Log in

The Sweet & Savoury Sauces challenge - The Vegan Inventive Chef Community [entries|archive|friends|userinfo]
Vegan Inventive Chef Cook Off!

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

[Links:| List of Cookoff Ingredients & Challenges Ingredient Suggestion Box ]
[External Links| The Cook's Thesaurus Get Inspired at Vegweb About Veganism Vegan Health Vegan FAQ Happy Cow World Dining Guide Vegan Society ]

The Sweet & Savoury Sauces challenge [Nov. 29th, 2006|06:55 am]
Vegan Inventive Chef Cook Off!


[Tags|, ]

Enter your sauciest recipes here!

Closing time for this cookoff is: Sunday, December 3 - 9pm West Coast USA (Mon 4am UK GMT).

Ingredient info | Vegan Cookoff info

[User Picture]From: zenpawn
2006-11-30 11:52 am (UTC)

low-fat coconut curry

Here it is... the much anticipated (well, at least I imagine it to be, over at my blog, lol), low-fat, coconut curry sauce. I'm constantly creating my own hot sauces, as the habit of placing large internet orders for commercial offerings, often at $5/bottle(!), got rather expensive. And it's much more fun and interesting. :) Usually, they are just spur-of-the-moment, but this is one of my favorites, so I finally decided to write down the recipe.

4 Cups soy milk
3 cloves garlic
1 Tablespoon lemon juice
2-3 teaspoons glucomannan*
2 teaspoons coconut extract
2 teaspoons vindaloo curry
1 teaspoon onion powder
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1/4 teaspoon ginger
1/8 teaspoon black pepper

[*] Surely you could use another thickener, such as cornstarch, but you'll probably need much more. One nice thing about glucomannan is it does not require heat to work. Regardless of your choice, the measurement is dictated by your preference. But, hey, that applies to all the ingredients -- of any recipe. ;)

Place all ingredients in a blender and whir until smooth. If you are using cornstarch, heat until appropriately thickened. Bottle and store overnight in the fridge to marry the flavors.

Serve over roasted veggies, garnished with cilantro or parsley.

(Reply) (Thread)
[User Picture]From: webtar
2006-12-11 03:26 pm (UTC)

Re: low-fat coconut curry

(Reply) (Parent) (Thread)
[User Picture]From: webtar
2006-12-05 07:55 pm (UTC)

Persimmon Poppy Seed Sauce

Persimmon  Poppy Seed Sauce for Poached Pears Persimmon Poppy Seed Sauce for Poached Pears

1 Persimmon - skinned and mashed
1/2 tsp. poppy seeds
1/4-1/3 Cup brown sugar
1/4 cup sugar

Toast the poppy seeds in a dry skillet for 2-3 minutes on medium heat. Make sure they don't burn.
Add sugar and stir, then the remaining ingredients.
Simmer for a few minutes until the sauce becomes an even consistency.

Spoon 2 tablespoons of sauce over each pear before baking.
Bake the pears as normal.
Spoon two more tablespoons of sauce over pears after removing from the oven and before serving.

The light sweetness of both the pear and persimmon blends perfectly! Neither over powers the other, but the poppy seed brings this wonderful almond flavor to the simple sauce. Perfect!
Persimmon  Poppy Seed Sauce for Poached Pears Persimmon Poppy Seed Sauce for Poached Pears

close up.

(Reply) (Thread)
[User Picture]From: wikberg
2006-12-07 08:14 pm (UTC)

Re: Persimmon Poppy Seed Sauce

I love poppy seeds!! Thanks for the idea.
(Reply) (Parent) (Thread)