[Recipe] Masala and BBQ Sauce for Mixed Vegetables

[Recipe] Masala and BBQ Sauce for Mixed Vegetables

This delicious combination-recipe creates a fun and exotic sauce to pour on top of your favorite vegetables. This recipe will be in 3 steps. The recipe is very simple, extremely delicious and only takes about 15 minutes.

Not only is this combination unique, but when you use fresh ZNF powders, your food will taste better, be highly nutritious, and your family and guests will be asking you for more!

The two ‘blends’ that make up this recipe, the Masala Blend and the BBQ Blend, are first mixed separately (In steps 1 & 2)  and then finally combined (In Step 3).

Together they make a rich-and-tasty sauce, which can give ‘a tasty kick’ to mixed roasted vegetables.

For this 3-Step recipe we will mix the Masala and the BBQ blend with coconut milk and water and then simmer into a sauce which can be used on roasted vegetables.

Step 1: Masala Blend

First, in Step 1 the Masala Blend becomes a richly-flavored sauce similar to a tandoori on chicken. In fact, this Masala Blend is so tasty on chicken that this will be the main feature of next week’s recipe.

Here’s the 11 ingredients for the Masala Blend:

  1. 1 tbsp Cardamom powder
  2. 1 tbsp Cinnamon powder
  3. 1 1/2 tsp Black pepper powder
  4. 1 1/2tsp Clove powder
  5. 1 tbsp Ginger powder
  6. 1 tbsp Garlic powder
  7. 5 tbsp Onion powder
  8. 1 tbsp Cayenne pepper powder
  9. 1 1/4 tsp Turmeric powder
  10. 1 ½ tsp Fenugreek powder
  11. 1 tbsp Cajun Spice Blend  

Directions: Bloom these 11 ingredients in ghee

Step 2: BBQ Blend

In Step 2 we will create a versatile BBQ Blend that softens the flavor of the Basala Blend (that was made in Step 1). This BBQ Blend can be added to chicken or vegetables by itself, but when combined with the Masala (in Step 3), this powerfully-tasty blend creates an absolutely fantastic bounty of flavor.

Here are the 10 ingredients and directions for the BBQ Blend:

  1. 6 tbsp Tomato powder                               
  2. 5 tbsp Beet powder                                   
  3. 5 tbsp Pomegranate juice powder            
  4. 1 tbsp and 1 tsp Chili spice powder                          
  5. 1 tbsp Smoked Paprika powder                  
  6. 1 tbsp Garlic powder                                   
  7. 1 tbsp Onion  powder                                 
  8. 1 ½ tsp Nutmeg powder                                                                   
  9. 1 tbsp Salt                                                   
  10. 1 tsp oregano

Directions: Mix all 10 ingredients in a medium mixing bowl.. This mixture will be added to bloomed Masala, as described in Step 3.

Step 3: Coconut Curry Sauce

Step 3. Let’s create the final blend. Now that you have the Masala and the BBQ in separate bowls, (Chef has additional uses for them in other dishes, also let your own imagination fly) here is the final step to create the ultimate blend for our vegetables.

  1. 6 tbsp Masala (made in Step 1)                         
  2. 2 tbsp BBQ blend (made in Step 2)                        
  3. 2 1/2 cup Coconut Milk powder
  4. 2 cups of water
  5. Salt and pepper to taste               

Directions:

  • Put coconut milk powder, masala and water into a sauce pan
  • On medium heat bring to slow gentle boil
  • Reduce to a thicker, creamy consistency
  • Drizzle on top of roasted vegetables and basmati rice (this recipe is enough for about 3 lbs of vegetables with rice)
  • Garnish with your choice of chopped green onions, cilantro or basil, and fresh, chopped tomato.

About Denise Girard, ZNF Master Chef

Denise Girard is a classically trained chef and an award winning film writer. Certified by the Institute of Integrative Nutrition (IIN) as a Holistic Health Practitioner (CHHP), Denise brings a unique set of training and skills to the food industry.

Being trained worldwide, she has been advised and educated by leading Medical and Naturopathic doctors in North America and Western Europe, including England, Switzerland, Italy and France, as well as, being trained using a wide array of the unique foods and spices of India. Denise also studied herbalism at the East West school of herbology in Santa Cruz and with Dr Schulze in Los Angeles, CA, gained extensive knowledge from Dr. Francesca Borella, Dr. Johanna Budwig of Germany, Dr. Schulze, and Bruce Lipton -- one of the fathers of the science of Epigenetics.

As the Master Chef at Z Natural Foods, Denise is dedicated to providing whole food nourishment. In fact, part of her daily routine her whole life, Denise sought high quality foods: Erewhon in Los Angeles, the markets of Paris, Swiss health food stores, Neal's Yard in London, going all the way back to her childhood in Philadelphia at the 9th St markets: these were always places of great joy. As an adult, she learned that buying the best quality food for yourself is, in fact, your best health insurance policy.

Throughout her world travels, Denise was particularly interested in traditional healing foods and has come to a very simple conclusion: Food is the game changer.

Denise is passionate about creating a new generation of superfood snacks (such as the ZNF exclusive Raspberry Quinoa Clusters, Fusion Bars and soon-to-be-released Vegan Fusion Bites). Denise leads Z Natural Foods’ efforts in transforming high quality, nutrient-dense, raw, whole food powders into nourishing, tasty ‘functional foods’ -- packed with bio-available building blocks to support true fueling and adaptation. She is driven to combine delicious solutions with balanced, healthy recipes.

To contact Denise about a special formula that matches your vision, you are invited to call 888-963-6637.

Posted on 12/19/2017 Home, Recipes 0 11731

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