Serving Tip:This pesto pairs wonderfully with grilled vegetables, tacos, or as a dip for fresh bread.Wine Advice:A crisp Sauvignon Blanc complements the fresh, herby flavors of this pesto.
This Broccoli Pesto is a fiber-rich, nutrient-packed spread that brings a delicious twist to classic pesto. Enjoy it with pasta, bread, or crackers for a flavorful and healthy dish.
Juice of 1 large-size lemonabout 3 tablespoons [45 ml]
2tablespoons30 ml extra-virgin olive oil
2tablespoons30 ml toasted sesame oil
2clovesgarlicgrated
1teaspooncrushed chile pepper
1teaspooncoarse sea salt
Instructies
Process the sunflower seeds in a food processor until finely ground.
Add the steamed broccoli, parsley, lemon juice, olive oil, sesame oil, garlic, chile pepper, and salt.
Process until smooth, scraping the sides occasionally.
Serve warm, at room temperature, or cold.
Stir into pasta dishes, or spread on bread or crackers.
Notes / Tips / Wine Advice:
Serving Tip:Mix with pasta and a splash of pasta water for a creamy sauce, or spread on sandwiches and crackers for a savory snack.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc or a dry Pinot Grigio to balance the richness of the pesto.
Packed with calcium-rich kale and fresh herbs, this Kale Pesto is a healthy twist on the classic pesto. Enjoy it as a spread, dip, or tossed with pasta for a nutritious meal.
12ounces340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
8large-size basil leaves
¼cup40 g fresh curly parsley
3clovesgarlicgrated
1teaspooncoarse sea salt
¼teaspoonfreshly ground black pepper
¼cup60 ml extra-virgin olive oil, plus more if needed
Instructies
Chop the kale in a food processor in two batches.
Remove the first batch, process the second batch, and combine both batches in the processor.
Add the basil, parsley, garlic, salt, and pepper.
Drizzle in ¼ cup (60 ml) olive oil and process until a pastelike consistency forms.
If needed, add more olive oil to reach your desired pesto consistency.
Notes / Tips / Wine Advice:
Serving Tip:Try adding this pesto to pasta, sandwiches, or salads for a nutrient-packed boost. You can also pair it with roasted vegetables for a savory touch.Wine Advice:A medium-bodied white wine such as Chardonnay or a light red wine like Pinot Noir would complement the rich flavors of this pesto.
Chili Water is a versatile Asian-fusion dipping sauce that pairs perfectly with bread, tofu, rice, or anything you can dip into it. A staple in Hawaii, this quick-to-make sauce will spice up any meal.
Serving Tip:This sauce is perfect for dipping or drizzling over your favorite dishes. Try it with grilled tofu, rice, or vegetables for a quick, flavorful meal.Wine Advice:A crisp white wine like Sauvignon Blanc or a light Riesling pairs wonderfully with this zesty sauce.
In a mixing bowl, whisk together all the ingredients until well combined.
Pour over your preferred protein and let marinate for at least 2 hours before grilling or baking.
Notes / Tips / Wine Advice:
Serving Tip:Use as a marinade for tofu, tempeh, or seitan before grilling, or drizzle over roasted vegetables for a burst of flavor.Wine Advice:Pairs well with an earthy Malbec or a bold Syrah to complement the smoky, peppery notes of the marinade.
Baking sheet, blender or food processor, knife, cutting board
Ingrediënten
4largegreen chilessuch as Anaheims or poblanos
1can15 ounces, or 425 g crushed tomatillos
1cup235 ml extra-virgin olive oil
1bunchfresh parsleystems removed (about 2 cups, or 112 g)
2tablespoons30 g minced garlic
2tablespoons30 g red pepper flakes
1tablespoon2 g dried oregano
1tablespoon7 g ground paprika
2teaspoonsground cumin
Salt and pepperto taste
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Place the whole chiles on a baking sheet and roast for 30 minutes, until soft.
Remove from the oven and let cool.
Remove the stems, then cut a slit lengthwise from top to bottom.
Open up and remove the seeds, rinsing under water if necessary.
In a blender or food processor, combine the roasted chiles, tomatillos, olive oil, parsley, garlic, red pepper flakes, oregano, paprika, cumin, salt, and pepper.
Blend until smooth.
Notes / Tips / Wine Advice:
Serving Tip:Use as a marinade for grilled vegetables or as a sauce drizzled over tamales, tacos, or roasted potatoes.Wine Advice:Pair with a crisp Sauvignon Blanc or a light, citrusy Albariño to complement the vibrant flavors.
1cup224 g vegan mayonnaise, store-bought or homemade
¼cup61 g sweet pickle relish
¼cup68 g ketchup
Salt and pepperto taste
Instructies
Whisk all the ingredients together in a mixing bowl until well combined.
Transfer to an airtight container and store in the refrigerator.
Use as needed for burgers, fries, sandwiches, or salads.
Notes / Tips / Wine Advice:
Serving Tip:Try this sauce on a veggie burger, as a dip for fries, or as a zesty dressing for a fresh salad.Wine Advice:Pair with a crisp Chardonnay or a light lager for a refreshing balance.
1cup224 g vegan mayonnaise, store-bought or homemade
¼cup60 ml sriracha chili sauce
1tablespoon15 g prepared yellow mustard
2tablespoons28 g nondairy butter, melted
½teaspoonground black pepper
Instructies
Whisk together all the ingredients in a mixing bowl until smooth.
Transfer to an airtight container and store in the refrigerator.
Use as a dip, drizzle, or spicy sauce for your favorite dishes.
Notes / Tips / Wine Advice:
Serving Tip:Serve this sauce with plant-based nuggets, seitan poppers, or as a drizzle over veggie burgers and fries for a spicy kick.Wine Advice:Pair with a crisp, slightly sweet Riesling or a cold, hoppy IPA to balance the heat.
In a stockpot or Dutch oven, heat the olive oil over medium-high heat.
Add the onion and garlic and sauté until translucent, fragrant, and just beginning to brown.
Add the tomato sauce, tomato paste, juice, brown sugar, jelly, and chipotle powder and stir to combine.
Bring to a simmer.
Cover, reduce the heat to medium-low, and simmer for 20 minutes.
Remove from the heat and serve as you would any barbecue sauce.
Notes / Tips / Wine Advice:
Serving Tip:Use this sauce on grilled veggies, tofu, or any of your favorite barbecued dishes. It’s perfect for adding a smoky-sweet flavor with just the right amount of heat.Wine Advice:A fruity, slightly sweet wine like Zinfandel or a cold IPA pairs wonderfully with the smoky, sweet flavors of this barbecue sauce.
2cans14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
1cup227 g tomato sauce
¾cup170 g tomato paste
1tablespoon2 g dried basil or 3 tablespoons (9 g) chopped fresh
1tablespoon13 g granulated sugar
1tablespoon22 g molasses
2tablespoons30 ml extra-virgin olive oil
6clovesgarlicminced
1cup160 g finely diced white or yellow onion
1¼cups120 g TVP granules
Instructies
Place the diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses in a large-size stockpot.
Bring to a simmer over medium-low heat.
Meanwhile, in a skillet, heat the olive oil and sauté the garlic and onion until the garlic is fragrant and the onions are translucent, about 10 minutes.
Add the garlic and onion to the pot.
Cover and continue to simmer for 20 more minutes.
Uncover and simmer for 10 more minutes.
Stir in the TVP, cover, and let sit for 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:Serve over pasta, roasted veggies, or as the base for a hearty lasagna. This “meaty” marinara sauce is both versatile and filling!Wine Advice:A medium-bodied red like Chianti or Sangiovese pairs wonderfully with the savory richness of this marinara sauce.
