Sauces

White Miso Dressing

Lemon Tahini Dressing

½ c lemon juice
2/3 c tahini
2 stalks of celery
¼ green bell pepper
2 whole clove of garlic
pinch of black pepper

Blend

Miso Dressing

1 c miso
6 c oil
2 c apple cider vinegar
½ c honey
½ c water
½ c tamari

Blend well.

Enchilada Sauce

½ c new mexico red chili powder
4 c water
2 ½ t salt
¾ c olive oil
½ c pastry flour
2 t cumin

Bring water to a boil Sautee flour in oil until it turns golden brown. Add cumin and chili powder and continue to sautee on low heat for 10 minutes. Carefully add boiling water to mixture. Continue cooking until desired consistency is reached.

Soy Mayonnaise

1 q cold water
1 c soy flour
2 c vegetable oil
2 T lemon juice
salt to taste

Add soy flour to water in large pan. Bring to a boil, constantly stirring for 5 minutes. Pour through strainer into mixer and cool by blending. Slowly add oil while still blending. Add salt and lemon juice.

Mustard Dressing

3 c oil
1 ½ c red wine vinegar
5 cloves of garlic (reduce if too spicey)
½ jar of Grey Poupon Mustard
1 ½ t salt
½ t fresh ground black pepper

Blend

Cilantro Chutney -2 cups

¼ Cup Fresh Lemon
¼ Cup Water
¼ # Cilantro
¼ Cup finely chopped Coconut
¼ Cup finely chopped Onion
2 Tbsp finely chopped Ginger
2 Tsp Chopped fresh hot red or green Chili
1 Tsp Salt
¼ Tsp Fresh ground black pepper
Lemon juice, water, ½ Cup Cilantro-blend-puree’- add ½ cup Cilantro blend 30 seconds, repeat until all cilantro is puree’.
Add coconut, onions, ginger, chili, honey, salt-pepper, blend again.
Servable for 1 week in refrigerator.

This chutney goes well with curries, vegetables, rice and beans.

Italian Salad Dressing

2 c olive oil
1 c balsamic vinegar
4 cloves of garlic
4 oz fresh basil
¼ t salt
1 T sugar

Blend