Recipes

Pistachio Pesto

Pistachio Pesto

A rich and nutty pesto made with pistachios and pine nuts. Perfect for pasta, spread on toasted bread, or used as a savory topping!
Couverts2
Preparation 10 minutes
Preparation time:5 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Saucepan

Ingredients

  • ½ cup 52 g roasted, salted, and shelled pistachios
  • 1 cup 120 g raw pine nuts
  • 20 leaves fresh basil
  • ½ cup 120 ml extra-virgin olive oil
  • 4 cloves garlic
  • Salt and pepper to taste

Instructions

  • Place all ingredients in a food processor.
  • Process until smooth.
  • Heat in a saucepan before serving.
  • Serve over pasta, on toasted bread, or as a topping.

Notes & Wine Advice

Serving Tip:
This pesto is fantastic as a topping for pasta, spread on toasted bread, or even drizzled over roasted vegetables.
Wine Advice:
Pair with a medium-bodied white wine like Chardonnay to complement the nutty and garlicky flavors of the pesto.

Nutrition values

Calories: 190 kcal | koolhydraten: 6 g | Eiwitten: 5 g | Vet: 17 g | Suiker: 1 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Cilantro Pepita Pesto

Cilantro Pepita Pesto

A vibrant twist on traditional pesto, made with fresh cilantro and pepitas. This zesty sauce is perfect for pasta, rice, or as a flavorful aioli for sandwiches!
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • blender

Ingredients

  • 2 cups 50 g fresh cilantro leaves
  • 1 cup 138 g shelled pepitas (pumpkin seeds)
  • 1 tablespoon 15 g minced garlic
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • ¾ cup 180 ml olive oil
  • Salt and pepper to taste

Instructions

  • Place all ingredients in a blender.
  • Blend until smooth.
  • Serve over pasta, mix with rice, or combine with vegan mayonnaise for an aioli.

Notes & Wine Advice

Serving Tip:
This pesto is delicious when drizzled over pasta, added to rice dishes, or used as a spread for sandwiches.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc to enhance the cilantro and spices.

Nutrition values

Calories: 160 kcal | koolhydraten: 5 g | Eiwitten: 6 g | Vet: 14 g | Suiker: 1 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Kale Pesto

Kale Pesto

This vibrant, healthy kale pesto is a fantastic twist on the classic. With the rich, earthy flavors of kale and fresh herbs, it’s a perfect addition to any dish!
Couverts2
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor
  • Large-size saucepan (optional for wilting kale)

Ingredients

  • 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
  • 8 large-size basil leaves
  • 40 g fresh curly parsley
  • 3 cloves garlic grated
  • 1 teaspoon coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup 60 ml extra-virgin olive oil, plus more if needed

Instructions

  • Chop the kale in a food processor in two batches.
  • Remove the first batch and add it back in once the second batch has been processed.
  • Combine both batches of kale with the basil, parsley, garlic, salt, and pepper.
  • Drizzle in ¼ cup olive oil and process until it reaches a pastelike consistency, adding extra oil if needed.

Notes & Wine Advice

Serving Tip:
This pesto pairs beautifully with pasta, spread on toast, or as a topping for roasted vegetables. Add toasted pine nuts for a rich, crunchy twist.
Wine Advice:
Pair with a crisp white wine, such as Sauvignon Blanc, to complement the earthy flavors of the kale and basil.

Nutrition values

Calories: 110 kcal | koolhydraten: 7 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 1 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Chili Water

Chili Water

This flavorful Asian-fusion dipping sauce is perfect for bread, tofu, rice, or any dish you want to add a spicy kick to. Simple to make and keeps indefinitely in the fridge.
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Airtight container, measuring spoons, measuring cup, spoon

Ingredients

  • 1 cup 160 ml rice wine vinegar
  • 2 tablespoons 28 g firmly packed brown sugar
  • 1 tablespoon 15 ml minced garlic
  • 1 tablespoon 8 g sambal chile powder

Instructions

  • Add all the ingredients to an airtight container.
  • Shake well to combine.
  • Keep in the refrigerator, where it will last indefinitely.

Notes & Wine Advice

Serving Tip:
Try it as a dipping sauce for steamed buns, grilled tofu, or stir-fried vegetables for an extra flavor boost.
Wine Advice:
Pair with a crisp, refreshing white wine like a Sauvignon Blanc to balance the spice.

Nutrition values

Calories: 20 kcal | koolhydraten: 5 g | Eiwitten: 0 g | Vet: 0 g | Suiker: 5 g
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Course; Sauce
Cuisine; Hawaiian
Diets; Gluten-Free / Soy Free / Vegan

Gaucho Marinade

Gaucho Marinade

A spicy and savory marinade that’s perfect for tofu, tempeh, seitan, or vegetables. Easy to make and versatile for grilling or baking your favorite proteins!
Couverts1
Preparation 10 minutes
Deel op Facebook Print Recipe

Equipment

  • Whisk, measuring cups and spoons, bowl

Ingredients

  • ½ cup 120 ml soy sauce or tamari
  • ¼ cup 60 ml extra-virgin olive oil
  • ¼ cup 60 g Dijon or brown mustard
  • 2 tablespoons 13 g freshly ground black pepper

Instructions

  • Whisk together all the ingredients in a bowl.
  • Pour the marinade over your favorite protein or vegetables.
  • Let it marinate for a few hours before grilling or baking.

Notes & Wine Advice

Serving Tip:
Marinate for at least 1-2 hours for deeper flavor absorption.
Wine Advice:
Pair with a light, dry red wine like a Pinot Noir or a chilled rosé for a refreshing contrast.
 

Nutrition values

Calories: 45 kcal | koolhydraten: 1.5 g | Eiwitten: 1 g | Vet: 4 g | Suiker: 0.5 g
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Course; Marinade
Cuisine; Argentinean
Diets; Low Fat / Soy Free / Vegan

Secret Sauce

Secret Sauce

Use this versatile sauce on burgers, fries, sandwiches, or even as a salad dressing! Quick to make and perfect for any occasion.
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • Whisk, Airtight container

Ingredients

  • 1 cup 224 g vegan mayonnaise, store-bought or homemade (page 301 or 302)
  • ¼ cup 61 g sweet pickle relish
  • ¼ cup 68 g ketchup
  • Salt and pepper to taste

Instructions

  • Whisk all the ingredients together in a bowl.
  • Store in an airtight container in the refrigerator.
  • Keep refrigerated until ready to use (lasts up to 1 week).

Notes & Wine Advice

Serving Tip:
Great for burgers, fries, sandwiches, or as a salad dressing.
Wine Advice:
A Chardonnay would be an excellent match. Its buttery texture and slightly oaky notes can balance the creaminess of the sauce. Alternatively, a Prosecco could offer a light, refreshing contrast to the richness of the sauce, especially if you’re serving it with fried foods.

Nutrition values

Calories: 45 kcal | koolhydraten: 3 g | Eiwitten: 0 g | Vet: 4 g | Suiker: 2 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Soy Free / Vegan

Meaty Marinara Sauce

Meaty Marinara Sauce

A hearty and protein-packed marinara sauce with a realistic meaty texture. Perfect for pasta, lasagna, or your favorite Italian dishes.
Couverts6
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • large stockpot
  • skillet
  • Cutting board and knife

Ingredients

  • 2 cans 14 ounces, or 395 g each diced tomatoes, no salt added, with their juice
  • 1 cup 227 g tomato sauce
  • ¾ cup 170 g tomato paste
  • 1 tablespoon 2 g dried basil or 3 tablespoons (9 g) fresh basil, chopped
  • 1 tablespoon 13 g granulated sugar
  • 1 tablespoon 22 g molasses
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 6 cloves garlic minced
  • 1 cup 160 g finely diced white or yellow onion
  • 1¼ cups 120 g TVP granules

Instructions

  • In a large stockpot, combine diced tomatoes with their juice, tomato sauce, tomato paste, basil, sugar, and molasses.
  • Bring to a simmer over medium-low heat.
  • In a skillet, heat olive oil over medium heat.
  • Add garlic and onion and sauté until garlic is fragrant and onions are translucent, about 10 minutes.
  • Add the sautéed garlic and onion to the stockpot.
  • Stir to combine.
  • Cover and simmer for 20 minutes.
  • Uncover the pot and continue to simmer for another 10 minutes, stirring occasionally.
  • Stir in the TVP granules, cover the pot, and let sit for 10 minutes to allow the TVP to hydrate.
  • Serve hot over pasta, in lasagna, or as a base for your favorite Italian-inspired dishes.

Notes & Wine Advice

Serving Tip:
This marinara is perfect for pasta, baked lasagna, or as a dipping sauce for garlic bread. Sprinkle with vegan Parmesan for an extra touch of flavor.
Wine Advice:
Pair with a bold red wine like Chianti or Sangiovese to complement the rich tomato base and hearty texture.

Nutrition values

Calories: 140 kcal | koolhydraten: 20 g | Eiwitten: 8 g | Vet: 4 g | Suiker: 8 g
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Course; Main Course / Sauce
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Soy Free / Vegan / Vegetarian

Homemade Enchilada Sauce

Homemade Enchilada Sauce

Now you can make enchilada sauce from scratch! Perfect for tacos, burritos, casseroles, or your favorite Mexican dishes.
Couverts2
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • medium-size saucepan
  • Small mixing bowl
  • Whisk

Ingredients

  • ¼ cup 28 g chili powder
  • 1 tablespoon 7 g paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ¼ teaspoon chipotle powder
  • ¼ teaspoon instant espresso powder
  • 3 tablespoons 45 ml canola or other vegetable oil
  • 2 tablespoons 16 g all-purpose flour
  • 1 can 15 ounces, or 425 g tomato sauce
  • 1½ cups 355 ml vegetable broth

Instructions

  • In a small bowl, combine chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder.
  • Set aside.
  • Heat the oil in a medium-size saucepan over medium-high heat.
  • Add the flour, stirring until smooth, bubbly, and just beginning to brown.
  • Stir in the spice mixture, ensuring it combines evenly with the roux.
  • Add the tomato sauce and vegetable broth, stirring to combine.
  • Bring the mixture to a simmer.
  • Cover and simmer for 15 minutes.
  • Remove from heat and let cool slightly before serving.

Notes & Wine Advice

Serving Tip:
Serve warm with veggie enchiladas, tacos, saucy burritos, or your favorite Mexican-inspired casseroles.
Wine Advice:
A medium-bodied red wine like Zinfandel or Garnacha pairs beautifully with the smoky, spicy flavors of the enchilada sauce.

Nutrition values

Calories: 50 kcal | koolhydraten: 5 g | Eiwitten: 1 g | Vet: 3 g | Suiker: 2 g
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Course; Basic recipe / Sauce
Cuisine; Mexican
Diets; Gluten-Free / Vegan / Vegetarian

Sun-Dried Tomato Sauce

Sun-Dried Tomato Sauce

This healthy, protein-rich, pink-hued sauce is perfect for steaming veggies, baked potatoes, pasta, or rice
Couverts3
Preparation 5 minutes
Preparation time:5 minutes
Deel op Facebook Print Recipe

Equipment

  • Food processor, saucepan, grater, knife, chopping board

Ingredients

  • 12 ounces 340 g firm silken tofu, drained
  • ½ cup 55 g drained sun-dried tomatoes (packed in oil)
  • 13 g chopped fresh basil
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 ml white balsamic or white wine vinegar
  • 2 tablespoons 32 g almond butter
  • 1 can 15 ounces, or 425 g diced tomatoes, drained
  • ¼ teaspoon ground black pepper
  • 3 cloves garlic grated
  • 1 tablespoon 20 g white miso

Instructions

  • Place all the ingredients in a food processor and blend until smooth.
  • Transfer to a saucepan and cook over medium heat for a few minutes until just heated through.

Notes & Wine Advice

Serving Tip:
Serve with steamed vegetables, baked potatoes, or stir into pasta or rice for a creamy, flavorful addition.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a dry rosé for a refreshing contrast.

Nutrition values

Calories: 364.3 kcal | koolhydraten: 40.3 g | Eiwitten: 26 g | Vet: 15 g | Suiker: 24.5 g
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Course; Sauce
Cuisine; International / Global
Diets; Dairy-Free / Diabetic / Gluten-Free / Low Sodium / Nut Free / Paleo / Vegan / Vegetarian

Coconut Peanut Sauce

Coconut Peanut Sauce

Creamy, rich, and full of flavor, this coconut peanut sauce elevates steamed veggies, rice, or pasta to the next level.
Couverts3
Preparation 5 minutes
Preparation time:15 minutes
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Whisk
  • Measuring cups

Ingredients

  • 1 teaspoon peanut oil
  • 2 tablespoons 20 g chopped shallot
  • 2 cloves garlic grated
  • 1 teaspoon ground ginger
  • 1 tablespoon 6 g curry powder (store-bought or homemade)
  • 2 teaspoons ground cumin
  • 1 teaspoon dried cilantro
  • 1 tablespoon 8 g arrowroot powder
  • 1 can 14 ounces, or 414 ml light coconut milk, divided
  • ½ cup 85 g crunchy natural peanut butter
  • 2 tablespoons 30 ml tamari or reduced-sodium soy sauce
  • 2 tablespoons 42 g agave nectar
  • ¼ cup 60 ml vegetable broth or water

Instructions

  • Heat the peanut oil in a medium saucepan over medium heat.
  • Add the shallot and garlic, and sauté until tender and fragrant, about 2 minutes.
  • Lower the heat and stir in the ginger, curry powder, cumin, and dried cilantro.
  • Cook for 1 minute, stirring, until fragrant.
  • In a small bowl, combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and mix until dissolved.
  • Add the arrowroot mixture to the saucepan, followed by the remaining coconut milk, peanut butter, tamari, agave nectar, and broth.
  • Whisk the mixture and bring it to a boil.
  • Lower the heat to medium and cook for about 10 minutes, whisking occasionally, until thickened and slightly reduced.
  • Remove from heat and serve warm.

Notes & Wine Advice

Serving Tip:
Serve over steamed broccoli, rice, or noodles for a quick and satisfying meal. Garnish with chopped peanuts or fresh cilantro for added texture and flavor.
Wine Advice:
Pair with a dry Riesling or Sauvignon Blanc to balance the rich, creamy flavors with a crisp finish.

Nutrition values

Calories: 120 kcal | koolhydraten: 7 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 3 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Vegan / Vegetarian