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.

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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!

Ingredients
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!

Tips:
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.

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Ingredients
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.

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Ingredients
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.

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Tips:
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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Yum!

PS- KALE FOREVER

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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!

Ingredients
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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