Serve over pasta, on toasted bread, or as a topping.
Notes / Tips / Wine Advice:
Serving Tip:This pesto is fantastic as a topping for pasta, spread on toasted bread, or even drizzled over roasted vegetables.Wine Advice:Pair with a medium-bodied white wine like Chardonnay to complement the nutty and garlicky flavors of the pesto.
A vibrant twist on traditional pesto, made with fresh cilantro and pepitas. This zesty sauce is perfect for pasta, rice, or as a flavorful aioli for sandwiches!
Serve over pasta, mix with rice, or combine with vegan mayonnaise for an aioli.
Notes / Tips / Wine Advice:
Serving Tip:This pesto is delicious when drizzled over pasta, added to rice dishes, or used as a spread for sandwiches.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc to enhance the cilantro and spices.
A delicious pesto made with fiber-rich broccoli, roasted sunflower seeds, and fresh parsley. This spread is full of nutrients and perfect for pasta, bread, or crackers!
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 broccoli, parsley, lemon juice, oils, garlic, chile pepper, and salt.
Process until smooth, scraping the sides occasionally.
Stir into pasta dishes, or spread on bread or crackers.
Enjoy warm, at room temperature, or cold.
Notes / Tips / Wine Advice:
Serving Tip:This pesto can be served with pasta, spread on toast, or paired with crackers for a healthy snack.Wine Advice:Pair with a light white wine like Pinot Grigio to balance the flavors of the broccoli and lemon.
This vibrant, healthy kale pesto is a fantastic twist on the classic. With the rich, earthy flavors of kale and fresh herbs, it’s a perfect addition to any dish!
12ounces340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
8large-size basil leaves
40gfresh 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 and add it back in once the second batch has been processed.
Combine both batches of kale with the basil, parsley, garlic, salt, and pepper.
Drizzle in ¼ cup olive oil and process until it reaches a pastelike consistency, adding extra oil if needed.
Notes / Tips / Wine Advice:
Serving Tip:This pesto pairs beautifully with pasta, spread on toast, or as a topping for roasted vegetables. Add toasted pine nuts for a rich, crunchy twist.Wine Advice:Pair with a crisp white wine, such as Sauvignon Blanc, to complement the earthy flavors of the kale and basil.
This flavorful Asian-fusion dipping sauce is perfect for bread, tofu, rice, or any dish you want to add a spicy kick to. Simple to make and keeps indefinitely in the fridge.
Keep in the refrigerator, where it will last indefinitely.
Notes / Tips / Wine Advice:
Serving Tip:Try it as a dipping sauce for steamed buns, grilled tofu, or stir-fried vegetables for an extra flavor boost.Wine Advice:Pair with a crisp, refreshing white wine like a Sauvignon Blanc to balance the spice.
A spicy and savory marinade that’s perfect for tofu, tempeh, seitan, or vegetables. Easy to make and versatile for grilling or baking your favorite proteins!
Pour the marinade over your favorite protein or vegetables.
Let it marinate for a few hours before grilling or baking.
Notes / Tips / Wine Advice:
Serving Tip:Marinate for at least 1-2 hours for deeper flavor absorption.Wine Advice:Pair with a light, dry red wine like a Pinot Noir or a chilled rosé for a refreshing contrast.
4large-size green 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).
Roast the whole chiles on a baking sheet for 30 minutes, until soft.
Remove from the oven and let cool.
Once cool, remove the stems, cut a slit lengthwise from top to bottom, and remove the seeds (rinse under water if needed).
Add the roasted chiles, tomatillos, oil, parsley, garlic, red pepper, oregano, paprika, cumin, salt, and pepper to a blender or food processor.
Purée until smooth.
Notes / Tips / Wine Advice:
Serving Tip: This chimichurri is great as a marinade or sauce over your favorite protein, or as a topping for Peruvian tamales.Wine Advice:A Malbec would pair beautifully with this chimichurri. Its deep, fruity flavors and bold tannins complement the smoky, spicy elements of the sauce. Alternatively, a Sauvignon Blanc works well if you prefer a crisper, refreshing contrast to the heat and richness.
1cup224 g vegan mayonnaise, store-bought or homemade (page 301 or 302)
¼cup61 g sweet pickle relish
¼cup68 g ketchup
Salt and pepperto taste
Instructies
Whisk all the ingredients together in a bowl.
Store in an airtight container in the refrigerator.
Keep refrigerated until ready to use (lasts up to 1 week).
Notes / Tips / Wine Advice:
Serving Tip: Great for burgers, fries, sandwiches, or as a salad dressing.Wine Advice:A Chardonnay would be an excellent match. Its buttery texture and slightly oaky notes can balance the creaminess of the sauce. Alternatively, a Prosecco could offer a light, refreshing contrast to the richness of the sauce, especially if you’re serving it with fried foods.
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
In a mixing bowl, whisk together the vegan mayonnaise, sriracha, mustard, melted nondairy butter, and black pepper until smooth and well combined.
Transfer the sauce to an airtight container.
Store in the refrigerator.
The sauce will keep for up to 2 weeks.
Use as a dip, spread, or sauce for your favorite snacks or dishes.
Notes / Tips / Wine Advice:
Serving Tip:This sauce pairs perfectly with meat-free nuggets, Seitan Poppers, or as a flavorful spread for wraps and sandwiches.Wine Advice:A chilled sparkling wine or crisp white wine like Sauvignon Blanc will balance the spicy and creamy flavors.
Heat olive oil in a stockpot or Dutch oven over medium-high heat.
Add the onion and garlic, sautéing until translucent, fragrant, and just beginning to brown.
Stir in the tomato sauce, tomato paste, orange juice, brown sugar, grape jelly, and chipotle powder.
Combine well.
Bring the mixture to a simmer.
Cover, reduce the heat to medium-low, and simmer for 20 minutes.
Remove from heat and serve as you would any barbecue sauce.
If not using immediately, transfer to an airtight container.
Store in the fridge for up to a week, or freeze for longer storage.
Notes / Tips / Wine Advice:
Serving Tip:This sauce is perfect for grilling, dipping, or spreading over roasted vegetables. Use it on tofu, tempeh, or your favorite plant-based protein.Wine Advice:Pair with a fruity red like Zinfandel or a bold white like Viognier to complement the sweet and smoky flavors.
