This is a great sauce and can be use don anything you use BBQ sauce with, but I put it with the Tofu stick in the previous post. Easy schmeazy, and will keep in the frig if there is left-overs. We had a little bit left over. Try it, but be warned, it has a bit of a bite due to the ginger in the recipe, but oh so good in my book.
3/4 cup water
1/4 tomato paste
2 T maple syrup
2 T fresh lemon juice
1/2 t pureed fresh ginger (I used my micro plainer)
1 T minced fresh parsley (right out of the garden sha-BAM)
Cayenne pepper to taste (maybe a pinch)
Salt and pepper
Whisk together the water, tomato paste, maple syrup, lemon juice and ginger in a small pan. Bring to a boil, stirring constantly and cook for 1 minute. Let cool. Add the parsley and season with cayenne and salt.
I did not heat this dressing, but would definitely do it next time. It definitely would have thickened it up a bit, but the flavor rocked all the same.
Another great dish from Vegetarian Times Complete Cookbook.