Spicy BBQ sauce

Yields (approx.): 1/3 cup of sauce

Ingredients:

• • 2 TBSP Sriracha (or hot sauce of choice)

• •  1 TBSP tamari (or soy sauce)

• • 2 TBSP honey (I use date syrup or maple syrup instead)

• • 1 TBSP rice vinegar

• • 2 tsp minced garlic or ½ tsp garlic powder

• • Karen’s optional ingredients (to make it extra spicy): 1 tsp ground red pepper flakes and/or a pinch of cayenne pepper.

Directions: 

• • Put all of the ingredients into a sauce pan.  

• • Cook until it boils for 2-3 minutes.  

• • Drizzle it onto roasted cauliflower, baked tofu, pizza, Tex-Mex salads, etc.

Note:

• •  This is Asian-inspired, but we put it on everything!  Therefore, I quadruple the recipe when I make it.

Here’s a simple Roasted Cauliflower recipe that pairs nicely with the BBQ sauce.

Karen’s adjustments to this recipe:

• • I skip the oil and put the cauliflower on parchment paper.

• • To minimize chopping – use 1 lbs bag of frozen cauliflower instead of fresh.
    • •  If you don’t have time to thaw it ahead of time, just add some additional baking time (5-10 minutes).

• • If using fresh, I roast the stems, too (don’t throw them away!).

Adapted from: https://www.xoandso.com/2018-crispy-and-spicy-honey-garlic-tofu/

Basic Stir-Fry Sauce

Yields (approx.): 1 cup of sauce

Ingredients:

• • 2/3 cup vegetable broth

• • 1/4 cup tamari (or soy sauce)

• • 1 TBSP date syrup, maple syrup, or molasse

• • 2 tsp. rice vinegar

• • 2 cloves minced garlic (or 1/2 tsp garlic powder)

• • 1-2 tsp. freshly grated ginger (or ¼-1/2 tsp ginger powder)

• • 1 Tbsp. cornstarch or arrowroot (more for thicker sauce)

Directions (with Karen’s adjustments):

• • Add all of the sauce ingredients to a small bowl and whisk to combine (or add to a Mason jar, seal lid, and shake.)

• • To minimize chopping vegetables: in a large pan (or wok) sauté 8-10 cups (approximately 2 20-ounce bags) frozen vegetables (of your choice) in ¼ cup vegetable broth (or cooking wine) until the vegetables are at your desired level of softness.
    • • You don’t have to thaw the vegetables ahead of time.

• • Pour stir-fry sauce on top of your vegetable and cook until both the vegetables and sauce are warm.

Adapted from: https://www.thegardengrazer.com/vegan-stir-fry-sauce/#recipe

Tahini Dressing

Yields (approx.): 1/2 cup of sauce

Ingredients:

• • ¼ cup  tahini (stir before measuring)

• • 2 TBSP tamari or low-sodium soy sauce

• • 1 TBSP date syrup (or maple syrup)

• • 2 TBSP warm water (or more if needed)

• • ¼ tsp. garlic powder

• • Optional: 1 lime juiced (about 2-3 TBSP)  + the lime zest 

Directions:

• • Cook the soba noodles according to the package’s directions, stirring occasionally.  Once done, rinse the noodles under cold water and drain well.

• • In a bowl, whisk the ingredients together.  

• • The sauce should not be too thick or thin, it should pour out of the bowl easily and with a little assistance from a spoon or spatula.  If it’s too thick add an additional tablespoon of warm water at a time to thin it out.

• • In a bowl, toss the noodles and sauce together.

Karen’s adjustments

• • I usually skip the edamame and additional vegetables mentioned in the recipe, since I usually serve the soba noodles alongside the stir-fried vegetables mentioned in the other recipe.

Adapted from: https://www.threelittlechickpeas.com/creamy-tahini-soba-noodles/#instructions