Category Archives: Essential Sauces

PEAR, WALNUT AND THYME CONSERVE

In the late summer and early fall when the pears come into season here in Western Montana, one of the things I like to do with them is make this conserve. I have an old Barlett pear tree in the back yard and I use those pears. Bosc or Anjou pears also would work very well.

This recipe is based on one developed by Eugenia Bone for her book, Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, Clarkson Potter/Publishers, New York 2009. I adapted Eugenia Bone’s recipe to include dry sherry, walnuts and dark raisins and added some orange zest because that is what I usually have in the pantry.
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CAULIFLOWER CREAM SAUCE

Cauliflower cream sauce is everything they say. It is creamy, versatile, and doesn’t taste like your grandmother’s boiled cauliflower. There are many recipes on the web for this sauce and they are all variations on a theme. The one I use is based on Del Stroufe’s Forks Over Knives: The Cookbook (The Experiment, LLC, New York 2012). It is good with pasta. It makes a great creamed spinach or creamed kale.
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CASHEW CREAM

Cashew cream is versatile and so easy it almost makes itself. It can be a sauce for pasta, a replacement for dairy cream in cakes and quick breads, a garnish for a number of dishes and a spread on toast. It can be made as thick as butter,  a little lighter like whipped cream, or thinner like heavy cream. It all depends upon how much milk you put in with the cashews in the food processor.   It is also  an ingredient in Tofu Cream Cheese.

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HONEY-MUSTARD VINAIGRETTE

This dressing for green salads and cooked vegetable salads is better than anything available at the market and it couldn’t be easier to make. When I first adopted a plant-based diet I tried most of the oil-free salad dressings available at the market. I didn’t care for any of them and was stymied until I developed this dressing. I love it. This is my go-to dressing for green salads and cooked vegetable salads. I put it over sauteed  chard, kale, broccoli, asparagus, etc., etc. If a dish I am making needs a little zip, I add a little Honey-Mustard Vinegrette.

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ROMESCO – PEPPER AND TOMATO SAUCE

This flavorful combination of red peppers and Roma tomatoes with olives, almond butter, garlic and smoked paprika makes a sauce that  can be used in several ways. It can be put over pasta or vegetables. It can be added to a soup or stew when it is served. It can also be used as a pizza topping with some olives. It is also good for dipping cut-up vegetables.  We use olives and almond butter instead of the traditional  olive oil.

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