Aloha, Sauces! The Magic of Vegan Condiments with Chef Catherine Blake   
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(For all ingredients, please use organic versions if available)
Walnut Salad Dressing
1 cup water
1½ cups walnuts
3 cloves garlic
2 tablespoons apple cider vinegar
2 tablespoons tamari
3 tablespoons sesame oil
1 teaspoon black pepper, freshly ground
1 teaspoon umeboshi plum vinegar
Mixed Salad
2 cups of mixed green leafy vegetables
1 or 2 carrots, grated
1 or 2 stalks of celery, chopped fine
½ cup of purple cabbage, chopped fine
Nutritional Yeast Vegan Cheesy Melt Sauce
½ cup nutritional yeast
½ cup whole wheat flour
1 teaspoon salt
3 cloves crushed garlic, pre-softened by light frying
⅛ cup olive oil
1½ cups water
1½ teaspoon wet mustard
2 tablespoons whole wheat flour
Serve with
Brown rice and wild rice
Cauliflower florets
6 bananas, sliced about 1 inch thick
1 inch ginger, grated
2 tablespoons olive oil
½ teaspoon cinnamon
Pinch of allspice
Pinch of nutmeg, freshly ground
¼ cup blackstrap molasses
1 cup water
Walnut Salad Dressing
  1. Cut the edge of the garlic and squish the skins, and then put the garlic into the blender.
  2. Add in a cup of water.
  3. Add in 1 ½ cup of walnuts.
  4. Add in 2 tablespoons of apple cider vinegar, 2 tablespoons of soy sauce.
  5. Add in 1 tablespoon of dark sesame and 2 tablespoons of regular sesame oil.
  6. Add in the umeboshi plum vinegar.
  7. Grind the fresh black pepper, and then add into the blender.
  8. Turn on the blender and then set it aside.
  9. The dressing is ready, and can be used on vegetables or rice or potatoes salad.
Mixed Salad
  1. To prepare the salad, cut the carrots into stripes.
  2. Chop the celery into fine pieces.
  3. Add in any kind of mix salad green mix.
  4. Add in the finely chopped of ½ cup of purple cabbage.
  5. Mix them all.
  6. Add in the walnut salad dressing on top of the vegetables.
  7. Ready to be served.

Nutritional Yeast Vegan Cheesy Melt Sauce
  1. Chop the garlic fairly fine and then put it into the pan with some olive oil.
  2. Cook the garlic, and then add in ½ cup of whole wheat flour, ½ cup of nutritional yeast, a teaspoon of salt, 1 ½ tablespoons of yellow mustard.
  3. Add in 1 ½ cup of water. Add a cup first, and stir it in.
  4. Let it boil, low boil or simmer so that the mixture will be thickening up to a paste. Add more water if necessary.
  5. To make it melt-able, add 2 tablespoon of cornstarch, and cook it in the same way.
  6. When the texture is perfect, turn off the heat, and this can be served immediately over the okra and cauliflower.
Served with:

Brown rice and wild rice
Cauliflower florets

  1. Grind the nutmeg into fine powder.
  2. Grind some fresh ginger, and then warm it up for a while .
  3. Add in a pinch or two of allspice, 1 ½ teaspoon of cinnamon, and the nutmeg powder. Stir them well.
  4. Peel the banana and chop them, but not too finely, only to cook them more quickly.
  5. Add in the bananas into the herb mixture. Let them melt a bit before adding any water. This may take about 10 minutes.
  6. Add in the water and the mollases.
  7. Let them cooked until they are really soft.
  8. The banana sauce is ready to be served as a dessert or a topping for oatmeal or a side dish at any other meal.

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