Tangy BBQ Sauce

I serve this on Boca Burgers topped with a slice of melted Munster, or use it in place of Asian-spices when making Baked Tofu.  However, if you happen to be a meat eater this is a great tenderizing sauce that requires no marinating time and bakes wonderfully-thick.

INGREDIENTS:

* 4 tablespoons organic butter

* 1 tablespoon vegetarian Worcester sauce

* 1 tablespoon rice wine vinegar

* ½ tablespoon ginger pulp or finely grated

* 2 teaspoons Braggs

* 1 teaspoon salt

* 1 teaspoon ground mustard

* ¼ teaspoon fresh ground black pepper

* the juice of ½ of a medium-sized lemon

* 1/3 cup or equivalent of your favorite sweetener, such as a natural brown sugar

* 3 cloves garlic, minced

* 1 cup organic ketchup

DIRECTIONS:

1.      Melt butter in a saucepan.

2.      Mix in remaining ingredients up to (but not including) the ketchup, whisking to incorporate.  Simmer on medium-low five minutes.

3.      Whisk in ketchup.  If the sauce will be baked in the oven as part of a dish it is ready to use.  If the sauce will be used as a condiment, then continue simmering for approximately 30 minutes.

4.      Serve and Enjoy!

5.      VARIATION:  This is also great with the addition of ½ of a sweet onion, minced; Or try omitting the mustard for more of an Asian inspiration!

Thai-Inspired Salad Dressing


INGREDIENTS:

* 2/3 cup plain yogurt

* 5 tablespoons creamy peanut butter

* 2 tablespoons or equivalent of favorite natural sweetener

* 1 ½ tablespoons rice wine vinegar

* 1 tablespoon Braggs

* 2 teaspoons fresh ginger paste, pulp, or minced

* ½ teaspoon red chili paste

DIRECTIONS:

1. Combine ingredients one at a time, stirring after each until you have a smooth and creamy dressing.

2. We like this best at room temperature, but the flavors improve the longer it sits so I usually make up the dressing and then set it aside while preparing the salad. However this is also just fine out of the fridge the next day, and will really pack a flavor punch!