’s alternative

  • 1 cup blanched almonds
  • 3 oz olive oil
  • 5 oz water
  • 1/2 tsp sea salt or Vege-Sal
  • 1 tsp onion powder (optional)
  • 1 tsp garlic paowder (optional)
  • 1/4 cup of lemon juice

Blend all ingredients except lemon juice and half the water until smooth. Then add the rest. This will thicken up a little in the fridge. If you want it a little smoother or thinner add a couple ounces more oil initially.

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Here are two alternatives for Parmesan Cheese. Both are good flavors with a strong cheesy/nutritional yeast taste. It has been a long time since I have had regular Parmesan cheese so I am not sure how close they are to the original.

Method 1.

  • 1 cup toasted Sesame seeds
  • 1 cup nutritional yeast
  • 1 tsp sea salt
  • 1 tsp onion powder (optional)
  • 1 tsp garlic powder (optional)

Blend until bread crumb like in coffee grinder, food processor or blender. Store in refrigerator in airtight container.

Method 2

  • 1 cup blanched almonds
  • 1 cup nutritional yeast
  • 1 tsp sea salt

Blend in coffee grinder, food processor or blender until breadcrumb like. Store in refrigerator in airtight container.

Use to top spaghetti or for Eggplant Parmesan (recipe to follow) or any other uses you normally would have used Parmesan cheese for.

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