Sauces, Spreads, & Condiments

This sauce is traditionally used with Tofu Benedict and Portabella Benedict. However, it adds elegance, color and additional flavors when drizzled over veggies, particularly green (asparagus, broccoli, etc.), or those of another strongly contrasting color (grilled red bell peppers are an example).

These versatile chickpeas can be eaten for snacks, sprinkled on salads, pasta dishes, soups, and stirfries, lightly mashed with condiments for a sandwich spread or whizzed in a mini-food processor with lemon juice, garlic, and tahini for a chunky hummus!

Here is the delicious dip Marjorie served at the sangha holiday gathering in December.

A rich-tasting hard cheese that can be sliced or melted. This recipe takes some time: the rejuvelac takes 2 days to make, and then the cheese needs 1 to 3 days of aging to develop the sharp flavor. Betsy assures us that it's worth it! That tempting loaf of bread in the photo is a rye that includes leftover sprouts from making the cheese: Rye Sprouts Bread