Blissful Bites (30 page)

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

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teaspoon dried oregano

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teaspoon marjoram

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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
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cups ripe mangoes, peeled, pitted, and finely chopped

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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.
 

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

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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.
 

broccoli salad with creamy mustard dressing

• Makes 3 to 5 servings