condiment + sauce

Cinnamon and Ginger Cranberry Sauce

Posted Tue, 12/21/2010 - 01:50 by theblendergirl

This home-made cranberry sauce can be made in minutes; is ridiculously easy; and absolutely scrumptious. Once you make this, you will never be caught dead buying a jar of pre-made cranberry sauce again. I have always loved cranberry sauce, and this blend is a winner. I have deliberately kept it very basic.

Gluten-Free Brandy Cream

Posted Tue, 12/21/2010 - 01:45 by theblendergirl

This vegan incantation of my mom's sensational brandy cream recipe can be made in five minutes and is utterly divine. This cream is delicious poured over Christmas pudding, fruit cake or berries. Or, try the "scoff-straight-out-of-the-blender" approach that I have been sprung indulging in this week!

Basic Raw Mayonnaise

Posted Sun, 12/05/2010 - 20:46 by theblendergirl

There are a ton of good vegan mayonnaise recipes out there. But I keep coming back to this recipe I adapted from a vegan camp I went to about ten years ago. It is mild, creamy, and delicious. As usual, I have listed quantities as a guide only. I tend to add in the lemon juice, vinegar and salt at the end, and keep tasting in between each addition.

Macadamia and Semi-Dried Tomato Pesto

Posted Fri, 12/03/2010 - 23:14 by theblendergirl

It doesn’t get much easier than this delicious pesto. This version from The Australian Macadamia Society is a winner…and SO easy. Literally, throw everything in the food processor; then blend and chow! No chopping, no mess, no fuss. And best of all – it is absolutely phenomenal. You won’t believe something so easy can have so much flavor. It is just to die for.

Muhammara - Roast Pepper and Walnut Paste

Posted Fri, 12/03/2010 - 23:02 by theblendergirl

Whenever I am looking for a show-stopping vegan dip I always turn to the recipe collection of Kurma Dasa. Most of Kurma’s cooking is inspired by the flavors of India. However, every once and a while he diverts to explore the culinary delights of other exotic regions.

Cranberry Sauce with a Kick

Posted Tue, 12/29/2009 - 21:22 by kandace

Fresh cranberry sauce is so easy to make that you never need to buy canned. Never! I like to make this alongside a Tofurky and gravy for a really easy dinner (if you start the cranberries right as you put in the Tofurky, they will be cooled and ready to serve when it is out of the oven).

Golden Onion Gravy

Posted Sat, 11/14/2009 - 09:56 by gone vegan

This easy, flavorful gravy is a must for your vegan Thanksgiving feast. Shown here with an unturkey seitan roast, mashed potatoes, and cranberry sauce.

Remoulade Sauce

Posted Fri, 09/25/2009 - 10:06 by gone vegan

The classic white Remoulade sauce has its origins France, but this is a distinctively tangy Louisiana Creole version. Serve as on a vegan Poor Boy Sandwich, as a stand-alone appetizer on a chiffonade of iceberg lettuce, over fried green tomatoes, or on top of steamed vegetables.

Mock Cheese Sauce

Posted Sat, 09/05/2009 - 09:05 by kandace

This is a recipe given to me by my Aunt Cindy who took on the task of surprising Ray and me with vegan dishes at family gatherings. Aunt Cindy usually makes this sauce and mixes it in with cooked noodles. If she brings the dish to a gathering, she'll then reheat in the oven at 375 for 30 minutes.