Mmm Mmm Good Barbecue Sauce

3 T vinegar
3 T worcestershire sauce
1/8 tsp cayenne
1 1/2 Cup ketchup
1 can tomato paste (6 oz)
1 c packed brown sugar
1/4 c finely minced onions
1 tsp minced garlic
1/2 tsp cumin
1 tsp paprika
1 tsp dijon mustard
1/2 tsp tabasco sauce
1/2 tsp Old Bay seasoning

Place all ingredients in pot and low heat.  Watch and stir until thick and carmelized.. Store for two weeks in fridge.

Mock Sour Cream aka Tofu Sour Cream

1 12 ounce box silken soft tofu
1/2 cup raw cashew nuts
1 T lemon juice
1 tsp salt
1 tsp onion powder
2 green onions diced or 2 T snipped chives

Place all ingredients in blender, except onions or chives.  Blend for at least one minute until silky smooth.
Add the green onions or chives. Thickens as chilled or serve immediately.
MMMM!

Texas Enchilada Sauce

2 (6.5 ounce) cans tomato sauce

1 (28 ounce) can crushed tomatoes

1/3 cup chili powder

1 tablespoon dried oregano

1 teaspoon paprika

2 teaspoons ground cumin

2 teaspoons ground black pepper

1/4 teaspoon salt

1 clove garlic, minced

1 T water

1 onion, minced

Directions

1.In a medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

2.Meanwhile, melt butter in a small skillet over medium heat. Saute onion for about 4 minutes; stir into sauce. Cook sauce for 20 minutes, stirring occasionally.

Karla's French Onion Dressing for Taco Salad

2 tsp lemon juice
1/2 c vinegar
1/2 c sugar
1/2 c ketchup
1 cup canola oil
1/4 tsp onion powder
1/4 tsp salt
1 tsp dry mustard
1 tsp paprika
1 tsp chili powder

Blend in blender and refrigerate til use.  WE LOVE THIS DRESSING!!!

Grilled Tomato-Basil Salsa

We served this for father's day.  I was in love!

Yields 2 cups (Goes great over grilled eggplant - to grill eggplant brush with olive oil after slicing in half lengthwise, grill for 4 minutes on high heat on each side, Slice into 1 inch slices and serve with salsa over it -mmmm)
8 ripe  tomatoes

5 tablespoons olive oil

Salt and freshly ground black pepper

1/2 cup leek, finely diced

2 cloves finely chopped fresh garlic

2 tablespoons balsamic vinegar

1/4 cup finely chopped fresh basil



1. Heat your grill to high.

2. Place the tomatoes in a bowl and toss with 2 tablespoons of the oil and season with salt and pepper. Place tomatoes on the grill and grill until charred on all sides, and just cooked through, about 10 minutes. Remove from the grill and coarsely chop. Put the chopped tomatoes in a bowl, add the remaining 3 tablespoons of oil, onion, garlic, vinegar and basil and gently mix until combined. Let sit at room temperature for 30 minutes before serving. Can be made 4 hours in advance and refrigerated. Bring to room temperature before serving.

Basic Cream Sauce

This is a GREAT healthy substitute for cream of anything soup! Great for Hawaiian Haystacks)

1 c raw cashew nuts
2 c water
1 tsp salt or more to taste
2 tsp onion powder
3 cube chicken boullion or 1 T food yeast flakes
1/2 tsp garlic powder
2 T conrstarch, flour or clear jel
1 1/2 c mro ewater to be added after blending

Place all ingredients in blender and blend on high for about 2 minutes until smooth
When the mixture is so smooth  that no graininess is felt in a drop of it between your thumb and finger, pour into a saucepan.  Add the 1 1/2 c more water to the blender, swish it around and ad to the mixture in teh pan.  Bring to a boil, stirring constantly as it thickens to keep it from lumping. As soon as it thickens, remove from heat.
If a thicker sauce is needed, return to heat and slowly stir in mroe starch that has been dissolved in cold water, letting it come to a gentle boil as it thickens.

(Seven Secrets Cookbook by Neva and Jim Brackett)

Dreena's Celestial Cream (Whipped Cream Substitute)

Love this stuff!  McKay was licking it off his plate.

You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!




MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE



1/2 - 3/4 cup pure maple syrup (see note)

1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated

vegan margarine)

1 1/2 tsp pure vanilla extract

1 pckg (12oz/349g) silken firm tofu

1/4 tsp (little scant) sea salt



In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.



Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

(from Dreena's blog http://viveleveganrecipes.blogspot.com/)

Jill's Cilantro Dressing

2 T rice vinegar
1/4 c red wine vinegar
2 cloves garlic
2 T honey
1 bunch cilantro
1/3 c sour cream
3/4 tsp salt
3/4 tsp pepper
juice of 1/2 lemon
2 T parmesan
2-3 drops tobasco
Put in blender and puree until smooth.