Chili Sauce

My latest round of experiments (or my obsessions reeally) are all about chili peppers. I am testing a variety of them, totally enjoying the fragrances and that wonderful umami taste. Turning chilis into a sauce has proven so deliciously versatile! It adds depth to soups, it worked well to use as a base for pasta and pizza sauces, and it made for a great spread for sandwiches. This sandwich pictured here turned out amazing, mixing this chili sauce with black beans, and using my own plant cheese, I now have a new favorite sandwich. I know that these chili peppers are not in everyone’s pantry but they are available even online. I totally recommend playing around with them, it is quite rewarding đŸ˜‰ Here is the recipe for the chili sauce I made:

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Dreamy Cheese Sauce

This is definitely one of my signature recipes and for good reason. It is a healthy and easy to make sauce that is super versatile. I use it for a delightful Mac&Cheese, as a dip sauce, sauce in or over burritos, over open sandwiches, anywhere and everywhere I can think of. The sauce’s signature status was also confirmed when my 10 year old son claimed it was better than ketchup! It’s that good lol. The recipe is below.

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Moroccan Carrot Salad with Tagine Sauce

I love carrots, love their vibrant color and the texture. But by themselves, they can be a little boring to be honest đŸ™‚ That’s why I get excited when come across a simple way to transform them.

I have used Mina Harissa sauces extensively in the past and I was itching to try their newest additions to their product line, namely the tagine sauces. With Moroccan carrots in mind, this sounded like a perfect fit and it lived up to all the expectations.

The fish tagine sauce (vegan) is quite flavorful, you can definitely pick up the herb flavors alongside well balanced spices. So it delivers a mild heat, a bit of zestiness and lot of deliciousness. This worked so well to round out the sweetness of carrots and transform them into treats. This is going to be a favorite appetizer for me. The recipe is below:

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The Ultimate Savory Cashew Sauce

The Ultimate Savory Cashew Sauce

Sauces serve the purpose of turning bland into edible. But some sauces go further and turn everything they touch into magical. This is one of them!

The sauce uses raw cashews and plant milk as the base components. And it features a fantastic flavor profile with ginger, apple cider vinegar, mustard and nutritional yeast. It has a lot of savory depth and warmth with a wonderfully creamy, satisfying texture. It was an instant hit in our house. Eating healthy and feeling satisfied at the same time is priceless.

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Teriyaki Noodles

Teriyaki Noodles

Noodles + teriyaki : instant magic! We have been having a lot of fun playing around with homemade teriyaki sauce (see the Teriyaki Glazed Tofu Steaks). And it is hard to escape the Asian inspiration once you are in that mood. Here is a very practical, quick Asian fix for those who get the cravings. Absolutely delicious.

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Teriyaki Glazed Tofu Steaks

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An incredibly delicious way to enjoy the plant protein powerhouse tofu; glazed with a sweet and zesty homemade teriyaki sauce.

Tofu is a blank canvas that starts you off with a ton of protein. And from there, it will get as tasty as you make it to be. One foolproof way to do it is to take a page from the Asian cuisine, particularly the teriyaki sauce! While it is available in most stores, it is not hard to make it at home. The recipe here may not be the most traditionalist but it has my own quirks and twists. And I absolutely love it. This whole dish, presented with iron cast seared plantains, avocado slices and warm naan bread was a dream lunch for me. As promised on instagram, the recipe for the teriyaki tofu steaks is below:

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Mina Shakshuka is Here

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Bruschettas with fresh grape tomatoes that are pan roasted with Mina Shakshuka sauce, decorated with tahini sauce and fresh thyme.

Mediterranean cuisine is dear to me. I grew up with it. To me, it has a lot to do with good olive oil, ripe red tomatoes, various peppers, onions, garlic, parsley and all the wonderful combinations you can create with these as the base. One such combination recently came from Mina in the form of a shakshuka sauce and I was excited!

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