Sauces and Spreads


Miso Tahini spread

✔ Blend 1/4 cup miso and 1 cup tahini
✔ Add hot water as needed for thickness for a dip or a spread.

Lima bean spread

6 cups of well cooked beans
100 ml of lemon juice
1 cup of tahini
2 cups of yogurt
1 head of pressed garlic
1 tbsp of freshly ground cumin seeds
Combine beans, lemon juice, fish sauce, tahini, yogurt, garlic and cumin in
a food processor until smooth. 

Melloyello salsa    

1 large ripe mango
1 large very ripe tomato
1 medium onion
1 orange pepper
1 yellow pepper
1 cucumber
1 bunch cilantro
Chop and cube finely (as small as you can bear) mango, tomato, onion (ultra fine), orange and yellow pepper, cucumber, cilantro

Pineapple or mango ginger salsa

We have this one with BBQ salmon.  For 18 people:
1 large pineapple or 3 large mangoes
1 large red onion
1/2 cup finely minced ginger
1 bunch cilantro and or green onions
Chop and mince finely (as small as you can bear) pineapple, red onion, and cilantro.  It can be very juicy and I often remove some of the juice (with a sieve) to have it less runny.  Increase the ginger if you want more heat.

Thierry’s vinaigrette

1 or 2 heads of garlic, pressed or puréed
2 cups olive oil
1/2 cup apple cider vinegar
 2 Tbsp Fish sauce (optional)
1 cup water
2 Tbsp dried tarragon leaves
2 Tbsp dry hot mustard powder
1 cup dry flaked yeast
Blend all ingredients in a blender to a cream.  Store in the refrigerator in a pretty bottle.  


                Chanchal’s favourite salad dressing

1 head garlic, pressed
2 cups olive oil
1 cup tamari
1 tsp hot sauce
Blend all ingredients to a cream

Pesto dip

4 cups fresh basil leaves, packed
1 cup extra virgin olive oil
1/2 cup walnuts
1/2 cup sunflower seeds
5 medium to large garlic cloves - or more
1 tsp salt
1 cup Parmesan freshly ground
Mix well in food processor or in in Champion juicer - depending if you like your pesto chunky or smooth.  Add water to adjust for consistency.


Masala sauce









You can make a dip very similar to hummus with most kinds of beans, try black beans.  Traditional middle eastern hummus is made with chick peas.

2 cups of well cooked chickpeas
1/2 cup tahini
1/4 cup chopped parsley (optional)
4 large garlic cloves pressed
juice of 1 lemon
1 tsp coriander
1 tbsp cumin powder
a pinch of cayenne pepper or paprika
1 cup sour cream or yoghurt
Place chickpeas, parsley, pressed garlic, lemon juice, coriander, cumin, cayenne pepper, paprika, yogurt and sour cream in a food processor and mix well.  Addd tahini and mix well.


Green Hummus

for 6 to 10 wraps, with plenty of other veggies

Mince finely a bunch of cilantro or parsley in food processor FP and keep aside.  Mix in FP 2 C cooked chickpeas, 1 tsp salt, 1 Tbsp cumin, 6 cloves of garlic, 1/2 C Tahini paste, 3 Tbsp lemon juice, 1/2 C yogurt, 1/4 C olive oil, until smooth - add more lemon juice to taste.  Add cilantro or parsley last.  A sprinkle of smoked paprika and a few chickpeas to decorate.


Raw Hummus

Same as above except with raw chick peas, sprouted for 2 to 3 days, and pureed in a blender with yoghurt before adding the tahini.


This is a dip used in India to cool the palate when eating spicy dishes.  
Cut a cucumber lengthwise in 4 quarters, and slice very thinly (I use a food processor).
Add yogurt and cumin powder.   
I usually prepare this dish at least an hour before the meal to let the cucumber marinate and lose its crunch.

Cashew cream

6 cups cashew pieces
2 cup soymilk
1/4 cup maple syrup
purée the nuts - without liquid, in a champion juicer or a blender (it is a little more tricky in a blender).   Transfer nuts to a blender or food processor, add soymilk slowly until desired consistency.  Add maple syrup.  This cream will set over the next few hours so it often requires to be adjusted for consistency before serving. 

Citrus zing dressing

1/2 cup frozen OJ concentrate
1 cup olive oil
2 heaping tbsp minced ginger
Peel of one lemon
1/2head garlic
A splash of balsamic vinegar
Mix thoroughly in blender until emulsified

Sunflower seed paté 

Soak 3 cups of sunflower seeds overnight.  
Grind in a food processor with 1 cup of water (or more) until you have a paste with broken pieces of seeds.  Add and mix thorougly 1 1/2 cup of flour (I use spelt or whole wheat), 1 1/2 cup of nutritional yeast (yellow flakes), 2 Tbsp Basil (I use genovese but any basil will do), 2 Tbsp of Oregano, 2 Tbsp sage, 1/2 tsp of pepper and 4 tsp sea salt. 

Separately, in a blender, purée 2 medium onions and 1 head of garlic in 1 cup of water and 1/2 cup of tamari.  Place in a large mixing bowl and add the sunflower paste.  

Grate 4 medium size potatoes or 4 carrots.  Add to the sunflower mix with 1 cup of olive oil, and juice of 2 lemons.  Mix well and pour into a well oiled lasagna pan.  Bake at 350 F for 60 min to 80 min, or until golden brown.   Let it cool down and refrigerate before you cut it.  This paté freezes well - wrap it in wax paper.


Creamy mushroom sauce

 1 cup onion chopped finely
1 head pressed garlic
1/4 cup butter
2 cups mushrooms and sauté to juice
2 heaping tbsp corn starch
1 cup vegetable stock
1/2 cup cream
1/2 cup white wine

Sauté onions and garlic in butter on medium heat.  Add sliced mushrooms, they can be shitake or any other kind of mushroom, but they must be very fresh.  Sauté the mushrooms until they lose some of their juice.   Add corn starch to the mushroom while stirring constantly.  Add vegetable stock 1 tbsp at a time, you are making a roux (   Add the cream and white wine to the dry flour mix in small quantities and finish with stock till desired consistency.

Herb butter

A very fragrant spread.  I go to the garden and pick a few herbs, parsley, cilantro, thyme, oregano, tarragon, rosemary, whatever herb is inspiring that day.  I place a package of butter in a pan and melt it gently.  When almost all melted I blend it with the herbs (at high speed in a blender), pour it in a bowl and place it in the freezer for half an hour or so.  The butter solidifies gradually and it needs to be mixed a few times during that process.   Use enough herbs so the butter is green.