This sauce is great for many things. I like to use it as pizza sauce, as a dipping sauce for the
sage-infused polenta sage fries,
on page 155, or as a pasta sauce.
1 can (28 ounces) fire-roasted tomatoes
1 tablespoon tamari
1 tablespoon balsamic vinegar
2 tablespoons nutritional yeast
1 teaspoon dried basil
1
â
2
teaspoon dried oregano
1
â
2
teaspoon marjoram
1
â
2
teaspoon thyme
Dash black pepper
Combine all ingredients in a medium saucepan. Heat over a medium flame and simmer until ingredients are well combined and heated through, about five minutes.
⢠Makes about 4 cups
This tropical relish is a great topping for grains, salads, and sandwiches, and is good served with crackers, too. This recipe makes quite a lot, so feel free to halve it. Mangoes are full of vitamins and minerals, protecting you against heart disease and other ailments, while basil is a powerful herb that strengthens your cells.
1
1
â
2
cups ripe mangoes, peeled, pitted, and finely chopped
1
â
2
cup red bell pepper, finely chopped
1 cup fresh basil, chopped
1 cup tomato, finely chopped
1 tablespoon balsamic vinegar
Dash lime juice
Pinch sea salt and black pepper
Mix all ingredients in a bowl and allow flavors to meld for 15 to 30 minutes.
Â
blissful suggestion
Serve this with the
marinated portobella steaks
, recipe below.
marinated portabella steaks with tropical relish
⢠Makes 4 servings
These portabella steaks are exactly as they sound: like steak. They are great to serve to heavy meat-eaters because the portabella mushroom, once seasoned and marinated, has a similar texture to steak, but without the saturated fat. These are great on a sandwich or in a wrap, sliced on top of a salad, made into fajitas, or served at your next BBQ party.
4 portabella mushrooms, stems cut off and wiped with damp paper towel
marinade
1
â
4
cup red wine vinegar
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 lime, juiced
2 tablespoons maple syrup
1 tablespoon Dijon mustard
Pinch sea salt and black pepper
Place marinade ingredients in a plastic bag and shake to blend. Add mushrooms, coat with marinade, and refrigerate for one hour. Grill mushrooms directly on hot grill for a few minutes on each side.
Â
blissful variation
Add fresh herbs such as rosemary or thyme to the marinade.
If you don't have a grill, bake the portabellas at 350 degrees F for eight minutes, turning once.
broccoli salad with creamy mustard dressing
⢠Makes 3 to 5 servings