Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Entrees & Grains      

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Roasted Chili BBQ Sauce

Spicy Thai Peanut Sauce

Mole Sauces

Raspberry Chipotle Sauce

Pesto/s

Mint Tamarind Sauce

Apricot Raisin Chutney

Breads

Desserts

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Sauces & Marinades

Roasted Chili BBQ Sauce 

½ cup Orange juice and zest of 1 orange

¼ cup Tamari

1 Tbsp Thai Roasted Red Chili paste

1 tsp whole grain mustard (with whole seeds)

2 Tbsp Maple Syrup (or brown sugar)

1 Tbsp grated Ginger

1 Tbsp sesame oil

¼ tsp salt 

Combine the ingredients and mix well.  Pour over Tofu or Shrimp or Oven Roasted Sweet Potatoes.

Spicy Thai Peanut Sauce 

2 Tbsp Olive Oil

1 clove Garlic, finely chopped

1 cup water

¼ cup Tamari

3 Tbsp Maple Syrup

¼ cup green onions, finely chopped

1 Tbsp grated Ginger

½ cup peanut butter

¼ cup rice vinegar

Dash of cayenne 

Combine ingredients and blend until smooth.  This sauce can be used over Tofu or over Pad Thai Noodles or used as a dipping sauce for Spring Rolls.

Olé Molé Sauces - Molé is to Mexican cuisine what pesto is to Italian.  It can be made with any number of chilies, nuts, and seasonings.  This is a rich “chile for chocolate” version that takes time and love to prepare, but it makes about 2 ½ quarts.  You can divide it and freeze quantities for later dishes.  The combination of aromas and flavors is delicioso.

3 oz. dried ancho chilies

3 oz. dried pasilla chilies

2 oz dried mulato chilies

1 Tbsp chipotle peppers

3-4 cups water

2 cups diced tomatoes

2 large onions, peeled and quartered

4 garlic cloves

1 tsp. salt

1 ½ tsp coriander seeds

1 ½ tsp anise seeds

4 Tbsp sesame seeds, lightly toasted

1 cup blanched almonds (skins removed)*

½ cup pine nuts or pecans

½ c raisins

½ tsp ground cloves

1 ½ tsp ground cinnamon

2 cups vegetable broth

1 cup apple juice

1 ½ oz unsweetened chocolate or cocoa powder

 Remove the stems and seeds from the chilies, wash them and place them in a pot with the water, tomatoes, onions, garlic, and salt.  Bring to a boil, then lower heat to simmer for about 30 minutes.  Add more liquid if necessary to keep chilies covered.  When the vegetables are soft, puree everything in batches in a blender, and return it to the pot.

Grind the coriander and anise seeds in a stone mortar.  Put the sesame seeds, almonds, and pecans in a food processor until the nuts are ground.  Add the coriander and anise, raisins, cloves, and cinnamon and process until a thick sticky paste is formed.  Scrape the paste out with a spatula and stir in into the chile purée. 

Add the vegetable broth and fruit juice to the Chile sauce and stir as you bring it back to a simmer.  Add the chocolate or cocoa powder, stirring until it is well blended.  The mole should have a consistency of a thick cream.  Add more broth is necessary.

*blanched almonds.  Immerse the almonds in boiling water for 1 -2 minutes, then plunge them into ice water.  After soaking for a short time, the skins will peel off easily.

Raspberry Chipotle Sauce

1/2 cup raspberries, fresh or frozen

3 Tbsp sugar or agave

1 Tbsp chipotle pepper paste (or less to taste)

Serve with brie and crackers, dipping sauce for tempeh or fish.  Add vinegar and oil for salad dressing.

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