1 Onion, finely chopped
1 Clove Garlic, finely chopped,
1/3 cup Extra Virgin Olive Oil
2 TBL Fresh Lemon Juice
1 TBL. Balsamic Vinegar
8 oz Fresh Roast Beets
14 oz Pumpkin Puree
3/4 cups Chicken or Vegetable broth
1 tsp Sea Salt
24 grinds Fresh Black Pepper
1/4 cup Chopped Fresh Basil
1 ½ tsp Arrowroot Flour
In a hot pan saute brown onion and garlic in oil.
Add lemon juice and vinegar.
Simmer for 5 minutes.
Puree beets until very smooth.
Add pureed beets, pumpkin puree, salt, pepper and basil to pan. Stir until combined.
Whisk in the broth. Simmer over low heat for 5 minutes. Do not over-cook; beets discolor with prolonged cooking.
If sauce is too thick, add a little more broth to thin.
Whisk in the or arrowroot a little at a time.
Cook for 1 more minute.
Taste and adjust seasoning.
TIP: If the sauce seems too acidic, add a teaspoon or two of agave.
Serve and enjoy!
1 cup prepared ketchup
1/2 cup water
1/4 cup finely chopped yellow onion
2 TBL fresh minced garlic
2 TBL safflower
2 TBL brown sugar
2 TBL molasses
3 TBL prepared mustard
1 tsp Worcestershire sauce
1 tsp smoked paprika
1 tsp mild chili powder
1 tsp cayenne
1 tsp salt
1 tsp black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1 cup apple cider vinegar
Heat oil in a saucepan over a medium heat.
Add onion and garlic and saute until lightly browned.
Add remaining ingredients vinegar last, reduce heat and simmer over low for 20 minutes.
Allow to cool and puree this sauce to make a smoother barbecue sauce.
Store in glass jar in refrigerator.
1 1 1/2-pound head of cauliflower
1-2 cup chicken broth (sub veggie broth as option)
1-2 cups water
Salt and pepper to taste
Oven 250 degrees if using the second puree option
Using cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut florets from cauliflower head. Combine florets, water and chicken broth 50/50, in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
NOTE: The amount of liquid used will change consistency. For “mashed potato” style sauce add less reserved liquid. For a light “white sauce” add more liquid.
1 cup prepared yellow mustard
¼ cup maple syrup
¼ cup honey
3/4 cup cider vinegar
1/4 cup water
1 teaspoon of smoked paprika
1 teaspoon black pepper
1/4 teaspoon cayenne
1 tablespoon liquid smoke (hickory flavoring)
Mix in medium heat on stove all ingredients except smoke.
Bring to below boiling.
Stir in remaining ingredients and simmer for 10 more minutes.
Store in fridge for up to one month