|here i used the reduction on tofu and (v) aioli on fish.|
i had never tried aioli sauce before, and decided a vegan version would be much more appealing than the alternative. so i mixed:
2 garlic cloves, chopped
3 tblsp of vegan mayo (veganaise)
1 tsp of some awesome mustard
1-2 tsp of lemon juice
salt and pepper to taste
olive oil to taste
if you can, i recommend using a mortar and pestle to crush the garlic in with the mixture and preserve the flavor.
bake the fish as you would any other white fish and pour the aioli over it. if you're not a fish lover, try baking some tofu instead. either way, ya' gotta heavy amounts of onions - that's crucial.
for the cider reduction sauce use:
1 1/2 c apple cider
1/3 c balsamic
maple syrup to taste
if you love balsamic, add 1/2 a cup. cook the cider and balsamic until almost completely reduced (20-30min), add pepper and maple syrup, and cook for about 5 more minutes. pour it over the squash hot, and enjoy!
there are some interesting variations on this recipe out there. i've tried adding more balsamic, no maple syrup, and adding some mustard - successfully. i'm a proud supporter of creative cooking!