Garlic Herb Sauce Recipe

This transcription will have some mistakes because it is partially automated.

Hey guys, this is Heather from healthyveganrecipes.net. Today, I’m going to share my garlic herb sauce recipe. I’m coming to you from our new kitchen in Ottawa. Phil and I have moved to Canada’s capital.

I grew in a suburb just outside of the city called Kanaka and its been exciting for me to start getting to know downtown a little bit. I didn’t get out here very often, so we are right downtown and right near the – we’re having lot of fun.

This is my kitchen, a little bit smaller than what I had in Victoria but it works. What I’m going to show you today is this garlic herb sauce recipe – a bean sauce, which I haven’t done in a while and it’s one of my favorite things to make.

And, I just happened to have made a bean dip yesterday and I’m going to turn some of that dip into a sauce. So, when you start with the bean dip, you can do any type of dip – hummus or black bean. What I made is actually is white bean dip with some Italian herbs and some nutritional yeast to make it taste a little bit cheesy.

So, you get your bean dip, made to the consistency of a dip, and then if you want to make a sauce out of it, you just add more water. I’ll post this garlic herb sauce recipe over at healthyveganrecipes.net.

I’m going to make this into a sauce and I will show you how to that right now.

One awesome thing about unpacking is I got to find all of my kitchen stuff that I packed away last May that I have not seen since. So, that’s been like 8 months of not having my kitchen stuff. One of the things that I love are these pyrex dishes, they’re glass and can with a plastic lid, so I can put this right on the fridge, and I can keep my food in glass instead of plastic containers, which is awesome.

These are made by pyrex but I think there are other companies that do the same kind of thing. So, here’s my white bean dip that I made yesterday, you can see its very dip-like consistency and all you need to do to make it a sauce is to add water.

I’m just going to spoon out the amount that I want, and again, if you’re looking for the recipe for this dip, just head over to healthyveganrecipes.net. This is going to be a lunch for us, so that should do it. I’ve got that in a bowl and you can do this in a blender.

You can actually just do it to a sauce consistency first but I did a lot of beans. I cooked some dried beans and I end up with quite a lot, so I made the dip first and today I feel like a sauce, so here we go.

What I got in here are some Italian herbs. You can choose from whichever herbs you like. I think I have basil, chives and oregano – I can’t quite remember, and I got some nutritional yeast in here, which is always a nice addition to a sauce – it’s this yellow-flaky-stuff.

And for salt, I’m using something called herbamare. It’s a mix of salt as well as some dried herbs and some kelp, which is awesome to add iodine as well as making this salty but reducing the actual sodium content.

I want my sauce a little bit runny, and all I’m doing is just stirring this up with the water so you can see it’s quite runny – it’s actually a little bit too runny, so I’m just going to add another spoonful of the dip.

That’s a nice thing to have some dip at hand. You can use it for all kinds of different things. Phil and I use it for snacks all the time, its fantastic. So, that’s something really good, take a little taste just to make sure that as you water it down, it doesn’t lose the flavor.

That’s really nice but I think I just add a little bit more nutritional yeast. Nutritional yeast is another thing that I pulled out of my box of kitchen stuff that I’m so happy to find.

So, that’s ready to go. And then, what I’m going to do is I’m going to serve it over cauliflower – cauliflower is not so exciting most of the time. This one has few little brown spots that I’m just going to thinly slice off here.

Cauliflower, when you get it, comes with this green stuff around and it’s kind of hard to get in to. So, what I do is just peel back some of these leaves – get my knife in there and once you get a few pieces out, it gets easier.

So, just pull those out. Once you slice one of them, you want to make sure to take one out because it will dry out. And since I slice this top off here, I want to take those as well, and the rest of it you can put back in its plastic bag and save.

It is better if you can use the whole thing at once, but this is lunch for Phil and I, the entire cauliflower would be a bit much. This is going to get dry out a little bit but just do the best you can. I’m going to put it back into the plastic bag that it came in and pop it back in the fridge.

So, you want to wash up your cauliflower, just make sure that there’s not dirt or anything like that on it. One of the things that I really love with this kitchen is the first place that Phil and I had been that doesn’t have a microwave, which is awesome because we don’t use microwave and it kind of gets in the way of the use of space in the cupboards.

The last place we lived in we used the microwave for storage actually, but cupboards are much more efficient, so we were excited about that. Alright, so get your cauliflower cut up and I’m going to cut it into bite size pieces. At his point, is you want to, you can steam this or boil it.

I’m just going to have it raw because we’re having it for lunch and lunch is when I like to get raw vegetables because it’s the warmest part of your day and the most active and most able to handle those cooling raw foods, especially in winter time in Ottawa – it’s pretty cold here.

Alright, so there is Phil’s bowl, he always eats more than me – he’s a guy and bigger than I am. I’m just going to pour some of the sauce over the top. You can use as much or as little as you like – that’s look pretty good, some on mine.

Here you go my lovely simple garlic herb sauce recipe over cauliflower. You can have a few chopped onions or some parsley on top there if you a garnish – it’s very easy to make if you have a bean dip already made.