Savory Sauces

Swirl this puree of garlic, basil and oil into any vegetable soup for extra flavor.

one bunch basil
4 cloves garlic
1/2 cup olive oil

1. Finely chop basil and garlic and place in a small bowl or jar.
2. Add 1/2 cup olive oil to the garlic and basil and blend ingredients together well. Pistou may be refrigerated.

Watch the video below for making the the pistou.

Pistou

This marinade for tempeh is perfect for our REAL Crispy Southern Fried Tempeh.

The Marinade
2 cups of vegetable stock
1 cup of dry white wine or vermouth (you may use non alcoholic wine or all vegetable stock if you prefer)
1/2 cup of fresh squeezed lemon juice
1 teaspoon of onion powder
1 teaspoon of dried parsley
1 teaspoon of dried sage
1 teaspoon of dried rosemary
1 teaspoon of dried thyme
1 teaspoon of paprika
1 bay leaf
1 teaspoon freshly ground pepper
4 cloves of garlic (smashed)
salt to taste (optional)

Preheat oven to 375ºF

Marinating the tempeh.

Mix the spices and the liquids thoroughly.

Place the tempeh in a large baking sheet with high sides. Pour the marinade over the tempeh. Cover with a sheet of parchment paper and then cover that with a sheet of aluminum foil.

Bake in the oven for 45 minutes. Remove from oven and let cool.

This is an ideal barbecue sauce for our Marinated Tea-Smoked Tempeh Slabs, but you can use it for any dish where you want a sophisticated, ‘grown-up’ flavor – not too sweet, subtly spicy.

1 large onion
2 Tablespoons Olive Oil
1 cup Red Wine
1 cup Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 1 Cup Black Tea with 1 Tablespoon Liquid Smoke
3 cloves Garlic (minced)
1 Tablespoon chopped Parsley or 1 teaspoon dried
1 teaspoon Smoked Paprika
1 teaspoon Red Pepper Flakes (or less if you like it mild)
1/2 cup Maple Syrup (more if you like it sweet; less if you like it tart)
1/2 cup Apple Cider Vinegar
1/4 cup Black Strap Molasses
1 chunk of fresh ginger (about 1 to 1 1/2 inches)
1 small can tomato paste (7 oz)

1. Slice the onions in thin crescents and set aside.
2. Heat a large heavy sauté pan over medium heat.
3. Add the olive and heat it until it starts to thin out but not smoke.
4. Add the onions.
5. Raise the heat to medium high and saute for 7 to 10 minutes or until onions are soft and translucent and are just starting to caramelize and turn brown. They should be sticking to the pan a little.
6. Deglaze the pan by pouring the vinegar over the onions.
7. Add the peeled ginger.
8. Continue sautéing until the liquid is reduced to about half. Turn off the heat and set aside.
9. In a large sauce pot, add the remaining ingredients and bring to a boil.
10. Add the onions.
11. Bring to a boil. Lower the heat and simmer for 1 hour covered.

Sauce can be used right away or put in a jar and refrigerated.

Here is a picatta sauce recipe you can make at home for a dinner party, a romantic dinner for two or any occasion and use with tofu, tempeh or seitan.

1/2 cup of Freshly Squeezed lemon juice
2 cups of White Wine and/or Vegetable Broth
1/4 cup of Capers
1/4 cup of Chopped Parsley
2 Tbsp Minced Garlic or Shallots or 1T of each
2 Tbsp Arrowroot or cornstarch (mixed with 1/4 Cup Water)

If you’ve just made the seitan roast, let the pan that you just sautéed the medallions in cool — wipe out the excess oil with a clean tea towel or unbleached muslin or cheese cloth. Heat the pan until the left over bits begin to sizzle slightly, or start with a clean pan and heat it on medium high. Add the garlic, lemon juice, white wine and/or broth, parsley and capers — boil the sauce until reduced about 1/3rd and then add the arrowroot mixture until thickened. Salt and pepper to taste. Pour the sauce in a covered saucepan and keep on a low heat until needed.