Chipotle Barbecue Sauce
pictured on page 76
30 minutes lMakes 4 cups
A perfect balance of smoky and sweet,
this barbecue sauce is a foodie must-
have. Use it as a base for baked beans,
slather it over veggie burgers or plant-
based meat loaf, or add it to your next
Buddha bowl.
1 sweet apple, such as Fuji, Red
Delicious, or Gala, cored and
finely chopped
1 sweet onion, finely chopped
1 tsp. sweet paprika
1/2 tsp. chipotle chile powder
1 6-oz. can tomato paste
2 Tbsp. apple cider vinegar
8 whole Deglet Noor dates,
pitted
4 cloves garlic, chopped
1 tsp. yellow mustard
1 Tbsp. blackstrap molasses
(optional)
1/4 tsp. sea salt
- In a dry skillet cook apple and
onion over medium-high about
6 minutes or until caramelized, stirring
occasionally. Stir in paprika and
chipotle chile powder; cook about
1 minute more or until aromatic. - Stir in tomato paste; cook about
1 minute more or until paste turns
brick red. Add vinegar. Using a
wooden spoon, scrape up any
browned bits from bottom of skillet.
Cook about 2 minutes more or until
vinegar has mostly evaporated. - Add dates, garlic, mustard, and
2 cups water to skillet. Reduce heat
to medium. Bring to simmering; cook
about 7 minutes or until liquid is
reduced by half. - Remove from heat. Transfer sauce
to a blender. Add molasses and salt.
Cover and blend until smooth. Taste
and adjust seasoning if needed.
To Store Keep in an airtight container
in the refrigerator up to 1 week or
freeze up to 3 months.
From Chef Katie Simmons,
plants-rule.com
MARINARA
SOUR CREAM
Jimmy’s Marinara Sauce
2 hours lMakes 6 cups
The star ingredients in this sauce
are roasted garlic and canned
San Marzano tomatoes.4 heads garlic, cut off 1/4 inch
from tops to expose cloves
4 14.5-oz. cans crushed
tomatoes, preferably
San Marzano
1/4 cup dried oregano
Sea salt and freshly
ground black pepper,
to taste
1/2 cup chopped fresh basil- Preheat oven to 400°F.
Wrap garlic in foil; seal. Bake
40 to 45 minutes or until soft to
the touch. - Let garlic cool until safe to
handle. Squeeze garlic into a small
bowl. Mash garlic into a paste. - In a large sauté pan combine
tomatoes, oregano, and garlic
paste. Bring to simmering over
medium; cook 45 minutes to
1 hour or until thickened, stirring
occasionally. - Season with salt and pepper.
Stir in basil.
To Store Keep in an airtight
container in the refrigerator up to
1 week or freeze up to 3 months.
From Forks Over Knives Family
Sour “Cream”
10 minutes lMakes 1 1/4 cups
You can buy vegan sour cream in
the store, but you’ll get fillers and/or
oil in the bargain. Instead, whip up
your own sour cream in minutes.1 12-oz. pkg. firm or extra-firm
silken tofu
3 Tbsp. white wine
vinegar
Sea salt, to taste- In a food processor
combine tofu and
vinegar. Process until
smooth and creamy.
Add salt.
To Store Keep in an
airtight container in the
refrigerator up to 1 week.
From Del Sroufe