Category Archives: sauces
About a month after I started blogging I posted a recipe for baked spring rolls and they were my favorite food for months. I made them over and over again…until like most things I make over and over again…I became satiated (and over it). I haven’t really made spring rolls in a while. Last month (in December) I was looking for a recipe to bring to a holiday party. I thought, “What would everyone like, carnivores and vegetarians alike?” So I made some raw spring rolls and wowza they are fun to make and super yummy. I forgot how much I enjoy stuffing those little rice wrappers. And the sauce, oh the sauce! The sunbutter honey dipping sauce that accompanies these little rolls has such a delightfully complex flavor. Sunbutter is a great sub for peanut butter in traditional peanut-based sauces. Definitely give it a try.
I make pizza every week for my family. My kids love it – especially my son who’s never had “real” pizza, so it’s such a treat for him. I make an allergy friendly crust (that I will be sharing with you on Friday) which he loves. For a long time I purchased a popular canned organic pizza sauce, but then one day it dawned on me that I could make the sauce, and another added bonus, I can have an SCD pizza sauce on hand. It’s so easy to double this batch and freeze for the following week. Many store bought brands add sugars or thickeners (boo). You can control every ingreidnet in homemade (yay). And making your own pizza sauce is yet another way to decrease waste in your kitchen, thus one more step toward a greener kitchen (double yay). There are only a few ingredients (and summer garden ingredients too). So give it a try and have fun adding your own twist and flavors.
Shared on: Melt in your Mouth Mondays, Keep It Simple Mondays, Monday Mania, Mealtime Monday, My Meatless Monday, Just Another Meatless Monday, Made from Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesdays, Recipe Box Tuesday,
*If you are making this sauce for a lasagna, be sure to squeeze all the juice out of the tomatoes before you put them in the pot. A watery tomato sauce will not work well with lasagna.
*Here are a few other veggie suggestions for your marinara sauce.
-Red, green, or yellow bell pepper
-Yellow winter squash
Just Another Meatless Monday, Melt in your Mouth Mondays, Monday Mania, Ruth’s Real Food 101 (Mondays), Slightly Indulgent Tuesdays, Fat Tuesdays Real Food Wednesdays, Gluten-Free Wednesdays, , Whole Food Wednesdays, Wellness Weekend, Freaky Friday, Fresh Bites Fridays, Friday Food Fix
The perfect raw pesto. I adore pesto in any form. It brings back lovely memories of my beloved Gramie (who was a die-hard cook). Growing up I spent the summers with my Grandparents (and lived with them for many years). Gramie often made fresh pesto and I vividly remember her explaining what it was and how to make it with nothing less than grand enthusiasm over the entire process from leaves to paste. Of course I thought it was awesome, and she allowed me to do the best part of the job…drizzling in the oil. Magic. If my Gramie was alive today I know she would LOVE my heart-healthy version. This one’s for you Gramie!
3. Toss sauce with raw zucchini & carrot “pasta” made with this tool. You may need to drizzle in some oil to help incorporate the sauce with “pasta”
*This sauce also works great with cooked gluten-free pasta (this is how I tested it originally)
*Pesto is best served at room temperature (in my opinion)
*I use this gadget to get the zucchini to look like pasta noodles.
The fig sauce is located on page 45. It’s fantastic. I adapted it slightly with what I had on hand, so the original recipe is different. My adaption is below.