Glazes

I made some pear donuts this morning, fried a couple of fritters from the dough as well. While I found them sweet enough without a glaze, I know my daughter-in-law and grandson will prefer them with one. Took me several tries to find the glaze I wanted on my blog so I thought putting the several I’ve used in my blogs in one place might be a good idea. So here they are – ones used cold after baking and the Honey Bee Glaze that’s baked on the dough.

Maple Glaze

In a small bowl whisk together:

1/4 cup vegan margarine (I use Earth Balance soy free)

1/2 cup powdered monkfruit sweetener (Lakanto makes one that Whole Foods or Amazon carries)

2 tablespoons maple syrup

1 teaspoon non-dairy milk

1/2 teaspoon vinegar

2-3 shakes of salt (or a dash!)

When the donuts are still warm, dip one side into the glaze. 

Standard Confectioner’s Sugar Glaze

Whisk together for a thin glaze:

1/3 cup sugar free confectioners’ sugar (Lakanto has a monkfruit based powdered sugar)

2 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

OR for a thicker glaze:

6 tablespoons vegan margarine

1/2 teaspoon vanilla extract

1 cup sugar-free confectioners’ sugar

1-2 tablespoons non-dairy milk

If you don’t care for the taste of monkfruit sweetener, mix together 1/2 cup agave or coconut nectar with 2 tablespoons of non-dairy milk and 1 tablespoon of ground chia seed (white). Pour over or dip donuts in glaze.

Honey Bee Glaze

In a small bowl whisk:

1/2 cup agave nectar (or date syrup or coconut nectar)

1/4 cup non-dairy milk

1/4 cup avocado oil

1/4 cup honey

1/2 cup crushed nuts, sesame seeds, or hemp hulls (Optional)

Pour over unbaked dough and bake per recipe directions.

Plum Salsa

Here’s a quick and easy way to kick up your grilled pork chop or chicken breast. Takes a couple of minutes to put together and will liven up your grilled meat.

In a medium, 3 cup bowl, combine:

1 large plum (or 2 smaller ones), diced

2 tablespoons minced red onion

2 tablespoons fresh cilantro (or 1 teaspoon dried)*

juice from 1 lime

dash of hot sauce (to taste)

dash of sea salt

Makes 2 servings. Feel free to substitute other fruits such as nectarines, peaches, or pears.

*I hate cilantro. When I hear chefs on TV say, “Who doesn’t like cilantro?” I always want to scream, “Me, Me, I hate cilantro.” So I used dried parsley instead.

EASY VEGAN “BUTTER”

There are lots of recipes for vegan “butter” on the internet but most have a nut base.

In a blender combine:

1 cup avocado oil (or any oil you like but the avocado has a very light flavor)

1/3 cup non-dairy milk (I used oat)

1 teaspoon vinegar

2 teaspoons nutritional yeast

Pinch of turmeric

1/2 teaspoon of sea salt

Blend until smooth, about 30 seconds to 1 minutes. Pour into a 2-cup dish with a lid. Place in the freezer for 1 hour and then transfer to the refrigerator until set (about 2-4 hours or if you skip the freezer, overnight 6-8 hours).

Eggless Hollandaise Sauce

This is a very easy recipe to make, unlike egg yolk and butter based Hollandaise which can break very easily. But even without the egg yolks and butter, it has an unctuous mouth feel and an almost umami satisfaction. It’s a simple white sauce with some added vinegar and lemon zest. Great for topping asparagus (I used white, sorry the photo doesn’t have more color, I have to limit my intake of green vegetables), peas and onions, chicken or turkey breast instead of gravy, or almost any fish (although you might want a little more lemon with fish).

In a 4 cup or larger saucepan, whisk together:

2 tablespoons olive oil

1 1/2 teaspoons rice vinegar

1 teaspoon grated lemon zest (best to grate with a microplane rather than a box grater) [this comes to the zest of about half a lemon]

pinch paprika (wasn’t enough for me so I added about 1/4 teaspoon)

3 tablespoons of gluten-free all purpose flour

Dash of sea salt

This should whisk to a fairly smooth consistency except for the lemon zest. Slowly add while whisking:

3/4 cup cold non-dairy milk (any kind except soy which won’t thicken)

Put over a medium heat and whisk until the mixture begins to thicken. When it’s quite thick, whisk in:

1/2 cup non-dairy milk

Reduce heat to low and continue cooking for 8-10 minutes until the sauce is again somewhat thick (thinner than pudding), it should coat the back of a spoon. Serve hot, makes 1 1/2 cups.

TIPS:

*I added several dashes of herbamare to my sauce

*Gently brown some minced garlic in the oil before adding the remaining ingredients for a roasted garlic flavor (this won’t have a creamy smooth mouth feel)

*Some thyme, Italian herbs, or other herbs in small amounts would work well in this sauce and give it a slightly different flavor. Sage would be good if you want to serve it with chicken or turkey.

*For an eggless “Eggs” Benedict, pour over some Canadian bacon and tomato slice(s) on a gluten-free English muffin for a hearty breakfast.

Easy Light Italian Dressing

I like a variety of salad dressings, makes salads more interesting if they don’t always taste the same. I generally use a small canning jar but if you have a glass jar that you’ve emptied of whatever that’s at least 1 cup in size, wash it out and keep it for making dressings. I find it easier to shake for a few minutes rather than whisking.

In a small 1 cup jar, add:

1/2 cup avocado oil

1/4 cup rice vinegar (or whatever vinegar your family likes)

1 tablespoon agave nectar or honey (or 1/4 teaspoon monk fruit powder)

1/2 teaspoon salt

1/4 teaspoon ground pepper

1 teaspoon garlic powder

1 teaspoon Italian herb blend

Put the lid on the jar and shake vigorously for several minutes.

Want creamy Italian dressing? Simply use a little larger jar or whisk in a bowl the above with:

1/4 cup non-dairy yogurt, sour cream, or vegan mayonnaise

Orange Sauce

You’ll need:

  • 1/4 cup raw honey
  • 1/3 cup orange juice
  • 2 tablespoons rice vinegar
  • dash of salt
  • 1 1/4 cup stock (chicken or vegetable)
  • 1 tablespoon vegan margarine
  • 1 tablespoon gluten-free flour (all purpose or brown rice works best)
  • 1 tablespoon grated orange rind

In a small saucepan, heat the orange juice and honey along with the vinegar, salt, orange rind and stock. 

Mix together the margarine and flour into a paste.   Add to the simmering sauce using a whisk so that you don’t get any lumps.  Continue cooking sauce until thickened, only a couple of minutes.  Its now ready to serve.

Green Goddess Dressing

This is a great dressing for any salad you want to put it on. If you want it creamy, add some vegan mayonnaise to the recipe. Yum, yum!

In a food processor put:

  • 1 ripe avocado, skinned and pitted
  • 1/4 cup dried parsley, or 1/2 cup fresh parsley (you can add more if you like parsley; not one of my favorite herbs so I didn’t use much)
  • 2 tablespoons avocado oil
  • 2 tablespoons lime juice (or lemon juice if you prefer)
  • 2 tablespoons ground pumpkin seeds
  • 2 teaspoons ground coriander
  • 1 tablespoon vinegar
  • Salt and pepper to taste
  • Water to get to dressing consistency, 1/4-1 cup (my dressing came out fairly thick and I used 1/2 cup of water)

Blend until creamy and all ingredients are combined.  Here, again, I used some roasted whole coriander seeds that I pulsed in my spice grinder so they were not fully ground and the pumpkin seeds were also only partially ground.  This added some crunchy texture to the dressing.

Simple Curry Sauce (dairy-free, gluten-free)

This is a very easy sauce to make using a curry powder; I prefer the Madras curry powder. If you’re adventurous and want to make your own curry powder, there are a number of recipes and videos on-line (YouTube especially) which show the process.

In a small sauce pan, heat

2 tablespoons oil

then add

1 teaspoon to 1 tablespoon of curry, depending on your taste and cook for approximately 30 seconds until you can smell the curry. 

Add 2 tablespoons all purpose gluten-free flour.  Whisk and cook for several minutes. 

Whisk in 3/4 to 1 cup (the amount of milk depends on how thick you want your sauce) of your favorite milk (coconut milk works great here but rice, hemp, almond also work fine).

Soy Sauce Substitute (soy-free, gluten-free, refined sugar-free)

I do so love Chinese foods but not an easy thing to find these foods that don’t contain soy. Harder yet to cook them without an alternative other than coconut aminos. Since I’m also allergic to coconut, that doesn’t work for me! So here’s a recipe for a substitute that isn’t as salty but adds that umami we crave with Chinese foods. I frequently make a double batch and freeze it in small 1/4 cup portions since it will last in the refrigerator only about 3-4 weeks but freezes very nicely.

In a small saucepan mix:

1 1/2 cups bone broth – I used mushroom but beef would also work

3 teaspoons vinegar

1 tablespoon unsulfured molasses

2 teaspoons date sugar (or date syrup)

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/8 teaspoon black pepper

1/8 teaspoon ground ginger

1 teaspoon sesame oil

Bring to a boil and simmer until reduced by half. Cool.

Easy Ragu Sauce (dairy-free, gluten-free, refined sugar-free, soy-free)

Who doesn’t love pasta? And for me, I love it all ways but with a ragu sauce, one of my all time favorites. I remember as a teenager, baking Italian bread to go with a spaghetti supper, ripping pieces off the bread and tasting the sauce, telling myself it was to make sure it was seasoned correctly but actually just because I love the sauce more than the pasta!

If you want to make this even quicker and easier than my recipe, begin as I did but instead of adding canned tomatoes and tomato paste, mix in a large jar of ready made tomato sauce (I happen to be addicted to Rao’s Sauce for Sensitive Diets).

This recipe will serve four. In a medium, deep saucepan, heated over medium heat, add:

1 tablespoon olive oil

1 pound Italian sausage, any type your family likes be it pork, chicken, or vegan (if using links, take the sausage out of the casing or slice after cooking)

Cook the sausage until browned (I always think of Anne Burrell when I say that – love her saying, Brown Food GOOD!). Remove the sausage from the pan and set aside. Add to the frying pan:

1 medium or 1/2 large onion, diced

1 sweet pepper diced, any color

1/2 cup grated carrot

6-8 ounces sliced or diced mushrooms (any type you like)

Cook until onions are translucent and mushrooms are browned, about 5 minutes. Reduce heat to low and add:

1 small to medium zucchini, diced

1-2 small yellow squash

1 tablespoon minced garlic

Stir the vegetables and cover the pan. I used summer squash but feel free to substitute any vegetables your family likes; I’ve even used small frozen Brussel sprouts. Cook 8-10 minutes until the squash are softened but not mushy. Add the sausage back into the pan along with:

1 32oz can tomato puree

1 16oz can small diced tomatoes

2 teaspoons Italian spices (oregano, thyme, basil)

This is where a large jar of prepared tomato sauce could be substituted (cooking time would be reduced to about 10 minutes and it would be ready to serve). Simmer for 30-45 minutes and add:

1 small can tomato paste

1 tablespoon agave nectar

Stir making sure the tomato paste is incorporated. Cook about 5 more minutes and serve with pasta.