Few ingredients wield the power to make or break a meal quite like the ones you drizzle over the top of it. So put down the condiments while we make the case for creating your own sauce
We suspect you don’t need us to tell you that sauces are a key player when it comes to getting dinner on the table fast. But when you make them yourself, you can pack them with vegetables, boost flavour and add fibre. And that’s not all. Sauces can also offer a variety of vitamins and minerals, says dietitian Jaclyn London, host of The Business Of Wellness podcast. ‘To make smarter – not harder – food choices, I recommend finding effortless ways to incorporate more plant-based foods into your daily routine.’ Challenge accepted. We got to work in the WH test kitchen blending up fresh veg. Meet your new sauce squad.
Edamame spinach puree
Total: 25 mins
Makes: 415g
50g raw cashews
90g baby spinach
85g shelled frozen edamame, thawed
Handful of coriander leaves
2 spring onions, roughly chopped
2 tbsp white miso paste
1 tsp lime zest, plus 2 tbsp lime juice
½ tsp grated ginger
01. In a small heatproof bowl, add the cashews and 150ml boiling water. Let it sit for 15 mins.
02. Transfer the cashews and soaking liquid to a blender. Add ¼ tsp salt and puree on high until smooth, about 1 min.
03. Add the spinach, edamame, coriander, spring onions, miso, lime zest and juice, and ginger; puree on high, scraping down the sides as needed until completely smooth.
TO SERVE: Toss the puree with steamed rice, chopped cabbage or sauteed prawns; spoon on to fried chicken or fish.
Mustard greens pesto
Total: 30 mins
Makes: 400g
450g mustard greens, tough ends trimmed, roughly chopped
70g roasted unsalted almonds
1 garlic clove, smashed
1 tsp lemon zest, plus 3 tbsp lemon juice
175ml olive oil
40g basil
50g pecorino romano, grated
01. In a large pot, boil 3L water. Add 1 tbsp salt and the mustard greens; cook, stirring occasionally, until slightly tender, 4 to 5 mins. Meanwhile, prepare a large bowl of ice water.
02. Using tongs, transfer the mustard greens to the ice bath and let it cool for 2 mins. Then, using your hands, squeeze out any excess water.
03. Meanwhile, in a food processor, pulse the almonds, garlic, lemon zest and juice, ½ tsp salt, and 115ml oil until the nuts are coarsely chopped, scraping down the sides of the bowl. Add the mustard greens and pulse until coarsely chopped. Add t
