Posts tagged: sauce recipes

How To Make Piri Piri Sauce

Peri-Peri sauce is a traditional African sauce that is perfect for those who love spicy food. It is the best dip or coating especially for chicken. This only takes less than 15 minutes to make and you will love the spicy sensation.

Ingredients:

• 12 chilies (Bird’s Eye variety)
• 6 cloves garlic
• 2 tbsp paprika
• 2 tbsp salt
• 3 tbsp olive oil
• 1 tbsp sugar
• 1 teaspoon black pepper
• 1 teaspoon white pepper
• 1 onion
• 1 cup white vinegar
• Juice of 1 lemon

Instructions:

Put all ingredients inside a blender or food processor.
Blend until the mixture becomes smooth.
Set a pot over low heat.
Let it simmer for 1 hour.
Let it cool.
Enjoy!

Tips and ideas:

You can put the cooked peri-peri sauce inside a bottle. Put inside the fridge and use it for 4 weeks.

It can also be used as the best marinade for chicken.

If you want the sauce to be extra hot, then you can use up to 25 Bird’s eye chilies.

How To Make Piri Piri Sauce
Images – https://www.youtube.com/watch?v=yBQRZ8bvuhM

Vegan Savory Mushroom Gravy Sauce Recipe

Mushroom gravy is a perfect pair for almost all types of meals. You can pour it over rice on an ordinary lunch break. You can serve it with crostini or vegan loaves for snacks. It can also be prepared on a holiday get together. It only takes 30 minutes to prepare this. Have fun!

Ingredients:

• 8 oz baby portabella mushrooms (chopped)
• 2.5 cups vegetable broth
• 2 tbsp soy sauce
• 1 small onion (minced)
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon sage
• 1/4 cup flour
• 1/4 cup vegan margarine

Instructions:

Set a large skillet over high heat
Put vegan margarine and let it melt.
Saute onions and mushrooms for 2 minutes or until onions are light brown.
Reduce heat to medium.
Sprinkle flour in the skillet.
Stir them slowly.
Add vegetable broth and soy sauce.
Let it simmer and reduce to low heat.
Season with salt, pepper, and sage.
Mix well.
Let it simmer for 10 minutes or until the mixture thickens.
Remove from heat and transfer to a bowl.
Enjoy!

Tips and ideas:

Serve and pair it with rice, crostini, and mashed or roasted potatoes.

Vegan Savory Mushroom Gravy Sauce
Images – http://www.youtube.com/watch?v=l-tfrj-Oi28

Mushroom Pasta Sauce

Bolognese is a type of ragu or a meat-based sauce originating in Italy. In Italian cuisine, it is traditionally used to dress broad, flat varieties of pasta. Bolognese is a slow cooked creamy tomato meat sauce that follows a certain order of cooking techniques: sweating, sautéing, then braising. The ingredients include minced vegetables, minced beef, tomato sauce, herbs, seasonings, wine, and cream. Oil rendered from a piece of fatty pork like pancetta creates the foundation of the sauce.

In this recipe, instead of minced beef, a combination of minced Portobello and cremini mushrooms are used. These mushrooms are perfectly seared to give the same meaty flavor and texture to the sauce. Unlike the traditional Bolognese, which takes about 3 to 6 hours to make, this mushroom pasta sauce only takes an hour from start to finish. This delicious and healthy dish will definitely transform your “Meatless Monday” to “Mushroom Monday”.

Ingredients:

This recipe takes about 60 minutes to make. Serves 6.

• 3 tbsp olive oil
• 1 pound of Portobello mushrooms, chopped
• 1 pound of cremini mushrooms, chopped
• 1 cup of chopped yellow onion
• ⅔ cup of diced carrots
• ⅔ cup of diced celery
• ½ cup of dry white wine
• ¼ cup of tomato paste
• 1 cup of mushroom stock
• 1 3″ piece of Parmesan cheese rind
• 1 tsp minced garlic
• 2 sprigs of basil
• 1 bay leaf
• 1 small leek
• 1 tbsp grated potato
• 1 cup of cream
• ¼ tsp kosher salt
• ¼ tsp pepper
• ⅛ tsp nutmeg
• 1 pound of pasta
• ¼ cup of chopped parsley
• ¼ cup of grated Parmesan cheese

Instructions:

Heat olive oil in a large pan over medium heat.
Add mushrooms and sauté for 5 minutes.
Add onions, carrots, and celery.
Continue sautéing for about 5 to 6 more.
Deglaze the pan with dry white wine.
Allow the mixture to cook for 5 minutes or until the pan is almost dry.
Stir in tomato paste.
Pour the mushroom stock into the pan and simmer for 1 minute.
Add the Parmesan cheese rind.
Roll the basil, bay leaf and leek into a bundle, then tie with a chef’s twine.
Add the bundled herbs and grated potato to the pan.
Pour the cream into the pan and stir well.
Season with salt, pepper, and nutmeg, then stir well.
Partially cover the pan with a lid and simmer for 30 minutes, stirring occasionally.
Turn the heat off then fish out the Parmesan cheese rind and herb bundle.
Cook the pasta according to packet instruction then transfer to a serving dish.
Spoon the mushroom Bolognese over the pasta, then top off with parsley and grated Parmesan cheese.

Ideas And Tips:

The mushroom pasta sauce can store in the refrigerator for up to 4 days.

If you don’t want to cook with wine, you can use the following:
• ½ cup of white wine vinegar
• ½ cup of grape juice + ½ tbsp. of vinegar or lemon juice
• ¼ cup of lemon juice + ¼ cup of water
• ½ cup of vegetable stock + ½ tbsp. of vinegar or lemon juice

Aside from cremini and Portobello mushrooms, you can use white mushrooms and shitake mushrooms.

Mushroom Pasta Sauce
images – https://www.youtube.com/watch?v=zS_jPokV_BY