Bizbaz Sauce

Ingredients:

1 clove garlic, crushed
juice of half a lime
1 serrano chile, seeded
2/3 cup cilantro
1-1/2 teaspoon agave
1/2 cup yogurt
salt and pepper, to taste

Place all ingredients in a food processor and puree. Add more lime juice as needed. Refrigerate an hour before serving (with burgers, plantains, salads, vegetables).

Pasta with Leek Sauce

Ingredients:

2 leeks, white and light green parts only, chopped
zest of 1 lemon
1 tablespoon basil
1 tablespoon parsley
2 tablespoons olive oil
salt and black pepper, to taste
fusili pasta

Steam or boil the leeks for 1 minutes. Puree with the lemon zest, basil, parsley, olive oil, salt, and pepper.

Meanwhile cook the pasta until al dente.  Add some of the water to the leek sauce to thin if needed.

Toss the pasta with the sauce and serve with  parmesan.

Smoky Butternut Squash Sauce with Pasta

Ingredients:

1/4 cup cashews
1 small butternut squash, diced
3/4 cup water
1 clove garlic
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
salt
a splash of liquid smoke
smoky hot sauce, to taste
corkscrew or shell pasta, cooked
kale or broccoli, sauteed or roasted

Allow cashews to soak in water overnight. Drain.

In a food processor or blender, combine all ingredients except pasta and greens. Add water gradually until desired consistency is reached

Combine pasta with the sauce and the greens. Garnish with black pepper.

Indian Tomato Curry sauce

Ingredients:

2 tablespoons coconut oil
1 teaspoon cinnamon
1-1/2 cardamom
4 cloves
1 teaspoon fennel seeds
1 inch ginger, minced
2 garlic cloves, minced
1 teaspoon turmeric
1 tablespoon coriander
1 teaspoon chili powder
1 roma tomato, pureed
2 roma tomatoes, chopped
coconut yogurt
cilantro, chopped
salt, to taste

Saute onions in the coconut oil until translucent. Add cinnamon, cardamom, cloves, and fennel. Stir for 5 minutes. Add ginger and garlic and cook another 5 minutes. Add turmeric, coriander, and chili powder. Then add the tomatoes. Stir in enough water to make a sauce. Boil then simmer for 20 minutes. Season with salt.

*Serve curry sauce with:
- soy chicken
- cauliflower, chickpeas, and/or potatoes

Garnish with cilantro and serve with a side of yogurt.