my 3 favorite homemade vegan sauces & dips

Well, here’s a hello from very sunny California today.  It’s legitimate shorts weather.  Not that spotty sun “shorts weather” where you look like you’re wearing micro fishnets because of your goosebumps.  You can’t lie to yourself here: this is full throttle sweat-in-your-jean-pants kinda hot.  I’m feelin’ it. I can´t wait to get started with these recipes in my brand new home. If you want to know how I decided on where to buy my new home, then the tip is to live within 15 miles of your home-town.

peppers-ancho-de-seedolive-oil-in-garbanzo-beans

And so it’s the perfect kind of climate for me to share these three sauce recipes with you.  They’re so light and are perfect for summer flavors and proteins.  (They’re all vegan and gluten-free!)

I feel like my videos have been a bit complicated lately (what’s new) but I really wanted to hone in on the basics this time.  Sauces are important basics, because they (a) are one of the most fundamental kitchen techniques in French cuisine and (b) make all of your other basics taste good in every other cuisine.  What useful little guys.

burning-peppers

One thing I loved about living in France was of course the food, but moreover the attitude that was shared domestically about the preparation of it.  More people than not, especially women and men over the age of 25, know how to make basic sauces and dishes from scratch.  Perhaps it’s where I grew up, but I do not feel like it’s that ubiquitous in the States.  And it’s frankly such a waste of money and flavor to do it any other way!

Which is why I decided today to share with you three easy recipes for my favorite gluten-free sauces, that also happen to be vegan.  Today, you’ll see how to make:

-Hot Sauce (Ancho Chili, kinda smokey)

-Garlic Hummus

-Balsamic Vinaigrette with Basil

3-vegan-sauces

I truly make at least one of these at least twice a week, and hope that making your own sauces from scratch will become a regular kitchen activity for you.  To give you an example of what you save:

A tiny deli container of hummus costs about $5 bucks at the store.  Making it in this recipe costs maybe $1.50.  If you buy the expensive beans.  An artisanal hot sauce like this costs you about $8 in fancy bodegas.  This recipe costs at maximum $2.  And you can dose your own spicy and pick your own flavors!  What’s more is that you can make them in big batches and store them for weeks or even months.

Ready to get saucey?  Oh, the bad joke.  The shame.

macerating-peppers

Enjoy, and share with your friends if you do!!

Cheers x

Bubble Child

homemade hot sauce

Serves 30
Prep time 40 minutes
Cook time 3 minutes
Total time 43 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Condiment
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold, Serve Hot

Ingredients

  • 4 Large dried chilis (I used ancho chilis, because they're smokey and slightly sweet)
  • 2 cloves garlic (skin removed)
  • 3/4 cups apple cider vinegar
  • 3/4 cups water
  • juice of 1lemon

Directions

Step 1 Prepare your peppers by removing the seeds and the tops.
Step 2 Heat up a large skillet with no oil over medium-high heat. Cook the peppers on each side until slightly blackened. Should take about 1-2 minutes. Be careful not to breathe in directly over the pan as it's going to be a bit spicy in the air!
Step 3 Immediately transfer your blackened and still hot peppers to a small-medium bowl. Cover with the rest of the ingredients (making sure that the peppers are submerged in water by pushing them down in it) and cover the bowl with a plate or plastic wrap. Let macerate for about 30 minutes-1 hour at least.
Step 4 Final step: blend it all together until a paste is formed! You can add salt to increase its shelf life (about 1/4 tsp.) and the accentuate the spiciness. If you want to use it fresh right away as a sauce, you don't need to add the salt and can salt your protein directly.

garlic hummus

Serves 4
Prep time 3 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Condiment, Snack, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1 can garbanzo beans (drained [keep the cooking liquid to use as an egg replacer in baking if you want!])
  • juice of 1/2lemon
  • salt to taste (depends upon the saltiness of your beans)
  • 1/4 cup extra virgin olive oil
  • 1/8 teaspoon ground cumin (optional, but adds some fun to it)
  • 1 clove garlic (finely minced)

Directions

Step 1 Blend everything in the blender besides the salt.
Step 2 Once creamy, taste for salt. And cumin. That's it.

balsamic vinaigrette with basil

Serves 8
Prep time 5 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Condiment
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1/2 teaspoon dijon mustard
  • 1 1/2 tablespoon balsamic vinegar (you can also make this recipe with apple cider vinegar if you prefer it for health reasons)
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon dried basil
  • 1 Small clove garlic (finely minced, optional but delicious)

Directions

Step 1 In a small bowl with a whisk, mix together the mustard and vinegar. Make sure it's homogeneous before proceeding.
Step 2 Slowly, very slowly, add the olive oil in a tiny stream. Whisk until emulsified, where you see no separation between the oil and the liquid, before adding more oil. Complete with all of the oil.
Step 3 Whisk in your basil, garlic, and salt. That's it! You can keep this for a long time in the fridge.

 

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