• 2 garlic cloves
• 1 large egg yolk
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1/4 cup extra virgin olive oil
• 3 tbsp. vegetable oil

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife.  Whisk together yolk, lemon juice and mustard in a bowl.  Combine oils and add a few drops at a time to the egg mixture, whisking constantly, until all oil is incorporated and mixture is emulsified.  If mixture separates, stop adding oil and whisk until mixture comes together.

Whisk in garlic paste and season with salt and pepper.

• 1/3 cup olive oil
• 1/4 tsp. paprika
• 1 red pepper, quartered
• 3 Roma tomatoes
• 2 long red chilies
• 1/3 cup blanched almonds and hazelnuts, toasted
• 3 garlic cloves, crushed
• 1 tbsp. red wine vinegar
• 1 tbsp. lemon juice

Mix half of olive oil with the paprika; add the peppers, tomatoes and chilies, toss.

Cook peppers and tomatoes on the grill for 5 minutes, then add chilies and cook for another 5 minutes until tomatoes are softened and vegetables are charred.

Peel the tomatoes and peppers, then remove seeds and skin from chilies.

Grind the nuts until fine.

Add vegetables, garlic, vinegar and juice and blend to a paste.

Slowly add remaining olive oil.

• 3/4 c. + 2 tbsp. water
• 1/2 c. + 2 tbsp. grapeseed oil
• 1/2 c. raw almonds
• 1/4 c. + 2 tbsp. lemon juice, fresh
• 3 tbsp. nutritional yeast
• 2 cloves garlic
• 2 tsp. bragg liquid aminos
• 1/2 tsp. salt
• 1/2 tsp. cumin
• 1/2 tsp. chili powder
• 1/4 tsp. coriander
• 1/4 tsp. paprika

1 medium clove garlic
kosher salt
3 tbsp. tahini
3 tbsp. fresh lemon juice
pinch ground cumin
2 tsp. toasted sesame seeds for garnish (optional)

Peel the garlic clove and chop it finely.  Sprinkle the chopped garlic with a pinch of salt and then use the flat side of your knife to repeatedly scrape the garlic against the cutting board, mashing it into a paste.  Transfer the garlic paste to a small bowl and add the tahini.  Whisk to blend.  Gradually whisk in the lemon juice; at first the tahini will thicken, but as you add more lemon juice it will begin to loosen.  Once all of the lemon juice is added, whisk in water 1/2 tbsp. at a time until you reach the consistency of a creamy sauce.  Stir in the cumin and more salt to taste.

Drizze the sauce over steamed/BBQ’d vegetables and sprinkle with the sesame seeds (optional).