Thick and creamy this sauce can go well with most dishes and is so quick to make. I poured mine over zucchini noodles while the kids had theirs over somen noodles and veggies.
We eat pretty simply most of the time. Where I put most of my energy into is making delicious nutritious sweet treats and raw foods. But as far as meals go, I keep it pretty simple. That’s where sauces come in handy. The right sauce can enhance the simplest of vegetable medley and make it exciting.
My daughter really wanted noodles from the asian market by our house so I decided to spruce up the meal with this tasty simple sauce.
- 14 oz organic soft tofu
- 1/4 cup natural peanut butter
- 1/4 cup sesame oil
- 2 TBS soy sauce
- 1 TBS grated fresh ginger
- 1/2 cup water or more for a thinner sauce
- Put all ingredients in a blender and blend until smooth
- taste and adjust flavors accordingly
If i weren’t sharing this with the kids I probably wold have added some chili flakes to add some spice to it
This soup is amazingly satisfying. Roasting all the vegetables first really adds a nice touch of flavor to this dish. Dense in flavor, creamy in texture. A perfect warm meal. Kabocha is one of my favorite squashes. It is so dense and rich and sweet. I recommend not subbing the squash. The kabocha is really what gives this soup it’s beautifully sweet flavor. This soup is so delicious that I did not feel the need to add a bunch of spices.
I had somewhat planned ahead for this as my oven was on for some stuffed mushrooms that I was making one evening, and so I decided to jump on the heat opportunity and throw in my squash as well as 4 large bell peppers to roast so I could make a soup the next day for lunch. Which made this soup seem very quick and simple to make. Although I truly loved it and will turn on the oven just for those ingredients so I can make it again 🙂
- 1 onion
- 2 TBS olive oil
- 1 medium sized kabocha squash
- 4 large red bell peppers
- 7-9 cups of liquid (I did half water, half vegetable broth), depending on the thickness you like
- salt to taste
- preheat oven to 375* F
- wash cut your peppers in 4’s, taking out the seeds and stem, lay them on a baking sheet
- put your whole squash in the oven as is
- check the peppers after 30 minutes, if the skin is turning brown and starting to pull away from the flesh, take them out
- put them in a closed container to cool
- take out the squash after 45 minutes or until you can easily stick a knife through it
- peel the bell peppers (the baking makes the skin so easily to peel.)**
- peel and seed the squash**
- put all ingredients in the blender and blend until nice and smooth (you will have to do this in 2 batches)
- serve and enjoy!
**you do not have to peel these as the skin is edible, I wanted to do it for an ultra creamy texture.
The creaminess comes from tahini. So not only is this dressing delicious, but it is also nutritious as sesame seeds are an important source of omega 6 fatty acids, as well as calcium, iron, magnesium, zinc which all play an important role in bone mineralization and red blood cell production, to name a few.
High in “good” fat and protein, sesame seeds are a great addition to any diet, especially a vegetarian one 🙂
- 1/4 cup raw tahini
- 1/4 cup water
- 1/4 cup fresh squeezed orange juice
- zet of 1/2 an orange
- 1/2 tsp salt
- 1 TBS sesame oil
- 1 TBS red wine vinegar
- Put everything in blender and blend until well combined
- Store in an airtight container in the fridge. It will thicken a bit in the fridge, which I think is a good thing.
I used this dressing on a roasted vegetables and raw kale salad, and it tasted perfect 🙂
Yes, I made that up. I find it fun 🙂 It’s a raw Alfredo Sauce. Because I love creamy delicious sauces but my health cannot afford to indulge in them often, I have created my own. It tastes amazing on zucchini pasta, as a dip or pretty much anything you would normally use a creamy alfredo sauce on. I love coming up with recipes like this because as a french woman, butter and cream are part of my heritage. I do not want to give them up. Nor do I want to give up feeling amazing. So I can eat this kind of sauce anytime I want, and feel like I am staying true to my roots, and indulge in the real stuff on occasion.
- 1 1/2 cups cashews (dry measure), soaked at least 4 hours
- 1/8 cup lemon juice
- 2/3 cup water
- 1/8 cup olive oil
- 1 clove garlic ( I would have added more if the kids weren’t eating it)
- 1 tsp salt
- 1 TBS nutritional yeast
- 1 TBS fresh parsley (optional)
- Put everything in the blender and blend on high.
- Adjust water according to desired consistency. This one came out pretty thick, which I really like.