I've always kinda wanted to be a saucier. Making and tasting different sauces all day. Getting creative with different ingredients and my spice rack. Trying interesting new flavor combinations. Plus the title Saucier, sounds cool. Now I enjoy taking it a step further, and include vegan substitutions, recreating old saucy favorites. Both sauces below are gluten free, raw, oil free, soy free, and vegan. Either can be heated, if you like, but it's definitely not necessary, which is nice on a summer day, when it's too hot to light up the stovetop burners or the oven. Both sauces are very versatile and can simply be used as a salad dressing, a dip, a pasta sauce, or drizzled on a side vegetable. Possibilities are endless. Enjoy!
*Both recipes contain nuts. For a creamier sauce, it is recommended that you soak the nuts in water for a few hours before preparing the recipe, or substitute nut butter for the nuts.
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| Raw Zucchini Fettucini with Parma Rosa Sauce |
Parma Rosa Sauce
raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings
4 cloves garlic, minced
1 cup water
2/3 cup raw unsalted cashews or cashew butter
2 tbsp nutritional yeast
1/2 tsp red pepper flakes
1 tsp oregano
1/2 tsp fennel seed
1 tbsp fresh basil or 1/2 tsp dried basil
1/3 cup sundried tomatoes, chopped
2 tsp fresh parsley
2 large tomatoes, chopped small
salt and pepper to taste
Put all ingredients except tomatoes in a blender or food processor. Blend/process until smooth. Add tomatoes and pulse to combine.
This sauce is excellent on some raw zucchini fettucini. If you don't have a fancy kitchen gadget, to cut the zucchini fettucini, you can use a regular old vegetable peeler. That's how we roll, here in this RV kitchen. (approx 1 large zucchini per person) Cut the ends off zucchini. With a vegetable peeler, peel zucchini lengthwise into long thin strips. With a knife, trim strips lengthwise into fettucini widths. Do this right before serving, because they can get watery if they sit for awhile.
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| Pan Fried Yukon Gold Potatoes drizzled in Tarragon Garlic Cream Sauce |
raw, vegan, gluten free, oil free, soy free, paleo
makes 4 servings
4 cloves garlic, minced
1 cup water
1/3 cup raw almonds or almond butter
1/3 cup nutritional yeast
1/4 tsp red pepper flakes
1 tsp fresh tarragon or 1/4 tsp dried tarragon
2 tsp fresh parsley
juice of half a lemon
salt & pepper to taste
Add all ingredients to a blender or food processor, blend until smooth.
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