Vegan Dips, Salad Dressings, and Sauces

Vegan Beet, Chickpea, and Almond Dip

The first in our list of vegan dips was created by my friend Chef Mary Beth Brinkerhoff, owner of For Goodness Taste Personal Chef Service located in upstate New York. Thanks Mary Beth! :O)

• 1/2 cup sliced almonds
• 3 small beets, washed and trimmed, skins removed
• 1 head garlic
• 1 cup garbanzo beans, drained and rinsed
• 3/4 cup extra-virgin olive oil
• 1 1/2 tablespoons red wine vinegar (or more)
• 2 teaspoons fresh thyme
• 2 teaspoons chopped fresh parsley
• Sea salt and freshly ground black pepper

1. Preheat oven to 400º

2. Put almonds in a sauté pan, and heat over medium until the almonds are toasted. Set aside.

3. Put beets in foil, drizzle with olive oil and wrap foil around beets. Cut the bottom off the garlic head, put in foil and drizzle with olive oil and wrap tightly. Place both beet and garlic packs in the oven for 30-40 minutes or until a knife easily goes through. Squeeze each roasted clove of garlic into a bowl. Using a paper towel, rub skins off beets.

4. Place beets in processor. Add garbanzo beans, olive oil, almonds, and garlic. Add 1 1/2 tablespoons red wine vinegar and blend well. Season to taste with herbs, salt, and pepper. Pulse to a chunky purée. Add additional vinegar, if desired. Transfer dip to medium bowl.

5. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Vegan Fig Tapenade

One of the fancier shmancier vegan dips. ;O)

• 1/2 cup dried figs, stems removed
• 1/4 cup brandy
• 1 1/8 cups water
• 1/2 cup pitted Kalamata olives
• 3 1/3 teaspoons fresh lemon juice
• 1 2/3 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste
• 1/4 cup toasted pine nuts

1. Simmer the figs, brandy and water in a small saucepan until the figs are tender, about 30 minutes, and drain.

2. Combine the figs, olives, lemon juice, and mustard in the bowl of a food processor fitted with a steel blade. Pulse to make a thick paste. With the machine running, slowly add the ½ cup olive oil until blended. Season with salt and pepper and add the pine nuts if desired.

3. Store in the refrigerator up to 7 days.

Serves: 10

Variations:

• Add green olives;
• For an over-the-top treat skip the brandy and add vegan cream cheese and a bit of balsamic vinegar.

Vegan Guacamole

Who doesn't love guacamole? One of the best vegan dips to have at a party - or anytime! Delicious and chock full of healthy fats.

• 2 ripe Haas avocados
• 1-2 Tablespoons lime or lemon juice
• 1/4 cup onion, chopped
• 1/4 cup red bell pepper
• Chopped jalapeno, to taste
• Cumin, to taste
• Sea salt and pepper, to taste

1. Remove the meat of 2 Haas avocados from their skin. Begin by FIRST removing the little nubby thing that you usually find at the end of your avocado -- this will ensure it doesn't accidentally end up in your vegan guacamole!

2. Cut avocados in half -- do this by cutting from top to bottom on both sides of the avocado. Then holding both halves give it a little twist just before you pull the 2 halves apart. You'll be left with the pit on only one side of the avocado. Remove the pit and toss. Using a spoon, scoop out the avocado and place into a bowl, mashing it (with a fork) until desired consistency is reached.

3. Next, stir lime or lemon juice into the avocado. This is not only for flavor, but to keep the pretty green color. :O)

4. Finally, add chopped bell pepper and jalapenos. Sprinkle with cumin and sea salt, to taste.

5. Serve with tortilla chips, soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half and lay directly on oven racks; bake until crisp, and break into bite-sized pieces.

Yield: 1-2 cups, depending on size of your avocados

Variations:

• Add chopped tomato;
• Vary the chiles, depending on your desired level of spice.

Vegan Hot Corn Dip with Crispy Tortilla Chips

One of the best vegan dips to make when fresh organic corn is in season.

• 2 teaspoons extra-virgin olive oil, divided
• 3 1/2 cups corn kernels (4 ears fresh white or yellow corn)
• 1/2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 cup finely chopped yellow onions
• 1/2 cup finely chopped organic red bell peppers
• 1/4 cup chopped green onions (green and white parts)
• 1/2 jalapeno, seeded and minced
• 2 teaspoons minced garlic
• 1/2 cup vegan mayonnaise (1/2 to 1 cup, to taste), I like Vegenaise
• 4 ounces vegan Monterey Jack cheese, shredded (I like Follow Your Heart)
• 4 ounces Vegan cheddar cheese, shredded (I like Follow Your Heart)
• 1/4 teaspoon cayenne
• Tortilla chips, for dipping

1. Preheat the oven to 450 degrees F (see note below).

2. Melt 1 teaspoon of the olive oil in a large skillet over medium-high heat. Add the corn, salt, and pepper. Cook, stirring occasionally, until the kernels turn deep golden brown, about 5 minutes. Transfer to a bowl.

3. Add the remaining teaspoon of olive oil to the skillet. Add the onions and bell peppers and cook, stirring often, until the onions are wilted, about 2 minutes. Add the green onions, jalapeno, and garlic and cook, stirring, for 2 minutes, or until the vegetables are softened. Transfer to the bowl with the corn.

4. Add the mayo, the cheeses, and the cayenne and mix well. Pour into an 8-inch square baking dish. Cover with foil. Bake until bubbly and golden brown, 10-15 minutes*, or until the cheese is completely melted.

5. Serve hot with the chips. To make tortilla chips, simply place tortillas in a 400 degree oven directly on the rack until crispy (watch carefully) - about 5 minutes. Remove, cool slightly, and break into bite-sized chips.

* These directions are for Follow Your Heart vegan cheese which usually melts best at 450 degrees and takes about 15 minutes or so. Daiya vegan cheese melts more like non-vegan cheese and will likely not take as long and can cook at a lower temperature, such as 350 degrees. Some vegan cheeses may take more time to melt, some less, and some do not melt at all! Please keep an eye on things and adjust your recipe and oven temperature accordingly.

Yield 6 cups
Serves: 16

Vegan Hot Spinach Cheese Dip

Usually traditionally prepared, this has been revamped to create one of the best vegan dips!

• 2 (10-ounce) packages frozen spinach, thawed and chopped
• 1 medium onion, chopped
• 2 plum tomatoes, chopped
• 1/4 cup dairy-free sour cream (I like Tofutti Better Than Sour Cream)
• 1 large garlic clove, minced
• 8 ounces dairy-free cream cheese, softened, cut into 8 pieces (I like Tofutti Better Than Cream Cheese)
• 1 cup rice (or soy) parmesan cheese
• 1 Tablespoon capers
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

1. Preheat oven to 425 degrees.

2. Place spinach in a collander, set in the sink and press out most of the liquid with a rubber spatula. In a food processor, purée the spinach with the remaining ingredients, and process until smooth. Transfer the dip to a 1 1/2-quart casserole dish.

3. Bake for 20 minutes or until piping hot. Serve and enjoy!

Yield: 1 1/2 quart casserole

Tasty Vegan Hummus

Hummus can be used in many dishes, but I think it's best straight up. There are so many variations of hummus out there that you could likely make a different one every day of the year!

Play around with this basic recipe. This is one of the best vegan dips because it's so versatile; can be served as an appetizer before a dinner party, as a dip at a soiree, or served right alongside a tasty spread of Middle Eastern food.

• 2 1/2 cups cooked garbanzo beans (may also use canned beans)
• 1-2 cloves of garlic
• 1-2 green onions, chopped
• Extra-virgin olive oil
• Lemon juice
• Roasted sesame tahini
• Cumin
• Salt and pepper
• Paprika, for garnish
• Pine nuts, for garnish

1. In a food processor, place garbanzo beans. Add the rest of the ingredients, to taste, until you simply melt from the purely delicious taste. ;O)

2. Place in bowl. Drizzle with extra-virgin olive oil. Sprinkle with paprika and pine nuts.

3. Serve with warm soft pitas, or pita crisps -- heat oven to 400F, cut pitas in half and lay halves directly on oven racks, bake until crisp, break into bite-sized pieces.

Yield: 3 cups hummus (+/-)

Variations:

• Add your favorite spicy flavors to "up" the heat quotient;
• sauté the garlic, or some chopped yellow onions, until softened before adding to hummus;
• Add some diced pimento pieces to add a little color and a bit of zing.

Vegan Pepperoni Dip

So easy! Be sure to prepare this two days before you need it so the flavors can meld nicely.

• 8 ounces veggie pepperoni (I like Yves Pepperoni)
• 16 ounces vegan sour cream (I like Tofutti Better Than Sour Cream)

1. Chop the pepperoni in a food processor with the metal blade until it is fairly ground up. Transfer the chopped pepperoni to a bowl, add sour cream and mix well.

2. Refrigerate for two days before serving to allow flavors to blend.

Yield: 3 cups
Serves: 16

Vegan Pineapple Salsa

Serve with chips for one of the most refreshing vegan dips. This fabulous recipe comes courtesy of my friend Personal Chef Norie Berndt from Clearwater, Florida.

• 1 can crushed pineapple in juice, drained
• 1/2 small red onion, minced
• 1 jalapeno, seeded and minced
• 1/4 cup fresh cilantro, chopped (optional)
• 2 teaspoons lime juice
• 1 tablespoon brown sugar, or to taste
• Sea salt and freshly ground black pepper, to taste

Mix all ingredients in a nonreactive bowl.

Serves: 6

Vegan Pumpkin Pie Dip with Cinnamon Sugar Dippers

Tastes just like pumpkin pie! One of the best vegan dips around Thanksgiving time.

FOR THE DIP

• 8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese)
• 1 cup organic powdered sugar
• 1 Tablespoon agave nectar
• 1 Tablespoon pumpkin pie spice
• 1 (15 ounce) can organic pumpkin (or use freshly cooked)

FOR THE CHIPS

• Tortillas (I like spelt or rice), or use pitas
• Earth Balance, or other non-hydrogenated margarine, melted
• Organic sugar
• Cinnamon

1. To Make The Dip: Whip the cream cheese, powdered sugar, agave nectar and pie spice until smooth and well mixed. Add pumpkin and beat until very light. Transfer to a serving bowl. Cover and refrigerate until serving.

2. To Make The Chips: Brush tortillas with melted Earth Balance or non-dairy milk. Using a pizza cutter, slice into strips 2" wide, then each strip crosswise into 2" pieces. Place on baking sheet. In a small bowl, mix sugar and cinnamon. Sprinkle over tortillas. (If using pitas, cut in half so you have 2 round circles, then follow the instructions for the tortillas.) Bake in 400 degree oven until crisp. Remove and cool.

Vegan Salsa Sour Cream Dip

You simply cannot go wrong mixing your favorite salsa with vegan sour cream. OMG! Always one of the most favoritest vegan dips around.

• 1 cup mild salsa (I like Whole Foods Mild Salsa)
• 1/2 cup vegan sour cream (I like Tofutti Better Than Sour Cream)
• Celery Sticks
• Carrot Sticks
• Cherry Tomatoes
• Sugar Snap Peas

Stir together salsa and sour cream. Serve with vegetables.

Serves: 6

Vegan Agave Mustard and Poppy Seed Dressing

This is yummy. It also happens to be raw AND oil-free.

• 1/4 cup prepared Dijon mustard
• 1/4 cup agave nectar
• 1 teaspoon sea salt
• 1/4 cup lemon or lime juice
• 1 Tablespoons poppy seeds
• 1/8 cup water, add more water, if needed

Blend all ingredients until well mixed. Store in a glass jar in the fridge for up to 2 weeks.

Yield: Approximately 1 cup

Vegan Buttermilk Garlic Dressing

Makes a great dip too!

• 1/2 cup non-dairy milk plus 1 teaspoon lemon juice
• 2/3 cup dairy-free sour cream (I like Tofutti Better Than Sour Cream)
• 1 cup Vegenaise, or other vegan mayonnaise
• 1/4 teaspoon crushed garlic
• 1/2 teaspoon sea salt
• 1 teaspoon paprika
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon mustard powder
• 2 Tablespoon organic sugar, or other granulated sweetener
• 1 dash cayenne

1. Combine milk and lemon juice in a small bowl, stir, and let sit for 5-10 minutes to make "buttermilk".

2. Add buttermilk to a Vitamix or blender with remaining ingredients, and process until smooth. The flavor gets better after sitting for a couple hours.

Yield: 2 1/4 cups

Vegan Cayenne Buttermilk Dressing

When cooking with cayenne and other spicy foods, go easy on the amount you use. Why? Because dairy helps to mellow out the punch that spicy foods pack. If the dairy is removed, then you need far less spice to reach the same heat. (I discovered this the hard way!)

• 3/4 cup soy milk plus 1 Tablespoon lemon juice
• 3 Tablespoons dairy-free sour cream (I like Tofutti Better Than Sour Cream)
• 2 cloves garlic, finely chopped
• 2 Tablespoons red onion, finely chopped
• 1 Tablespoon fresh lime juice
• 1/8 teaspoon cayenne pepper
• Salt

Combine milk and lemon juice in a medium bowl, stir, and let sit for 5-10 minutes to make "buttermilk". Add remaining ingredients and whisk. Season with salt, to taste.

Yield: 1 1/4 cups

Vegan Creamy Dijon Dressing

• 4 ounces silken tofu
• 1/4 cup organic flax oil
• 1 medium clove garlic, crushed
• 1 small tomato
• 2 teaspoons Bragg Liquid Aminos, or soy sauce
• 3 Tablespoons water
• 1/2 teaspoon Dijon mustard
• 2 1/4 Tablespoons rice vinegar
• 3 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 1 1-inch chunk onion
• 1 Tablespoon minced chives
• 2 teaspoons dried dill weed
• 1/4 teaspoon sea salt

Combine all ingredients in a food processor or Vitamix blender and process to a creamy consistency.

Yield: 1 1/2 cups

Vegan Creamy Garlic Dressing

When Jeff and I lived in Chicago, we frequented a vegan restaurant that to this day remains one of my all-time favorites, The Chicago Diner. OMG. Their food is so comforting and amazing. The recipe is from their fabulous cookbook aptly titled The Chicago Diner Cookbook

• 4 cloves garlic
• 1 teaspoon olive oil
• Sea salt, and pepper, to taste
• 1 cup non-dairy milk
• 2 teaspoons lemon juice
• 2/3 cup Vegenaise
• 2 Tablespoons chopped parsley
• Pinch sea salt

1. Preheat oven to 450 degrees F. Place garlic on baking pan, drizzle olive oil on top, salt and pepper to taste and roast for 20 minutes, or until softened.

2. Place the milk, lemon juice, and the garlic in a Vitamix or blender, and process until the mixture is smooth like milk and the garlic is not chunky. Pour into a bowl and add the rest of the ingredients. Stir well and season to taste.

Yield: 1 3/4 cups

Vegan Dill Dijon Dressing

• 3 to 4 Tablespoons Dijon mustard
• 2 Tablespoons Bragg Liquid Aminos, or soy sauce
• 1/4 cup apple cider vinegar
• 1 Tablespoon raw tahini
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, juiced
• 3 Tablespoons dried dill, or 3 bushy sprigs fresh dill
• 1 Tablespoon raisins
• 1/4 cup fresh water

Blend all of the ingredients in a Vitamix or blender until smooth.

Yield: 1 1/4 cups

Vegan Oil-Free Italian Dressing

Xanthum gum is a natural thickener.

• 1/2 cup organic apple cider vinegar
• 1/2 cup lemon juice
• 1 1/2 cups water
• 2 Tablespoons garlic, minced
• 3 Tablespoons whole grain mustard
• 2 Tablespoons fresh parsley
• 2 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper
• 2 Tablespoon red pepper, chopped
• 1/4 teaspoon oregano, basil and thyme
• 1 teaspoon Xanthum gum

Blend first 10 ingredients (cider vinegar through herbs). Add in xanthum gum. Blend, and refrigerate.

Yield: Approximately 3 cups

Vegan Lemon Rosemary Dressing

And another oil-free vegan dressing.

• 1/2 cup organic apple cider vinegar
• 3/4 cup water
• 1/4 cup lemon juice
• 1 Tablespoon garlic
• 1/4 teaspoon pepper
• 1/4 teaspoon celery seed
• 3 Tablespoons red onion, diced
• 1 Tablespoon red pepper, diced
• 1/2 teaspoon dill weed
• 1 Tablespoon parsley
• 1 1/2 teaspoons sea salt
• 1 Tablespoon dried rosemary, or 4 Tablespoons crushed fresh
• 1/2 teaspoon Xanthum gum

Blend the first 12 ingredients (vinegar thru rosemary). Add in xanthum gum. Blend, and refrigerate.

Yield: Approximately 2 1/2 cups

Vegan Ranch Dressing

Before I went vegan, Ranch was my all-time favorite dressing. This is delectable. Use it as a dressing, or add it to your list of the best vegan dips (great with pizza).

• 1/2 cup Nayonaise
• 1/2 cup Vegenaise
• 1/4 cup non-dairy milk
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 2 rounded teaspoons fresh parsley, chopped
• 1 1/2 teaspoons apple cider vinegar
• 1/4 teaspoon dill

Place all ingredients in a Vitamix or blender and blend until creamy.

Yield: Approximately 1 1/4 cups

Vegan Roasted Garlic Dressing

I don't know about you, but anything with roasted garlic is going to win in my book.

• 10 garlic cloves, peeled
• 6 Tablespoons extra-virgin olive oil
• 2 Tablespoons agave nectar or pure maple syrup
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons apple cider
• 1 Tablespoon dijon mustard
• Sea salt and freshly ground black pepper

Place garlic and olive oil in a small baking dish and cover with foil. Roast at 350 degrees F for about 40 minutes. Cool. Add to a Vitamix or blender with remaining ingredients and process until completely smooth.

Sassy's Nutritious and Delicious Daily Vegan Salad

We have this salad practically every day of our lives and never, ever, get sick of it. The flavors meld really well and the seed topping provides a nice balance of the healthy fats your body needs.

• Romaine and red leaf lettuces (or any leafy greens you prefer)
• Extra-virgin olive oil, to taste
• Lemon juice, balsamic vinegar, apple cider vinegar (or similar ingredient with an acidic profile), to taste
• Oregano, basil, garlic powder, sea salt, and freshly ground black pepper, to taste (or use your favorite herbs)
• 2-3 Tablespoons Sassy's Seedalicious Topping
• Nutritional yeast, to taste

1. Tear lettuces into bite-sized pieces and add to large bowl. Drizzle olive oil and lemon juice over lettuces. Add herbs, salt and pepper.

2. Finely grind seed topping and sprinkle over salad. Toss. Devour!

Serves: 2

Watch my video "How To Dress A Vegan Salad":

Vegan Spicy French Dressing

• 1 Tablespoon cornstarch
• 1/2 teaspoon dry mustard
• 1 cup cold water
• 1/4 cup vinegar
• 1/4 cup ketchup
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/4 to 1/2 teaspoon prepared horseradish (to taste)
• 1/4 to 1/2 teaspoon vegetarian worcestershire sauce
• 2 to 3 teaspoons organic sugar (I like Sucanat)

1. In a saucepan, combine the cornstarch, mustard and water until smooth. Bring to a boil and cook, stirring, for 2 minutes or until thickened and bubbly. Cool completely.

2. In a bowl, combine remaining ingredients. Whisk in cornstarch mixture.

3. Chill several hours before serving. Store in refrigerator. Stir before serving.

Yield: 1 cup

Vegan Sunflower Seed Dressing

This is delish, but has a tendency to get very thick. Just add more water to thin.

• 1 cup hulled sunflower seeds
• 1/2 cup organic flax oil
• 1/4 cup lemon juice
• 1/2 cup silken tofu
• 1 Tablespoon Bragg Liquid Aminos
• 1/2 Tablespoon water
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme

Combine all ingredients in a food processor or Vitamix blender and process until creamy.

Yield: 2 cups

Vegan Warm Balsamic Vinaigrette

Perfect over wilted spinach.

• 1/2 cup balsamic vinegar
• 1/2 cup red wine vinegar
• 1 cup extra-virgin olive oil
• 2 large cloves garlic, chopped
• 1 shallot, diced fine
• 2 Tablespoons organic sugar (I like Sucanat)
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly groud black pepper

1. Put all ingredients in a small saucepan. Bring to boil, then simmer on lowest heat for about 5 minutes.

2. When cool, process in Vitamix or blender to combine. Re-warm in a saucepan. Can also be served cold.

Yield: Approximately 2 1/4 cups

Vegan Cashew Sour Cream

The cashews can be soaked first (20 minutes in hot water) to soften and make them more easily digested. To make a more low-fat sour cream, replace the cashews with 1/2 cup low-fat silken tofu.

• 1/2 cup raw cashews, (soaked, if desired)
• 2 teaspoons light miso
• 1/4 cup fresh lemon juice
• 1/4 teaspoon ground nutmeg
• 1 cup water, divided
• Sea salt, to taste

1. In a Vitamix or blender, combine the cashews, miso, lemon juice, nutmeg, and 1/2 cup of the water. Blend to make a thick, coarse purée. With the machine running, gradually add the remaining water and blend until smooth and the consistency of whipped cream. Add salt to taste. (Add more water to make a thinner cream for soup garnishes.)

2. Store in an airtight container in the refrigerator for up to 4 days.

Serves: 1 cup

Mom's Easy Vegan Marinara

I have always loved this easy marinara. Fantastically simply, and delicious over pasta or layered in lasagna. Thanks, Mom! xo

• 1 Tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 garlic cloves, chopped
• 1 Tablespoon Marsala Cooking Wine, or to taste
• 1 28-ounce can Organic Fire Roasted Crushed Tomatoes, drained
• 1 14.5-ounce can Organic Diced Tomatoes with Italian Herbs
• 1 cup Organic Tomato Sauce
• 1 Tablespoon Sucanat (or other sugar), or to taste
• Dried basil, to taste
• Dried parsley, to taste
• Sea salt and freshly ground black pepper, to taste
• Vegan parmesan cheese or nutritional yeast, to taste

Heat olive oil in a large pot. Add onion and garlic and sauté until transluscent. Add Marsala and simmer for a minute. Add remaining ingredients. Bring to a boil, then lower heat and simmer for 15-20 minutes.

Serves: Approximately 6 cups

Vegan Peanut Sauce

Serve over anything! Perfect with lightly steamed vegetables, brown rice, and stir-fried tofu.

• 1/4 cup Bragg Liquid Aminos, or soy sauce
• 1/8 cup brown rice vinegar
• 1/3 cup water
• 1 Tablespoon pure maple syrup
• 1/2 teaspoon sea salt
• 1/2-inch piece fresh ginger (or ground, to taste)
• 2/3 cup chunky peanut butter (more or less depending on desired thickness)
• 2 Tablespoons toasted sesame oil
• 1/2 teaspoon paprika
• 1 to 2 teaspoons hot pepper sauce (or hot pepper flakes, to taste)

Combine all ingredients in a food processor or Vitamix blender and purée until smooth. Adjust peanut butter and water for desired consistency. Serve immediately or chill. If chilled, let come to room temperature before serving.

Serves: 1 1/2 cups

Sassy's Vegan Pesto

I love pesto! It adds such delectable flavor to anything and everything. Yummmmmy. Perfect on pizza.

• 1/3 cup pine nuts
• 1/3 cup nutritional yeast (or vegan parmesan)
• 1/3 cup extra-virgin olive oil
• 1/3 cup water
• 2-3 garlic cloves, coarsely chopped
• Pinch sea salt, or to taste
• Pinch freshly ground black pepper, or to taste

Blend all ingredients in a food processor or Vitamix blender until smooth.

Yield: 1 1/3 cups

Vegan Rich Brown Gravy

Who doesn't love brown gravy?! If I could, I would bathe in it.

• 2 Tablespoons Earth Balance (non-hydrogenated vegan margarine)
• 1/4 cup onion, finely chopped
• 1/3 cup whole-wheat flour
• 2 cups cool vegetable broth
• 1 Tablespoon Bragg Liquid Aminos

ADD TO TASTE:

• Nutritional yeast
• Sea salt
• Onion powder
• Garlic powder
• Sage
• 2 Tablespoons parsley, minced

1. In a large skillet, heat the Earth Balance. Add onion and sauté 2 minutes. Add flour and stir until oil is completely absorbed. Let brown for a minute to bring out flavor. Add remaining ingredients (except parsley). Cook, whisking often, until gravy comes to a boil and thickens.

2. Stir in parsley in last 2 minutes of cooking. Thin, if necessary.

Yield: Approximately 2 1/2 cups

Sassy's Salsa Asada

When Jeff and I were visiting one of our fave restaurants in Cabo San Lucas, Mexico (Mama's!!!), we feasted on the MOST amazing salsa. So they shared a few tips, and I came home and learned to make my own version. It's delicious. You can double or triple the recipe. Experiment with amounts and ingredients and make this recipe your own.

I recommend you use a pan that you don't LOVE because this recipe might leave some marks behind that are difficult to remove. In fact, I now have a dedicated "salsa pan" just for this purpose. WORTH IT, PEOPLE! ;)

If you have a grill I recommend you use it instead - it would bring out some amazing flavors. Just be sure to use a grill basket so the veggies don't fall through.

• 3/4 red pepper, cut into thick, long slices
• 1/2 green pepper, cut into thick, long slices
• 1/4 onion, quartered
• 1/2 - 1/2 large jalapeno, cut into thick, long slices
• 1 roma tomato, quartered
• 1 regular tomato, quartered
• Sea salt, to taste
• Sugar, to taste (I used ZSweet)

1. Heat a large dry nonstick pan over medium-high heat. Add the red and green peppers, onion, jalapeno, and tomatoes. Cover. Cook until all sides are browned or blistered, and the veggies are slightly tender. Turn occasionally. Watch carefully.

2. Place cooked veggies in a food processor. Pulse until chopped to desired consistency.

3. Add salt and sugar, to taste. Pour into a bowl and serve immediately, or refrigerate.

Yield: Approximately 2 cups

Vegan Sun-Dried Tomato Pesto

• 1 cup sun-dried tomatoes
• 2 cups boiling water
• 1/4 cup plus 1/2 Tablespoon extra-virgin olive oil, divided
• 5 cloves garlic
• 1/2 cup pine nuts
• 1/2 cup fresh basil leaves, packed
• 1/2 cup Italian parsley leaves, packed

1. In heat-proof bowl, combine tomatoes and boiling water. Let stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving 1 cup of soaking liquid. Chop tomatoes.

2. In medium skillet, heat 1/2 Tablespoon oil over medium-high heat. Add garlic and cook, stirring often, until fragrant, about 1 minute. Remove from heat.

3. In food processor, combine tomatoes and reserved soaking liquid, pine nuts, basil, parsley, remaining 1/4 cup olive oil and sautéed garlic and process until smooth. Transfer mixture to serving bowl.

Yield: 2 cups

Vegan Tomatillo Sauce

• 1 1/4 pounds tomatillos, husked
• 2/3 cup vegetable broth
• 2/3 cup chopped fresh cilantro (optional)
• 2/3 cup chopped green onion tops
• 1/2 jalapeño, sliced (or to taste)

1. Cook tomatillos in pot of boiling water until soft but still whole, approximately 4 minutes. Drain.

2. Place tomatillos in food processor or Vitamix blender. Add remaining ingredients, and purée. Transfer to a bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

Yield: 2 3/4 cups

Vegan Walnut Cream Sauce

This is fantastic over lightly steamed cauliflower or vegan ravioli.

• 1/8 cup walnut oil (or use extra-virgin olive oil)
• 1 Tablespoon Earth Balance, or other non-hydrogenated margarine
• 1/8 cup onion, diced
• 1/4 tablespoon sea salt
• 1/8 tablespoon white pepper
• 3/8 tablespoon dried majoram
• Scant nutmeg
• 1/4 teaspoon cinnamon
• 1/2 cup walnuts, toasted and chopped
• 1/2 to 1 teaspoon almond extract
• 1/4 cup unbleached white flour
• 1 3/4 cups soy creamer
• 1/4 cup non-dairy milk
• 1/4 to 1/2 cup rice parmesan cheese (or nutritional yeast)

1. In a pot over medium high heat, heat oil and place Earth Balance in to melt.

2. When "butter" is totally melted, add onion, all spices and walnuts; sauté. When the onions are translucent, add almond extract and cook for two minutes more. Slowly add flour and stir/whisk constantly, making a roux.

3. After about 5 minutes, start adding creamer and milk, making sure to stir constantly as not to have lumps. When it begins to boil, it's done. Remove from the heat. Stir in parmesan cheese.

Serves: 6