Condiments

Alfredo Sauce, Wheat-Free

2 tablespoons soy-free margarine
2 - 3 tablespoons gluten-free all purpose 1 for 1 flour or 3 1/2 tsp. cornstarch
2 cups plant milk
1 cup dairy-free shredded cheese 

Melt margarine in saucepan. Then stir in gluten-free flour until it becomes pasty. Pour in plant milk and stir the roux in. Keep cooking until it thickens slightly. Dump in shredded cheese and stir until melted. Remove from heat and pour over cooked pasta. Stir in, eat and enjoy!

Travel Tip: I made up a batch to take with me on vacation and stored it in a wide mouth, 24- ounce canning jar in a cooler and then put it in the refrigerator when we got to the Airbnb. One large jar makes two batches of wheat-free pasta. To heat the sauce up after being in the fridge, I melted some margarine in a sauce pan, spooned out half of the sauce and added more plant milk until it melted down into a gooey sauce, dumped in the pre-cooked pasta and mixed it altogether. It was yum!

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🔴 Blender Mayonnaise 😍 Yum!

2 large pasteurized eggs

2 tablespoons French mustard

1 teaspoon salt

1 cup olive oil

2 tablespoons distilled white vinegar

1/4 cup water

1/2 teaspoon cornstarch

Optional Herb:

1/2 teaspoon dried dill 

Add the eggs, mustard and salt into a blender container. Pour the oil over the previous mixture, then the vinegar, water and cornstarch.  Whirl on whip setting until frothy and white like mayonnaise. Blend until thickened and combined. Add any seasonings at the very end. Store in a wide-mouth canning jar in the frig for up to four days. 

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Hot Carob Sauce

1/2 cup carob powder

2 tablespoon cornstarch

1 1/4 cups plant milk

1/2 cup maple syrup

1 teaspoon vanilla extract

Put the carob powder and cornstarch in a small saucepan and whisk to combine. Add about 1/2 cup plant milk & whisk until smooth. Add the remaining plant milk and maple syrup and whisk again until smooth. Place the saucepan over medium heat and bring the sauce to a simmer. Cook, while whisking , for 2 to 3 minutes, or until it forms a thick sauce. Remove the saucepan from the heat and whisk in the vanilla extract. Serve warm. Store leftovers in an airtight container in the fridge and gently reheat to serve. 

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Imitation Dorothy Lynch Salad Dressing

Add to my Ninja blender jar:

1 (15 oz.) can carrots, drained and pureed

1 cup olive oil

1/2 cup stevia or cane sugar

1/2 cup white vinegar

1 teaspoon French mustard

1 teaspoon celery seed

Optional: For a thicker dressing, add 1/8 to 1/4 teaspoon cornstarch

Whirl the carrots in the blender first to puree them, then add in the rest of the ingredients, blend for 1 minute. Pour into a mason jar to store in frig. GOOD! 

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Maple Syrup-Mustard Dip

I don't really have a recipe. Just use about equal amounts of French mustard and real maple syrup in a custard cup, then stirred it altogether with a spoon. Great with Dino's gluten-free chicken nuggets. 

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Nomato Sauce

2 (15 oz.) cans carrots, drained

1  (15 oz.) can beets, drained

Place these ingredients in a saucepan, then mix with an immersion blender until you have a soft paste. 

Add:

1/4 cup vinegar (can be red wine or white vinegar)

1/4 cup coconut amino or water

1 teaspoon each of dried basil, oregano, parsley, rosemary and thyme

2-3 Tablespoons of real maple syrup, cane sugar or stevia

Mix thoroughly with immersion blender, then cook the nomato sauce over medium heat for 20 minutes or until sauce thickens. The warmer the sauce gets, bubbles should begin to rise to the top of it. Stir the sauce from time to time to make sure it doesn't stick to the bottom of the saucepan and burn. Remove from heat and serve on gluten-free pasta. Keeps in fridge for about 3 days.

 

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Tip: Olive oil and red wine vinegar makes a great salad dressing! 

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Salt-Free Herb Blend

1 bottle dried thyme

1 bottle dried sage

1 bottle dried rosemary

1 bottle dried marjoram

Buy one bottle of each (about the same size) of the herbs above and dump all of them into a bowl, saving the bottles, shaker lids, and bottle lids. Set aside. Stir all ingredients together, then grind a small amount at a time in a Magic Bullet or other small blender until the herb mixture is a fine powder. Dump the powder into another bowl and continue to grind until the first bowl is empty. When all the herbs have been ground into a fine powder, return spoonfuls of the mixture into the saved bottles, using a small funnel as needed. When each bottle is full, snap the shaker lids back on, cover with a saved jar lid and label. Sprinkle over foods as you would salt. Yum!

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Slow-cooker Butternut Squash Spread

4 (10 oz.) packages frozen chopped butternut squash

1 cup water

1/2 to 1 cup sugar (depends on how sweet you like it)

1/2 teaspoon cinnamon

Cook the squash and water in the slow-cooker until fork tender. Than mash the squash with a potato masher. If it seems a little watery, drain the squash by pouring it into a colander or large sieve placed over a separate bowl to catch the water. Then return the squash to the slow-cooker and stir in the rest of the ingredients. There will be enough squash spread to store in a quart-sized, wide mouth canning jar. Cover, label, and store in the refrigerator. Especially yummy on buttered gluten-free toast! 

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Sweet Potato BBQ Sauce

1 (15 oz.) can or 1 cup of sweet potatoes cooked & mashed

3 Tablespoon white vinegar

1/2 cup brown sugar

3 Tablespoon molasses

1 Tablespoon maple syrup

1/2 teaspoon French mustard

1/2 cup water (if you use canned sweet potatoes, eliminate this water)

In a medium sized saucepan, boil your peeled and roughly chopped sweet potatoes until fork tender. Drain the potatoes and mash lightly with a fork or potato masher. Set aside. In a blender, combine all ingredients. Blend on medium high speed for 1 minute or until sauce is smooth. Transfer the sauce to a sauce pan and cook down for 15 minutes, stirring to make sure it doesn't burn on the bottom of the pan. Use sauce immediately or store in the fridge for 1 month. Use this BBQ sauce just as you would tomato based sauces. Can be baked, broiled, bbq'ed, or used as a dipping sauce. Save in a labeled wide-mouth mason jar. Enjoy!

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Teriyaki Sauce, Low-Fodmap 

(see Grain post for Rice Recipe)

1 cup water

3 teaspoon cornstarch

1/4 cup coconut sugar or brown sugar

1/4 cup coconut aminos

1 1/2 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

Whisk the water and cornstarch together in a saucepan until the cornstarch dissolves. Add the rest of the ingredients and mix well. Bring to a boil on the cookstove, continuously whisking, reduce heat and simmer for about four minutes or until sauce is thickened. Add to precooked rice with 1 (15 oz) can of mixed veggies. Can also use frozen mixed vegetables after warming them up.