This sauce was made to go on rice and vegies, the ingredients are varied and it came out tasting a bit like a mousse.
INGREDIENTS
1&1/2 avocados
1 banana
½ a can of coconut cream
2 heaped tsps of tahini
2 heaped tsps of peanut butter
Walnuts
Sunflower seeds
Sesame seeds
½ cup of oat milk
Nutmeg
Paprika
Chilli - chopped
Ginger - chopped
Herb salt
Pepper
Method
· Combine all of the ingredients except for the chilli and ginger in a blender, adding nuts, seeds and spices to desired taste.
· Fry the ginger and chilli in a saucepan then add the mixed ingredients and warm through… voila!
Variation:
Add cocoa for a chocolate flavour.
Serving suggestions:
As a sauce on a meal of rice and veg or eat as a dessert.
This has a great guacamole flavour. It is easy to prepare as no cooking is involved and it also makes a great dip. The combination of spring onions and lemon juice give it a great tangy flavour.
INGREDIENTS
Spring onions
Avocado
Cherry tomatoes
Oat milk
Paprika
Ginger
Chilli
Herb salt
Pepper
Lemon juice
Parsley
Method
· Combine all ingredients in a processor, adding amounts to desired taste and thickness.
Variation:
The first time we had this it may have had nutmeg in it.
INGREDIENTS
140ml can coconut cream
1 clove garlic
2 x 2.5cm slice pineapple, chopped
Black pepper 1 large mint leaf
2 sprigs of parsley Pinch of Nutmeg
Squeeze lemon juice Pinch of Chilli flakes
Herb salt (we use Vogels organic brand)
Method
· Place all ingredients in blender. Mix on high until smooth.
Serving suggestions:
This is a great dipping sauce for fritters. It also tastes superb in a mixed salad with croutons.
A great, thick pasta sauce. The spring onions and lemon juice give it a wonderful tang.
INGREDIENTS
Ginger – 2cm piece finely chopped
4 spring onions chopped.
1 tin of tomatoes
Coriander
Oregano
Chilli
Snow peas
1 small head of broccoli
1 Squash
1 green capsicum
3 Avocados
Kalamata olives
½ can of coconut cream
Sunflower seeds
Walnuts
Juice of half a lemon
Salt and pepper
Method
· Fry the ginger, spring onions, and herbs with oil in a large saucepan.
· After a couple of minutes add the tomatoes and cook for a further five minutes.
· Chop the other veg, except for the avocado, and add to the saucepan.
· Cook till veg has softened.
· Add the coconut cream and reduce for a few minutes.
· Once it has cooked to your desired texture, simply add the seeds and walnuts, slice the avocado and add to the sauce.
· Flavour with lemon juice.
Serving suggestions:
Mix it through 500gms of cooked spelt pasta.
Avocado - 1
Sunflower seeds or Pine nuts - ¼ cup
Garlic - 1 clove, crushed
Herb Salt Lemon juice - ½ lemon
Tahini - 2 –3 tblsps
Ground Pepper Melange
Coconut milk - 1 x 270ml can
METHOD
- Combine everything except the avo in bowl with fork.
· Heat in saucepan.
· Mash avo separately.
· Remove from heat and mix through the mashed avo.
Serving suggestions:
Serve on steamed veg, udon noodles and haricot beans.
Pour over steamed cauliflower.
1 red onion
1 – 2 cloves of garlic
Handful of mushrooms
1 can of organic crushed tomatoes
Sesame seeds
Sunflower seeds
Poppy seeds
Linseeds
1 x 270 ml can of coconut cream
Basil Sage Oregano Thyme Chilli Parsley
Herb salt Pepper Nutmeg
Method
· Chop the garlic & onion and lightly fry them in a pan for a minute.
· Add the chopped mushrooms, salt, pepper and nutmeg and cook until mushrooms brown.
· Add the tomatoes, seeds and sultanas and stir through.
· Add the other herbs and cook until the liquid reduces.
· Add the coconut cream and heat it through.
Serving suggestions:
Awesome ladled over steamed or baked veg, noodles, pasta, etc.
INGREDIENTS
1 x 270ml tin of Coconut cream
1 tin of tomatoes
1 clove of garlic, crushed
1 chopped red onion
Plenty of mushrooms (1/3 - 1/2 of a bag) - sliced
Thyme
Basil
Nutmeg
Chilli
Pepper
Herb salt
Method
· Heat oil, fry garlic, onion, mushrooms until soft
· Add tomatoes and spices, simmer until reduced
· Add coconut cream and mix through while heating for aprox. five minutes.
Variation:
Add desired seeds and sultanas.
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