Thai BBQ Sauce

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My husband loves the Thai BBQ Tempeh Sandwich from The Cinnamon Snail Vegan Food Truck and I wanted to see if I could impress him with my own version. So I worked up this sauce after doing some research on the internets. I have made both the same day and ahead of time, keeping it in the refrigerator for whenever the urge to make a Thai BBQ meal strikes, like tonight. It is great over tempeh and tofu. And just like The Snail, I like to serve it with my own homemade pickled red onionsΒ and chili roasted peanuts.

Thai BBQ SauceΒ (makes about 1 cup)
4Β to 6 cloves of garlic
1 or 2 small green chilis
1/2 cup coconut milk
1/4 cup filtered water
2 tablespoons curry powder
2 tablespoons vegan sugar (I use coconut palm sugar)
2 tablespoons chickpea miso
1 teaspoon ground coriander
1/2 teaspoon white pepper
The juice of 1/2 a lime, lemon or even an orange

Place all ingredients into the food processor and process until it is all combined and smooth.

To serve, heat the BBQ sauce in a saucepan and pour it over whatever dish you are serving. Enjoy!

What to Make with Summer Basil (Pesto & Roasted Tomato Basil Sauce)

IMG_5426This is my little baby crop of basil that I grew in a Greenbo planter on my railing. Today I turned it into two of my favorite sauces: pesto and roasted tomato sauce. Here are the recipes.

Pesto
1 cup fresh basil
1/4 cup olive oil
2 tablespoons pine nuts
1Β garlic clove
Pinch of salt

Place all ingredients into the processor and let it rip until incorporated. Use on pizza, toast or pasta.

Roasted Tomato Basil Sauce
2 lbs. red and yellow tomatoes
1 big onion
6 cloves of garlic
2 tablespoons olive oil
Sea salt, a few pinches
1/2 cup fresh basil

Cut the tomatoes and onion into quarters and peel the garlic. Sprinkle with olive oil and salt and roast in a 350 oven until soft, about 30 minutes.

Add all of the ingredients, including any juices, into the Vitamix or blender, add the basil, and let it rip. Process for 30 seconds or longer depending on how chunky you like your sauce.

Freeze any leftovers. Enjoy!