Get saucy

Get saucy

Ingredients

Tahini dressing (Makes: 1 cup)

• 1/4 cup tahini
• 1 teaspoon maple syrup
• Juice of 1 large lemon (about 3 tablespoons juice)
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne
• Water, as needed, to thin

Kale-walnut pesto (Makes: about 1 cup)

• 1 cup packed kale leaves, stems removed
• 1/2 cup packed fresh basil leaves
• 2 tablespoons toasted walnuts
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil, more if needed for desired consistency
• Optional: 2 tablespoons grated Parmesan cheese or nutritional yeast

Soy-sesame vinaigrette (Makes: about 1/2 cup)

• 1 clove garlic, minced
• 1 chopped green onion
• 1 teaspoon gochugaru (Korean red chili pepper powder) or crushed red pepper flakes
• 1 teaspoon sugar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon rice vinegar
• 1 teaspoon toasted white sesame seeds

Peanut sauce (Makes: 3/4 to 1 cup)

• 4 tablespoons creamy natural peanut butter
• Juice of 2 limes
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 2 to 4 tablespoons water, to thin out the sauce, if necessary
• 3 cloves garlic, minced
• 1 tablespoon sambal oelek (chili garlic sauce), or desired amount red pepper flakes (adjust to taste)

Cashew cream (Makes: 1 cup)

• 1 cup raw cashews, soaked for at least 2 hours, rinsed and drained
• 1/2 to 1 cup water (start with 1/2 cup, just enough to almost cover cashews)

Classic vinaigrette (Makes: 3/4 cup)

• 3 tablespoons vinegar or citrus juice
• 1/2 cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• Optional additions: fresh or dried herbs, spices, minced garlic or shallots, citrus zest
• Note: You want a 3:1 ratio of oil to vinegar or acid.