The Happy Herbivore Cookbook (58 page)

Serves 4
| Until I lived in South Carolina, I had no idea there was more than one type of barbecue sauce. Turns out there are three: ketchup-based, mustard-based, and vinegar-based. South Carolinians make it with mustard, and boy is it good.

²â
₃c prepared yellow
mustard
¹â
₄c brown sugar
2 tbsp cornstarch
2 tbsp pure maple syrup, or
to taste
1 tbsp soy sauce
¹â
₂tsp granulated garlic
powder
¹â
₂tsp paprika
¹â
₄tsp Vegan Worcestershire
sauce (pg. 272; optional)
¹â
₈tsp cayenne powder, or
to taste

1. Whisk all ingredients together with
¹â
₂cup of water and bring to a boil over medium-high heat.

2. Allow mixture to thicken to the consistency of a salad dressing, or to desired thickness. Stir as needed.

3. Taste, adding more sugar or maple syrup as desired.

4. Store leftovers in an airtight container in the fridge for up to 1 week.

CHEF'S NOTE:
Smother Basic Baked Tofu (pg. 138) and cooked tempeh in this sauce for some vegan-style Southern barbecue, or drizzle sauce over fresh corn or blanched greens.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 108; Calories from Fat 15; Total Fat 1.7g; Cholesterol 0mg; Total Carbohydrate 22.2g; Dietary Fiber 1.6g; Sugars 15.3g; Protein 2.2g

Creole Roasted Red-Pepper Sauce

Makes 1 cup
|
Pictured on pg. 120
| This Cajun-inspired sauce is the perfect complement to the Cajun Meatloaf (pg. 141) but also jazzes up cooked brown rice and steamed greens.

¹â
₂c chopped onion
1 c vegetable broth
18-oz jar roasted red
peppers in water,
drained
¹â
₄tsp Cajun Essence
(pg. 274), or to taste
2 bay leaves
¹â
₈tsp liquid smoke
hot sauce as desired
salt, to taste
white pepper, to taste

1. Cook onion over medium heat in
¹â
₄cup of broth until translucent, about 2 minutes.

2. Transfer to a blender, add red bell peppers, and blend until smooth.

3. Return to saucepan and add broth, Cajun Essence, bay leaves, and liquid smoke and bring to a boil.

4. Once it's boiling, reduce heat to low and simmer until thoroughly warm, about 5 minutes.

5. Fish out bay leaves and add hot sauce, salt, and white pepper.

CHEF'S NOTE:
For a more authentic sauce, add 1 celery stalk, diced, and 1 large carrot, peeled and diced, with the onions to complete the holy trinity. You may also substitute 1
¹â
₄cups of diced canned tomatoes for the red bell peppers.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 22; Calories from Fat 1; Total Fat 0.1g; Cholesterol 0mg; Total Carbohydrate 5.1g; Dietary Fiber 0.9g; Sugars 3.1g; Protein 0.7g

Quick Marinara Sauce

Makes 3 cups
| My best friend Jim turned me on to making my own marinara sauce. He kept insisting it was easier, cheaper, and a lot healthier than any store bought variety, so finally I tried it, and
wow!
It's so easy it's ridiculous!

128-oz can crushed
tomatoes, with basil
2 tbsp Italian seasoning
¹â
₂tsp granulated garlic powder
1 tsp granulated onion powder
¹â
₄tsp red pepper flakes, or
to taste (optional)
1 tsp agave nectar (optional)

1. Combine tomatoes and seasonings in a saucepan over medium heat.

2. Bring to a near boil and reduce heat to medium, continuing to cook for 3 minutes and stirring occasionally.

3. Taste; if too acidic add agave and more red pepper flakes, if desired.

4. Continue to simmer over low heat for 10 to 20 minutes, until the herbs lose their raw taste and the sauce is thoroughly warmed.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 35; Calories from Fat 6; Total Fat 0.7g; Cholesterol 0mg; Total Carbohydrate 5.8g; Dietary Fiber 2.1g; Sugars 4.0g; Protein 1.6g

Enchilada Sauce

Makes 4 cups
|
Pictured opposite
| The secret to making authentic enchilada sauce is the addition of cocoa. Once you've had homemade you'll never buy enchilada sauce in a can again. It's easy to make, inexpensive, and really tasty when you do it yourself.

2 tbsp whole-wheat pastry
flour or other flour
1 tsp unsweetened cocoa
2 tbsp chili powder
1 tsp dried marjoram or
oregano
1 tsp ground cumin
¹â
₂tsp granulated garlic
powder
2 c vegetable broth
18-oz can tomato sauce
salt, to taste (optional)

1. Whisk flour, cocoa, and spices together in a saucepan without turning on the heat.

2. Add
¹â
₄cup of broth and stir into a paste.

3. Slowly whisk in remaining broth and an additional cup of water.

4. Bring to a boil over medium heat and whisk in tomato sauce.

5. Allow to cook a few minutes and thicken slightly to the consistency of tomato soup.

6. Remove from heat and add salt if necessary.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)