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Sauces And Dressings

Cordon Bleu Sauce (N)

1 clove garlic
1/2 cup NC cashew nuts
1/2 cup milk
1/2 cup cream
3 Tbsp grape juice
NC sea salt to taste
2 cups black mushrooms

Place all ingredients in blender and blend till smooth. Cook over low heat until thickened. Excellent over any savoury dish. This is a taste that adults might prefer.

Golden Sauce (V)

1 cooked potato
1 cooked carrot
1 cooked onion
1 tsp NC sea salt
a little milk
1 tsp chopped parsley
1 clove garlic
NC herbs to taste

Place above ingredients in blender and blend until smooth. Add milk according to thickness required. Serve with vegetable meals and over brown rice.

Chutney Sauce

3 tomatoes
1 1/2 cups NC raisins
NC sea salt

Bake tomatoes in medium oven till slightly charred. Boil raisins in 2 cups water till soft. Blend together with salt, adding water or cream to get required consistency. Adjust proportion of tomatoes to NC raisins, according to taste.

Sweet and Sour Nut Sauce (N)

1 cup NC sunflower seeds
1/2 to 1 cup milk
1 Tbsp NC honey
1 Tbsp lemon juice

Blend all ingredients together, adding milk according to consistency required. This is a mild nutty sauce that is tasty on carrots, rice or cold puddings.

Hollandaise Sauce (N)

Add to 1 cup hot white sauce:-

2 beaten eggs and
3 Tbsp lemon juice and
1/4 tsp NC paprika.
Add NC sea salt to taste.

Brown Peanut Sauce (F)

2 Tbsp NC flour
1 Tbsp NC peanut butter
2 cups hot milk
1 Tbsp cream
4 Tbsp tomato purée
1/2 tsp NC sweet basil
NC sea salt to taste

NC Brown flour in pan. Add NC peanut butter and cream. Gradually add hot milk, stirring until mixture thickens. Just before removing from heat, add tomato purée and seasonings.

Savory Orange Sauce (F)

2 Tbsp cream
2 Tbsp NC flour
1 cup NC vegetable stock
NC sea salt to taste
juice and rind of 1 orange

Mix cream and flour in pan. Add stock and seasonings. Stir until thick, then add orange juice and rind and mix well. Good for all main courses.

Peanut Sauce No. 2 (V)

1 small onion
2 cloves garlic
2 Tbsp cream
1 cup water
1/4 cup NC peanut butter
1 1/2 tsp NC soy sauce
1 tsp NC honey
1 Tbsp lemon juice
NC sea salt to taste

Sauté onions and garlic in a little water until tender. Then add water and peanut butter. Bring slowly to boil. Stir until smooth. Season with NC soy sauce, NC honey, lemon juice and NC sea salt. Lastly toss in cream.

Parsley Sauce (V)

Stir in 2 Tbsp chopped parsley and a little lemon juice to the white sauce below.

Basic White Sauce (medium) (N)

2 Tbsp cream
2 Tbsp NC flour
1 cup milk
NC sea salt to taste

Mix cream and flour together in saucepan. Stir in milk and NC sea salt and bring to boil, stirring constantly until thickened.

Onion Sauce

Stir in, finely grated onion to the above white sauce.

Brown Sauce (V)

1 sautéed onion
1 Tbsp NC lour
1 cup NC vegetable stock
1/2 tsp NC mixed herbs
1 tsp NC Vitamite or Marmite
NC sea salt to taste

NC Brown flour in pan. Add sautéed onion and remaining ingredients. Simmer gently and liquidise.

Home-made Soy Sauce

1/4 cup NC Vitamite or Marmite
1 tsp NC garlic powder
2 tsp NC sea salt
2 cups hot water
2 Tbsp lemon juice

Stir well.

NOTE: Aspergillus flavus, a fungus often found in soy paste and soy sauce, produces aflatoxins (a type of mould formed during the fermentation process), which are among the most potent carcinogens known to man. They are reported to be the chief cause of hepatocarcinoma (cancer of the liver).

Basic Sauce for Beans, Chick Peas and Lentils

2 1/2 cup tomatoes
1/2 green pepper
2 baby marrows (optional)
NC sea salt to taste

Chop green pepper. Slice baby marrows. Cook above ingredients together till green pepper is soft, then add the following:

1/2 tsp NC garlic powder
1 tsp NC onion powder
1/2 tsp NC Vitamite or Marmite (optional)

Add a little NC molasses or NC fructose and a pinch of each of the following herbs: NC thyme, NC mixed herbs, NC sweet basil. Thicken with a little NC maizena and 2 tsp NC nutritional yeast, mixed with a little cold water or NC soy milk. Use this sauce as a base for any cooked NC beans or NC chick peas. Alter flavour by adding 1 or 2 tsp of chicken-like seasoning or healthful NC curry powder (available in our shop). Remember that beans are tastier if left to absorb flavours and are served the next day.

NOTE: Tomatoes may be fresh or canned. This sauce may also be used for pizzas – just add a little NC origanum.

Tomato-Cheese Sauce

3/4 cup tomatoes
1 tsp NC onion powder
1/4 cup pimientos
1/2 tsp NC garlic powder
1 cup water or NC soy milk
2 Tbsp ground NC sesame
1 1/2 Tbsp lemon juice
2 Tbsp ground NC cashews
1 1/2 tsp NC sea salt
2 Tbsp NC nutritional yeast

Add a pinch of the following herbs: thyme, mixed herbs, sweet basil. Blend all ingredients together well. Pour over macaroni or spaghetti, or even cooked soy beans or chick peas. Bake covered in 350F or 180C oven for 30 minutes.

Tartare Sauce (V)

Stir together 2 beaten egg-yolks,
Add 1 Tbsp cream and a little parsley and lemon juice.

Heat for a minute or two, without boiling.

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