From Firestorm Cafe
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Aoili
To prepare aioli, combine all ingredients in a blender and process until smooth. Check to make sure that all elements (eg. sundried tomatoes) are completely pulverized or the aioli will clog the squeeze bottle.
| Curry Aioli |
Roasted Garlic Aioli |
Sundried Tomato Aioli
|
- 3 ½ cup
- Vegenaise
- 2 Tbl
- Curry powder
- 2 Tbl
- Parsley, minced fresh
- 2 Tbl
- Red onion, chopped
- 2 cloves
- Garlic
- 1 Tbl
- Mustard
|
- 2 cup
- Veganaise
- 1 cup
- Garlic, lightly roasted (325º)
- ½ cup
- Water
- 2 ½ Tbl
- Mustard, course ground
- 1 tsp
- Salt
- 1 tsp
- Pepper
|
- 3 cups
- Mayonnaise (vegan)
- 1 cup
- Basil, fresh
- 2/3 cup
- Sundried tomatoes
- 2/3 cup
- Water
- 2 cloves
- Garlic
- 4 tsp
- Balsamic vinegar
|
Marinades
Ginger Sesame Sauce
| Ingredients |
Instructions
|
- 2 ¼ cup
- Soy sauce
- 1 ½ cup
- Tahini
- 9 Tbs
- Rice or apple cider vinegar
- 9 Tbs
- Sesame seeds
- 9 Tbs
- Ginger, finely shredded
- 4 ½ tsp
- Garlic powder
|
We use this zesty sauce to baste tofu. Apply the sauce generously to both sides of sliced tofu (or other protein) and baked at 325 degrees (note your home oven may perform better at a higher temperature) for 25 minutes, producing a firm, moist final product.
- Combine all ingredients and mix vigorously.
Makes 5.5 cups / ?? servings.
|
Maple BBQ Sauce
| Ingredients |
Instructions
|
- 2 ¼ cup
- Soy sauce
- 2 ¼ cup
- Maple syrup
- 24 oz
- Tomato paste (4 small cans)
- 3/4 cup
- Olive oil
- ¼ cup
- Garlic powder
- ¼ cup
- Ginger, finely shredded
- 2 Tbl
- Salt
- 2 Tbl
- Pepper
|
We use this sweet sauce to baste tofu. Apply the sauce generously to both sides of sliced tofu (or other protein) and baked at 325 degrees (note your home oven may perform better at a higher temperature) for 25 minutes, producing a firm, moist final product.
- Combine all ingredients and mix vigorously.
Makes 8.25 cups / ?? servings.
|
Salad Dressings
The following recipes require only simple mixing. Do not blend the ingredients using the food processor or blender.
| Raspberry Balsamic Vinaigrette |
Miso Ginger Dressing |
Vegan Ranch Dressing
|
- 2 cup
- Vegetable oil
- 2 cup
- Olive oil
- 1 ½ cup
- Vinegar, balsamic
- ½ cup
- Raspberry jam
- 8 cloves
- Garlic, minced
- 4 tsp
- Salt
- 2 tsp
- Pepper
|
- 1 cup
- Vegetable oil
- 1 cup
- Soy sauce
- 1 cup
- Vinegar, apple cider
- ½ cup
- Sesame oil
- ½ cup
- Miso
- 5 Tbl
- Ginger, finely grated
- 2 Tbl
- Sugar
- 2 tsp
- Pepper
|
This recipe should be processed in the blender.
- 3 cup
- Veganaise
- 1 cup
- Water
- 6 Tbl
- Vinegar, apple cider
- 2 Tbl
- Dill
- 1 ½ tsp
- Garlic powder
- 1 ½ tsp
- Onion powder
- 1 ½ tsp
- Pepper
- 1 ½ tsp
- Salt
|
Spreads
Cream Cheeses
To prepare these flavored cream cheeses, thoroughly whip all ingredients using a stand mixer.
| Peaches-n-Creme |
Roasted Garlic & Olive
|
- 1 qt
- Cream cheese
- 1 cup
- Peaches, ripe, diced
- 6 Tbl
- Evaporated cane juice
- 2 Tbl
- Soymilk
- 2 tsp
- Vanilla extract
- 1/8 tsp
- Turmeric powder
|
- 1 qt
- Cream cheese
- 1 cup
- Garlic, roasted, minced
- ½ cup
- Olive salad, diced
- ¼ cup
- Parsley, flat leaf, minced
- 2 Tbl
- Lemon juice
- ½ Tbl
- Pepper
|
Hummus, Black Bean
| Ingredients |
Instructions
|
- 4 cups
- Chickpeas
- 3 cups
- Black beans
- 6 Tbl
- Lemon juice
- ¼ cup
- Tahini
- 2 Tbl
- Olive oil
- ½ cup
- Cilantro, chopped
- 5 cloves
- Garlic
- 2 tsp
- Cumin
- 2.5 tsp
- Salt
- ½ tsp
- Chipotle
|
- Thoroughly rinse and drain the beans.
- Blend all ingredients except chickpeas in the food processor.
- Add the remaining beans and puree until smooth. A good food processor should be able to totally reduce the beans without adding any additional liquid.
Makes 9 cups / 36 servings.
Gluten-free, Soy-free
|
Hummus, Sundried Tomato
| Ingredients |
Instructions
|
- 7 cup
- Chickpeas, well-drained
- ½ cup
- Tahini
- ½ cup
- Lemon juice
- ½ cup
- Olive oil
- 14 medium
- Sundried tomatoes, coarsely chopped
- 5 cloves
- Garlic
- 2 tsp
- Cummin
- 2 tsp
- Tamari
or 1 tsp salt
- 1 tsp
- Salt
|
- Thoroughly blend all ingredients in a food processor, retaining 4 cups of chickpeas.
- Add the remaining beans and puree until smooth. A good food processor should be able to totally reduce the chickpeas without adding any additional liquid.
Makes 9 cups / 36 servings.
Gluten-free, Soy-free
|
Other Sauces
Tzatziki
| Ingredients |
Instructions
|
- 4 cups
- Yogurt, soy
- ½ cup
- Lemon juice
- ¼ cup
- Dill weed
- ¼ cup
- Olive oil
- 8 cloves
- Garlic, minced
- 4 tsp
- Salt
- 1 Tbl
- Spearmint
|
This zesty Greek sauce is served on our tempeh gyro.
- Combine all ingredients and mix lightly.
Makes 6 cups / ?? servings.
|
