Category: Sauces

Poblano Cream Sauce: Warmth for the Winter

I love chilies. Anyone who reads this blog understands that. The two plants I managed to maintain and get fruit from this year are my jalapeno and poblano chili plants. My pride and joy is the poblano chili plant. Poblanos are my absolute favorite chili. They usually carry a mild to moderate heat, but have a bit of sweet to them.
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Vegan White Gravy, variations

One of the harder things about going vegan is making sauces. Without all the butter, cream and animal fat, how do you get good flavor into your sauces. I've been investigating this culinary quandary for quite awhile. And while I am adept at making chili sauces and soup broths, I've yet to find the magic in making a good gravy. Until I stumbled upon the secret. Mushrooms.
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Versatile Vegan White Gravy

Originally published in November, 2011, I thought I would revisit this versatile and vibrant vegan gravy. It is simple, yet packed with flavor, and can pair with any number of tasty entrees, especially Portobello Steaks with mashed potatoes and roasted asparagus.
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New Favorite Chili Sauce: Ancho Tamarind

I love a good chili sauce. One that has punch, and a bit of acid, with salt to balance the heat and the sour. I’ve been making chili sauces for a few years now, some with dried, and some with fresh chilis. I don’t make them all the time, but when I do watch out. Your taste buds won’t be able to forgive you for seconds in the heat. You can find my basic chili sauce recipe here.

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How to Make Simple Syrup

This syrup is a great base for making lemonade, or any other sweetened home-made drink. I’m going to try it out with the Ginger-beer recipe I found over at

Simple syrup can keep for a long time. So don’t worry. If you want to make a big batch (like I’m going to for the ginger beer) use a bigger stock pot. Just remember to keep a close eye on the stuff.

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New Mexico Red Chili Sauce

There is a mystique applied to sauces in general, and when it comes to chilis, even more so. Chili Sauce is as individual as the cook who makes it. I enjoy consistency in cooking, and have made this recipe a few hundred times with the same response: “yummy”.

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Is it hot enough? Salsa!

Here is the long awaited Roasted Salsa Recipe. Any time I make this people seriously fall in love with me.

Depending on where you get the jalapenos, and how hot you like your salsa, you can adjust the amount to your liking. I’ve found that using the same amount of jalapenos sometimes results in very hot salsa and other times it results in medium or even mild salsa. You can sometimes tell the heat of a chili by smelling it, but it is not a 100% proof method. Experimenting is recommended.

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Books by Chef Johnna

  • Delectable Vegan Soups -------------------------------------------------------
  • Things Vegans Fry: Crunchy Comfort Food for Vegans


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