Saucey Story

Double the trouble or double the deliciousness?

Is it just me or is sauce everything. It makes or breaks a dish, platter or whole party vibe. It acts as a base structure, midway flavour or cherry on top pop. Sauce is so versatile and brings together every element (either in harmony or a juxtaposition of the sense). Be creamy, spicy, tart, bold or subtle, there is always a rhyme to the rhythm, method to the madness and smiles on all diles when it comes to sauces.

Today, I bring you two sauces/dips that bring much joy in my daily life. These are my ride or die. I use them everyday and intertwine them religiously into my cooking and also personal daily eating routines. They are healthy, easy to make and they will transform your daily eating go from good to great.

These recipes are both vegan (although you wouldn’t think so which means everyone will love them). They also use very universally accessible ingredients that are certainly available throughout the year where ever you maybe located.

We have a herby, naturally formed creamy sauce that I literally USE ON EVERYTHING! My morning toast, added into scrambles, tossed into a salad as a dressing, perfect for taco salsas (cooked or fresh), baked into a cheesy grilled veggies, used as a verde over any meat, fish or vegan protein (tofu, jackfruit). I love it and I have to say, I am pretty much obsessed and so will you soon too. Make it once, never go back.

With the ingredients you need for the sauce, you will make double (maybe even triple) what you buy from a pesto jar at the store and for a fraction of the cost. It contains no added nasties which preserves the shelf life and enhances the flavours, so you will have to use it up within 5 days of making but this is too easy.

How to serve? Edged plates are best for these type of thick sauces and my favourite has to be the “Feel Good Teller” from Mindly Ceramics. You don’t want to hide the goodness of the sauce by placing it in a cereal bowl (very small flat bottom and large steep sides). I love to place edible and sometimes dried flowers as a feature statement in a half moon on one edge for a little extra “wow”. Not necessary but highly recommended. You can also use crushed pistachios, smoked paprika (for the hummus) or make a feature burrata (for none vegans) ball the central point (great for the pesto). Get creative.

Anyway I hope you enjoy these beautiful recipes. Don’t forget to check out Mindly ceramics for great hand made pieces that are a statement but also can be useful in everyday plating.

Vegan Parsley Pesto Cream

Ingredients

3 cups parsley with stems, roughly chopped

1/2 cup water

3/4 cup olive oil

2 garlic cloves, peeled

1 tsp sea salt

1/2 lemon, juiced

1/2 tsp freshly cracked black pepper

Method

In a high powered food processor, blitz together the parsley, garlic with the water until it forms a light green at the bottom (not all the parsley will be blended but this achieves the whipped cream colour and texture). Add the lemon juice, salt, pepper and oil and blitz on medium/high speed until you have a smooth sauce.

Keep in a sealed container for up to 4/5 days in the fridge. The perfect sauce for pasta, toast, salad dressing, cheese board, taco salsa and more.

Sun-dried tomato and Truffle Infused Hummus

Ingredients

800 gram tin chickpeas, drained and washed

1 garlic clove, peeled

1 tsp salt

8-10 olive oil marinated sun dried tomatoes

1 pinch smoked paprika

1/2 cup olive oil

2 tbsp + 2tbsp truffle oil

Method

In a food processor or high powered hand blender, blitz the chickpeas, garlic, salt, sun-dried tomatoes, paprika and olive oil together until smooth. Slowly add in the 2tablespoons of truffle oil and then serve in a shallow edged bowl.

Using the back of your spoon, make a half moon style indent and pour the second tablespoon of truffle oil into the indent. Serve with grilled bread.