Pasta with Once Again Sunflower Seed Sauce
Recipe courtesy of Stephen Gagnon


Ingredients:

1/2 cup + 2 tbsp any Once Again Nut or Seed Butter (I love Sun Flower!)

2 tbsp good soy sauce
1 tbsp spring water
1 tbsp fresh lime juice
1 tbsp + 1 tsp canola oil
dash or two or three or even four of chipolte pepper sauce
1/2 tsp brown sugar
1/3 cup vegetable broth
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 red bell pepper, thinly sliced
4 green onions, chopped
1/2 cup fresh bean sprouts (optional)
1/4 tsp red pepper flakes, or to taste

1 (8 ounce) package whole grain, angel hair or your favorite pasta

(optional)
1 pound sauteed, steamed or grilled, broccoli and/or cauliflower - cut into florets

and/or
1 pound sauteed or grilled skinless, boneless organic free range chicken or duck breast - cut into cubes

* if you use both, I double the amount of sauce or to taste

Directions

Cook pasta in a large pot of boiling water until al dente.

Saute bell pepper, green onion and bean sprouts in tbsp of oil until tender-crispy. Set aside.

If using, cook vegetables and/or chicken until done. Set aside.

Mix in a large saucepan over medium/low heat in this order - tsp of canola oil, garlic, ginger, soy sauce, water, lime juice, brown sugar, vegetable broth, chipolte sauce

Add Once Again Nut/Seed butter

Add sauteed vegetables

Add pasta,

If using Add cooked vegetables, and/or chicken.

Toss to coat all ingredients.

Sprinkle with red pepper flakes and more green onion

Serve immediately.

Dont count on any leftovers!

 

Our Tahini is great for sauces and dressings.

PREPARED TAHINI

To make one cup:

Stir Tahini in jar to an even consistency.    Pour 2/3 cup in bowl add 1/3 cup water and mix by hand or mixer until creamy and almost white.   

Quantity of water can be varied according to consistency desired.

NOTE:  If recipes call for “Prepared” Tahini, use this mixture.  Otherwise, use it in pure form from the jar, well stirred.

HUMMUS

2/3 cup “Prepared” Tahini

2 cups cooked or canned chick peas, drained

¼ cup lemon juice

2-3 large cloves garlic

1 teaspoon salt

fresh chopped parsley hummus

paprika

olive or vegetable oil

1.  Mix first five ingredients in blender until smooth or mash well by hand.

2.  Serve in shallow dish.   Pour fine stream of oil around edge.  Sprinkle with paprika

     and parsley. 

SERVING SUGGESTION:

Serve with warm pita bread, crackers or fresh raw vegetables.

YIELD:  About 3 cups

VARIATION:  Substitute 7 oz. Can of tuna fish for chickpeas.  Add cumin and pepper to taste.

TOMATO and ONION SALAD with TAHINI DRESSING

1          medium red or whiter onion, peeled and diced

            salt & pepper to taste

½         garlic clove, peeled and minced

1/3       cup tahini

½         teaspoon ground cumin

2          tablespoons fresh lemon juice or more to taste

4          medium tomatoes, chopped

½         cup fresh parsley leaves, chopped

Soak onion in salted cold water while preparing other ingredients; approx. 30 min.  Whisk or blend together garlic, tahini and cumin.  Add lemon juice; the mixture will become very thick.  Thin with hot water, a tablespoon at a time, just so the mixture can be spooned.  (It will thin further when tossed with tomatoes.)  Season to taste with salt and pepper.  Toss onion, tomatoes and parsley with dressing.  Taste, adjust seasonings, and serve.

Makes 4 servings. 

TAHINI SALAD DRESSING

2 cups water

1 jar Tahini

juice of 2 small lemons, strained

2 cloves garlic, crushed

onion powder, thyme, basil and fresh dill to taste

Pour water in blender, and slowly add Tahini.  Add lemon juice and garlic and blend for 1 minute.  Add rest of the ingredients and blend again. 

For best results make day before using.

Recipe makes 1 quart and can be kept refrigerated for 2 weeks.

BASIC TAHINI SAUCE

1 Cup “Prepared” Tahini

1-3 Cloves Garlic

½ Cup Lemon Juice

salt & pepper

1.  Sauce should be tasted and flavorings added until you achieve a desirable balance.

2.  Put all ingredients into and electric blender and blend for 45 seconds, or stir vigorously by hand.

VARIATIONS: 

1.  Add 5 tablespoons chopped parsley to mixture and blend together.

2.  Cumin may be added; also a bit of mustard.

SERVING SUGGESTIONS:

This may be served in a bowl as a dip with warm pita bread, crackers or raw vegetables.

Garnish with parsley or use you imagination.

Cashew-Ginger Sauce

2        cups cashew butter

3        cups water or milk

2        Tbsp. ginger, fresh or powdered

1        Tbsp. tamari (soy)

1        large garlic clove, minced

½       tsp. salt

In a blender or food processor, puree all ingredients until very smooth.  Pour puree into a large sauce pan and heat gently, stirring often until hot.  Stir from the bottom as you serve..

If you want a thicker, creamier sauce that goes a little further, in a large sauce pan, melt 3 tablespoons of butter and whisk in 3 tablespoons of flour.  Whisk over low heat for 2 to 5 minutes.  Whisk in heated cashew puree and cook an additional 8 to 10 minutes.

Serve topped with chopped scallions.

Cashew Sauce

½       cup cashew butter

¾       cup coconut milk

¼       teaspoon cayenne pepper

          salt (optional)

Whisk the cashew butter, milk and pepper together in a medium saucepan over medium heat.  Heat until sauce is warmed through.  Serve over grilled chicken, pork or rice.

EXQUISITE ALMOND BUTTER FRUIT DRESSING

½       cup whipping cream

½       cup Creamy Almond Butter

1        teaspoon almond extract

1        tablespoon honey

1        teaspoon grated orange peel

Whip cream until soft peaks form.  Stir together remaining ingredients.  Fold in whipped cream.  Serve over fresh fruit—peaches, pears, bananas, apples, melon or any combination.  Makes 1 cup.