Dips, Speads, Dressings & Sauces

Dips

Creamy Cheese Dip (Gluten-free)

This is a delicious creamy dip by Iemke Moore’s Crazy about Nuts that goes well with a platter of cut up veggies.

  • 1 cup macadamia nuts
  • 1 cup cashew nuts
  • 1/4 cup fresh lemon juice
  • 1/4 cup soy sauce  (make sure it is gluten free if necessary)

Put all the ingredients in the blender and blend to a smooth sauce. Add extra water if necessary.

Peanut and Sesame Pasta Sauce (Gluten-free)

This innovative pasta dish is from Alison and Simon Holst’s classicMeals without Meat (first published 1990).

  • 1 large onion
  • 1 TBs oil
  • ¼ C peanut butter
  • 1 TBs tahini (optional)
  • 2 TBs sweet chilli sauce
  • 1½ C water
  • light soya sauce or salt
  • 2 TBs toasted sesame seeds
  • about 300 g of your favourite pasta (make sure it is gluten free if necessary)
  1. Slice onion into half rings and cook in oil in a covered pan for about 5 minutes, stirring until evenly, lightly browned.
  2. Add the peanut butter, tahini, sweet chilli sauce and water, and stir over moderate heat until lumps have dissolved.  Add extra water or cook for a little longer until sauce is of thin coating consistency, then season with extra chilli sauce and soya sauce to taste.
  3. Stir sauce into the freshly cooked, drained pasta.  Sprinkle with toasted sesame seeds.  Serve hot with a cucumber salad, marinated green beans or a crisp green salad.

Goma Miso Paste (Gluten-free)

  • 3 cups Tahini
  • 1-2 tbls miso
  • Small amount of warm water
  1. Mix all together to form a paste.
  2. Can be kept unrefridgerated for 2 weeks.

Green Sauce (Raw, Gluten-free)

  • 3 cups parsley leaves (about 100 grams)
  • 3 cloves garlic
  • ¼ tsp salt
  • ½ cup extra virgin olive oil
  1. Puree all ingredients together in a blender until smooth
  2. Cover and store in refrigerator for up to 4 days

For an interesting entrée, cut small squares of bread (e.g Dinkel), spread with Goma Miso paste and then top with green sauce.

Vegan Gravy

This is from Alison and Simon Holst’s classic Meals without Meat (first published 1990).

  • 2 medium onions
  • 2-3 cloves garlic
  • 2 TBs oil
  • 1 tsp sugar
  • 2 TBs flour
  • 2 cups water
  • 2 TBs dark soya sauce
  • black pepper to taste
  • ¼-1/2 tsp salt
  1. Finely chop or mince the onions and garlic.  Heat the oil in a large frypan or pot, add the onions and garlic, and cook, stirring occasionally until they brown.  Stir in the sugar and flour and cook for about one minute longer.
  2. Add half the water, stirring to remove any lumps, bring to boil and allow to thicken  before adding the remaining water and soya sauce.  Bring to the boil again, season with black pepper and salt, serve.

Green Tomato Relish (Gluten-free)

  • 900g green tomatoes
  • ½ cup white wine vinegar
  • ½ cup water
  • 3 sprigs fresh mint
  • 1 cup cider vinegar
  • 1 cup sugar
  • 1 small fresh green chilli pepper, cut in half lengthwise (or dried chilli to taste)
  • 2 tsp dried mint
  1. Wash, dry and peel the green tomatoes. Cut in half, remove and discard the hard stem and dice the flesh removing most of the seeds.
  2. Place the tomatoes in a non-reactive pan with next three ingredients.
  3. Cook for about 15 minutes over a high heat, stirring from time to time, then let cool a little.
  4. Add the next three ingredients.
  5. Turn the heat down to medium and cook for one hour, stirring occasionally.
  6. Reduce the heat further, add 1 tsp of dried mint, and simmer for another 20 mins, until very soft.
  7. Remove from the heat, add the remaining tsp of dried mint, stir well and spoon into sterilized jars.
  8. Cover while still hot and let cool before storing in the fridge.
  9. If you want to keep your jars of relish in a cupboard, process for 10 mins in a water bath.

This relish will keep for 2-3 months in the fridge or for one year if sealed in a water bath.

Guacamole (Raw, Gluten-free)

  • 2 avocados
  • 1 clove garlic, crushed
  • juice of 1 lemon

Mash all ingredients. Serve immediately.

Pesto (Gluten-free)

  • 2TBs pine nuts1
  •  large clove garlic, peeled
  • the washed leaves of a basil plant (about 1 ½ cups, loosely packed)
  • ¼ cup olive oil
  1. Lightly brown pine nuts in a non stick pan (be careful, they can burn quickly)
  2. In a blender, place all ingredients and blend until a light green thick smooth sauce is made
  3. Spoon on freshly cooked pasta or keep in fridge (up to 10 days)

Variation: Add ½ c parsley for extra iron and intensity of colour.

Salsa (Raw, Gluten-free)

This recipe is from Flip Grater’s The Cookbook Tour.

  • 8 ripe tomatoes
  • 1 small red onion
  • Handful fresh coriander
  • Juice of 1-2 limes
  • Fresh chilli to taste, finely chopped
  • Dash of oil
  • Plenty of salt and pepper
  1. Dice tomatoes (you want them to be nice and soft so they go a little saucy when mixed with other ingredients).
  2. Mix them together with red onion, fresh coriander, lime juice, a little olive oil, plenty of salt and pepper and, of course, a finely chopped fresh chilli. Add as much or as little chilli as you like, depending on the type of chilli and your tolerance.
  3. Let the mixture meld together for half an hour or so and then serve with corn chips or on burritos.

Dressings

Flax Seed Oil Dressing

Marinade

Tahini Sauce (Raw, Gluten-free)

  • 6 TB tahini
  • 2 tb oil
  • juice of 2 lemons
  • 2 garlic cloves, crushed
  • ½ cup chopped parsley
  • ¾ cup water
  • ½ tsp salt

Blend all ingredients together.

Satay Sauce (Gluten-free)

This is from the Edmonds Cookbook. After the Great Satay Sauce Taste Test in 2005, the Edmonds Cookbook recipe was judged the clear winner. How kiwi is that? Use this sauce over stir frys or tofu/meingin kebabs, or layer with pasta and veges and bake for a nutty casserole.

  • 2 TB oil
  • 1 clove garlic, crushed
  • 1 onion, chopped
  • ¼ – ½ tsp. chilli powder
  • ½ c peanut butter
  • 1 TB soy sauce
  • 1 TB lemon juice
  • 1 TB brown sugar
  • ¾ c coconut cream
  • salt
  1. Heat oil in a saucepan
  2. Add garlic, onion and chilli powder
  3. Cook until onion is clear
  4. Stir in the peanut butter, soy sauce, lemon juice and sugar
  5. Add coconut cream
  6. Cook until mixture boils, stirring constantly
  7. Season with salt to taste
  8. Add more sugar if necessary
  9. Serve with meingin kebabs / stir fry vegetables / vegetarian burgers / baked marinated tofu
  10. Makes 1 ¼ cups