blissful
Master Chef
- Joined
- Mar 25, 2008
- Messages
- 6,361
We had a variety platters, strategically placed black rice, broccoli, black beans, and breaded tofu (the 4B's) with a new-to-us sauce called Liquid Gold.
It came from here:
minimalistbaker.com/5-minute-liquid-gold-sauce-oil-free-plant-based/
1/2 cup cooked chickpeas (rinsed and drained)
1 Tbsp nutritional yeast (if you can’t have, omit)
2 small cloves garlic, skin removed
1 Tbsp lemon juice (or sub lime)
1 Tbsp tahini (or cashew butter)
1/4 tsp sea salt, plus more to taste
1/4 tsp ground turmeric
1/4 tsp curry powder (or store-bought)
1/8 tsp ground cumin (for milder sauce, omit the cumin and use only curry powder)
1 dash cayenne pepper (optional // omit for less heat)
2 tsp maple syrup (plus more to taste)
1/3 cup water, plus more as needed
It was different, good, pleasant, and we'll probably have that sauce again on variety platters. We both decided we should have had bigger servings but we were tentative in making them because of the new-to-us sauce.
Oat cranberry pear cookies tonight.
It came from here:
minimalistbaker.com/5-minute-liquid-gold-sauce-oil-free-plant-based/
1/2 cup cooked chickpeas (rinsed and drained)
1 Tbsp nutritional yeast (if you can’t have, omit)
2 small cloves garlic, skin removed
1 Tbsp lemon juice (or sub lime)
1 Tbsp tahini (or cashew butter)
1/4 tsp sea salt, plus more to taste
1/4 tsp ground turmeric
1/4 tsp curry powder (or store-bought)
1/8 tsp ground cumin (for milder sauce, omit the cumin and use only curry powder)
1 dash cayenne pepper (optional // omit for less heat)
2 tsp maple syrup (plus more to taste)
1/3 cup water, plus more as needed
It was different, good, pleasant, and we'll probably have that sauce again on variety platters. We both decided we should have had bigger servings but we were tentative in making them because of the new-to-us sauce.
Oat cranberry pear cookies tonight.