Learn how to make a fermented hot sauce with these 7 simple ingredients that will give new meaning to your chilis and peppers. Ive been recently growing a ton of ghost, apache, and scotch bonnet peppers and thought how could I use these before they go bad? With that question in mind, I decided to mix them together to create this tasty hot sauce that packs the heat. Before you even consider this being too difficult of a task, let me reassure you that it takes maybe 5 minutes of actual prep time to make this. Once you place the hot sauce mixture on the counter top, you just let nature do its thing and allow the fermentation process to begin. After 5 days, you have one heck of a sauce! Making your own hot sauce is a fun DIY project and a great way for beginners to learn how to ferment, you should give it a try.
Blend all of the ingredients except for the vinegar. Add mixture into a clean mason jar and cover with a cheese cloth. Allow to sit on the counter for 24 hours before adding the apple cider vinegar to the mixture.
Keep covered on the counter for 5 days. Pour mixture into a cheesecloth lined colander and squeeze out all of the liquid (be sure to wear gloves).
Heat hot sauce in a sauce pot until it reaches 185 degrees F. Bottle hot sauce in a mason jar and allow to cool before storing in the refrigerator.
Chef’s tip: For a more mild hot sauce, take out the seeds from the peppers before pulverizing them in the blender.
As you all know, alfredo sauce is rich and creamy, but normally made with tons of milk, cream, and cheese. My veganized version is a lot healthier and made from cauliflower! That’s right, Cauliflower Alfredo Sauce for all those pasta cravings. Cauliflower is a great way to re create a thick restaurant-quality sauce. It comes together super quickly and can even be used for your next pizza night! This recipe is great to make ahead and use during the week for fast dinner ideas! Feel free to wilt some spinach in your pasta before adding the sauce, it’s one of my favorite ways to enjoy it.
This Mushroom Gravy recipe is perfect for my vegan roast turkey, garlic-chive mashed potatoes, or anything else you can think of! Growing up, I would pour tons of gravy on my stuffing, mashed potatoes, and anything else I could, I would. Realizing the importance of a good gravy, I thought this would be the perfect recipe for your holiday roasts and more!
In a skillet over medium-high heat, melt the butter and add the sliced mushrooms and onions. Sprinkle with a pinch of salt and sauté for 15 minutes until the water has evaporated. Add balsamic vinegar and cook for an additional minute.
Sprinkle the flour and cook for an addition 1 to 2 minutes. Slowly pour the vegetable broth while stirring and season with salt, pepper, and thyme.
Cook for 20 minutes, stirring occasionally. Once thickened, remove from heat and pour into gravy boat.
Chef’s tip: Add a splash of vegan worcestershire sauce sauce.
For some of us, breakfast is the most important meal of the day. Instead of de-fueling your body with processed cereals or sugary doughnuts, fuel it with nutritious, plant-based options like what you see here! Using @sunflowerfamilyusa sunflower haché to replace meat in this recipe, I’m able to recreate the perfect texture for the plant-based sausage and gravy.
Looking for the best and easiest stir fry sauce ever? Well look no further because I have created that perfect go-to sauce for any noodle dish, stir fry, or other meal you chose. I like to think this sauce recipe is your the best secret weapon when it comes to stir fried noodles, primarily because of the delicious peanut butter flavor.
There is something about macaroni and cheese that we all can relate to. Whether it’s the creamy cheese sauce or the crispy top baked with breadcrumbs and more cheese, we all have our go-to version. My plant-based “hamburger helper” recreation uses sunflower haché by Sunflower Family. This type of protein is made from dehydrated sunflower kernels. If you haven’t already decided what you’re making this week, I highly suggest this!
With more people unable to eat acidic foods, I wanted to create this “tomato” sauce that everyone could enjoy on their pizza! This sauce uses red peppers and mushrooms which gives an almost tomato sauce flavor. Whether you are gluten-free or not, you can enjoy this sauce on a cauliflower pizza crust or a regular crust made from dough. Whichever you chose, you will be impressed.
On a baking sheet, place peppers on and place into the oven. Roast for 25-30 minutes. Once peppers are soft, turn them on their sides and turn oven to broil. Place peppers on top rack and allow to “burn” until the skin is black.Remove and set aside to cool.
Remove skins once peppers have cooled down.
In a blender, add your red pepper, mushrooms, onion, parsley, and garlic. Blend until mixture is well combined. Pour on to favorite pizza crust, or pasta dish.
Chef’s tip: This sauce is great for those who would like to enjoy pizza but can not have tomato sauce or vinegar.
This quick and easy sauce is a must have in the fridge! All you need is a blender and some fresh plant-based ingredients to create this flavorful sauce to top any enchilada, taco, arepa, or whatever you choose. The next time you are at the store and you spot those green tomatoes with an outer husk (and you are questioning what they are) don’t be afraid to grab some and make this. You will be delightfully surprised at how delicious this is!
In a medium sauce pan, combine all above ingredients and turn to medium-high heat. Once liquid has come to a rolling boil, turn to medium-low heat and simmer for 15-20 minutes, or until tomatillos are tender.
In a Vitamix blender, pour the hot mixture carefully into the blender and blend for 1 minute or until mixture is smooth.
Pour sauce into a mason jar and serve or allow to cool and store in the refrigerator.
Chef’s tip: To spice this sauce up from a mild/medium heat profile, add half of a jalapeño pepper to the blender (seeds will make it more hot).
Before I realized how easy it is to make my own mouthwatering pasta sauce, I opted for store-bought varieties. The downside to pre-made sauces is that they’re often tainted with preservatives to maintain longer shelf lives—no thanks! Now, I use homegrown tomatoes from my garden (or local farm when necessary!). With organic, fresh and local ingredients, it’s easier than ever to sneak in some added nutrients (think fresh herbs such as thyme and basil!). Italian lover? This sauce is the perfect addition to pizza, lasagna and beyond!
Let’s be honest- we all know it can be difficult sometimes to get our vegetables in. A few vegetables at diner each evening for our entire life just isn’t enough some times. The beneficial thing about plant-based foods is majority of the time you can use vegetables in their raw nature to produce an amazing product. In this case, a dressing filled with great nourishing vitamins and hydrating properties that will leave your appetite quenched. With this easy recipe, you can take locally bought produce and make an oil free dressing. Bringing to you and your family an explosion in your mouth of fresh cucumber with a hint of lemon and a slight creamy texture from the avocado.