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yields 1 cup
dips, dressings yields 1½ cups yields 1½ cups Dash of stevia 1/8 teaspoon cayenne pepper (optional) ¼ teaspoon onion powder 1/8 teaspoon garlic powder 1/3 cup water ¼ cup oil Dash of stevia or salt TOFU MAYONNAISE SPICED AVOCADO MAYONNAISE CASHEW MAYONNAISE In a blender, blend all the ingredients until well combined. ¼ teaspoon ground coriander 1 teaspoon sea salt 2 tablespoons brown rice vinegar or lemon juice 2 tablespoons olive oil ¼ cup water 8 ounces tofu Use this may

& sauces

yields 3 cups yields 1¼ cups

OLIVE-TOMATO SAUCE ITALIAN-STYLE

Have this sauce with bread or crackers, DRESSING
or serve over vegetables or fish. For 1 cup olive oil
a full meal, bake fish sticks, cut into 3 tablespoons freshly squeezed
1-inch pieces, and add to the olive
sauce. Serve as a main dish with fresh lemon juice
vegetable salad. 1 clove garlic, crushed
2 tablespoons dried parsley
2 tablespoons oil 1 teaspoon oregano
1 onion, minced 1 teaspoon basil
1 red bell pepper, diced ¼ teaspoon thyme
½ jalapeno pepper, minced ½ teaspoon sea salt or 1 tablespoon
4 ounces (¾ cup) sliced mushrooms
Bragg liquid aminos
8-ounce can tomato paste Pinch of cayenne pepper
½ cup olives, sliced
¼ cup water 1. Place all the ingredients in a con-
tainer and close tightly. Shake vig-
1. In a nonstick skillet, heat the oil. orously until well combined.
Sauté the onion in the oil until 2. Pour the dressing into a decora-
limp. tive bottle to serve. The dressing
2. Add the red pepper, jalapeno, and will keep fresh in the refrigerator
mushrooms. Sauté for several more ¼ cup black sesame seeds for several weeks.
minutes. Pinch of cayenne pepper
3. Add the tomato paste, olives, and (optional)
water and mix well.

Homemade Ketchup Asian Sesame Dressing
180 HEALTHY EVER AFTER 169