sauce Archives - My Whole Food Life

Vegan Tzatziki Sauce

January 12, 2016January 12, 2016 Melissa King 2 Comments

The other day my friend Liz from The Lemon Bowl posted a delicious looking tzatziki sauce. I instantly wanted to try and do a veganized version. That is where this Vegan Tzatziki Sauce came about. Make sure you check out The Lemon Bowl for some awesome, healthy recipes! Traditionally, the recipe calls for yogurt. I made mine with plain coconut yogurt. For those that think the coconut will effect the taste, trust me, it won’t. The flavors of the dill and garlic take over.

This dip is great on so many things. Veggie burgers, raw veggies, chips, pita bread, and so much more! This recipe also got the thumbs up from my Turkish mother in law. If you like this, you may also enjoy my dairy free ranch dressing and my dairy free sour cream. If you can’t have any coconut, I bet you could tweak my dairy free sour cream to use in place of the yogurt.

Caramel Cashew Spread (Vegan)

November 3, 2015May 24, 2017 Melissa King 16 Comments

I had some dates that were kind of getting dried out. When that happens, I try and soak them to use them up asap. That is how this Caramel Cashew Spread came about.

All you need is 2 ingredients to make it and it’s so delicious. I can see it being used for so many things.

For example, a spread for pancakes or waffles, drizzle over ice cream, swirl some in overnight oats, or just eat it off the spoon! You can even add some sea salt for a salted caramel taste!

This healthy spread has zero added sugars. It’s just sweetened with dates.

Vegan Sweetened Condensed Milk

November 4, 2014May 25, 2017 Melissa King 62 Comments

You guys! It is possible to make Vegan Sweetened Condensed Milk. I don’t know about you, but I see a lot for recipes that call for sweetened condensed milk.

I always thought I had to avoid those, but now I can make some of them. This vegan sweetened condensed milk is actually super easy to make.

I checked out this site and got a basic idea. I chose coconut milk to use as my base. I liked that it is rich in texture. However, you can use any other milk you like.

I know you are probably wondering why my sweetened condensed milk is dark in color. That has to do with the coconut sugar I added.

It turns it into this caramel color.

If you had used traditional white sugar, it would probably still be white. This vegan sweetened condensed milk was so yummy!

It reminded me of caramel. All you need is 3 simple ingredients! I can see this being an awesome topping for ice cream too. Or you can swirl it into the mixture for my 3 ingredient coffee popsicles.

Homemade Enchilada Sauce

August 22, 2014May 25, 2017 Melissa King 15 Comments

Homemade Enchilada Sauce that is vegan too! My husband does a lot of the savory recipes for this blog. This homemade enchilada sauce recipe is all his. This vegan enchilada sauce is super easy to make.

It’s packed with flavor since we roasted the tomatoes prior to using in the sauce recipe. Not only does this homemade sauce taste delicious, it will make your house smell amazing too!

Most store bought enchilada sauces contain unwanted additives and also processed sugar. This sauce recipe containes neither!

Some of the other recipes my husband has created are the Peanut Noodle Stir Fry, Sweet Potato Chili and Pumpkin Enchiladas.

This enchilada sauce is vegan, gluten free and paleo approved. This sauce recipe makes a big batch and freezes well. I hope you enjoy it.

Easy Teriyaki Sauce (No Refined Sugar)

July 29, 2013May 25, 2017 Melissa King 197 Comments

Easy Teriyaki Sauce with no refined sugar! I am a big fan of creating recipes for things I would have bought in the store. This homemade teriyaki sauce is one of those things.

I have made homemade ketchup, homemade salad dressings and homemade tomato sauce. Teriyaki sauce is another to add to the list.

Have you looked at your store bought teriyaki sauce? Most of them are loaded with highly refined sweeteners like high fructose corn syrup.

My homemade teriyaki sauce recipe is made of just a handful of real ingredients and no processed sugars! Keep in mind, since there is less sugar, it will not be as sweet as store bought sauce. I promise it is delicious though!

In addition to the sauce, I wanted to test it out in a dish as well. So I made an additional recipe. It’s a teriyaki glazed tofu recipe.

I like to store this homemade vegan teriyaki sauce in mason jars.

Easy Teriyaki Sauce

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Prep Time 20 min Cook Time 10 min Serves 4 servings adjust servings

Ingredients

Easy Teriyaki Sauce

1/2 cups soy sauce or tamari . (Please try to buy these organic)
1/4 cup + 1 T mirin (Japanese cooking wine)
1 1/2 T maple syrup
1/4 tsp ginger
1/2 tsp garlic
1/2 T arrowroot (this is used as a thickening agent.)

Teriyaki Tofu Stir Fry

1 pkg extra firm tofu (please try to buy this organic)
5-6 handfuls of spinach
2 cups cooked quinoa
teriyaki dressing

Instructions

Easy Teriyaki Sauce

In a sauce pan , mix all the ingredients on low heat for about 5-7 minutes.
Transfer to a mason jar.

Teriyaki Tofu Stir Fry

Preheat oven to 375.
Cut the tofu in cubes and place into a container.
Pour the teriyaki mixture into the container and let it marinate for at least an hour.
When it’s done marinating, use a slotted spoon to scoop up the tofu and lay it on a lined baking sheet .
Bake for about 35-45 minutes, stopping halfway through to flip and brush more sauce on the tofu.
Once the tofu is done, set it aside.
In a large saucepan , heat the cooked quinoa with the remaining sauce.
Turn down, cover and simmer for about 5-7 minutes.
Lastly add the spinach and cook just until it is slightly wilted.
Uncover and let the remaining sauce boil off. Top with the roasted tofu. Enjoy!

by Melissa King

Recipe Notes

The mixture will thicken slightly in the fridge. When ready to use, you can try the quinoa dish. If tofu isn’t your thing, feel free to use your favorite protein.

Blueberry Chia Jam (Vegan)

May 31, 2013May 24, 2017 Melissa King 147 Comments

Blueberry Chia Jam is super easy to make! I first got the idea of doing a chia seed jam from my friend Miryam over at eatgood4life.com. Did I mention she is also selling an ebook? Check it out if you get the chance.

Her recipes are great! Anyway, she came up with this recipe and I knew I had to make it! I used blueberry instead of raspberry for mine.

On Saturday, we picked up our co-op basket. This week, there was an optional add-on for 12 pints of organic blueberries. So we took it! I already had used some of them to make my Grain Free Blueberry Tart. So with some of the remaining blueberries, I made this jam. Adapted from eatgood4life.com

This healthy chia jam should last at least a week in the fridge. You can also freeze it for longer. It makes about 2 cups worth. It also makes a great filling for my Blueberry Crumb Bars or my homemade Nutri-Grain Bars.

You can really use any fruit you like to make this. I have also used apples and peaches and both jams turned out great. The apple spice jam was great for Fall. You can also put it in overnight oats. Yum!

Blueberry Chia Jam

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Prep Time 5 min Serves 1 cups adjust servings

Ingredients

2 cups fresh blueberries
1/4 cup chia seeds
2-3 T maple syrup

Instructions

Combine all ingredients in a food processor and pulse until everything is well mixed.
Put the mixture in a covered container and place in the fridge for a good 3 to 4 hours.

by Melissa King

Recipe Notes

Once it’s set, use it as a topping for yogurt, on toast or even on waffles instead of syrup. My two year old absolutely loved it. Then again she does love anything chia seed related. She tears up my chia seed pudding . Enjoy!