Carrot, Sundried Tomato and Pecan Sauce

Carrot, sundried tomato and pecan sauce

You know it’s hot outside when…Your fridge is working so hard it freezes your sundried tomatoes. Yes, not just the oil but the tomatoes too. But apart from the slight technical hitch, the rest of the cooking process went very smoothly with this sauce. Talking of smooth that’s how I would describe this sauce. Smooth and creamy, the flavour is subtle but still yummy, of course! I served it over a rice salad but there are many things that go well with this, including kale, raw red cabbage thinly sliced, almost any salad… It’s a cold sauce, I don’t think it would go well with hot food. It acually tastes even better the day after making it because this allows the flavours to develop, but you need some serious self-control to make it last that long! It keeps for about 3 days in the fridge. If it separates out a bit just use a spatula to bring it all back together again before serving.

Rice salad

Before I go on to the recipe, I’ve found this FREE PDF of gluten free cake recipes. It’s by the people who make no-egg, (I’ve used this in some of my other recipes) Orgran. The book has loads of recipes and I only noticed one that wasn’t vegetarian.

Carrot, Sundried Tomato and Pecan Sauce.

Preparation:    15 minutes                                                                     Servings: 4  people     Cooking Time: 20 minutes                                                                                                              Total:                  35 minutes

Ingredients:   

50g pecans – soaked in water for at least 2 hours

4 carrots

2 tbsp nutritional yeast

50ml water – filtered or mineral

1 1/2 tbsp tamari

1 1/2 tbsp lime juice

1 tsp sea salt

3 sundried tomatoes

Peel the carrots but don’t top and tail them yet. Steam or boil them for 20 minutes until soft. Meanwhile drain and rinse the pecans and blend them with the water until smooth. When the carrots are done, cut off the ends and add them to the bowl with the pecans and water. Add all the other ingredients except the sundried tomatoes and blend to make a thick sauce. Taste to see if you need more salt. Chop the sundried tomatoes finely and add to the sauce. Allow to sit in the fridge so the flavour can develop if possible. Enjoy with your favourite salad. You can also blend the tomatoes in with the rest of the ingredients – it’s up to you!

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4 Responses to Carrot, Sundried Tomato and Pecan Sauce

  1. This sauce sounds delicious! I imagine it tastes great on everything! Yum!

  2. Ann Parker says:

    This looks quite thick- can it double as a dip?

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