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When my friend Denise goes lentil, I go mental. Add my Basil-Is-the-Bomb Sauce (page 49) to her protein-powered soup, and ka-pow! You’ve got a knockout. The sauce is essential and rockets this rustic vegetable and legume soup into the stratosphere. The lemon juice is key, brightening and lifting the flavors, and I never say no to a dollop of So Good! Sour Cream. Top with slices of avocado and greens for some raw nutrition.
So I can make this basil bombshell any time we’re in the mood for it, I always keep the ingredients on hand. It’s simple and really cleansing. (Add the wheatgrass and red pepper flakes for more detox dynamite.) I use it in so many different ways—drizzled over steamed or roasted vegetables, as a dipping sauce for grilled kebabs, slathered on sandwiches and wraps, or stirred into grains. Add the capers for an added layer of flavor. One to 2 teaspoons (or more) of this sauce brings a touch of magic to chunky vegetable soups, and it’s incredible as the star ingredient in the Gentle Lentils soup (page 59). Blending in one-quarter of an avocado makes an awesome green goddess dressing.