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Dips and Sauces

Dips and Sauces

Basic Stir Fry Sauce

2 Cups of water
2 T vinegar
4 pk Sweet Leaf Stevia
6 T Bragg's Amino Acids
4 T Rice Starch
Add Red Pepper Flakes to taste

Add ingredient together in a medium sized glass bowl.  Microwave for 15 minutes, stopping the oven every five minutes to stir.  Pour on Stir-fry vegetables.

Homemade Sugar Free Salt Free Ketchup

I adapted this from a web site that claims to be posting Heinz "secret recipe".  The result was pleasing

6 oz. tomato paste
1/2 ripe banana
1/4 c unsweetened applesauce
1/3 c while balsamic vinegar (I used this because it's what I had on hand)
2 pk sweet leaf stevia
1 t Bragg's Amino Acids (You can probably substitute with soy sauce.  I use Bragg's because it's gluten free and I have celiac's)
1/2 t garlic powder
1/2 t Mrs. Dash Onion and Herb

Blend all ingredients together until smooth

If you are a heart patient, store bought ketchup can only be used in the most sparing manner, but it is hard for myself and DH to limit this one condiment that is fat free.  This ketchup can be used without moderation!

Sweet Gingered Vegetable Broth Stir Fry Sauce

Before DH and I ended up with our dietary  issues, we used to frequent a local Thai restaurant that has the best tasting stir fry sauces.  The last time we went, after DH's heart procedure, I called them in advance and asked them if they would be willing to come up with a stir fry sauce that would be vegan, gluten free, and fat free.  They very graciously said they would steam our vegetables and put a brown sauce on it.  Well, it was delicious, but the next day I ended up with my usual intestinal distress after I've been glutened.  After researching the "brown sauce" to see if I could reproduce it at home, I realized that most brown sauces are not vegan but have a beef broth base.  Shucks!!  Since then I have fiddled with several recipes I've made on my own using a brown sauce recipe and substituting it with vegetable broth.  All I can say is ick!, even when I just think about it.   The results have been horrible, until I realized that the vegetable broth can only have vegetables that agree with ginger and lend sweetness to the broth itself.  Here's what I finally came up with.  The sauce tastes very pleasing and it looks nice too!  It looks complicated, but it really isn't.  Give it a try!

2 cups water
1 sweet potato peeled and diced into 1" chunks
4 carrots peeled and sliced into 1" slices
6 cloves of garlic skinned and sliced into 1/4" slices
1 apple diced into 1" chunks

Bring a small saucpan of water to a boil.  Add the above vegetables and boil until vegetables are tender but still have some crunch to them.  Strain off the broth into another container, and set aside the vegetables.  Pour the broth back into the sauce pan and add the following, whisk or mix with a mixer the ingredients as you put them in to make sure they are mixed together well.

3 T gluten free rice starch
2 T c Bragg's Amino Acids (This is a gluten free soy sauce replacement found in the health sections of most grocery stores)
1 t powdered ginger
3 T honey or 2 pk Sweet Leaf Stevia

Bring to a boil and then add to your stir fry.  You can use the veggies you used to make the broth in the stir fry, if you like.

Citrus Terayaki Stir Fry Sauce
2 c water
2 oranges (I used Cara Cara Oranges for a special flavor)
4 T rice or corn starch
2 T ginger
1/4 c Lachoy Sweet and Sour Sauce
2 T Alessi Raspberry Blush Balsamic Vinegar
2 T Gluten Free Terayaki Sauce
4 pk Sweet Leaf Stevia

Blend all ingredients together in high speed blender.  Pour over stir fry vegetables while they are cooking.

Omega 3 Onion Cracker Dip

32 oz. box of gluten free vegetable broth
1 bag frozen cauliflower

Pour and bring the vegetable broth to a boil in a med saucepan.  Add cauliflower and turn down the broth to med heat.  Cook until cauliflower is tender.  Once the cauliflower is tender, spoon the cauliflower and 1/2 of the broth into a high speed blender.  Reserve the remaining broth for another desired recipe.

In the blendder add the following ingredients:

2 t Onion and Herb Mrs. Dash
3/4 t salt
1/4 c nutritional yeast
2 T chia seeds

Blend until smooth.  When this mixture is hot, the chia seeds gives it a gravy like texture.  When it is cool it has a texture like chip dip.  You can use it for either application.  It would make an excellent gravy for mashed potatoes!  For dip store the mixture in the fridge until cold.  You can also use it as a pesto sauce for pasta.  Just add 1 t sweet basil.    Enjoy!!!!  It has an excellent flavor.  

Artichoke Spread from Dr. McDougall's Newsletter

This is not my recipe, but it is so delicious I just had share.  Thank you Dr. McDougall!

This is delicious as a spread for sandwiches, as a dip for crackers or veggies, or stuffed into pita and topped with chopped tomatoes, cucumbers and sprouts.
Preparation Time: 10 minutesServings: Makes about 3 cups 
2 14 ounce cans artichoke hearts in water, drained and rinsed1 15 ounce can white beans, drained and rinsed4 tablespoons lemon juice2 cloves garlic, crushed4 green onions, chopped1 tablespoon soy sauce ⅛ teaspoon cayenne pepper
Combine all ingredients in a food processor and process until smooth.

Never Fail Fat Free Hummus

I have developed many hummus recipes, but this is the easiest and tastiest to prepare.  Even DH likes it!

2 cans of garbanzo beans.  Drain one can and leave the liquid in the other can.
1 small jar of pimientos or 1/4 red bell pepper
4 T lemon juice
4 T Alessi Ginger Infused Balsamic Vinegar
1 T chia seeds (this optional ingredient can be used if you want to add Omega 3's to your diet)
2 pk Sweet Leaf Stevia
1 - 2 T Bragg's Nutritional Yeast (to taste)
1 t - 2 t garlic powder (to taste)

Place all of the above ingredients in a heavy duty blender and blend until smooth.  Put the hummus in a storage container and chill in the refrigerator.  We love to used this as a dip for the Roasted Brussel Sprouts, oven baked potato french fries, and bean burgers.  

Fancy Non-fat Artichoke and Red Bell Pepper Hummus

1 can garbanzo beans (drained)
1 can garbanzo beans (with full liquid)
1 14 oz can artichoke hearts
1 T Bragg's Nutritional Yeast (found at Hyvee Health Market)
1 T Mrs. Dash Onion and Herb
1 T garlic powder
3 T Alessi Ginger Infused White Balsamic Vinegar (found at Hyvee or online)
3 T lemon juice
1 pk Sweet Leaf Stevia (found at Hyvee Health Market)
1 leaf of Kale (I used steamed because I already had some steamed, but I think you could use raw)
1 red bell pepper

Put all ingredients together in a high powered blender or  food processor, except for the red bell pepper and process until smooth.  Rinse out the processor and add the red bell pepper cut up in large chunks and seeded.  Process the bell pepper until it's in little chunks.  Stir into the hummus.

For dieters who are trying to cut their fat and calories this tastes great as a butter substitute on baked potatoes.  We can't get enough of it, and the high protein content keeps the potato from hitting your blood sugar so hard!

Mango Curry Stir-Fry Sauce

1 1/2 cups water
2 T cornstarch
1/3 c lemon juice
1/3 c pomogranite balsamic vinegar
3 pk Sweet Leaf Stevia
1 1/2 T Bragg's Liquid Amino Acids
1 T red curry paste
1 pitted and peeled ripe mango

Just put all of these in a blender and blend until smooth and then add to your stir fry.

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