This is my go-to sauce or dip, when I want a little creaminess to go a long way. It’s has a subtle flavor with a big finish, depending how you play up the cayenne. Try it with veggies, as a sandwich spread or over pasta. You will not be disappointed. Continue reading
Ingredients
½ cup of dates, pitted
1 cup of water (or more as needed)
Directions
Notes
This mixture will keep for over a week in the refrigerator. Alternatively, it can be frozen for several months. It will not freeze solid, which makes it great for scooping out just what you need.
Other fruit like dried mango or apricot make a great fruit paste as well.
Recipe from Rouxbe.com
I admit it, this recipe happened by accident. I was roasting some grape tomatoes for an appetizer, and kind of forgot about them. When I remembered, they looked quite dark and soft and juicy. Not only had I roasted them longer than I intended, I had also used a bit too much balsamic vinegar. Not a problem! Make tomato jam instead. This jam gives a nice balance to savory dishes instead of ketchup, and it’s been praised by plant-based eaters and omnivores alike! Continue reading
If you are looking for that creamy, oozy, melt-in-your- mouth cheeze sauce, look no further. This is it. It even got the approval from my omnivorous spouse! He proclaimed it: “oh, that’s quite good”. Translate: this is yummy. Give it a try and taste for yourself.
Nourish Yourself Now 