Comments on: Esme’s Sauce

By: Tuesday – toast and jelly, jam and relish « you can't eat the air

Tuesday – toast and jelly, jam and relish « you can't eat the air — Wed, 03 Nov 2010 01:08:43 +0000

[...] eat it once a week. They had fusili with tomato sauce and Yves Ground, and I made up a very quick Esme’s sauce to coat my fusili. Since lunch was hoppin’ john and leftover kale, I didn’t worry too [...]

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By: Pasta with Esme Sauce, Braised Carrots » What The Hell Does A PinkHairedGirl Eat? » Vegan. Pink. Delicious.

Thu, 15 Jan 2009 09:00:43 +0000

[...] sauce from Vegan Yum Yum, second try at carrots from the New York [...]

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By: links for 2008-09-06 « The Adventures of Geekgirl

links for 2008-09-06 « The Adventures of Geekgirl — Sun, 07 Sep 2008 03:14:13 +0000

[...] VeganYumYum » Esme’s Sauce (tags: recipes vegan sauce pasta miso vegetarian food cooking) [...]

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By: who do you think you are? » Blog Archive » accept no imitations?

who do you think you are? » Blog Archive » accept no imitations? — Wed, 23 Jul 2008 17:31:01 +0000

[...] from the sly vegans who have made dairy-free cooking into an art form. Highly recommended: Esme’s Sauce, which nobody can believe doesn’t have dairy in [...]

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By: Molly

Molly — Wed, 16 Jul 2008 21:54:03 +0000

I’m definitely trying this!

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By: chandakitty

chandakitty — Tue, 03 Jul 2007 19:25:15 +0000

Oh so good — we add arugula (the spiciness goes so well with the other flavors) and red pepper flakes. And pretty much lick the pan after we eat it all.

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By: Suzie (aka FreckleFoot)

Suzie (aka FreckleFoot) — Thu, 03 May 2007 19:28:36 +0000

I love this sauce!!!!!!!!!!!!! I use the nooch, and garlic (I cook the garlic a bit first to neutralize it) and use the rice vinegar instead of lemon. And I almost always put the mirin in. I make this a LOT now. Thanks so much for making this popular :)

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By: Gustavo

Gustavo — Sun, 25 Feb 2007 02:08:50 +0000

I just tried out this recipe today for dinner, and I really loved it, really easy to cook and rich. Mine sauce turned out to be dark yellow, but I indeed used normal miso instead of sweet white, and because we don’t have nutritional yeast here in brazil, I used mustard. Even so, I really loved it.
Nikki said it all, it’s a great salad dressing as well.

Thanks for sharing, I’ve been checking out this blog for quite a while, and now I’m a fan!

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By: Nikki (heezey)

Nikki (heezey) — Thu, 22 Feb 2007 02:32:47 +0000

I made this sauce tonight to go with a quinoa dish. It was so wonderful! It also makes a good salad dressing when cooled.

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