Creamy Cilantro Stem Sauce

May 5, 2021

I'm Chef Eduardo, and I'm a plant-based chef.

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I've been a professional chef for over 10 years and now I'm sharing my knowledge and helping people learn how to cook with plants to make them delicious!

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Gluten-free · Nut-free · Soy-free

cilantro-stem-recipe

 

Sustainability in the kitchen starts with food waste, and the best way to reduce food waste is to make the most out of our food!

I’ve talked about using all your scraps to make a delicious vegetable broth before (check out that recipe here), but you can also make other items from certain kinds of scraps, and herb stems are a great example.

Some green stems like parsley, kale, and collard stems are bitter and fibrous and not great for eating so I recommend you use those for broth. But cilantro is one of those herbs with a perfectly edible stem that would be a crime to throw away. After you’re done using the leaves, you can chop up the stems really finely and sprinkle them as a topping on your dishes or you can make this beautiful cilantro stem sauce!

Feel free to use this recipe as a base and add some other flavorings if you want like _. Experiment and have fun!

Substitutions

  • You can make this same recipe using sorrel, spinach, mustard green, or broccoli stems.

Equipment

  • Food processor or blender 

  • Rubber spatula 

Uses

  • Use this sauce on top of vegetables, grains, or legumes.

  

Makes about 1 cup

Ingredients

28g garlic cloves, crushed

24g fresh ginger, peeled and chopped 

2g dried chili flakes 

40g hemp hearts 

114g cilantro stems, chopped 

260ml extra-virgin olive oil 

20ml white wine vinegar 

Sea salt, to taste 

Method

Food Processor Method

  1. Place all the ingredients except oil and vinegar in a food processor or blender and pulse for 20 seconds.

  2. Add oil little by little while pulsing, then add vinegar.

  3. Season with salt to taste and store in an airtight container in the fridge for up to 5 days.

Blender Method

  1. Add all the ingredients except vinegar to the blender and blend on medium speed for 20 seconds.

  2. Add vinegar and pulse to combine.

  3. Season with salt to taste and store in an airtight container in the fridge for up to 5 days.

 

 

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I'm Chef Eduardo, and I'm a plant-based chef living in New York City.

more about me

I've been a professional chef for over 10 years and now I'm sharing my knowledge and helping people learn how to cook with plants to make them delicious!

categories

learn how to master vegan cooking

find out more

categories

starters

events

snacks

sides

breakfast

dessert

mains

bread

sauces

nutrition

lifestyle

cooking

all the fun is happening on instagram

@vegancookingmastery