Category Archives: Sauces, Dips, and Dressings

Simple Green Salad with Balsamic Vinegar Dressing and Toasted Pecans

Course number 4! Salad!

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Zucchini Un-crabby Cakes

Last night’s appetizer course consisted of these “crab cakes” (click the link for the recipe!) and remoulade sauce from Skinny Bitch in the Kitch.


Here’s the recipe for the remoulade sauce. If you’re like me, you’ll half it – ’cause this will make a lot of sauce!

1 cup vegan mayo (VEGENAISE FOREVER)
2 tbsp lemon juice
2 tbsp finely chopped chives
1 tbsp Dijon mustard
1 tbsp prepared horseradish (I used Bubbie’s. It was hard to find prepared horseradish that didn’t contain egg, so I figured this was worth mentioning.)
1 tbsp tomato paste
1 tbsp sweet paprika
1/2 tsp fine sea salt
1/4 tsp white pepper

The How To
Whisk all ingredients together in a medium bowl and store in refrigerator until ready to serve!

Skinny Bitch in the Kitch also has a recipe for vegan crab cakes. I was going to try it out, but it called for some ingredients I couldn’t easily get my hands on (kelp powder and parsnips), but I really liked the recipe I found online!

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Tofu-Based White Sauce

What I really wanted for dinner tonight was some “cheesy” pasta, but I don’t have any vegan cheese laying around at the moment, and I’m out of nutritional yeast. *gasp*
The horror!

Anyway, I had extra-firm tofu and almond milk, so here’s what I did.

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Cinnamon Dessert Hummus

Chickpeas for breakfast (or dessert… whatever)!

I need to go buy groceries…
This morning, I found enough ingredients in my fridge for a smoothie, but I just wasn’t feeling the smoothie vibe!
I was, however, totally feeling that little container of leftover chickpeas.


1 cup cooked chickpeas – drained and rinsed
2 tbsp almond butter
2 tbsp agave nectar
1/2 tsp cinnamon
1/4 tsp nutmeg
Pinch of ground ginger
Pinch of salt
Handful of raisins (optional)

The How To
Blend all ingredients – except raisins – in a food processor until smooth.
Pulse in raisins!

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Garlic Nutritional Yeast Dressing

This is my favorite salad dressing ever.


3 cloves garlic – minced
1 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp soy sauce
2 tbsp nutritional yeast

The How To
Mix up all the ingredients in a tiny blender! You can use a cup and a fork instead, but the blender gives it a nice creamy consistency that you don’t get when you mix it by hand.


This particular amount of dressing is perfect on 4 cups of raw, rinsed, and trimmed kale. Massage it in with your clean hands so the kale gets all nice and tender. This makes enough for two side salads.




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Vegan Sour Cream Fruit Dip

I had leftover Tofutti sour cream in my fridge, and I wanted to use it before it went bad, so I turned it into dessert!

1 cup vegan sour cream
2 tbsp brown sugar
1/2 tsp vanilla extract

The How To
Put all your ingredients in a cup or bowl or something, and stir them up!
Refrigerate for an hour or so to let the flavor do its thing (if you feel like waiting).

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