Vegan Curry Sauce
Yield: 4 cups
Ingredients:
2 large onions, peeled and coarsely chopped
6 cloves garlic, peeled
1/4 cup coconut oil
3 cups water
1 teaspoon salt
1 tablespoon Bragg Liquid Aminos or tamari
2 teaspoons curry powder
2 teaspoons ground ginger or 1-inch piece of ginger root (unpeeled is fine)
1/2 cup raw cashews, soaked in water for 2 hours, drained, and rinsed
2 tablespoons red curry paste
dash cayenne pepper, optional
Directions:
Add 1 inch of water to a saucepan. Add onions and garlic and cover, turn heat to medium, and cook for 5 to 8 minutes, until onions are softened and translucent. Let stand for 5 minutes longer, then pour the hot mixture into a blender or food processor and add the remaining ingredients. Puree until smooth. This sauce freezes for up to 2 months, or can be stored in the refrigerator for up to 1 week.
Artichoke Hummus
Ingredients:
1/2 cup tahini
1 tablespoon tamari, or to taste
2 tablespoons water, plus additional to thin if needed
1 inch fresh ginger, peeled and minced
2 cloves garlic
1 teaspoon pure maple syrup
juice of 1 lemon
dash cayenne pepper
Directions:
Put the ingredients in a blender and process until smooth. If it’s too thick add a little water and blend again.