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Sauces, Spreads, & Condiments

Lemon Maple Syrup

A special sweetener made with maple syrup and lemon.

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Mediterranean Red Lentil Pate

A flavorful and nutritious pate made from red lentils, with garlic, onion and herbs. Try it on toast or crackers or rolled up in a lettuce leaf.

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Oil-free Mustard Salad Dressing

Christel says, "Here is a delicious mustard-salad-dressing with no added oil. I found it on Patrick McGilvrays website "The vegan road."

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Better Butter

An easy-to-make butter substitute that works well for cooking or spreading.

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Betsy's BBQ Sauce

A homemade barbecue sauce that "can be tweaked any which way." Spread it on tempeh, tofu or seitan, bake and serve or add to other dishes.

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Chickpea and Avocado Dip/Salad/Sandwich

A versatile and adaptable dip that can be made with different spices or herbs. Mary brought this and a bag of chips to our Summer Potluck.

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Betsy's Berry Preserves

Easy, homemade "jam/jelly/preserves or whatever one calls it... a sketchy recipe for something nice and not decadent unless you add more ingredients."

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Buttah

This is the vegan "butter" Susan made for our Summer Potluck. It was delicious and convincing! (Susan had it in rectangular bricks, but by the time I got my sample home for a photo it had become blobby. No problem, really.) The author, Bryanna Clark Grogan, prefers that we simply link to her website. Here it is:

http://vegan.com/recipes/bryanna-clark-grogan/bryannas-vegan-butter/

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Queso Dip - Audress’ Fav

A rich white-bean and tahini dip that was popular with Justina and Glenn's friend, Audress.

Double Mushroom Sauce

This is the best of all the mushroom sauces I've tried. If the price of dried mushrooms is daunting, you can dry your own on purpose or by default (mine dried nicely in a forgotten paper bag in the refrigerator!)

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