I really enjoy seeing what other people cook, especially when it’s healthy. One good place to get great inspiration and lots of nutritional facts is Nutrition Action Health Letter.
Browsing around their sight, I stumbled upon a video the other day and tried out the sauce from their Shrimp Tostada Salad recipe. OMG! It was awesome! Always wanting to give it my own little twist, I wanted to switch it up a bit. But how could I improve this delicious, savory, yet sweet sauce? Well, I replaced the oil with veg stock and added a little plain soy yogurt for richness, and voila, perfection!
Kick-Ass Orange Chipotle Sauce
4 garlic cloves
3t honey or agave syrup, to keep it vegan
juice of 3 oranges
1-2 chipotle peppers
3T veg stock
3-4 T plain soy yogurt (more if you want a thicker, richer sauce)
Put all ingredients, except for the yogurt in a blender and blend until smooth. Pour in a small pot and heat on medium until it comes to a boil. Reduce heat and simmer until mixture reduces by 1/3, about 10 minutes. You need to cook it or the pungent garlic flavor will over power the sauce. Skim off any froth that accumulates on the top with a large spoon. Cool slightly and add yogurt, whisking it in to combine.
So, there you have it! A savory sauce with a kick, fantastic over brown rice, sautéed zucchini and garbanzo beans. The whole grain mops up all the yumminess. Oh, could you imagine it drizzled over a baked potato with avocado chunks, cilantro and toasted walnuts? Mmmmmmm. Also, a great dressing for salad. Oh, the options are endless! Keep it covered in the fridge up to a week... if it lasts that long.
A little note on chipotle peppers:
These are smoked jalapeno peppers in adobo sauce. They are deep red in color and rich in flavor, adding quite a kick to your dish. There’s nothing else quite like them. Look for them with the other canned items in the Mexican food isle of your favorite grocery store.
I have never used a whole can at once, so freeze whatever’s leftover in a zip sandwich bag. Squish the contents flat in the bag so when you need one or two peppers, they’ll be easy to break apart.