Pecan Praline Sauce

Sometimes I make or buy vanilla soy ice cream and just want to make something special out of it.  Chocolate sauce/syrup is great, but can become mundane if that’s all you ever do.  Root beer floats are fun, but half my crew doesn’t really like them.  Peanut butter and chocolate chips are fine.  But sometimes I just want something a little different.  That’s where Pecan Praline Sauce steps in.

This can be as thick or as runny as you wish – just keep cooking it down if you want it thicker, or cool it completely in the refrigerator for a super thick sauce.  If you make pancakes or waffles, this is pretty special on those, but you want it runnier for that.  You can always reheat sauce leftovers to thin it some.  Probably some extra non-dairy milk added to it could do the same thing.

 

 

 

 

 

 

Pecan Praline Sauce

  • 4 tsp. cornstarch or arrowroot
  • 1 1/2 c. non-dairy milk (I use Silk vanilla)
  • 2 T. non-dairy milk powder (I use Better Than Milk soy or rice vanilla)
  • 1/2 c. maple syrup
  • 1/4 c. Earth Balance buttery sticks (1/2 stick)
  • 1 c. chopped raw pecans
  • 1 tsp. vanilla
  • 1 c. demerara sugar or brown sugar (could be plain evaporated cane juice crystals in a pinch)

Put the first 6 ingredients in a saucepan and bring to a boil over medium heat, stirring constantly.  Once it is thick and bubbly, set your timer for 2 more minutes and keep stirring.  Remove from heat and stir in the vanilla and demerara sugar.  Cool for 15-30 minutes and serve warm over ice cream.

Sweet and Sour Bok Choy and Tofu

I love sweet and sour stir-fries.  Half of my children do, too.  The other half and hubby, however, do not…or should I say DO NOT.  If I’m going to make it, I do it for lunch for myself and anybody who might be interested.

This week I found some organic bok choy and knew it was time to experiment.  This is just a simple little dish, but it makes a very satisfying lunch.  I didn’t have time to cook any rice and had none leftover, either, so we ate it plain for a late “noon” meal.  It was delicious.  I would have liked more of the greens from the bok choy for eye-appeal, though.  Some sweet red pepper pieces would have helped with the colorfulness, too.  For a better view of the picture below, click on it.  It looks tastier that way.  🙂

Sweet and Sour Bok Choy and Tofu

  • approximately 2-3 T. virgin coconut oil, decrease if desired
  • 1 small onion, quartered and sliced
  • 1 small bunch bok choy, chopped into separate pieces of stem and leaves
  • 1/4 lb. of frozen diced pineapple pieces, or to taste
  • 1 T. minced ginger, or more
  • 1 lb. extra-firm tofu, diced
  • 1 1/2 T. chicken-style seasoning
  • Bragg’s Liquid Aminos
  • 1/4 c. demerara sugar, or brown sugar
  • 1 T. (loose) cornstarch
  • 2 T. water

Melt the coconut oil in a large skillet.  Toss in onion, bok choy stem pieces, pineapple, ginger, and tofu.  Squirt Bragg’s back and forth over pan, stirring to distribute.  Begin cooking on medium high heat.  Sprinkle the chicken-style seasoning over all and stir well.  Cook for 5 minutes or so.  Add bok choy leafy pieces and demerara or brown sugar.  Cook until bok choy is as tender as desired.  Stir together cornstarch and water and pour it into the skillet, stirring constantly.  Add more Bragg’s as desired for flavor and saltiness.  Serve plain or over rice.

Variations:  Add sliced/diced mushrooms, celery, and/or bell peppers.  You may need to increase ginger, seasonings, and sweeteners, depending on how much you add.