Saucy, Saucy Quarantine

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Well, 2020 came in hot and has made a lasting impression, particularly on my cooking game. While I kicked at-home chef-ing into high gear the first 10 weeks of quarantine, I’ve added in more take out and periodic fasting into my regimen. Now it’s winter and along with it is a recommitment to all things wholesome cooking.

It’s no secret that sauces are life for me, and being able to change up my recipe favorites by throwing in some different flavor profiles has made this whole quarantine thing much more tolerable. Kind of. If you’re feeling the need to change up your meal routine, I happily present to you some of my all time favorite go to sauces, plus a few photos of my favorite meals since March 13.

What are some of your “no fail” sauces you use?

  1. Cashew Cream (Recipe Below)
  2. Peruvian Green “Crack” Sauce
  3. Yummy Sauce
  4. Rosemary Anchovy Sauce
  5. Olive Tapenade
  6. Insane Sauce

Cashew Cream Sauce

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Ingredients

  • 1 cup cashews, soaked overnight
  • 1 cup coconut cream
  • 1/4 cup nutritional yeast
  • 2-3 garlic cloves
  • 1/2 tbsp onion salt blend
  • 1 tsp fresh cracked pepper
  • 1/2 lemon, juiced
  • 2 tbsps water (hold onto that cashew water!)
  • Salt to taste

Directions

  1. Combine ingredients through lemon juice into a food processor and blend until smooth
  2. Check the texture, start the processor, and add in water until the consistency has thinned to your desirable density. Note that the cream thickens quickly when heated, so you may add more water at this stage or when heating the sauce.
  3. Salt to taste

You could add Cashew Cream sauce to nearly anything, but might I recommend these fast favorites:

  • Shallots, mushrooms and pasta for a quick and delicious vegan stroganoff
  • Roasted vegetable bowl (zucchini, squash, tomatoes, onions
  • Buddha Bowl (rice, carrots, cabbage, broccoli, and roasted garbanzo beans and/or grilled chicken for you meat lovers)
  • Spaghetti squash, spinach, mushrooms

2020 Cooking Favorites

Coconut Pineapple Green Smoothie

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Friends, I’m in love. While coconut has always had a place in my heart, I have had little admiration for coconut water. Until now. Thanks to Whole Foods, I learned about a new way to prepare a green smoothie, and it’s one that I’ll likely be making weekly. Summer will never be gone as long as this bad boy (or girl, no judgement) sticks around! Continue reading

Curried Beef Short Ribs

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I’ve talked about comfort food before. Sometimes it’s a gluten-laden bowl of Mac ‘n’ cheese or pizza, but it can also be a totally different kind of belly warmer that makes you smile at dinner time. Thai is one of those foods for me, particularly when there’s red curry and coconut milk involved. This is one of my favorite recipes, and extra delicious if you have 6 hours to let it cook, but is just as satisfying with 2 hours simmering time.

While I’ve made this dish many times before, this was my first attempt at using pork ribs rather than beef. The consensus: beef is better. Try it out and let me know what you think.
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Thai Ginger Chicken and Coconut Rice

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Wow! I was not confident this experiment would pan out, but I am happy to report it was a great success. Last week I assisted with the Thai Two On class at Hipcooks and was inspired to try my own variation of Thai chicken. Our instructor, Tristan said the easiest way to create a Thai tasting dish is to marinate some meat in garlic, ginger, brown sugar and fish sauce. And away I went! Continue reading