Posts tagged recipe sauces
Vegan Cheese Fondue!

If there was one favorite recipe I thought I'd never be able to veganize when I decided to go vegan, it was cheese fondue. I'm not Swiss, and yet, growing up in Venezuela, one of our favorite treats as teens who couldn't cook, was to open a box of vegan cheese fondue, rip the little foil packet open with its wonderful aroma of white wine and all that cheesy goodness, melt it, and dip some bread in it. It was such a huge tradition at my house, and my mother in law who wasn't as lazy as I was when it came to fondue, had the perfect recipe for it, using wine, brandy and a whole bunch of cheeses, garlic and of course, a fondue pot and bread for dipping.

When I decided to go vegan I thought I was saying goodbye to this favorite dish of mine, but as it happened with every other dish I've ever had, there was a vegan version ready to be discovered and made... 

...and so I did, and today I'm teaching you how to do it too!

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Homemade Eggless Mayonnaise (plus Tartar Sauce & Garlic Aioli!)

Confession time: I grew up thinking that mayonnaise was the weirdest thing on this planet. I didn't like the taste, I hated it in my burgers and hotdogs, the only time I would even consider trying it was when it was part of a potato salad, a devilled egg or mixed in with ketchup to make a Venezuelan classic "salsa rosada" which was a dream when eaten with French fries. Mayonnaise on its own though... not so much. Then I moved to Spain, and everything changed.

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Herby Cilantro Miso Dressing

One of the reasons I always find people give when they start skipping the salad, is the dressing. On the one hand, most of us make the same salad and dressing every single day. They're uninspired, very basic in flavor, and they get boring... fast! Another reason people start skipping salads is the fact that although a salad is possibly the easiest meal to assemble, the making of a good flavorful dressing always makes us skip it. 

This is one of the reasons I always recommend including a salad dressing in your batch cooking session (if you don't know what that is check out our FREE video series here!), and this recipe I'm sharing with you today is one of my favorites. You add everything to a blender, and the result is bright, bold, beautiful and so tasty. Perfect for almost any kind of salad. 

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Cashew Sour Cream

I could write a whole post on why I have a love affair with sour cream. You can blame my Russian heritage for that since it immediately makes me think of topping borscht (a very pink and hearty Russian beet stew), our crispy potato latkes, or potatoes of any kind for that matter, not to mention braised cabbage dishes. Oh boy, blast from the past here.

Vegan sour cream is so easy to find nowadays and I must say that the commercial varieties out there are incredibly delicious, but you know me and whole foods, if I can make it at home I'm going to make it!

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Spinach and Basil Oil Free Pesto

What is better than a big bowl of -anything really!- topped with a heaping dollop of fresh homemade pesto? If you read last week's post on how toppings helped me go vegan (with a super cute topping idea printable for your fridge!), you know I'm a fan of adding some fun into all my dishes. Pesto is definitely one of my go to sides or toppings for everything from pasta, pizza, baked sweet potatoes, veggie bowls, burgers, sandwiches and wraps, even salads! Pesto is one of those sauces that is bursting with flavor. The store-bought kind however is choc-full of oil, and even these large queantities of healthier oils like olive oil are not good for the body. I make my pesto by using natural whole food fats, which not only add creaminess and richness, but they have all the fiber and nutrients that are lost when you extract oils from their original sources. 

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Classic Mushroom Gravy

We're gearing up for the holidays, and in my opinion there's always one dish that needs to be present whenever you are cooking a big holiday meal, a classic old fashioned mushroom gravy. This is the vegan version of the gravy that was always served at my house growing up and it's the creamiest most delicious thing ever. It's a decadent treat as many classic gravies are, since we're relying on a traditional roux to make it (a mixture of fat and flour to thicken our sauce), but this recipe feeds a crowd, and it's the Holidays so you can splurge a little on the big day. I love how the ingredients are so simple and can be found anywhere. It's so yummy, especially poured over mashed potatoes or over your favorite holiday roasts. 

This reminds me, check out the yummy Christmas recipe section we've created for you! It includes our favorites for the Holidays from both our youtube channel and our online membership program.

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Thai Peanut Sauce

Whenever peanut butter is involved, I always know the result will be delicious. This creamy Thai peanut sauce is so easy to make, it's filled with Asian flavors and it's wonderful as a sauce, dip or even as a dressing by thinning it out with a little water.

We love serving it as a dipping sauce for spring rolls, and especially for our tofu lettuce cups which are parte of our membership program. You can even drizzle it on top of your favorite sushi rolls! It's so good.

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