August 11th, 2011

Mmmmm Sauce!

I’m a pretty earth crunchy gal and I love making vegetarian food- the more unusual the better.  I’ve seen this mmm sauce on many blogs recently and the combination of nuts, chickpeas and nutritional yeast looked right up my (weirdo) ally.  I decided to give it a try this past weekend when I had a couple of vegetarians head over for dinner.  I served the sauce over bok choy, mushrooms, snap peas, tofu and rice.  The sauce is lightly curry with a good measure of nutritional yeast for a cheesy/nutty flavor.  I really like cooking with nutritional yeast and recommend trying it.  You can find it in the bulk bins at stores like whole foods.  I used some in an edamame burger recipe recently and everyone seemed to be surprised by how much they liked it.  That recipe will be posted next week…

Leftovers of mmm sauce were used in a beef and veggie stirfry and- my favorite use so far- as a sandwich spread on toasted ciabatta with sharp cheddar cheese, scallions, and garden tomatoes.  The recipe comes from Mama Pea’s website and she notes “Nutritionally speaking, this sauce is in the same ballpark as hummus or salad dressing, but with a little more protein and vitamin B12, and a whole lot more totally craveable flavor.” Good stuff! Here’s the original recipe with my changes noted. Try it, you’ll like it…

xx

Spike

Mmmm Sauce
From Mama Pea
Makes 1 1/2 cups

1/4 c. canola oil (or oil of your choice)
1/4 c. almonds (Spike used raw cashews)
1/3 c. water
1/4 c. chickpeas, drained and rinsed
1/4 c. nutritional yeast
2 1/2 T. lemon juice
1 t. minced garlic
1/4 t. salt (Spike used fine sea salt)
3/4 t. curry powder
1/2 t. dried oregano (Spike skipped this)
1/2 t. dried cilantro

Note: this recipe could easily be doubled and leftovers will keep covered in the fridge for 7-10 days

In a high speed blender or food processor, combine oil, almonds, water and chickpeas.  Blend until relatively smooth.
Add remaining ingredients and blend until smooth.Transfer to a small bowl and refrigerate until serving.