Sometimes a recipe just needs a sauce. If you are going to great lengths to make sure that everything you eat is healthy, then why not enjoy a rich, tasty healthy sauce too. Let’s face it, shop bought sauces are usually full of stuff we really don’t want to be putting in our body. This one is inspired with fresh ginger and coriander leaves – both known for their health giving properties. I use coconut cream for creaminess; tomato for tang; and arrowroot powder to thicken.
Every sauce I create is unique as I feel what the moment demands. Today, I decided to write this one down and share, since I’ve had quite a few request for additional sauces recently. I made this one especially to go with my Beet & Seed Stuffed Peppers this morning (check out my video for my Stuffed Peppers here: Trinity’s new recipe video)…
Two ways to enjoy this sauce:
- Enjoy it hot as a thick sauce for veggie burgers, stuffed peppers, potato wedges etc.
- Let it cool down and use it as a super healthy ginger ketchup. Yum!
- 50ml rice milk (or other plant based milk)
- 2 teaspoons arrowroot powder
- 100ml organic coconut cream
- 1 teaspoon brown rice vinegar
- 1 teaspoon fresh ginger
- ½ teaspoon sea salt
- 1 tablespoon tomato puree
- 1 teaspoon maple syrup
- Small handful of coriander leaves (cilantro)
- Dissolve the arrowroot powder into the rice milk by stirring with a spoon.
- Peel and grate a teaspoon full of fresh ginger.
- Add all ingredients into a small saucepan.
- Bring to the boil, being careful to stir well as the sauce begins to thicken. This should only take a couple of minutes once it is hot.
- The arrowroot powder acts as a thickening agent, so this should rapidly thicken with heat. If it is too thick for you, gradually add a little more coconut cream or rice milk to achieve desired consistency.
- Serve fresh or allow to cool and use as a super healthy ginger ketchup alternative.