Later On

A blog written for those whose interests more or less match mine.

Derek Simnett Sauces

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Most recent update: 20 Dec June 2022 — added Vegan Buffalo at the end

As I continue to eat my little tempeh+grain+greens+other vegetables stir fries, I have a hankering to some sauces to spruce up the taste variety. I found the ones in this video easy and tasty.

For your convenience, below is a PDF of the sauce recipes. In the PDF I offer an option of honey instead of maple syrup in one recipe, and that is my addition — it’s not in Simnett’s original recipe. Honey is not vegan, but then neither am I. I follow a whole-food plant-based diet rather than a vegan diet. Simnett follows a vegan diet (and thus frequently eats white rice, not included in a WFPB diet, and also various highly processed (but vegan) foods — like the vegan yogurt in the Ranch Dressing recipe, which I doubt that I will make). To each his own, but the Tahini and Ginger-Miso sauces are quite good and fit within the intersection of vegan and WFPB diets.

And, BTW, Simnett’s free Vegan Meal Planner PDF is extremely good and chock full of ideas (including more sauces) — including this useful sauce template:

Dressing template
(pick one from each category & have fun experimentig!)

• Healthy fat source: 1/4 – 1/2 avocado, 1-2 tbsp tahini, 1-2 tbsp ground flax & hemp seeds.
• Sweeteners: 1-2 pitted dates, 1 tbsp maple syrup, orange juice.
• Salty additions: pinch of sea salt, 1-2 tsp Bragg’s liquid aminos or tamari
• Tangy additions: 1-2 tsp mustard, 1 tbsp apple cider vinegar, fresh lemon juice (1⁄2 lemon)
• Other additions (optional): 1⁄4 red onion, 1 fresh garlic clove, 1 tsp ginger, spices (measurements vary for each): cumin, dill, thyme, smoked paprika, chipotle, cajun spice, italian spice, onion/garlic powder.

Add 1/4 – 1/2 cup of water, blend, and add more liquid as needed.

Using my dressing guide above, let’s make a sauce!

• Healthy fat: 1 tbsp tahini
• Sweet: 1 large medjool date (or two smaller dates)
• Salty: a splash of tamari
• Tangy: 1.5 tsp mustard
• Other: 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin.

Throw everything in the blender with 1/4 cup of water. Blend it and see how it tastes!

FWIW, I do subscribe to his YouTube channel.

Update after making the sauces

The Ginger Miso sauce is good, but I think I’ll cook the garlic before adding.

The Spicy Tahini sauce is fantastic, and I decided that I would (a) double the recipe and (b) add a dash of Wright’s Liquid Smoke. For the hot sauce in my initial batch, I used Louisiana Hot Sauce, but obviously there is a great range from which to choose. Below is the doubled batch, and this time I used a local hot sauce, No Flame, No Game Charred Habanero Hot Sauce from Island Chef Pepper Co. And I did include the dash of Wright’s Liquid Smoke. (I prefer that brand to Colgin because Colgin includes a variety of additives. Wright’s is simply smoke and water.) I used Soom tahini, which is superb: fresh-tasting and easily mixed.

A pleasant and totally unexpected outcome: the doubled batch perfectly filled the jar I was using — a coincidence? a Higher Power? destiny? Who knows?

3 more great sauces from Derek Simnett

These, however, require a blender.

As above, I have copied Simnett’s recipes into a PDF so you can just print them out as needed.

I make the Spicy Avocado Lime Cilantro fairly often, and since I have a handy 1-pint jar, I double the recipe to make a pint (and to use the whole avocado rather than half). So my ingredient list is for a whole-food version:

Whole-Food Spicy Avocado-Lime-Cilantro Sauce

• 1 avocado
• 2 limes, peeling cut off and discarded (see this post for a good method)
• 2 Medjool dates (or 4 Deglet Noor dates), pitted and chopped
• 1 bunch cilantro, coarsely chopped
• 3-4 cloves garlic, coarsely chopped
• 1 chopped scallion (including leaves)
• 1 jalapeño or 3 cayenne peppers; can substitute 4 tsp hot sauce
• small pinch of MSG (it’s okay)
• 3/4 (or so) cups of water

Put the above in a blender — or in the beaker that comes with an immersion blender — and bland until smooth. Add water to get the consistency you want. Note that dates must be chopped and (ideally) scattered through the other ingredients because dates can really jam the blades.

Using fresh peppers seems better than pepper sauce, and using fresh cloves of garlic better than garlic powder, and using a fresh scallion better than onion powder. Including the lime pulp instead of merely the juice is another win. MSG does make a difference, and only a small pinch is needed. (More info on MSG.)

Easy variation

One nice thing about these sauces is how easily they lend themselves to variation. This morning I made a variant of the Ginger Miso sauce. Now that I’ve discovered that a doubled recipe nicely fits the (8-oz) jar I’m using, I routinely double the recipe since then I have to make a sauce half as often. Here’s the original:

• 2 Tbsp miso 
• 4 tsp grated ginger
• 4 tsp rice vinegar
• 2 tsp grated garlic
• 2 tsp mustard
• 6 Tbsp water 

And here’s what I made, which came out a little short of a cup but seemed a good consistency, so I added no more water.

• 4 Tbsp miso
• 4 tsp grater ginger (I did not double the ginger)
• juice and zest of 1 lemon
• 2 tsp brown-rice vinegar (finishing off the bottle)
• 1/2 Tbsp granulated garlic
• several dashes Louisiana Hot Sauce
• good dash of tamari
• 4 tsp Dijon mustard
• 1/4 cup water

This version tasted very good to me and fit my own taste better than the original. And I think the next time I make it, I’ll double those ingredients, aiming for roughly a pint.

So make your own versions and create your own sauces.

5 Easy 3-Ingredient Vegan Dressings

More easy dressings. These use a blender. Here’s a PDF of the recipes:

Three more blender no-added-oil sauces from Simnett Nutrition

And again here are the three recipes available in a PDF — but do watch the video(s).

An impromptu sauce I made

I wanted a quick and easy sauce, so I made this lemon-miso-tahini sauce. I like it quite a bit, and it’s easy to vary the recipe.

Vegan Buffalo Sauce

I adjusted Simnett’s recipe as shown in square brackets:

In a blender [or in an immersion blender’s beaker – LG] add:

• 3/4 Cup of Frank’s RedHot [I used 1/2 cup Original and 1/4 cup XTRA Hot – LG]
• 3-4 Tbsp of Cashew Butter [I used 5-6 Tbsp – LG]
• 1 tsp Garlic Powder [I used 2 cloves of garlic, quartered – LG]
• 1/2 tsp Paprika [I used 1 tsp Spanish smoked paprika – LG]
• 1/4 cup of water [Start with just 2 Tbsp water, more if needed – LG]

BLEND! [Since the garlic is blended, no need to crush. – LG]

I used a locally made cashew butter. Ingredients: cashews.

Written by Leisureguy

5 May 2022 at 4:44 pm

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