00:00hi guys my name is Ingrid Clay I am an entrepreneur fitness instructor but I'm
00:10also a plant-based chef and I've been cooking now for over 10 years and I'm so
00:15excited to share with you these three sauces and we're going to use these
00:19sauces and one dish at the end but at the end I'm also going to show you some
00:24different pictures of other dishes you can use with these sauces trust me
00:29they're the most versatile sauces that you will ever need in a plant-based
00:33kitchen and don't worry if you're eating meat that's fine too you can use those
00:37these sauces with meat as well so we're gonna go ahead and just drop right back
00:41in it the first sauce is gonna be a macadamia nut ricotta so we're gonna get
00:46started with one cup soaked macadamia nuts all right so to make the macadamia
00:55nuts for the context you need one cup of macadamia nuts and you want to soak those
01:00nuts you soak those nuts not only to clean them off but also to break them down to
01:05make them a lot softer so when you blend it you get a nice creamy texture going to go
01:09ahead and drain my nuts here and then we'll just go ahead and put that in our blender I'm using a
01:21blend tag there's no blade in the blend tag so it's perfect especially if you're making soups to go
01:31ahead and use a ladle in there without damaging your ladle or blade in there so we're gonna go
01:38ahead and put this here from here we're gonna add 1 4 cup of water this is just plain water
01:44so we're gonna do about two teaspoons of nutritional yeast so nutritional yeast is kind of um what we
02:02call in cooking umami so meaning there's um it gives you that all the five mouthfeel senses of eating
02:11so this is our umami that we're adding to it to get that kind of like mouthfeel taste salt and pepper to
02:18taste after we finish here we're gonna go ahead and put one and so that's getting pretty you want to keep going until this is nice and creamy
02:36so i'll show you how i do my piping bag just take a mason jar here and i grab my bag and i stick it in the
02:49mason jar and then i flip it over however you go to tie actually better if you do have gloves on
02:59because it prevents slipping so it's easier to grip
03:03one down two more to go our second sauce is going to be a red bell pepper marinara sauce
03:18you want to soak them to kind of again break it down make it a little bit softer
03:23but we want to make sure we squeeze the excess water out
03:28one tomato de-seed it so we're going to take the seeds out to prevent a lot of juice and our marinara
03:38sauce getting too too watery
03:40there so in order to de-seed my tomato here i'm actually going to grab a spoon
03:51the knife clean be careful with your knives too when you're cooking with citrus or you use your
03:59knife to cut with citrus you always want to rinse the knife off because that acid can really eat
04:05away at your blade so we're going to do shallot about a tablespoon
04:10a real lemon shower is probably going to be half of this a teaspoon of lemon juice
04:17and do some salt probably about 1 1 2 teaspoon of salt
04:23open this up so you can see what I'm gonna do here so because this is a raw sauce essentially
04:41meaning we're not cooking the sauce you definitely want to be careful not to have
04:46the white part of the red bell pepper in here that's a very bitter part
04:49here nice and chunky
05:06this one is done one more to go
05:15you
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