Artichoke and Potato Sauce with Garlic
Boiled artichoke hearts are blended with fresh parsley, raw garlic and red wine vinegar. Separately hand-mashed potato is folded through to thicken the green sauce without becoming gluey in the blender.
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Aubergine and Cabbage Sauce with Garlic
Soft aubergine cooked under a lid is blended with finely shredded raw cabbage. Garlic, spring onion and parsley give a fresh aromatic edge, while lemon juice and red wine vinegar sharpen the pale sauce.
Aubergine and Cabbage Sauce with Soy
Raw cabbage is the main vegetable in this thick sauce, softened in texture by a smaller amount of cooked aubergine. Light soy sauce supplies a savoury note alongside ground coriander, parsley and red wine vinegar.
Aubergine and Cabbage Sauce with White Wine Vinegar
A large measure of raw shallot gives this aubergine and cabbage sauce a pronounced onion bite. White and red wine vinegars are blended in after the aubergine softens, and a little chopped spring onion finishes the bowl.
Aubergine and Courgette Sauce with Cinnamon
Boiled aubergine is cooled and blended with raw grated courgette and yogurt. Ground cinnamon and coriander give the pale sauce a warm spice note, sharpened by fresh lemon juice and red wine vinegar.
Aubergine and Fennel Sauce
Soft cooked aubergine binds raw fennel, garlic and parsley into a spoonable sauce. Dried oregano and red wine vinegar supply a strong herbal, tart finish; the remaining water is added only as needed.
Black-Eyed Pea and Okra Sauce
Fully cooked black-eyed peas are blended with tender raw okra, whose natural mucilage helps bind the sauce. Allspice, thyme and raw shallot season the yogurt mixture, which is loosened gradually with water.
Butternut Squash and Okra Sauce with Chilli
Boiled butternut squash is blended with tender raw okra for a naturally thickened sauce. Raw shallot gives a strong onion flavour, with ground chilli and cardamom adding heat and fragrance.
Butternut Squash and Potato Sauce with Mint
Boiled butternut squash is blended with yogurt, raw shallot and fresh mint. Hand-mashed potato is folded in afterwards, with ground coriander and red wine vinegar seasoning the pourable sauce.
Butternut Squash and Tomato Sauce with Turmeric
Tender boiled butternut squash and raw tomato are blended into a loose golden sauce. Turmeric and a generous measure of cardamom provide the spice notes, sharpened with freshly squeezed lemon juice.
Cabbage and Avocado Sauce with Ginger
Avocado and yogurt turn softened cabbage into a smooth green condiment. Fresh ginger, raw shallot and Scotch bonnet chilli make it sharp and very hot, with red wine vinegar adding acidity.
Cabbage and Carrot Sauce with Mint
Raw cabbage and finely grated carrot are blended with shallot and spring onion into a pourable sauce. A generous handful of mint adds freshness, while red wine vinegar sharpens the vegetable mixture.
Cabbage and Cucumber Yogurt Sauce with Lime
A cool, pale green sauce made with tender cabbage, squeezed cucumber, thick yogurt and lime. Makes about 450 g, eight small sauce portions.
Cabbage and Plantain Sauce with Chilli
Boiled ripe plantain gives body to softened cabbage blended with Scotch bonnet chilli. Thyme, raw garlic and red wine vinegar season this very hot, pourable condiment.
Celeriac and Mushroom Sauce with Horseradish
Roasted celeriac and yogurt give body to a thick, strongly pungent horseradish sauce. Raw button mushrooms, parsley and black pepper are blended into the cooled root vegetable with red wine vinegar.
Chickpea and Artichoke Sauce
Chickpeas cooked from dry are blended with separately boiled artichoke hearts into a substantial sauce. Raw shallot and parsley add bite and freshness, with lemon juice and red wine vinegar providing the acidity.
Chickpea and Aubergine Sauce with Dill
Roasted aubergine and chickpeas cooked from dry are cooled before blending with yogurt and fresh dill. Raw garlic and a generous amount of shallot give the creamy sauce a pronounced onion bite.
Courgette and Artichoke Sauce with Rosemary
Boiled artichoke hearts and gently softened courgette are puréed with raw tomato and shallot. Chopped rosemary leaves and dried oregano give the vegetable sauce a pronounced herbal flavour.
Courgette and Pepper Sauce with Mint
Raw courgette and sweet bell pepper are blended with mint into a thin, sharply acidic condiment. Lemon juice, balsamic vinegar and red wine vinegar provide most of the flavour, with a small amount of olive oil.
Courgette and Tomato Sauce with Garlic and Mint
Raw courgette and tomato are puréed into a light sauce with garlic, mint and red wine vinegar. A little reserved chopped mint finishes the bowl after its short rest.
Courgette and Tomato Sauce with Oregano and Mint
Gently softened grated courgette is blended with raw tomato and shallot into a light orange sauce. Dried oregano and fresh mint season the mixture, finished with red wine vinegar and olive oil.
Creamy Avocado and Tomato Sauce
A smooth avocado sauce with a small amount of tomato, red onion, lemon and oregano. Makes about 600 g, ten portions for spooning over tacos or grilled vegetables.
Cucumber and Aubergine Sauce with Miso
Prepared miso soup is blended with roasted aubergine and gently softened cucumber. Fresh ginger, raw tomato and lemon juice give this loose vegetable sauce a bright, savoury finish.
Cucumber and Aubergine Yogurt Sauce
Roasted cucumber and aubergine are cooled before being blended with Greek yogurt and natural yogurt. Parsley, black pepper and red wine vinegar season this pale, pourable sauce.