Dressings and Sauces | anunrefinedvegan

Apr 18 2013

Beans, Chocolate, Dressings and Sauces, Lunch, Muffins, Biscuits and Scones, Products, Sandwiches, Tofu

Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes)

When I was growing up there were two distinct camps: the Mayonnaise camp (in my neck of the woods, Hellman’s brand) and the Salad Dressing camp (Miracle Whip). It all depended on what your mom used on the sandwiches she made and in our house, mom used Hellman’s. No-way-no-how those of us in the Hellman’s camp wanted our tuna salad or bologna, cheese and potato chip (yes, chips ON the sandwich) sangies to have even a hint of sweetness! And if your best friend’s mom used Miracle Whip, well, that could mean the quick demise of a beautiful friendship.

Just cuz I’m a plant-based sandwich-eater now doesn’t mean I’ve lost my love of mayo and Nasoya has both types represented – the savory and the sweet. I recently received a couple of bottles to try out. While both products are creamy, thick, and ringers for the “real” things, my taste preference holds true today. I really prefer a “mayo” spread that is savory rather than sweet. But I did use both products with very tasty results.

Here’s a look at NayoWhipped and Nayonaise:

Here’s what’s in them:
Soy milk
Soybean oil
Vinegar
Salt
Dried cane syrup
Mustard flour
Xanthan gum
Guar gum
Lemon juice
Turmeric
Paprika
Garlic Powder
Vitamin B12

For inspiration, I visited the Nasoya website for ideas and made several things, riffing on the original recipes. First up is a classic that reminds me of the best egg-salad-sandwich-maker in the whole wide world, my mom.

Bean & Tofu Nada-Egg Salad Sandwiches
Makes 4

1 can garbanzo beans, rinsed and drained
7 oz. firm tofu, pressed, drained, and crumbled
3 stalks celery, chopped
5-6 sweet gherkins, chopped
5-6 green olives, chopped
thick slice red onion, chopped
lots of ground black pepper
pinch salt
1 tsp. dried dill weed
~1 cup Nayonaise

4 big biscuits, cut in half (or 8 slices of bread)
A handful of sprouts

In a large bowl, mash the garbanzo beans – don’t go crazy, leave some big pieces – and add the remaining ingredients. Stir it all together and let it chill for a little while.

Delicious on bread, of course, or on top of a big pile of chopped romaine lettuce with slices of avocado on top and plenty of raw tortilla chips on the side.

One of my favorite ways to use mayo is in a super-quick aioli and I whipped up a batch to go on top of pinto bean burgers. The creaminess of the mayo and the tang of chipotle, garlic and lemon complemented the smokey southwestern flavors beautifully. This would also be great as a dip for sweet potato fries.

Spicy-Lemony Aioli
Makes 1/4 cup (2 servings)

1/4 cup Nayonaise
1/2 tsp. chipotle in adobo (chopped or processed until smooth)
1 small clove garlic, minced
zest of 1/2 a lemon

Combine all of the ingredients. Let chill in the refrigerator for a few hours so the flavors blend.

How did I use the NayoWhipped? In the super-moist muffins pictured below – again, a recipe based on one posted on the Nasoya site. I’m really pleased with how they turned out. The spread replaces the traditional fat and I think works a bit like using yogurt. These smell so good while baking.

So, whether you were a Hellman’s girl like me or whether you craved that sweet-tang of Miracle Whip, there is a creamy, rich cruelty-free, vegan alternative that will make your sandwiches (and your muffins!) very yummy indeed.

Applesauce Banana Muffins
Makes 8 giant ones

2/3 cup whole wheat flour
1/3 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. powdered stevia
1/4 tsp. salt
1 very ripe banana, mashed
1 cup unsweetened applesauce
1/2 cup NayoWhipped Sandwich Spread
1 tsp. vanilla extract
1/3 cup vegan chocolate chips
3/4 cup pecans, chopped

Lightly oil muffin tins and preheat the oven to 350F.

In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.

In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.

Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.

Tagged chocolate, dessert, lunch, muffins, Nasoya, Nayonaise, NayoWhipped, product review, salad dressing, sandwich spread, snack, tofu salad

Sep 21 2012

58 Comments

Book Review, Dressings and Sauces, Giveaway, Main Dishes, Tofu

Kung Pau Tofu: The Unprocessed Giveaway

Kung Pau Tofu from Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, by Chef AJ. For details on how to enter the giveaway, please see below.

To enter the giveaway, please leave a comment below or on any other Unprocessed blog post describing what you find most addicting: sugar, salt or fat. Or, share your story of how you have cleaned up your diet and changed your life. For additional entries you can also Like my Facebook pages, An Unrefined Vegan and/or Virtual Vegan Potluck. The giveaway ends September 25. Thank you!

The Deets
Title: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight
Author: Chef AJ (aka Abbie Jaye) with Glen Merzer
Publication Date: 2011
Page Length: 178 pages including 100+ recipes
List Price: $19.95
Publisher: Hale to the Kale Publishing
Websites: www.EatUnprocessed.com; www.chefajshealthykitchen.com
Facebook
Twitter

Tagged book review, Chef AJ, easy, garlic, giveaway, mirin, peanuts, quick, red pepper flakes, scallions, tamari, tofu, Unprocessed

Aug 03 2012

26 Comments

Dressings and Sauces, Garden, Herbs, Salads, Vegetables

Other People’s Food (5): Green Beans and An Oil-free Salad Dressing

A bit of a cheater post, this. The beautiful green (and purple and yellow) beans came from a neighbor’s garden – have I told you about Bountiful, Utah yet? Everything grows like mad here. Could be why it’s called Bountiful. Maybe? Anyway, the beans came from a garden just up the road and the no-oil salad dressing recipe came from the Divine Ms. B at The Veg Bar (who I wish was just up the road; I’d love to hang out with her).

This is true: I read Bar’s post, looked through the recipe and immediately shut down the computer and went into the kitchen to make it. Within a couple of minutes I had a lovely little jar full of tangy, herby dressing*. I had no plans for how I was going to use it until this gigantic bag of colorful beans arrived. Lightly steamed beans and zucchini – and cherry tomatoes (also from the aforementioned garden) that I tossed in at the last minute – topped with Bar’s easy, no-oil dressing. A quick and summery side dish or main course if the heat has you craving only salads.

*Minor tweaks: subbed unsweetened coconut yogurt for silken tofu because I didn’t have any; used Thai basil since that’s what I had on hand; omitted the agave nectar because I felt the coconut yogurt was still sweet enough to compensate and threw in a splash of Bragg Liquid Aminos. Toasted walnuts would go very nicely scattered over the top of this bean salad.

Tagged beans, cherry tomatoes, easy, garden, green beans, no fat, no-oil dressing, no-oil salad dressing, quick, salad, The Veg Bar, zucchini

Jun 10 2012

35 Comments

Dressings and Sauces, Garden, Herbs, Salads

Oil-Free Tomato, Kalamata & Miso Salad Dressing

When it comes to salad dressing, I’m on auto-pilot. It takes me mere seconds to whip up an oil-free vinaigrette and it’s really light and wonderful – but – it’s getting a bit tired. Enter the ripe tomatoes Kel has been bringing in from the garden. In went some olives and miso because everything tastes better with them. The dates temper the tangy acid and the vegetable broth lends richness. Takes almost as much time to make this as it does my old standby dressing. Vary this by using fresh herbs instead of dry or a different vinegar.

Oil-free Tomato, Kalamata & Miso Salad Dressing
Enough for a few big salads

1 large ripe tomato, cored and cut into big chunks
2 tsp. lemon juice
2 tbsp. vegetable broth
2 tbsp. water
1 tsp. white wine vinegar
2 small pitted dates, chopped
8 pitted kalamata olives
1 clove garlic
1 tbsp. brown rice miso paste
pinch black pepper
pinch dried oregano
pinch dried basil

Place all ingredients in a blender and process until smooth.

Tagged basil, garlic, miso paste, no-oil salad dressing, oil-free dressing, oregano, salad, salad dressing, tomato, vegetable broth

May 16 2012

39 Comments

Dressings and Sauces, Lunch, Salads

Wild Rice Salad with Sweet Potato, Orange, Cherries & Toasted Pecans

I just finished reading The Making of a Chef: Mastering Heat at the Culinary Institute of America, by Michael Ruhlman and while it was interesting, it made me realize a couple of things. One is, I’m glad that I’m not a chef. It’s a hard life. I can barely take the stress of preparing three meals a day for two people, let alone service for tens or even hundreds. The second thing is, I could never go to the Culinary Institute of America. It should be called The Carcass Institute of America (though the book covers a period back in the 1990s, so things may have changed there). There is brief mention in the book of a class (one class mind you, not a full course) on vegetarianism, and it takes place in a basement room towards the end of one’s education at the Institute. Sounds pretty half-arsed and halfhearted to me.

However, I did glean something delicious from the book. The author describes a menu at one of the restaurants (where students do the cooking as part of their education) which included a wild rice salad with toasted pecan dressing. Sounded like a nice title for a recipe. I put down the book and jotted down some ideas. The result is this no-oil, animal-free salad. No butchering required.

Wild Rice Salad with Sweet Potato, Cherries & Toasted Pecans
Serves 4

Dressing:
1/4 cup apple cider vinegar
2 tbsp. orange juice
1 tbsp. soy sauce
1 shallot, minced
1 tsp. Dijon mustard
1 tsp. brown rice miso
black pepper, to taste

Salad:
1 medium-sized sweet potato, roasted, cooled, peeled and cubed
1 cup wild rice and brown rice blend, cooked and cooled slightly
2 stalks celery, chopped
1/2 cup dried tart cherries, chopped
dash salt & ground black pepper
dash of poultry seasoning
zest of 1/2 an orange
1/2 cup toasted pecans, roughly chopped

In a large bowl, whisk together the ingredients for the dressing.

Add the salad ingredients and gently toss to combine. Let salad sit for a little while for flavors to meld – then serve at room temperature on a bed of fresh, crisp greens – sprinkled with additional toasted pecans, if desired.

Tagged celery, CIA, Culinary Institute of America, culinary school, dried tart cherries, easy, Michael Ruhlman, no-fat viniagrette, pecans, postaday, quick, salad, sweet potato, wild rice

Feb 25 2012

19 Comments

Breakfast, Dressings and Sauces

Chai Tea-Infused Cherry & Apricot Compote

Many years back, I went for lunch one day to a small Indian restaurant in the basement of an old house on the quiet part of Pearl Street in Boulder, CO. Basements aren’t the most welcoming environments for dining and buffets have always given me the willies. To compound my sense of foreboding, I was the only diner that early afternoon. I didn’t have high hopes for the meal, but the waiter was attentive and I could hear energetic sizzling in the kitchen accompanied by warm, rich smells of complex spices. Somehow I’d timed my visit to coincide precisely with fresh food coming out of the kitchen directly to the buffet. I’d have the first crack. After I’d loaded my plate, the waiter came around with a cup of chai tea. I’d never had it before and had no idea what to expect. The white cup was filled to the top, the color a deep mocha, the smell intoxicating. I was hooked from my first sip. I’ve tried chai tea in many Indian restaurants and coffee shops since and have sampled the packaged kinds – but the small Indian place in Boulder made the best. (Luckily for me a close second can be had by brewing my own at home using a Tazo Organic Chai Tea bag and soy milk.)

The flavors that comprise a good cup of chai tea continue to engage me. I’ve made chai-flavored pancakes and chai-infused muffins. When I was thinking about creating a dried fruit compote to accompany breakfast one morning, I decided to create one using a couple of chai tea bags and enhancing them with the proper spices. The result is this simple compote that is delicious on waffles, pancakes, French toast or on top of non-dairy yogurt.

Chai Tea-Infused Cherry & Apricot Compote
Makes ~1 1/2 cups

1 cup dried tart cherries
1 cup dried apricots, chopped
3 cardamom pods
1/2 stick cinnamon
1 star anise
3 whole cloves
1 cup strongly brewed chai tea
1/4 cup unsweetened apple juice
1 tbsp. maple syrup

In a small saucepan, combine all of the ingredients and bring mixture to a boil. Lower the heat and simmer gently until the liquid has reduced to about one half. Turn off the heat and remove the cinnamon stick and other spices. In a mini-prep or blender, puree about one-third of the mixture and then stir back into the original mixture.

Tagged apple juice, cardamom, chai tea, cinnamon, clove, compote, dried apricots, dried cherries, maple syrup, sauce, star anise, Tazo tea

Feb 03 2012

4 Comments

Dressings and Sauces, Herbs, Vegetables

Bright Green in Winter: Spinach-Cilantro Pesto

As good as the rotini “alfredo” (recipe appearing here soon) looked, it really needed something green. Pesto. But I had no fresh basil. I did, however, have a handful of spinach picked that afternoon from the greenhouse and a bunch of cilantro in the veggie drawer. I pureed them along with some toasted pine nuts left over from making the alfredo sauce; added garlic (of course) and vegetable broth to get that nice thick consistency – and my something green was ready to go. The combination of spinach and cilantro is so tasty and bright with none of the heaviness of olive oil – just fresh herbs and the heat of lots of garlic. Unlike basil pesto, this retains its beautiful color even after being stored in the refrigerator. This would be fantastic on a grilled vegetable and tofu sandwich, or as a savory topping for big portobello mushrooms – or place a big dollop in a bowl of pasta e fagioli. Spinach and cilantro are available year-round in grocery stores, and I’ll bet other herb/greens combinations would also work equally well.

Spinach-Cilantro Pesto
Serves 4

1 small bunch cilantro (about 1 cup, packed)
4 cups fresh spinach, roughly chopped
2 cloves garlic, roughly chopped
1/4 cup pine nuts, toasted
vegetable broth, as needed
ground black pepper, to taste

In a food processor, combine the cilantro, spinach, garlic, pine nuts and ground pepper and process until chunky. With the processor on, drizzle in vegetable broth – to the consistency you desire. I like a coarser pesto, but by all means, keep processing until it’s smooth, if you like.

Tagged cilantro, easy, garlic, pesto, pine nuts, quick, spinach, vegetable broth

Jan 05 2012

3 Comments

Dressings and Sauces, Vegetables

Red Onion Marmalade

This is a very satisfying little concoction – delicious on sandwiches – that is slightly tangy and slightly sweet. The recipe comes from The Vegetarian Bible, by Sarah Brown. I changed out few things – using maple syrup instead of brown sugar, adding Bragg Liquid Aminos (as I compulsively do to just about everything). There is no need to use oil to saute the onions. In the photo above I’ve got it paired with a terrific onion-mustard seed braid bread. The recipe for that (also from The Vegetarian Bible) will be on this site tomorrow.

My mom was the one who discovered this book from the shelves of her local library. She checked it out because I was coming for a visit and it was my first time back home as a vegetarian. It was an inspired find. After a few delicious meals from this cookbook and upon returning to my home, I immediately set about finding a copy to purchase. I got mine through a seller on Amazon. Prices range from $8.00 to $101.00 (!). I can’t remember what I paid for my copy, but it certainly was not anywhere near the $100 mark – and the book arrived in nearly mint condition. If you are a collector of cookbooks and even if you aren’t vegetarian or vegan, this is a useful, information-packed tome (it clocks in at 377+ pages) with beautiful photos to have on the shelf.

Red Onion Marmalade
Makes ~ 2 1/2 cups

2 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
3 large red onions (about 1 3/4 lbs.), roughly chopped
1 tbsp. ground coriander
1 tbsp. maple syrup
2 tbsp. balsamic vinegar
salt and pepper to taste

In a large saucepan, saute the onions in the Liquid Aminos and vegetable broth until they just start to soften.

Sprinkle in the coriander and stir to combine. Cook for an additional 2-3 minutes, then stir in the maple syrup. Add enough water to nearly cover the onions, bring to a boil, then reduce the heat to low and simmer for 40-50 minutes, or until most of the liquid has cooked off.

Stir in the balsamic vinegar and cook for an additional 5 minutes. Season with salt and pepper, if desired.

This marmalade can be stored for several weeks in the refrigerator.

Tagged condiment, coriander, easy, healthy, maple syrup, marmalade, red onion, sauce, The Vegetarian Bible

Jan 03 2012

Cranberry, Date & Dried Apricot Sauce

My grocery store still has big piles of bags of cranberries and I always think: I should make something with fresh cranberries because they won’t be available forever. Last week I actually grabbed a bag with no idea what I would do with it, but determined to use them. And since simple and easy is good – a versatile sauce, one that could be used on toast, pancakes, waffles or even to give a savory seitan sandwich a kick – seemed like the best idea. The basis for this recipe comes from the utterly fantastic, How to Cook Everything Vegetarian, by Mark Bittman. If you don’t have a copy, get one. It’s filled with tons of great recipes and ideas along with information about substitutions, spices, grains, soy products…a valuable resource for both the vegetarian and vegan cook.

Cranberry, Date & Dried Apricot Sauce
Makes about 2 cups

2 cups fresh cranberries
1/2 cup chopped dates
1/4 cup chopped dried apricots
1 1/2 tbsp. peeled, grated fresh ginger (a microplane makes quick work of this)
1/2 tsp. mustard seeds
1/4 tsp. ground cloves
1/4 cup orange juice
2 tbsp. maple sugar
pinch of salt

Put all of the ingredients in a saucepan, stir, and cover. Bring to a boil over high heat and uncover.

Turn the heat down to medium-low and simmer for about 15 minutes, stirring now and again.

Remove from the heat and cool to room temperature, then taste and adjust the seasonings. Cover and refrigerate until ready to use. This will last about one week in the refrigerator.

Tagged cinnamon, cranberries, dates, dried apricots, easy, How to Cook Everything Vegetarian, Mark Bittman, orange, orange peel, quick, red pepper flakes

Nov 28 2011

3 Comments

Dressings and Sauces

Fig Chutney

Chutney is a wonderful thing. It’s sweet but it’s tangy. Chunky yet tender. Like all good supporting players, it lends its talents unselfishly to the star of the show – be it a spicy, hot curry or a layered sandwich. Fig chutney strikes me as especially Christmas-y. With subtle hints of cinnamon, star anise and red wine, it’s similar in flavor to a mug of mulled cider. This is an easy and quick chutney to have in your refrigerator for when the lead actor needs a little delicious support.

Fig Chutney
Makes about 2 cups

1/4 cup vegetable broth
1 small shallot, thinly sliced
1/4 cup maple sugar
1/2 cup dry red wine
1/2 cup orange juice
1/4 cup apple juice
1 cinnamon stick
1 star anise
1 tsp. yellow mustard seeds
1/8 tsp. ground allspice
1/8 tsp. ground cloves
2 6 oz. packages dried Calimyrna figs, roughly chopped

Heat vegetable broth in a medium-sized saucepan. Add the shallots and saute until soft. Add maple sugar and cook until dissolved. Add the red wine, orange juice, apple juice, cinnamon stick, star anise and the spices. Increase heat to medium-high and simmer until syrupy, about 15 minutes. Add figs; stir to coat.

Reduce heat to medium and simmer, stirring occasionally, until figs are soft, 10-15 minutes more.

Let mixture cool, then transfer to the bowl of a food processor and process until figs are broken down, but still chunky. Transfer to a food-safe container and store in the refrigerator.

(This recipe, with modifications, comes from Bon Appetit. I halved the amount of sugar and used maple instead of refined sugar. I cooked the shallots in vegetable broth instead of oil and added a bit of apple juice.)

Tagged chutney, cinnamon, easy, figs, star anise, vegan, wine

anunrefinedvegan

unbleached, unprocessed, unrefined…and cruelty-free

Category Archives: Dressings and Sauces