Sauces, Dressings and Condiments Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/toppings-recipes Promoting and educating people about plant-based nutrition Tue, 27 Aug 2024 09:40:00 +0000 en-GB hourly 1 https://plantbasedhealthprofessionals.com/wp-content/uploads/pbhp-150x150.png Sauces, Dressings and Condiments Recipes Archives | Plant Based Health Professionals UK https://plantbasedhealthprofessionals.com/category/recipes/toppings-recipes 32 32 Hempseed Pesto https://plantbasedhealthprofessionals.com/hempseed-pesto Wed, 11 Jan 2023 15:46:22 +0000 https://plantbasedhealthprofessionals.com/?p=38856 The post Hempseed Pesto appeared first on Plant Based Health Professionals UK.

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Hempseed Pesto

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at www.theartofintegralbeing.org

Makes
1 small bowl, serving 2 to share.

Good For
Adding to salads, pasta dishes, or as a tapenade for bruschetta.

There is so much talk about hempseed being a good vegan protein source, and as far as taste goes, hemp seed is a cross between the sunflower seed and pine nut, in its shelled variety it is easy to sprinkle on salads. Hempseed, containing the complete globular protein edestin, is an excellent source of protein for vegans. Ideally, buy the shelled variety as it is far easier to digest and easier to use in cooking. Shelled hempseed has a similar texture to grated parmesan cheese when added to foods, so I use it as a vegan substitute where you might typically use parmesan. In this recipe, do not blend the shelled hempseed, but rather fold them in gently after blending the other ingredients as the texture is much nicer when it is slightly nutty and crunchy.

Ingredients

  • 3 garlic cloves
  • 4 handfuls fresh basil leaves
  • 4 tbsp shelled hempseed
  • Plenty of drizzles extra-virgin olive oil
  • ½ lemon, juice and zest
  • To taste sea salt
  • To taste ground black pepper
  • 2-3 sun-dried tomatoes – optional
  • 1 pinch chilli flakes – optional

Step by Step Instructions

Step 1

Roughly tear the basil leaves and add to a blender.

Step 2

Drizzle with extra-virgin olive oil and add the garlic, lemon juice and zest, optional sun-dried tomatoes and other seasoning, and blend until almost but not totally smooth.

Step 3

Pour the mixture into a medium-sized bowl and gently fold in the shelled hempseed, mixing well until the texture is even.

Step 4

Drizzle with more olive oil if you wish and tweak and season according to your tastes. Store in a tightly slewed container in the refrigerator and consume within 3-4 days.

Alternative Options

Extra-virgin olive oil is the best oil for making classic pesto. However, you may experiment with other plant-based oils, such as walnut, hazelnut and macadamia, which also tastes delicious in this recipe. I would avoid plant-based oils with less flavour like rapeseed and sunflower, because pesto (all varieties of pesto) taste more flavoursome with strong, aromatic raw plant-based oils.

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]]> Coconut Tahini https://plantbasedhealthprofessionals.com/coconut-tahini Wed, 11 Jan 2023 15:11:37 +0000 https://plantbasedhealthprofessionals.com/?p=38851 The post Coconut Tahini appeared first on Plant Based Health Professionals UK.

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Coconut Tahini

By Dr Gabriella F Buttarazzi.

You can find out more about Gabriella’s work at www.theartofintegralbeing.org

Makes
1 large bowl, serving 2-4 to share.

Good For
Using as a nutritious substitute for a sour cream or Greek yoghurt-based dip or sauce in any dish you like. You may also enjoy it as a snack with seeded crackers or crudités or use it as a salad dressing.

This is a versatile recipe. It has the texture and creaminess of a dairy product. Sesame seeds are higher in calcium than dairy if they are raw and natural, making them a nutritious addition to a plant-based diet. Ground sesame seeds, known as tahini, or sometimes tahina, are served as condiment, dip or spread that is used in the cuisines in parts of north Africa, south Caucasus, the Levant and eastern Mediterranean. Tahini is a key ingredient in hummus, babaganoush and halva recipes. I enjoy adding coconut tahini to a spiced rice-based dish. The seeds are usually roasted but ideally, choose a high-quality brand of raw tahini, or if you prefer, make your own.

Ingredients

  • 400ml natural coconut milk
  • 140g natural sesame seed butter (tahini)
  • 1 lemon, juice and zest
  • 1 handful fresh herbs (coriander, parsley and/or mint)
  • 100ml extra-virgin olive oil
  • 1 tsp cumin seeds
  • 1 tsp caraway seeds
  • To taste sea salt
  • To taste black pepper

Step by Step Instructions

Step 1

Pour the coconut milk and the tahini paste into a blender and blend until smooth. Transfer the mixture to a bowl.

Step 2

Roughly chop the fresh herbs and squeeze the juice out of the lemon and stir into the bowl and stir well. You may add any fresh herbs you prefer or a combination of coriander, parsley and/or mint. Set aside some of the fresh herbs to garnish.

Step 3

Add some of the extra-virgin olive oil and stir in. Season according to your taste with sea salt, black pepper, caraway seeds and cumin seeds, adding more as you taste if you wish. You may also wish to add a pinch or two of other spices you enjoy the taste of.

Step 4

Set aside to marinade in the refrigerator—the longer the better as it brings out the flavours of the ingredients and allows the mixture to thicken. The texture should be similar to Greek yoghurt.

Step 5

To serve, drizzle with the remaining extra-virgin olive oil and garnish with the remaining fresh herbs. You may also sprinkle some sesame seeds to garnish if you wish.

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The post Coconut Tahini appeared first on Plant Based Health Professionals UK.

]]> Kimchi https://plantbasedhealthprofessionals.com/kimchi-2 Mon, 07 Dec 2020 14:34:12 +0000 https://plantbasedhealthprofessionals.com/?p=23823 The post Kimchi appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Kimchi with apple and onion

From: Elena Holmes, a registered nutritional therapist and researcher.
elenahealthfood.com
FB: Elena, Health and Food

Makes

2 x 750ml jars

Good for:

Condiments

Ingredients

  • 2 medium-sized Chinese leaf cabbages
  • 75g (1/4 cup) salt
  • 300ml (1 1/4 cup) water
  • 1 apple, cored and roughly chopped
  • 1 small white onion, peeled and roughly chopped
  • 1 1/2-inch fresh ginger, peeled and chopped
  • 2 carrots (one roughly chopped, the other finely sliced)
  • 2 cloves garlic, peeled
  • 2-3 tbsp Korean chilli powder
  • 4 sliced spring onions

Step by Step Instructions

Step 1

Begin by preparing the cabbage 24 hours before you want to make the kimchi. Make a cross at the top of the cabbage, and pull it into four parts, before chopping into 2-inch sized pieces.

Step 2

Place a third of the chopped cabbage into a large bowl. Sprinkle it with a layer of sea salt, then repeat this step with the other two-thirds of the cabbage, layering salt in between each layer. Place a plate on top of it, as well as something heavy to weigh it down. Leave overnight.

Step 3

The next day, squeeze he water out of the cabbage and quickly rinse it to get rid of most of the salt. Leave the cabbage in the bowl.

Step 4

To make the kimchi paste, combine the water, apple, onion, ginger, the roughly chopped carrot, garlic and 1-2 tablespoons of the chillies in a food processor and blend until fairly smooth. Pour the paste over the cabbage and mix together.

Step 5

Sprinkle the last tablespoon of the chillies over the cabbage, as well as the finely sliced carrot and spring onions, and mix well.

Step 6

Layer the kimchi carefully in lidded glass jars and pack down as best you can, leaving about an inch space at the top. Top with the remaining kimchi paste and and secure the lid.

Step 7

Allow the kimchi to ferment for 24–36 hours at room temperature. After 24 hours, check the kimchi and squeeze it down with a spoon. Taste every 24 hours and place it in the refrigerator once you’re happy with the taste – it should be tangy, spicy and slightly sweet. Once refrigerated, it’s best used within a month.

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Coconut Tahini

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Kimchi

Kimchi

Kimchi with apple and onionFrom: Elena Holmes, a registered nutritional therapist and researcher. elenahealthfood.com FB: Elena, Health and FoodMakes 2 x 750ml jarsGood for: CondimentsIngredients 2 medium-sized Chinese leaf cabbages 75g (1/4 cup) salt 300ml (1 1/4...

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The post Kimchi appeared first on Plant Based Health Professionals UK.

]]> Simple tahini dressing https://plantbasedhealthprofessionals.com/simple-tahini-dressing Mon, 11 May 2020 11:57:28 +0000 https://plantbasedhealthprofessionals.com/?p=4536 The post Simple tahini dressing appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Simple tahini dressing

From registered family nutritionist Karine Stephan www.happylivingnutrition.co.uk.

Plant-based recipes on Instagram @happylivingnutrition

Good for:

added to dishes, salads

Time:

5 mins

Ingredients

  • 5 tbsp tahini
  • 5 tbsp lemon juice
  • 5 tbsp water
  • 5 tbsp nutritional yeast
  • Black pepper to taste (optional)

Step by Step Instructions

Step 1

Blend all the ingredients until smooth

Step 3

Store in the fridge and consume within 5 days.

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]]> Nutrient Boosted Tomato Sauce https://plantbasedhealthprofessionals.com/nutrient-boosted-tomato-sauce Thu, 16 Apr 2020 08:50:59 +0000 https://plantbasedhealthprofessionals.com/?p=4225 The post Nutrient Boosted Tomato Sauce appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Nutrient Boosted Tomato Sauce

From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org

Serves

2

Good for:

Lunch,
Dinner

Time:

5 mins prep
30 mins cook

Ingredients

  • 2 generous handfuls cherry tomatoes
  • 2 red sweet peppers
  • 2 cups cooked yellow lentils
  • One third a tube of tomato paste/puree
  • Half a bottle of passata
  • Pinch of salt
  • 2 teaspoon apple cider vinegar

Step by Step Instructions

Step 1

Roast tomatoes and peppers for around 30 minutes at 180 degrees until tender

Step 2

Blend with all other ingredients

Step 3

Feel free to re-heat in a pan if needed

Notes

Great served with wholewheat pasta.

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]]> Omega-3 Rich Nutrient Sprinkle https://plantbasedhealthprofessionals.com/omega-3-rich-nutrient-sprinkle Thu, 16 Apr 2020 08:41:36 +0000 https://plantbasedhealthprofessionals.com/?p=4220 The post Omega-3 Rich Nutrient Sprinkle appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Omega-3 Rich Nutrient Sprinkle

From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org

Serves

10+

Good for:

Snacks and any meals

Time:

5 mins prep

Ingredients

  • 1 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup hulled hemp seeds
  • 1-2 cups nutritional yeast
  • 1 cup flaxseed

Step by Step Instructions

Step 1

Blend all ingredients together.

Step 2

Sprinkle over meals, hummus, veggies, anything you like!

Notes

Best stored in the fridge for up to a month

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]]> Cheesy Butternut Squash Sauce https://plantbasedhealthprofessionals.com/cheesy-butternut-squash-sauce Thu, 16 Apr 2020 08:07:25 +0000 https://plantbasedhealthprofessionals.com/?p=4191 The post Cheesy Butternut Squash Sauce appeared first on Plant Based Health Professionals UK.

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Chickpea spinach curry recipe

Cheesy Butternut Squash Sauce

From: Sarah Bentley, Made in Hackney – the UK’s first plant-based community cookery school and charity madeinhackney.org

Serves

2-4

Good for:

Lunch,
Dinner

Time:

10 mins prep
30 mins cook

Ingredients

  • 1 butternut squash
  • 1 cup cashews – soak in water overnight, or half an hour in boiling water
  • Pinch of salt
  • 2 – 4 tablespoons of nutritional yeast (depending on how cheesy you like it!)
  • 2 teaspoons apple cider vinegar
  • 150 ml plant milk (optional)

Step by Step Instructions

Step 1

Cut the squash in half and roast skin on with no oil at 180 degrees, approx 30 minutes until soft.

Step 2

Leave to cool and then scoop flesh out and remove seeds.

Step 3

Blend squash with cashews until creamy. Add other ingredients and blend again.

Step 4

Add water or plant milk if you’d like a runnier sauce.

Notes

Great with pasta or on steamed vegetables.

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]]> Sweet corn or cucumber mint raita https://plantbasedhealthprofessionals.com/sweet-corn-or-cucumber-mint-raita Sun, 16 Feb 2020 14:36:00 +0000 https://plantbasedhealthprofessionals.com/?p=3435 The post Sweet corn or cucumber mint raita appeared first on Plant Based Health Professionals UK.

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Sweet corn or cucumber mint raita recipe

Sweet corn or cucumber mint raita

by Nitu Bajekal. nitubajekal.com

Raita as an accompaniment with the rice and chickpea dish is great.

Ingredients

  • 1 small can of sweet corn (250 g) -OR- 1/2 cucumber grated
  • 250ml of soya yoghurt
  • 4 tbsp of soya milk
  • 1 tbsp of garden mint sauce (or 1 tbsp of finely chopped fresh mint)

Step by Step Instructions

Step 1

Whip the soya yoghurt to a smooth consistency with the soya milk and mint sauce.

Step 2

Add the sweet corn or grated cucumber and a pinch of salt if you wish.

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The post Sweet corn or cucumber mint raita appeared first on Plant Based Health Professionals UK.

]]> Dairy free ‘parmesan’ https://plantbasedhealthprofessionals.com/dairy-free-parmesan Thu, 19 Dec 2019 10:56:47 +0000 https://plantbasedhealthprofessionals.com/?p=2883 The post Dairy free ‘parmesan’ appeared first on Plant Based Health Professionals UK.

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Dairy free 'parmesan' recipe

Dairy-free ‘Parmesan’

by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com

More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.

Serves

10-12

Good for:

Italian dishes

Ingredients

  • 75g / 1⁄2 cup cashew nuts or sunflower seeds
  • 1⁄4 teaspoon garlic powder
  • 1⁄2 teaspoon Himalayan salt
  • 4 tablespoons nutritional yeast (I use Engevita yeast flakes)

Step by Step Instructions

Step 1

Place the cashew nuts or sunflower seeds into a high-speed blender and pulse a few times to break down.

Step 2

Add the other ingredients and blitz for a few seconds to combine. Don’t over- blend, as you want a little texture.

Step 3

Add more salt, garlic powder or nutritional yeast if you want a stronger flavour.

Step 4

Transfer to a glass jar. Keep in the fridge for up to one month.

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The post Dairy free ‘parmesan’ appeared first on Plant Based Health Professionals UK.

]]> “Cheeze” Sauce https://plantbasedhealthprofessionals.com/cheeze-sauce Mon, 11 Nov 2019 15:10:49 +0000 https://plantbasedhealthprofessionals.com/?p=2472 The post “Cheeze” Sauce appeared first on Plant Based Health Professionals UK.

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“Cheeze” Sauce

by Zoe Hill, www.eatingvegetables.com

Ingredients

  • 1 potato
  • 1 carrot
  • 2 tbsp olive oil
  • 4 tbsp water
  • 1 tsp corn flour
  • 1 1/2 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • sea salt to taste
  • 1/2 tsp smoked paprika
  • 2 tsp Dijon mustard
  • 1/2 tsp soy sauce
  • Optional: 2 tbsp nutritional yeast, exchange potato for 125g soaked cashews

Step by Step Instructions

Step 1

Peel and chop potato and carrot into chunks, and boil until very soft. Drain well and set aside until very dry.

Step 2

Blend vegetables in food processor until very smooth. And all other ingredients and blend until well combined and creamy.

Step 3

Keep for 4-5 days in a sealed, refrigerated container. May begin to separate and need to be thoroughly stirred or shake before using.

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