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
“The way you cut your meat reflects the way you live.”
- 2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
- 1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
- 3 to 4 tablespoons fresh lemon (to taste)
- ½ cup olive oil (or preferred oil)
- ½ teaspoon garlic granules (or one clove of fresh garlic – or to taste)
- ½ teaspoon salt
- 1 large ripe avocado
- Place toasted walnuts in food processor and pulse a few times.
- Add basil, garlic granules, salt and pulse.
- Add the avocado and pulse until incorporated.
- Test for seasoning.
Pesto is best served at room temperature (in my opinion)
- 7 black mission figs, quartered
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt
- Juice from ½ a lemon
- A few turns of the pepper grinder
- Walnut oil
- Add figs, balsamic vinegar, salt, pepper, and lemon to food processor, blend until Incorporated
- Drizzle in oil until creamy