REcipes for Raw food, vegetarian dips and sauces.

Date:   2/28/2005 3:19:51 PM ( 19 y ago)

Dips & Sauces Recipes


Everyone is familiar with guacamole, salsas, and other dips. They are made from fruits and vegetables. They are often served as an entrée with vegetables or as part of a dish. In the sunfood cuisine, things are slightly different. Guacamole can be viewed as a staple. In addition, dips and sauces may form the basis of a meal.

Some of these dips are so delicious that you will want to eat them as a meal, with plenty of green vegetables. You can also prepare extra, and use this for other salads and snacks.

Dips and sauces are not as rich as nut pâtés, since they are made with avocados, tomatoes, and oils, rather than nuts and seeds. I usually make dips in a food processor or a blender. However, in the case of making guacamole, all you need is a bowl, a cutting board, a spoon, a fork, and a knife.

More information on dips, along with many more vegetarian recipes, will be found in the book The Sunfood Cuisine

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Super Guac


2 cups avocados, mashed
1 1/2 cup tomatoes, diced
1/2 yellow bell pepper, chopped
1/2 cup cilantro, chopped
1 lemon, juice of
2 Tbs. tahini
4 Tbs. flax seed oil
1/4 to 1/2 tsp. sea salt (to taste)
1 tsp. cumin
1 tsp. garlic powder
cayenne pepper or tabasco sauce (to taste)

Mash the avocados in a bowl. Add all of the other ingredients. Mix well. Serve with vegetables, or inside leaves of romaine lettuce or cabbage for a raw burrito.

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Peamoli


2 cups fresh or fresh frozen green peas
2T olive oil
1 lemon, juice of
1 medium garlic clove
1/4 to 1/2 tsp. sea salt (to taste)
1tsp. dulse powder (optional)
1/2 cup tomatoes, diced (cherry tomatoe halves are best)

Blend all ingredients, except the tomatoes, in your Vita-Mix, or food processor. You may also homogenize the peas in a Champion, Green Life, or Green Power juicer, with the blank plate on, and add the other ingredients separately in a bowl. Add diced tomatoes, then mix well. If you use frozen peas (organic only), you will have to let them thaw overnight. Add the dulse powder if you prefer a more “smokey” flavor. Serve as a dip with sticks of celery, carrots, peppers, and green vegetables.

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Mango Salsa


3 cups tomatoes, diced
2 cups fresh mangoes, diced
8 Tbs. onion, minced
1/2 cup cilantro, chopped
2 limes, juice of
1 garlic clove, minced
2 tsp. jalapeño pepper, minced
1/4 tsp. sea salt (or to taste)

Mix all ingredients in a bowl.

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Avocado Mayonnaise


1 1/2 cups avocados, mashed
1/3 cup olive oil
1 Tbs. honey, or maple syrup
1 garlic clove
6 Tbs. apple cider vinegar
2 Tbs. orange juice
2 Tbs. dulse flakes
1/4 tsp. sea salt

Mix all ingredients in a food processor or blender, adjusting quantities to obtain a rich, mayo-like consistency.

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Almond Mayonnaise


2 cups soaked almonds
2/3 cup olive oil
1/4 cup apple cider vinegar
2 tsp. dill seeds, or parsley flakes, or 1/2 cup of fresh dill
1 1/2 cups tomato
1/2 tsp. sea salt

Put almonds in a food processor or Vita-Mix, along with the apple cider vinegar, and tomato. Then pour in the olive oil a little bit at a time until you reach a creamy consistency. Add parsley flakes and sea salt. The Vita-Mix is the best tool for this recipe. The goal is to achieve a super-creamy consistency. If you are unable to do so, it may be because your food processor is not strong enough. You may also run the almonds through a Champion Juicer first, before blending all of the other ingredients together.

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Pico De Gallo


4 cups tomatoes, chopped
2 limes, diced
1/4 cup onions, diced
1 cup pineapple, diced
1 cup cilantro, chopped
2 Tbs. apple cider vinegar
1 tsp. cumin
1 tsp. sea salt
2 Tbs. maple syrup (or honey)
cayenne pepper powder or minced chiles to taste

The tomatoes, onions, and pineapple should be diced finely. Mix. Add enough cayenne pepper powder or minced chiles (hot peppers) to make this salsa spicy, without being overly hot.

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For more info on Frederics recipes and articles go HERE






 

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