2 1/2 cups water
1/3 cup tamari or soy sauce
2 cups rice syrup or 1 cup maple syrup
1/3 cup brown prepared mustard
Heat water and tamari in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add syrup and return to boil. Turn off heat and whisk in mustard. Drizzle over stir fry or use as a dipping sauce.
2 1/2 Tablespoons sesame oil (toasted is best)
1-2 cloves garlic
1 Tablespoon ground cumin
1/2 teaspoon red pepper
1 1/2 cups peanut butter
2 1/2 Tablespoons tamari or soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Heat oil in a heavy pan on medium with cumin, garlic,
red pepper, for a few minutes until fragrant. In a blender or food processor slowly blend together the oil mixture from the pan with the remaining ingredients, adding the water slowy until the consistency is like heavy syrup. Drizzle over you favorite stir fry or make kale sing a new song.
A basic and incredibly versatile Balsamic vinaigrette
Drizzle this on just about everything in the world of vegetables….the red wine vinegar cuts the sweetness of the balsamic
4 teaspoons balsamic vinegar (other fruit vinegars work well too)
2 teaspoons red wine vinegar
1 shallot finely diced (1 clove of garlic can work here too for those who like full flavor)
salt and fresh pepper
5 Tablespoons extra virgin olive oil
Combine vinegars, shallot, salt and pepper and let sit for at least 15 minutes. Whisk in olive oil. Drizzle on to greens, tomatoes, green beans, whatever.
2 cups chopped onion
1 cup chopped celery
1 cup chopped carrot
2 table spoons butter
salt and fresh pepper
fresh herbs coarsely chopped parsley, thyme, and marjoram and favorites.
Heat a large skillet of sauteed pan over medium heat. Once hot, add butter. Once melted add remaining ingredients and sauteed gently over medium heat until the vegetable soften.
Water can be added to this to form a simple stock. Try starting your favorite soups, stews and casseroles with this base, adding ingredients to the finished mirepoix. A mirepoix is used either to season stews, soups, sauces, and fricasses or as a base for braising meats or fish. In this recipe, mirepoix refers to equal parts of finely diced carrot, onion, and celery.