Archive for the ‘sauce’ Category

Let me start by saying that this doesn’t actually taste like sour cream…but don’t run away just yet! It may not taste exactly like the real deal when on its own, but I think it serves pretty well as a substitute!

After all, I don’t know about you, but some of the vegan substitutes you find in stores scare me: I recently came across a fake mozzarella cheese made from rice that actually resembled mozzarella in taste and looks (obviously ;)), and that kind of scared me; I didn’t read the ingredient’s list, but I’m sure I would have found some weird ones.

Anyway! back to the recipe.

This is one of the few recipes I make that has Elisa’s (my youngest sister) stamp of approval, and she is no fan of vegan cuisine. She actually went as far as to say she likes it better than the real deal…so it can’t be that bad, right?

Vegan “Sour Cream” 

makes approximately 1, 1-1/2 cups

175 g. (circa 6 oz) silken tofu (soft if you want it creamier, but firm works too)

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp sunflower oil ( or other light oil)

1/2 tbsp extra virgin olive oil

1 tsp rice syrup (or other mild-tasting sweetener)

1/4 tsp salt

1/16 – 1/8 tsp paprika 

1/16 – 1/8 tsp black pepper

Singing, although optional, is highly advisable: it just makes everything better!

The process? just put everything in a food processor and whirl away!

Chill in the fridge before serving.

With taco-chips:

On some stir-fried veggies and lentils:



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Homemade BBQ sauce

Sorry if I haven’t posted anything in a long time, but I’ve been crammed with studying and exams and haven’t really had time to experiment in the kitchen. And the one time I did try a new recipe, it failed miserably.

Yes, Caprese cake, I’m looking at you.

Today, though, I had enough time to spare and BBQ sauce in mind, which I hope to use in an up-coming recipe.

The sauce is a bit spicier than the usual bbq sauce, but I think it suits it perfectly. I’m no fan of Ketchup ( weird, I know) so there isn’t any and it doesn’t remind me of it.

Homemade BBQ sauce

Adapted from OhSheGlows

The recipe makes for 2 e 1/4 cups

1 tsp olive oil

1 onion

3 garlic cloves

1/2 tsp salt

1/2 tsp red pepper powder

1/4 tsp hot paprika

28 oz can crushed tomatoes

1/3 cup blackstrap molasses

1/3 cup white vinegar

1 tbsp brown sugar

1 tbsp mustard

Chop onion and sauté in a skillet with the olive oil on medium low flame for a few minutes. Mince garlic and add it to the onion, sautéing for a few more minutes. Add the spices and salt and mix well.

Add the crushed tomatoes, molasses, vinegar and sugar and stir well until well combined.

Cook on medium for 30 minutes, occasionally stirring.

Add the mustard, mix well and adjust seasoning to taste.

Just a fun fact: did any of you know that by removing the central part of garlic you make it easier to digest and remove some of the bad breath? It’s a pretty common thing to do in Italy, to remove its so-called “soul” especially when using it raw, but I haven’t found out anything about it in the USA when I googled it.

Do you know any of these old schooled cooking tips?

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