Date Mustard

Tastes like honey-mustard dressing, but instead of honey, dates are used for the sweetener. We especially like it on potatoes.

1/4 cup walnuts
1/4 cup dates
1/4 cup prepared mustard
1/4 cup water

Blend together all ingredients. I use a stick blender, but a small blender such as a Nutribullet would also work well. Add more water if necessary to thin to desired consistency.

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Try making the dressing with almonds or sunflower seeds instead of walnuts.

2 Tablespoons brown sugar or maple syrup can be substituted for the dates.

Tomato-Corn-Celery Salad Dressing

Similar to my Corn-Based Thousand Island dressing, this sauce has tomato paste rather than ketchup. Chris and I each eat a big salad every day with this homemade dressing. Chris likes it as is, but I add an extra tablespoon of vinegar to my salad. This recipe makes about one quart and lasts 3 to 4 days in the refrigerator.

1 1/2 cups water
1 cup frozen corn
1/2 cup walnuts
1/2 of a 6 oz. can tomato paste (freeze the other half can for next time)
4 small dates without pits
1 tomato
1 celery stick
1/4 cup onion
1 Tablespoon apple cider vinegar or lemon juice
1 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons pickle relish (optional)

Put all ingredients except pickle relish  in a blender. Blend for a minute or so. Stir in relish if using.

Peanut Sauce

Drizzle peanut sauce over rice or potatoes keeping in mind there is a lot of sodium in the soy sauce. A little goes a long way in adding flavor.

1/2 cup low-sodium soy sauce
1/2 cup water
2 Tablespoons peanut butter
2 Tablespoons apple cider vinegar
1 Tablespoon maple syrup
4 to 5 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper

Stir together all ingredients in a saucepan and simmer gently for two minutes. Store in a small bowl or jar in the refrigerator.

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For a lower-sodium, higher-fat version of peanut sauce:

1/2 cup peanut butter
1/2 cup water
2 Tablespoons soy sauce
2 Tablespoons apple cider vinegar
2 or 3 Tablespoons maple syrup or sugar
2 cloves garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper

Sweet Chili Sauces

Here are recipes for two condiments to go over rice, potatoes or veggies. A little sweet tangy sauce adds a lot of flavor to plain whole foods. Store in the fridge for up to two weeks.

Sweet Chili Sauce

1/2 cup sugar
1/4 cup vinegar
1/4 cup water
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1 teaspoon Sriracha hot sauce
1/2 teaspoon salt
1 Tablespoon corn starch
1 Tablespoon water

In a small saucepan, mix and heat to a boil the sugar, vinegar, 1/4 cup water, garlic, red pepper flakes, hot sauce and salt. In a small bowl or cup, stir together the cornstarch and 1 tablespoon water and add to the saucepan. Cook over medium heat, stirring constantly for about five minutes.

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Sweet Chili Mustard Sauce

1/2 cup yellow mustard
1/4 cup maple syrup
4 teaspoons chili powder
4 tablespoons water

Whisk all ingredients together.

Mustard-Hummus

Mustard-hummus makes a tasty dip for veggies, as well as a great sandwich spread or potato topping.

1 (15 oz.) can chickpeas
2 cloves garlic
2 Tablespoons lemon juice
2 Tablespoons prepared yellow mustard
2 Tablespoons (or more) water
2 Tablespoons  tahini (optional)
1/2 teaspoon turmeric
1/2 teaspoon salt-free seasoning
1/2 teaspoon onion powder

Place all ingredients in food processor and blend until smooth. Add more water for a thinner consistency.

potatoes with mustard-hummus

toast with mustard-hummus and tomato

More hummus recipes here.

Muffuletta Olive Salad

Though Muffuletta is called a salad, the olives are high in sodium so use sparingly as a sauce or a condiment.  A little Muffuletta adds a lot of flavor to sandwiches and wraps.  Enjoy it on ALT (avocado-lettuce-tomato), HLT (hummus-lettuce-tomato) or baked tofu sandwiches.

Muffuletta olive salad

1 cup pitted Kalamata or other black olives, chopped
1 cup sliced pimento stuffed green olives, chopped
1/2 cup roasted red bell pepper*, chopped
2 or 3 green onions, minced (about 1/4 cup)
1 small tomato, chopped (about 1/2 cup)
2 Tablespoons fresh parsley, minced
1 clove garlic, pressed
1/4 teaspoon oregano
1 Tablespoon capers (optional)

Mix all ingredients and chill at least one hour before serving. Keeps for several days in the refrigerator.

*To roast a red bell pepper: Remove the seeds and cut the bell pepper into three slabs and lay skin-side up on a baking sheet. Broil for 5 to 10 minutes or until skin is blackened.  Place the bell pepper pieces into a bowl and cover with plastic wrap and allow to cool. Peel the skin off.  Leftover roasted red peppers can be frozen to use in other recipes such as hummus.

Muffuletta with baked tofu

Muffuletta and tofu collard wraps

Muffuletta, hummus, avocado and tomato sandwich

Fresh Salsa

Ingredients

3 Roma tomatoes, chopped

1/3 cup chopped onion

1 4-ounce can chopped green chilies or 2 Tablespoons chopped jalapeno

1/4 cup finely chopped fresh cilantro or parsley

1 Tablespoon fresh lime juice (or lemon juice or red wine vinegar)

1/4 teaspoon salt (optional)

dash or two of Tabasco sauce (optional)

Instructions

Stir all ingredients together and chill in refrigerator.

Makes 2 cups