Crannberry Sauce by Sudevi

2 Celestrial Seasoning Bengal Spice tea bags – or other herbal spice tea
1 CUP SUGAR
2 CUPS WATER
1 BAG CRANBERRIES
2 teaspoons cornstarch

Heat water and teabags until simmering. Turn off heat and let teabags steep for ½ to 1 hour. Remove teabags. Mix cornstarch in a small bowl with a bit of the “tea” until smooth. Bring the tea back up to boiling and add cornstarch mixture stirring constantly. Add cranberries until they start to pop. Add sugar.

Note: Some recipes call for 1 cup of water and 1-1/2 cups of sugar but I like it this way thickened with the cornstarch. I think 2 teaspoons of cornstarch should do it. Cranberries that don’t pop are tart and bitter, the ones that pop will be sweet, so depending on how you like it, take that into consideration.

Pasta Sauce by Jayada Radhika

Put some olive oil in a pot and add hing and some chopped green and red pepper. Add a small amount of tomato paste or tomato puree/crushed tomatoes. Add basil, oregano, thyme and pepper and let cook a few mins. Then add rest of your tomato puree/crushed tomatoes along with a good handful or two of chopped tomatoes (or you can use tinned chopped tomatoes). Add a little water and let cook down. The longer you cook it the better it is. Near the end add salt. Let cook a few mins more and at very end add a little milk. You can cook this anywhere from 20 mins to several hours. It is very versitile. You can add veges to it or black olives, cheese, avocado etc.

Note: If adding avocado do so after stove is turned off.

Cilantro Chimichurri by Radha

 
1 bunch cilantro, 2 garlic claves, 1/2 c EVOO, 2 tsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp cumin pwd, 1/2 tsp red pepper flakes, salt. 
Put all ingredient in food processor. Serve with Gluten, veggie chicken, or tofu.

Concord Grape Juice Pasta Sauce by Bhumi

An amazing sauce for linguine is cooked down Concord grape juice. Cook it down to half it's original volume with a bay leaf, a sprig of rosemary and some italian herbs.
Then thicken the sauce by melting butter and adding flour (in a separat...e pan) when it has cooked for maybe 5 min, add to grape juice with a whisk and then some heavy cream, salt and pepper. Serve over hot linguine and grate some Parmesan cheese on top. I tell you, this sauce is to die for!

Very Spicy Pineapple Chutney by Rohini

Very spicy pineapple chutney.

In some ghee fry 2-3 dry chillies (I like to crumble them), 1 t cumin, 1.5 t ground coriander seeds, carefully put a whole can of pineapple pieces with their juice into that chaunce. Add a handful of raisins, 1/2-3/4 c brown sugar, 1/2 t cardamom, 1/2 t good garam masala and cook gently till very very syrupy.

Tomatillo Salsa by Radha

I made my famouse tomatillo salsa and it was SOO GOOD.
1 bunch of cilantro
1 onion ( you can take it out if like)
6 tomatillos
1 jalapeno
1 and a half lemons (just the juice)
2 TBS evoo
1 tsp cumin pwd
1TBS nut. yeast
1 Tbs adobo
salt for taste

Put all engredients in food processor. Serve with nacho chips.

Ekadasi Tomato Sauce by Lila

Ii make a tomatoe sauce for chips I have on ekadasi.

3 fresh tomatoes
salt
fresh chilli
olive oil

1.peel tomatos
2. cut the tomatos in small peices
3.blend them
4.cut chillies (put the seeds out if you are not fond of spicy stuff) in small peices
5.put chillies in
6. put salt
7. then put olive oil

This is a very nice sauce with chips.
For chips cut them fry them then put them in the pan and then put chilli in the chips sesame seeds cumin seeds and cumin powder salt and if you can fresh coriander.

Amazing Salsa by Gaurangi

amazing salsa recipe (that i have no measurements for whatsoever)
many tomatoes, finely chopped
many avocados, chopped
seeds of 2 pomegranates
2 blood oranges, peeled and de-seeded etc, chopped
finely chopped fresh coriander (about a bunch)
3 jalapeno peppers, de-seeded and chopped very fine
salt, sugar, hing
mix it all together, offer to the lord, serve with corn chips... it's SUPER good. i made it without the oranges and it was still amazing.