Ancho Chili Dry Rub This rub is great for poultry, fish and all types of burgers if you're looking for a delectable Southwestern flavor. For added zest, rub it on the meats up to twenty-four hour in advance and place in the refrigerator. Drizzle a little bit of olive oil on the surface of the meat to help evenly distribute the rub. Makes 3 Tablespoons                                 Preparation Time: 5 Minutes 1 tablespoon ancho chili powder 1 1/2 teaspoons sea salt 1 tablespoon dried oregano 1 1/2 teaspoons sucanat sugar In a coffee grinder or food processor, grind all the ingredients together and store in an airtight container. This will keep for months in a dry cool place. Ancho Chili and Sun-Dried Cherry Barbecue Sauce Impress your friends by offering two very different and delicious barbecue sauces at your next party. This makes a great alternative sauce, with a totally different flavor than most barbecue sauces. This flavoring is great with grilled poultry or meat. It's also a good dipping sauce with most tortilla wraps. Makes 4 Cups                                    Preparation Time: 45 Minutes 1 cup rice wine vinegar 2 cups Basic Ketchup 1 cup cider vinegar 1/2 cup sucanat sugar 1/4 teaspoon ground cloves 2 tablespoons molasses, or barley malt 1/4 teaspoon ground allspice 1/4 teaspoon ground coriander 2 tablespoons ancho chili powder 1 tablespoon extra-virgin olive oil 1 1/2 cups sun-dried cherries 1/2 cup chopped onions Sea salt and freshly ground black pepper 2 teaspoons minced garlic 1. In a medium saucepan, bring both vinegars to a boil. Add the cloves, allspice and coriander. Reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. 2. In a nonstick skillet, heat the olive oil over medium heat. Add the onions and garlic and cook, stirring, until the onions are translucent, about 3 minutes. Add the ketchup, sugar, molasses, 2 cups of water, the chili powder and cherries. Transfer into the saucepan with the vinegars and bring to a boil. Reduce the heat and simmer for 25 to 30 minutes. Puree with an electric handheld blender or food processor. Season with salt and pepper to taste. Refrigerate, covered, until ready to use, or up to 2 weeks. Apple Cranberry Chutney Take some of the tartness out of your traditional cranberry sauce by using apples, as in this chutney. Serve it with Thanksgiving Turkey. It's also a great spread on chicken, turkey or grilled tuna wrap sandwiches. For vegetarian switch, try it on roasted butternut squash, or in a wrap sandwich with Seared Asian Tofu. Makes 2 Cups                                           Preparation Time: 30 Minutes 2 large Granny Smith apples 1/4 cup maple syrup 3/4 cup orange juice Salt, ground cinnamon and nutmeg, optional 1/4 cup port wine 1/4 cup cider vinegar 1/2 cup fresh or frozen (thawed) cranberries 1. Peel and core the apples and cut them into medium dice. 2. In a medium saucepan, bring the orange juice, port and vinegar to a boil. Add the apples and cranberries, bring back to a boil, reduce the heat, and simmer for 15 to 20 minutes. Add the maple syrup, stir and remove from the heat. 3. Roughly puree the mixture in a food processor or with an electric handheld blender. Season with a pinch of salt, cinnamon and nutmeg, if desired. Store, covered, in the refrigerator for up to 1 week. Basic Ketchup Start your kids on this ketchup early and they'll never want the store-bought sugar-laden version again. You can zip up this ketchup by adding 1 to 2 tablespoons of chipotle peppers or 4 to 5 pureed roasted cloves of garlic just before pureeing the ketchup. Try adding a pinch of ground coriander or ground cumin with hot sauce for another terrific taste. Makes 2 1/2 Cups                                      Preparation Time: 1 Hour 1 tablespoon olive oil 1 teaspoon sea salt 1 teaspoon minced garlic 2 tablespoons fruit juice concentrate, apple or white grape, or maple syrup 1 cup chopped onions 1/4 cup rice wine vinegar 1/4 cup cider vinegar 2 tablespoons tomato paste, optional 12 canned whole plum tomatoes, chopped 1. In a medium saucepan over medium heat, heat the olive oil. Add the garlic and onions and cook, stirring, until onions are translucent, about 3 minutes. Add both vinegars and stir. Add the tomatoes and salt and stir. Let simmer for 15 to 20 minutes. 2. Remove the pan from the heat and let cool slightly. With an electric handheld blender, or in a food processor or blender, puree the sauce. Add the fruit juice concentrate (and tomato paste, if desired) and blend again. Refrigerate, covered, for up to 2 weeks. Black Bean Hummus Hummus has become pretty mainstream these days, and there's nothing better than homemade hummus. The flavor is so rich and delicious. No store-bought brand could stand against this hearty version. For variety, replace the black beans with white beans, chickpeas or soybeans. Serve with rice crackers, pita crisps or Belgian endive. Try adding a tablespoon of finely chopped dill, chervil and/ or basil to the finished hummus for an herbal flavor. Try substituting black soybean for the regular black bean for a nuttier flavor. Makes 1 Cup                                            Preparation Time: 5 Minutes 1 cup cooked or canned black beans 1 tablespoon tahini (sesame paste) 2 teaspoons minced garlic 1 teaspoon honey 1 tablespoon freshly squeezed lemon juice 2 dashes Tabasco sauce Salt and Freshly ground black pepper 1 tablespoon tamari soy sauce Add all the ingredients to a food processor. Blend on low speed until roughly chopped, then increase to high speed to get a smooth consistency. Season with salt and pepper to taste. Store, covered, in the refrigerator for up to 7 days. NOTES: Reserve some of the cooking liquid from the black beans and add it to the processor if necessary. This will give you a smoother texture and keep the ingredients from binding up. If you are using canned black beans, the canning liquid will give you the desired results. Brandy Shallots And Green Peppercorn "Cream" Sauce The essence of brandy combined with the spiciness of shallots and peppercorns make this "cream" sauce taste incredible. Its robust flavor will enhance any meal. Try it with the Seared Yellowfin Tuna Burger. It's also great with poultry and filet mignon. For a more pure and full flavor substitute beef or chicken stock, to match the meat you're serving. Makes 2 cups                                          Preparation Time: 40 Minutes 1 tablespoon olive oil 1 tablespoon sea salt 1 tablespoon minced shallots 1/8 teaspoon freshly ground black pepper 1/2 teaspoon minced garlic 1/4 cup brandy 2 tablespoons green peppercorns (canned in brine) 2 cups Vegetable Stock, or Roasted Chicken Stock 1/2 cup plain soy milk 4 fresh sage leaves 2 tablespoons arrowroot 2 teaspoons Worcestershire sauce 1 tablespoon soy margarine 1. In a medium saucepan, heat olive oil over medium heat. Add the shallot and garlic and cook until golden, about 2 minutes. Add the brandy and cook until reduced to an essence, about 2 minutes. Add the stock and bring to a simmer. Add the sage, Worcestershire, salt. Pepper, peppercorns and soy milk. Reduce the heat and simmer for 10 to 12 minutes. A light peppery flavor will develop and the richness of the brandy will be evident. 2. In a small mixing bowl, mix the arrowroot with 2 tablespoons of water. Add the arrowroot mixture and margarine to the sauce. Let simmer for 3 to 5 minutes. Remove the sage leaves before serving. This can be stored, covered, in the refrigerator for up to 3 days. Cilantro-Walnut Pesto This is great mixed with any hot pasta or thrown right into your favorite pasta sauce. Try spreading it on a wrap sandwich or inside a fajita. If you can't find the chili garlic paste, you can replace it with one teaspoon of regular chili paste. Makes Almost 2 Cups                                   Preparation Time: 5 Minutes 1/2 cup packed cilantro leaves 1 teaspoon chili garlic paste, or Thai chili paste 1/2 cup packed basil leaves 1/2 cup walnut pieces, lightly toasted in a 350°F oven for 5 minutes 2 teaspoons honey 1 teaspoon freshly squeezed lemon juice 1/4 cup balsamic vinegar 1 teaspoon minced garlic 1 teaspoon extra-virgin olive oil 1 1/4 teaspoon sea salt Freshly ground black pepper Place all the ingredients into a food processor with 1/4 cup water and puree until smooth. Store, covered, in the refrigerator for up to 5 days. Citrus Salsa Try serving this salsa over grilled tuna, salmon, swordfish or chicken breast with a side of rice for an incredibly satisfying and refreshing meal. Rub the fish or meat with a little ground coriander, sea salt and freshly ground black pepper before grilling or searing. Makes 1 1/4 Cups                                      Preparation Time: 20 Minutes 1 grapefruit 1 teaspoon extra-virgin olive oil 2 oranges 1 tablespoon minced red onion 1 lemon 1/2 teaspoon minced cilantro 1 lime Sea salt 1. With a sharp paring knife, trim the skin of all the citrus. Cut close enough to remove the white pith between the outer skin and the "meat". Cut between the membranes and remove all edible fruit. Carefully pick out the seeds and cut the larger pieces in half. 2. In a glass mixing bowl, gently toss the citrus with the olive oil, onions and cilantro. Season with a pinch of salt. 3. Serve over grilled tuna, salmon, swordfish or chicken breast. Guacamole Some guacamole recipes call for sour cream to give it a rich creamy taste and texture, but not mine. Use ripe black-skinned Hass avocados when preparing this dish. They are creamier and have less water content than other kinds of avocados and that will replace the need for sour cream. Lemon juice will keep the avocado from discoloring. Keeping the pit in the finished guacamole will also help keep the freshness and flavor until serving time. A stainless steel or metal bowl may cause the avocado to discolor. Serve within twenty-four hours. Makes 2 Cups                                       Preparation Time: 15 Minutes 2 ripe Hass avocados 1 tablespoon finely chopped fresh cilantro 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon Tabasco sauce 1/2 cup finely chopped red onions Salt and freshly ground black pepper 1/2 cup seeded and diced plum tomatoes 1. Slice the avocados in half and remove the pit. Remove the skin and chop into medium dice. Place in a plastic or glass mixing bowl, immediately add the lemon juice and gently toss. 2. Add the onions, tomatoes, cilantro and Tabasco to the bowl and mix with a fork. Season with salt and pepper to taste. Josie's Barbecue Sauce You can brush this on everything from tofu to spare ribs. This lightly spiced all-purpose barbecue sauce will appeal to everyone. For a little more spice, add hot sauce or chili peppers to taste. Makes 2 1/4 cups                                    Preparation Time: 45 Minutes 1 tablespoon extra-virgin olive oil 1 tablespoon minced fresh cilantro 1/2 teaspoon minced shallots 1 1/2 teaspoons chili powder 1 teaspoon minced garlic 1 teaspoon ground coriander 1/2 tablespoon minced fresh ginger 1/2 teaspoon ground cumin 1 cup chopped onions 1 teaspoon sea salt 4 fresh basil leaves 1/8 teaspoon freshly ground black pepper 1/2 cup cider vinegar 2 tablespoons tomato paste 1 tablespoon fruit juice concentrate apple or white grape, or maple syrup 10 whole canned plum tomatoes(14 1/2 -ounce can) 1. Heat a medium saucepan over medium heat and add the olive oil. Add the shallots, garlic, ginger, onions and basil, and cook, stirring, until the onions and shallots are golden, about 5 minutes. 2. Add the vinegar, tomato paste, tomatoes, cilantro, chili powder, coriander, cumin, salt, pepper and fruit juice concentrate. Simmer over low heat for 20 minutes. Cool slightly and puree with an electric handheld blender or food processor. Store, covered, in the refrigerator for up to 2 weeks. Mango, Tomato And Black Bean Salsa This is an extremely quick and easy recipe that's almost fat free yet still exploding with flavor. Add 1/2 cup of diced ripe avocado for a creamier, richer salsa. You can substitute papaya or pear for the mango to make a seasonal version. This salsa makes a great garnish for the Pan-Seared Black Bean Dumplings. It keeps refrigerated for up to 3 days. Makes 2 Cups                                  Preparation Time: 15 Minutes 1 medium mango Sea salt and freshly ground black pepper 1 medium red-ripe tomato, seeded and diced (about 1/2 cup) 1 tablespoon extra-virgin olive oil 3 scallions, trimmed and thinly sliced (about 1/2 cup) 1 tablespoon rice wine (mirin) Juice of 1 lime 1/2 jalapeño, seeded 8 mint leaves, julienned 1 cup cooked or canned black beans Peel and slice the mango. Dice the flesh and place in a mixing bowl. Add the tomatoes, scallions and jalapeño, and mix. Gently fold in the black beans and season with salt and pepper to taste. Add the olive oil, wine, lime juice and mint. Toss gently and serve 1/4 cup over your favorite grilled or seared fish fillet or chicken breast. Miso Basil Lime Pesto Miso adds saltiness and smoothness to this twist on traditional pesto. It's garlic free and lower in fat because I use less oil than a regular pesto recipe usually calls for. It's important to use the mellower flavored misos rather than traditional red miso which would overpower the milder flavor of the basil and cashews. I suggest using 1 tablespoon of pesto per 1 cup cooked pasta. This pesto is also great dolloped on grilled or sautéed fish and chicken. Makes 1 Cup                                                Preparation Time: 30 Minutes 1/4 cup whole cashews 1/8 teaspoon salt Juice or 1 lime 1/4 teaspoon freshly ground black pepper 1 cup packed fresh basil leaves 1 tablespoon barley miso, or chickpea miso 1 tablespoon olive oil 1. Preheat the oven to 350°F. Toast the cashews on a baking sheet for 5 minutes. Set aside to cool. 2. Combine all the ingredients, except the olive oil and cashews, in a food processor. Add 1 tablespoon of water and pulse to mix the pesto. Slowly add the olive oil and cooled cashews. Use a spatula to scrape down the side of the bowl between pulsing. Store, covered, in the refrigerator for up to 5 days. Miso Wasabi Coulis Josie's customers usually request this sauce with seafood more than any other sauce on the menu. It takes a little time to make but it's well worth it. It's powerful, so you just need a little bit. It is a spicy creamy sauce that's awesome on fish, especially grilled fish, Seared Yellowfin Tuna Burger and Three-Grain Vegetable Burger. This is bound to become a family favorite. Makes 2 Cups                           Prep Time: 20 Mins, + 2 Hrs Refrigeration 1/4 cup egg whites (from about 2 eggs) 5 tablespoons rice wine (mirin) 5 tablespoons rice wine vinegar 1/2 cup canola oil 3/4 cup Japanese wasabi mustard powder (see Note) 1 tablespoon red miso 1 tablespoon tamari soy sauce 1/2 cup extra-virgin olive oil 1 teaspoon fresh lemon juice, or Japanese ponzu sauce In a small food processor or using an electric handheld blender, blend together the egg whites and canola oil. Add the miso, tamari, lemon juice, wine, vinegar and wasabi and combine. While mixing, slowly add the olive oil to form a creamy thick emulsion. Refrigerate at least 2 hours before serving. Store, covered, in the refrigerator for up to 2 weeks. NOTE: Buy wasabi powder in the smallest tin you can find. And store it in a cool dry place. It will stay fresh for 1 to 2 years. Pumpkin Seed, Basil And Miso Pesto This versatile pesto can be served as a spread for sandwiches, dolloped on pasta or swirled in the Roasted Kabocha Squash Soup for extra flavor. Try it on top of your favorite seasonal sautéed vegetables. Makes 1 1/4 Cups                                      Preparation Time: 15 Minutes 2 cups tightly packed basil leaves 2 teaspoons chickpea miso, or regular miso 2 cloves garlic 2 tablespoons shelled pumpkin seeds 1 teaspoon honey 2 teaspoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1. Preheat the oven to 325°F. Toast the pumpkin seeds for 5 minutes. 2. Place all ingredients in a food processor with 2 tablespoons water and blend until smooth. Store, covered, in the refrigerator for up to 5 days. Red Miso-Mango Dipping Sauce This is a great dipping sauce for dumplings. For a special surprise, try this as a dipping sauce the next time you bring sushi or sashimi home. Makes 2 1/2 Cups                                 Preparation Time: 30 Minutes 3/4 cup red or regular miso 1/2 cup diced mango 1/2 cup rice wine (mirin) 2 tablespoons trimmed and finely sliced scallions 1/4 cup fresh lemon juice (from 1 to 2 lemons), or Japanese ponzu sauce In a mixing bowl, whisk together 3/4 cup water, the miso, wine and lemon juice. Add the mango and scallions and refrigerate until ready to use. Store, covered, in the refrigerator for up to 2 weeks. Rosemary Mushroom Au Jus This is a great vegetarian sauce the can be served with vegetable meat loaf and is delicious on seared tofu. It can even be used as a stir-fry sauce for tofu, tempeh, seitan and your favorite vegetables. If you're using it with chicken, I suggest replacing the water with chicken stock for a richer poultry flavor. Makes 2 Cups                                             Preparation Time: 40 Minutes 1/2 tablespoon olive oil 1/4 teaspoon ground coriander 1/2 tablespoon minced garlic 1/4 teaspoon sea salt 1 cup chopped onions 1/4 teaspoon freshly ground black pepper 1/4 pound button mushrooms, sliced (about 1 cup) 5 teaspoons tamari soy sauce 1/4 teaspoon dried rosemary 5 teaspoons rice wine (mirin) 1/8 teaspoon dried oregano 2 1/2 tablespoons arrowroot 1/8 teaspoon dried thyme 1. Heat the olive oil in a nonstick skillet over medium heat. Add the garlic and onions and cook, stirring until the onions are translucent, about 3 minutes. Add the mushrooms and cook, stirring, for 5 to 7 minutes more or until the mushrooms are tender. Add the dried herbs, salt, and pepper. 2. In a saucepan, combine 3 cups water, the tamari and wine. Bring to a simmer and add ingredients from the skillet. Simmer for 10 minutes. 3. In a small bowl, stir together the arrowroot with 2 1/2 tablespoons water, then add to the simmering sauce. Cook, stirring, for 2 to 3 minutes. Store, covered, in the refrigerator for up to 3 days. Roasted Corn-Chipotle Salsa Warning! Once you dip your first chip in this salsa, you won't be able to stop. You can spice up everything from chili and soups to fajitas and burritos with this taste of the Southwest. This is excellent on meat loaf or with your favorite Mexican food. No Store-bought salsa can touch the flavors in this. This is a salsa aficionado's dream, with flavor, depth and consistency. Makes 2 Cups                 Prep Time: 40 mins, + Several Hrs Refrigeration 1 tablespoon olive oil 1 tablespoon chopped canned chipotle peppers (with canning sauce) 1 teaspoon minced garlic 1/2 cup minced onions 1 cup fresh or frozen corn kernels 2 teaspoons tomato paste 1/2 cup cider vinegar 1 teaspoon sea salt One 14 1/2-ounce can diced tomatoes 2 tablespoons medium chopped fresh cilantro 1 teaspoon honey 1. In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, until golden, 1 minute. Reduce the heat to medium-low, add the onions and corn, and cook, stirring, until the corn browns, about 15 minutes. 2. Transfer the contents of the skillet to a small saucepan and add the vinegar. Cook until the liquid id reduced by half, about 5 minutes. Add the tomatoes and simmer for 8 minutes. Add the honey, chipotle peppers, tomato paste, salt and cilantro. Simmer 3 more minutes and remove from the heat. 3. Transfer into a storage container and chill several hours before serving. Refrigerate for up to 7 days. Roasted Garlic Au Jus With the perfect hint of roasted garlic, this sauce is a simple classic. I like to use this when I make Citrus-Rosemary Roasted Chicken. You can substitute beef stock if you're cooking a roast. Makes 1 3/4 Cups                                           Preparation Time: 1 1/2 Hours 1 whole head garlic 1/2 teaspoon Worcestershire sauce 1 teaspoon extra-virgin olive oil 1 tablespoon tomato paste 1 teaspoon minced fresh parsley 1 1/2 quarts Roasted Chicken Stock 2 tablespoons arrowroot Sea salt and freshly ground black pepper 2 tablespoons rice wine (mirin) 1. Preheat the oven to 350°F. Cut the whole head of garlic in half crosswise. Put the head back together, rub the outside with the olive oil, and cover with aluminum foil. Roast for 45 minutes. Let cool, unwrap, and squeeze out the garlic "meat". 2. Meanwhile, in a medium stockpot, bring the chicken stock to a boil, reduce the heat and simmer until the stock is reduced by 40 percent, about 1 hour. 3. Add the garlic "meat," tomato paste, wine, Worcestershire and parsley to the stock. Simmer for an additional 15 minutes. 4. In a small bowl, mix together the arrowroot and water with 2 tablespoons cold water. Add to the sauce and whisk for 2 minutes before serving. Season with sea salt and black pepper to taste. Store, covered, in the refrigerator for up to 3 days. Roasted Tomato Vinaigrette Although this sauce is prefect to serve with the Roasted Eggplant-Wild Mushroom Cakes, it also goes well on grilled fish and chicken, especially in the summer months when the tomatoes are extra meaty and ripe. Makes 2 Cups                                          Preparation Time: 45 Minutes 12 ripe plum tomatoes 2 tablespoons balsamic vinegar 1 teaspoon minced garlic 4 fresh basil leaves, chopped 1 teaspoon minced shallots Sea salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 1. Preheat the oven to 350°F. Cut each tomato in 3 pieces. In a mixing bowl, toss the tomatoes with the garlic, shallots, 1 tablespoon of the olive oil, and the Dijon mustard. Place the mixture in a shallow baking dish and roast for 30 minutes. (In the summer months, put this mixture in an aluminum foil pouch and place on the grill for a smoky flavor. Let cool for 20 minutes.) 2. Transfer the mixture to a food processor and puree. Add the vinegar and basil and mix. Season with salt and pepper to taste. While mixing, slowly drizzle in the remaining 3 tablespoons olive oil to form am emulsified mixture. Refrigerate for up to 3 days. Roasted Tomato and White Truffle Coulis White truffle olive oil is an important ingredient in this sauce. The intense earthly flavor is spectacular. Most gourmet food stores, especially Italian specialty food shops, should carry this oil. Serve this with the Steamed Yukon Potatoes and Broccoli Dumplings. It's also excellent served over your favorite tofu raviolis or small shell pasta. Makes 2 Cups                                      Preparation Time: 45 Minutes 12 whole canned plum tomatoes (141/2-ounce can) 1 teaspoon minced fresh basil 1 teaspoon minced fresh oregano 1 teaspoon minced garlic 1 teaspoon sea salt 3 tablespoons extra-virgin olive oil Freshly ground black pepper 1 tablespoon [infused] white truffle olive oil 1/2 cup Vegetable stock 1/2 cup soft tofu 1. Preheat the oven to 325°F. In a small Pyrex baking dish, mix together the tomatoes, garlic and 1 tablespoon olive oil. Roast for about 30 minutes 2. Transfer the tomatoes to a food processor and add the remaining 2 tablespoons olive oil, the truffle oil, herbs, sea salt, pepper to taste, stock and tofu. Process to combine. 3. Heat the sauce briefly in a small saucepan over medium-low heat before serving. Store, covered, in the refrigerator for up to 3 days. Stir-Fry Sauce This is the kind of sauce you want to have in the refrigerator all the time, especially if you're constantly on the go. It's quick and you can throw anything into a wok or stir-fry pan and make a healthful and delicious meal. Makes 2 1/2 Cups                                 Preparation Time: 20 Minutes 1/2 cup cooking sherry or marsala 1/2 cup rice wine (mirin) 2 tablespoons minced garlic 1/2 cup tamari soy sauce 2 tablespoons minced shallots 2 tablespoons arrowroot 1/4 cup grated fresh ginger 1. In a small saucepan over medium-high heat, combine the sherry, garlic, shallots, and ginger, and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the wine, tamari and 2 cups of water and return to a boil. Reduce the heat and simmer for 3 minutes. 2. In a small bowl, mix together the arrowroot with 2 tablespoons of water to form a paste. Add to the sauce, stir, and simmer for 2 to 3 minutes more. Remove from the heat. It can be stored, covered, in the refrigerator for up to 2 weeks. Sweet Potato, Carrot And Onion Dipping Sauce This was the first bread dipping sauce I ever served at Josie's. Our customers can't get enough of this stuff. In fact, they often tell up to take it away from the table so they can still have room for their dinner. Serve with your favorite bread, tortilla or crackers as a snack. This sauce is also great as a spread on your favorite wrap sandwich. Makes 2 1/2 Cups                     Preparation Time: 1 Hour And 10 Minutes 1 pound sweet potatoes, scrubbed 1 tablespoon tahini (sesame paste) 1 medium carrot, peeled and thinly sliced 1/2 teaspoon sea salt 1/2 teaspoon curry powder 1/2 medium onion, peeled and thinly sliced 1/4 teaspoon ground cumin 1. Preheat the oven to 400°F. Wrap the sweet potatoes in foil and roast for 50 minutes or until cooked through. Uncover and let sit for 10 minutes. Remove the skin and chop the potatoes into medium-size pieces. 2. In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion, return to a boil, reduce the heat and simmer for 10 minutes. Do not drain; set aside. 3. In a food processor, combine the sweet potato, the carrot-onion mixture with the cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate, covered, until ready to serve or for up to 3 days. Sun-Dried Tomato Dipping Sauce It's like butter (except, of course, there's absolutely no dairy in this recipe…). If you're going to make this sauce, make sure you have plenty of bread around because it's addictive. It has great flavor and you'll never want buttered bread again. Makes 1 1/2 Cups                                    Preparation Time: 10 Minutes 1 cup sun-dried tomatoes (dry, not oil-packed) 1/2 teaspoon minced garlic 1 tablespoon tomato paste 1 cup canned or cooked white beans 5 fresh basil leaves 1 tablespoon balsamic vinegar Sea salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1. In a small saucepan, bring 1 quart of water to a boil. Add the tomatoes and blanch for 90 seconds. Drain, reserving 3/4 cup of the cooking water, and set aside. 2. In a food processor, puree the tomatoes with 1/2 cup water and all remaining ingredients to a smooth consistency. Add extra water for a lighter consistency. Store, covered, in the refrigerator for up to 5 days. Tahini Sauce This smooth sesame-flavored sauce will impress your vegetarian friends who are used to the stored-bought versions. It's as good as it gets. Try in on vegetable burgers, wrap sandwiches and in Black Bean Hummus. Makes 2 Cups                                        Preparation Time: 15 Minutes 1 cup tahini (sesame paste) 1 teaspoon ground coriander 2 tablespoons tamari soy sauce 1/4 teaspoon ground cumin 1/3 cup rice wine vinegar 3 tablespoons fruit juice concentrate, apple or white grape 1 teaspoon fresh lemon juice 1/2 teaspoon minced garlic In a large bowl or container, using an electric handheld or regular blender, puree all the ingredients together with 1/2 cup of water. Store, covered, in the refrigerator for up to 7 days. Teriyaki Sauce This is an excellent fat-free sauce sure to delight die-hard vegetarians and carnivores alike. It's perfect for a quick glaze on broiled tofu, tempeh, breast of chicken or broiled salmon. It can even be brushed on root vegetables before roasting or added to leafy green vegetables while sautéing or after steaming. Makes 2 1/4 Cups                                   Preparation Time: 30 Minutes 6 tablespoons tamari soy sauce 1/2 cup fruit concentrate, apple or white grape 6 tablespoons fresh lime juice (from 4 to 6 limes), or Japanese ponzu sauce 1 1/2 tablespoons arrowroot 1. In a small saucepan, bring 1 1/4 cups of water, the tamari and lime juice to a boil. While the sauce is boiling, add the fruit juice concentrate, reduce the heat, and simmer for 3 minutes. 2. In a small bowl, mix together the arrowroot with 2 tablespoons of water. Add this to the simmering sauce and cook, Stirring, for 2 minutes. Remove from the heat, cool and store in an airtight container in the refrigerator for up to 2 weeks. Three-Pepper Salsa Finally, a place to use all those leftover pepper scraps! Save everything, even the ends, chop them up and use them in this salsa. Add 1 cup of your favorite cooked beans for a heartier condiment. Serve with Guacamole and chips, Chicken Fajitas with Cilantro-Walnut Pesto, Chicken, Brown Rice and Black Bean Burrito, or the Lump Crab Cakes. Makes 2 Cups              Prep Time: 40 Mins, + Several Hrs Refrigeration 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon minced garlic 1/2 cup cider vinegar 1/2 cup medium chopped yellow onions One 14 1/2-ounce can diced tomatoes 1 teaspoon sea salt 1 cup medium chopped bell peppers Freshly ground black pepper 1 medium jalapeño, seeded and fine diced 1 tablespoon chopped fresh cilantro 1. In a small saucepan, heat the olive oil over medium heat. Add the garlic and cook, stirring, until golden, 1 minute. Reduce the heat to medium-low, add the onions and bell peppers and cook, stirring, for 10 minutes. Add the jalapeño, chili powder and vinegar. Cook until the liquid is reduced by half, about 5 minutes. 2. Add the tomatoes and simmer for 10 to 12 minutes. Season with the sea salt, black pepper to taste, and the cilantro. Refrigerate for several hours before serving. Store, covered, in the refrigerator for up to 7 days. Tofu Sour Cream This is great with spicy dishes to take some of the heat off. Use this recipe anytime you desire the taste or texture of real sour cream. Makes 2 1/4 cups                                  Preparation Time: 10 Minutes 10 ounces soft tofu 2 teaspoons sea salt 4 tablespoons freshly squeezed lemon juice (from about 2 lemons) 1/4 cup minced fresh cilantro 6 tablespoons plain soy milk Puree all the ingredients in a food processor until smooth. Chill and serve. Keep the leftovers refrigerated in an airtight container for up to 7 days. Tomato Basil Concasse This sauce is the epitome of summer-ripe tomatoes and fresh basil. There's nothing like this combination for a fresh-tasting addition to any meal. You can put it over everything from grilled chicken or fish to mesclun greens, or mix it in with cold pasta for great summer salad. For a variation, use some yellow heirloom tomatoes for a nice multicolored salsa. Makes 2 Cups                                     Preparation Time: 15 Minutes 10 ripe plum tomatoes 1 tablespoon extra-virgin olive oil 1 tablespoon rice wine (mirin) 6 fresh basil leaves, julienned and diced 1/2 teaspoon sea salt 2 teaspoons balsamic vinegar Freshly ground black pepper In a mixing bowl, toss all the ingredients together gently. Refrigerate until ready to serve. Store, covered, for up to 2 days in your refrigerator. Wild About Mushroom Sauce If you're feeling a bit wild, then this is the sauce for you. It's prefect with seared snapper, tilapia or chicken. Truffle oil gives that special finish that will intrigue your guests and dazzle their taste buds. Truffle oil can be found in specialty grocery stores, especially the Italian ones. Remember to keep the truffle oil (and all oils) in a cool dark place. Makes 3 Cups                                      Preparation Time: 40 Minutes 3 ounces shiitake mushrooms 2 tablespoons chopped fresh basil 3 ounces cremini mushrooms 1/4 cup balsamic vinegar 3 ounces portobello mushrooms 1 1/2 cups Vegetable Stock Sea salt and freshly ground black pepper 1 tablespoon white truffle olive oil 3 tablespoons extra-virgin olive oil 1 teaspoon chopped fresh tarragon 1. Preheat the oven to 350°F. Clean, slice and season the mushrooms with salt and pepper to taste. Roast on a sheet pan with foil to cover for 18 to 20 minutes. Let cool for 10 minutes. 2. Place the mushrooms in a food processor with the tarragon, basil, vinegar and bouillon, and process. Season with salt and pepper. While the processor is on, slowly drizzle in the truffle oil and olive oil. Heat the sauce briefly in a small saucepan on medium-low heat before serving. Store, covered, in the refrigerator for up to 3 days.
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