5-minute Carrot Beet Sauce.

I just love comig up with new veggie sauces. The combination possibilities are endless. This sauce was born from beets that needed to be used PRONTO and my fave veggie...carrots! 

          5-minute Carrot-Beet Sauce. 

5-minute Carrot-Beet Sauce; Vegan, Gluten-free. Serves one (enough for one salad/pasta dish). 

Ingredients 

1. 1/2 cup canned no salt or sugar added beets, drained

2. One small carrot (or 6 baby carrots), peeled and chopped (if using a large carrot. You can leave the baby carrots whole.)

Method

1. In a medium sized microwave safe bowl place your carrots and cover with water. Microwave on high for 2 minutes. 

2. Carefully drain carrots in a strainer and place in mini food processor along with the beets. Process until fully chopped. Add about 1 1/2 T water and blend until smooth. Add more or less water depending on your desired consistency. Serve over pasta, veggies, or use as a dip! Yummy. 

Basic "Cheeze" Sauce

This is my basic "cheeze" sauce recipe that I use for anything that requires a cheese-type sauce. Quick and simple, there's not much too this recipe. It is very versatile, and you can experiment with additional spices to do spicy, savory, etc.

Basic "Cheeze" Sauce

Basic "Cheeze" Sauce; Vegan, Gluten Free. Makes One generous serving.

Ingredients

1. 3 T nutritional yeast flakes
2. 1 T flour of choice (I've tried spelt, oat, and chickpea. All work fine with the exception of chickpea...yuck!)
3. 1 tsp spicy brown mustard
4. 1/4 cup water
5. 1 T almond milk
6. turmeric, for color
7. onion and garlic powders, and black pepper to taste

Method

1. Combine all ingredients in a small soup pot and whisk over medium low heat until bubbly and thick. This sauce thickens the longer it sits, so keep that in mind for use in your recipes. 
2. Use over pasta, veggies, in recipes, or over nachos. 

Creamy Rosemary Beet Sauce

I recently got a Vitamix and I absolutely adore it. I use it multiple times per day! From soups to smoothies to fresh sauces, dips, and banana ice creams, I don't know what I would do without my beloved blender.
I have subconsciously been looking for excuses to use my Vitamix. I just love watching it work its magic. Turning beautiful fresh and frozen goodness into silky, delightful creations. This sauce was no exception. Fragrant rosemary meets bold beets meets silky white beans. Yum!

Raw Zucchini Pasta with Creamy Rosemary Beet Sauce

Creamy Rosemary Beet Sauce; Vegan, Gluten Free. Makes just over 1/2 cup of sauce (enough for one bowl of pasta).

Ingredients

1. 1/2 cup of Canned Navy Beans, drained and rinsed
2. 1/2 cup of steamed, sliced beets
3. 1/2 tsp dried rosemary
4. water, to blend, if needed

Method

1. So simple. Put all ingredients into Vitamix or other high-speed blender and blend until smooth. Pour over pasta, zucchini pasta, roasted veggies, etc.