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ellaminnowpea
Feb 25th, 2009, 06:13 PM
Post your raw sauces, cheeses, spreads, and Pts! :)

I've just been reading "Ani's Raw Food Kitchen" and came across the Pistachio Pesto:

2 cloves garlic
1 tsp sea salt
2c pistachios
4c basil leaves
juice of 3 limes
1/2c extra virgin olive oil

[Process garlic, salt, and pistachios into powder. Set aside. Pulse basil and lime juice. Add pistachio meal back into processor with olive oil. Process until mixed well.]

And I kind of liked the simplicity of the Italian Pizza Cheeze:

2c macadamia nuts
juice of 1 lemon
3 cloves garlic
1/2c basil leaves
1 tsp sea salt
2/3c water

[Blend ingredients, adding only enough water as needed to make a smooth, creamy texture.]

Kitteh
Feb 25th, 2009, 11:49 PM
Good thread, LMNOP!

I made Ani's pesto the first time I made zucchini noodles, only I used pine nuts and cashews instead of pistachios. I halved the recipe so only used 1 clove of garlic but I think it irritated my throat. If I make it again I will use the smallest bit of garlic or none at all.

For tomato pasta sauce I blend a tomato or two, a handful of cashews, some water, some fresh basil leaves and a dash of salt.

And I need a recipe for raw, vegan sweet chilli sauce! I have some non-raw scs at home but I want to finish it and have a raw version that I can make.

ellaminnowpea
Mar 1st, 2009, 09:24 PM
Ohhhh how I miss pesto! I guess this ones still on my list, I didn't get around to making it this weekend. The pesto might actually be better with pine nuts rather than pistachios. Pistachios have such a strong, distinct taste.

Kitteh, it's strange that you said you get a scratchy throat from raw garlic. I start wheezing if I eat raw garlic, so I'd planned to make it without the garlic, too!

I love the simplicity of that raw pasta sauce. Definitely something I can handle. I think everyone on VF must know by now how terrible I am at planning an making meals. :p

Jamboxrock just made a kale pesto and shared the recipe with me (recipe is here (http://www.recipezaar.com/Kale-and-Walnut-Pesto-234194)). If I can find some vegan parm cheese, I think I'll make the cooked one, too. Just to compare. ;)




So, I searched Gone Raw (http://www.goneraw.com). And found these two raw vegan sweet chili sauces:

1 red bell pepper
1 mango
10 dates, stoned
8 clove garlic, pressed* :eek:
1 tsp fresh ginger, pressed
1 tbsp apple cider vinegar
1 tsp salt
red chili (or flakes), to taste

[Put it all into food processor. Run it slow to allow flavors to blend as it breaks the pieces down. Stop it before it goes to liquid while it still has little chunks and bits in it.]


This one is a bit simpler and tomato-based:

3 tomatoes
2 dates
juice of lemon
red bell pepper
1 red chili, deseeded

[Blend! Add chili or dates depending on how hot/sweet you want it!]

Kitteh
Mar 2nd, 2009, 02:07 AM
Ooh you're brilliant! Thanks for finding those recipes, I think I will try the second one! I cannot believe there are 8 cloves of garlic in the first one, eek!

Cherry.Chops
Mar 2nd, 2009, 01:50 PM
1 large avocado
pinch cayenne pepper
pine nuts

blend

avocado
bean sprouts

mix well!

avocado
walnuts
almonds
pine nuts
linseed
lemon juice

Blend nuts together untill powdery, then mix with avocado

cedarblue
Mar 5th, 2009, 09:47 AM
try this creamy deli dip as a sauce

http://www.veganforum.com/forums/showthread.php?t=19401

Kitteh
Mar 5th, 2009, 08:47 PM
try this creamy deli dip as a sauce

http://www.veganforum.com/forums/showthread.php?t=19401

I knew that thread was familiar. I tried making a dressing with avocado, tahini and lemon juice and it failed, for me anyway. I said in that thread that I think tahini can ruin the taste of things for me, I don't mind it on it's own but in the dressing it was bitter and dulled the taste of the avocado :( Maybe it's the tahini I have,

cedarblue
Mar 7th, 2009, 03:49 PM
you're right, thats why i cut the tahini right down to about 1/4 teaspoon now - leaving it out altogether would probably work, maybe adding a single drop of sesame oil (not raw) if you want that nicer sesame taste??