Vegan Mayonnaise

This is from a cookbook I own called "the best veggie burgers on the planet". This all vegan (eggless) cookbook is awesome because not only does it have a ton of recipes but it also has them divided into different areas of the world (ie italian, arabic, american) also.... unlike most cookbooks it goes into all the bread recipes!!! and buns!!!! I never knew making buns was so easy! Then it goes a step futher and goes into sauces, dips, dressings, and condiments! I had no idea how easy condoments (besides bbq and salad dressing) were to make. And last but certainly not least it has a salad / side dish section as well as a dessert section. I am in LOVE with this book. I've already made 5 recipes from it lol. Anywho enough blabbing, here's the recipe.

The best veggie burgers on the planet available from Amazon for $13.15 (free ship with prime)

Vegenaise about $3.99 for the small jar $7.99 for the large jar.

7 ounces extra firm tofu, drained and pressed

1/4 cup (35g) raw cashews, ground into a very fine powder

1tablespoon lemon juice

1 tablespoon raw sugar or agave nectar (love agave)

1 1/2 teaspoons brown or dijon mustard

1 teaspoon apple cider or rice wine vinegar (if you use wheat free then this reicpe becomes egg and wheat free)

1/2 teaspoon sea salt

6 tablespoons canola oil

Directions:

Place the tofu, cashews, lemon juice, sugar, mustard, vinegar, and salt in a blender or food processor and process until smooth.

Slowly drizzle in the oil and pulse until you get a consistency that you like. Store in an Air tight container for up to 2 weeks.

Yields 2 cups.

Bon Appétit,

Cranberry Orange Sauce

Cranberry Orange Sauce is pictured in the white bowl in the center of the photo

Ingredients
1 cup sugar
1 1/4 cups orange juice
grated zest of 1 orange
1 teaspoon cinnamon (optional)
12 ounces fresh cranberries

Preparation
In a saucepan, combine 1 cup sugar, 1 1/4 cups orange juice, grated zest of 1 orange and, if desired, 1 tsp. cinnamon. Warm until sugar dissolves. Add 12 oz. fresh cranberries and bring to a boil. Reduce heat and simmer for 5 minutes. Cool, cover and refrigerate until ready to serve. Serves 10.
We put the sauce over our slices of herb roasted turkey, so good!!!
Recipe by All you magazine fall 2009, Photo by Laura Spear

Bobby Flays Mesa Grill BBQ Sauce

tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder (available at
Hispanic or specialty markets)
1 tablespoon pasilla chile powder (available at
Hispanic or specialty markets)
1 tablespoon paprika
1 tablespoon Worcestershire sauce
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.

Recipe and Photo by Bobby Flay

Bobby Flays Cola BBQ Sauce

Cola Barbecue Sauce:

1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Raspberry Habanero Pepper Jelly

Ingredients


3-5 habanero peppers, deseeded and membranes removed (Be sure to wear gloves when doing this... those babies are HOT. And don't touch your eyes or mouth b)

2 sweet red peppers

1 sweet green pepper

12 ounces frozen raspberries, defrosted and put through a food mill with fine disc

2 1/4 cups water (**or a mixture of the raspberry juice from defrosted raspberries and water to make the total)

1 cup vinegar

1 3/4 ounces sure-jel dry pectin (powder, not liquid)

4 cups sugar

Directions

1 Chop up peppers in a processor until they are chopped fine. Put all but ¼ cup peppers in a saucepan with raspberries and water. Bring to a boil; cover and reduce heat to simmer and cook 15 minutes. Press through a sieve or a jelly bag. You should have 2 cups prepared juice. (Sometimes I have more juice than needed so I freeze it for another batch).

2 Return juice to a clean pot. Add vinegar and reserved chopped peppers. Cool 15 minutes.

3 Add pectin. Bring to a boil; add sugar. Bring back to a boil and boil hard for 2 minutes. Remove from heat; skim foam.

4 Ladle into hot ½ pint jars leaving 1/8” headspace.

5 Seal; process in a boiling water bath for 5 minutes (for 4 oz. jars).

6 Note: jelly might be liquidy at first, but gels over the next 1 or 2 days.

Recipe and pic, all recipes

Thai Peanut Dipping Sauce

Ingredients

1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1/4 cup chopped fresh cilantro

Directions

1.In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

Recipe and pic from All recipes

Thai Peanut Sauce

After searching 3 different grocery stores and the Commisary for Thai Peanut Sauce I decided to take matters into my own hands and make some.

Ingredients
•2 Tbs peanut oil
•2 cayane peppers broken in half use less if fresh!!
•1 pc. of ginger (about 1 1/2" by 1 1/2") minced
•2-3 lg. cloves garlic minced
•1/2 onion minced
•1/3 cup soy sauce
•the jucie of 1 lime and half the zest
•1 1/2 cup of roasted peanuts and or almonds (i like to mix)
•1 can coconut milk unsweet



Directions
1.roast nuts in skilit stir constintly
2.in a sauce pan saute the dry peppers in the oil for a min or two
3.add onion, garlic and ginger saute until tender and translucent
4.add soy sauce,lime juice
5.run nuts threw the food processer with a little oil until smooth
6.add slowly nut butter (should be about one cup)
7.mix well until evenly heated
8.add coconut milk mix well until evenly heated

If you'd like to use as a marinade ommit coconut milk add 1-1 1/2 cups white wine marinate for at least 4 hours.