Vegan Recipes and Plant Based Cooking

 This is a nice recipe to accompany vegan meatballs and/or mashed cauliflower.  The ancho chili powder really gives it depth and brings the flavors to life.  It also helps give it that classic gravy color. It has to look as good as it tastes.  Ingredients 12 cloves garlic 1/2 can chick peas 1/2 cup almond milk 1/2 cup water 1 tbl canola oil 1/2 tsp ancho chili powder 2 tbls salt 1 tsp black pepper Instructions In a small sauce pot, simmer the water, milk, garlic and oil. Allow to simmer covered for 10 minutes.  Add the pot cotents to a blender. Add the spices and chick peas. Puree until smooth.  Shown with black bean sausage balls and garlic mashed cauliflower.  If you're wondering where the heck to get ancho chili powder, Target has their own brand on their website for about $2. I was not paid to mention this. I just love Target's selectin of low cost herbs and spices. 

 Do you like corn and garlic? Of course you do. Everyone does. This recipe  takes those two wonderful flavors and combines them into a scrumptious vegan sauce.  It's pretty simple to make it. We'll simmer the corn, garlic and spices together and then we'll puree them to create the sauce.  Ingredients 6 oz. frozen corn niblets 10 cloves garlic 1 cup water 1/4 cup almond milk 1 tbl canola oil 1 tsp dry basil 1 tsp dry thyme 1 1/2 tbls salt 1 tsp black pepper Instructions Add all the ingredients to a small fry pan or a small sauce pot. Bring to a boil and then reduce to a simmer. Allow to simmer for 10 minutes.  Add contents to a pitcher blender. Cool before pureeing.  The sauce will thicken more as it cools.  That's it. Sweet and tangy corn and garlic sauce. Totally vegan.