Cut ginger into 1-2 inch sized chunks and add to a food processor. Run for 25-30 seconds until all ginger pieces are finely diced. You can dice by hand if you don’t have a food processor.

Add diced ginger, 1 cup sugar, and 1 cup water to a small pot over medium heat and bring to a low boil.
Once boiling, reduce heat to low and simmer gently for 10 minutes, stirring occasionally.

After 10 minutes, pour the mixture through a fine sieve to separate the syrup from the ginger.

Keep the syrup stored in an air-tight container in the fridge for up to 2 weeks or 3 months in the freezer.
Give the syrup a shake or two prior to using once stored in the fridge as some settling will occur.

Note: You can use the spent diced ginger to make candied ginger! See post for details

Storage Instructions: Keep refrigerated in an airtight container for 4-5 days or in the freezer for up to six months. For extra freshness, pour a thin layer of extra virgin olive oil over the pesto before storing in either the fridge or freezer. For convenience, freeze individual portions of pesto in ice-cube trays. Then once frozen, transfer them to airtight freezer bags.

Remove from heat and let cool. Stir in vanilla. Store leftovers in an airtight container in the refrigerator.

You can toast the walnuts if you’d like to, this will increase the flavor of the walnuts! Before removing from the food processor, taste and adjust flavors as you see fit. Taste a little bland? Try adding more salt, pinch at a time. Taste okay, but a little dull? Try adding more lemon juice, 1 teaspoon at a time. Doesn’t taste cheesy enough? Add more nutritional yeast.

Remove from food processor or blender and store in the fridge for up to 1 week.

While machine is running, pour in olive oil. Process until smooth. Add Parmesan cheese and pulse to combine. If you’d like your pesto to be looser, add a few more tablespoons of olive oil and process to combine.

Store in an airtight container, refrigerated, until ready to use.

Add garlic and stir for 30 seconds. Add the mushrooms, tamari and Worcestershire sauce and allow the mushrooms to cook down and release their moisture, about 10 minutes.

Add ½ cup of the vegetable broth to deglaze the pan. Use a wooden spoon to grab up all the stuck-on bits from the bottom of the saucepan.

Clear a space in the bottom of the pan. At this point, make sure the pan is solidly at medium and not too hot. Mix arrowrout or flour in using a small whisk or fork. With such a small amount, you don’t need to premix it first, just make sure it’s blended in and there are no lumps.

Add beans, dried thyme and remaining 1 cup of vegetable broth. Stir well and allow the gravy to simmer for 5 more minutes.

Remove saucepan from the heat and puree gravy using an immersion blender or transfer it to a regular blender. Blend until desired consistency.

Taste and add ground pepper if desired. Reheat the gravy if needed and serve.

Make about 3 cups.

Add fire-roasted diced tomatoes, salt and pepper. Cover and simmer for a few minutes. Lower heat and use an immersion blender to combine the ingredients and create a smooth sauce. Return to medium heat and bring to a low boil.

Remove from heat. Add Parmesan cheese and half-and-half. Serve right away over your favorite pasta.

Cook for at least 1 hour and stir every 10 minutes. The more you stir and the better your saucepan, the less sugar will stick or burn. The pomegranate molasses is cooked when liquid is gone and you can coat the back of the spoon with it. The molasses will get even thicker as it cools.

Get a small sauce pot on medium-low heat. Add palm sugar, tamarind paste, fish sauce, and water. Whisk to break down the tamarind paste. (You may be asking yourself where the heck can I find this palm sugar and tamarind paste? Don’t fret, you can find these at your local Asian or Mexican grocery store.)

Cook sauce for about 5 minutes, whisking along the way. You want that tamarind pulp to breakdown. It should be good after 5 minutes, but you can take it up to 10 minutes if necessary.

Pour sauce into a serving container. Add chili powder, stir, and let cool.

This sauce is awesome. It’s a thinner sauce, and is not only great for dipping, but you could spoon this on rice, and I wouldn’t even dislike it if you said you drizzled it on a salad. I love it, and I bet you will too! Hope you enjoy.