This year I’m trying something different for Thanksgiving dessert. Since I know there will be several sugary, sweet pies and cakes, I’m going to offer up a healthy option. I don’t know about you, but by the time dessert rolls around I’m so sleepy and sluggish from all of the heavy food that the last thing Continue reading →Pin It
All posts in spreads and dressings
Two of my favorite ingredients in one delicious butter. It doesn’t get much better than this!
All you need for this recipe is peanuts, shredded coconut and a food processor. I had no Continue reading →
The thing most people seem to fear about becoming a vegan is giving up cheese. I have so many people tell me they just can’t do it. I get it. I really do. Cheese tastes damn good.
When I first became a vegan I only used store bought vegan cheese. Then I discovered The Ultimate Uncheese Cookbook and started experimenting with vegan cheese recipes. I’ve said it before Continue reading →
In all the time I’ve been vegan blogging I’ve never posted a single salad recipe. This would probably surprise many of those people out there who think that’s all vegans eat. Not true at all in Continue reading →
I have always loved nachos. Before I was a vegan, this was a standard appetizer for me. I’ve since made them using daiya cheddar cheese with great success but wanted to try a more traditional version, so I made my own nacho cheese. We like it a bit spicy, but if you don’t, just start by using smaller amounts of the jalapenos, chili powder and cayenne and taste test while you are warming your cheese. Continue reading →
If you like ranch dressing, this is a must try recipe. It is very similar in taste to the real thing. It isn’t thick like regular ranch dressing but it has the same flavor. The original recipe called for parsley but I prefer it with dill. Interestingly, I tried this with fresh dill and preferred it with dried. This dressing goes great with the buffalo tofu bites I posted about yesterday.
1/2 cup plain almond milk
1/2 cup veganaise
1 teaspoon garlic powder
1-2 tablespoons red wine vinegar
1 tablespoon dried dill
salt and pepper, to taste
Mix all ingredients in food processor.
Tacos are a well-loved dinner around here, if I served them every night I’d get no complaints. Since I know everyone will eat anything taco related, I’ve gotten creative with how I serve them. I call these taco balls. I serve them with salsa and sour cream (recipe follows), or over a bed of lettuce like a salad and sometimes I put them into a pita and serve it like a sandwhich.
These also make a great appetizer. Just make them a bit smaller and serve them with dipping sauces, such as sour cream, guacamole or salsa.
2 tablespoons flaxmeal
6 tablespoons water
1 cup corn meal
2 (15 ounce) cans black beans, drained and rinsed
1 cup vegan shredded cheddar cheese (I use Daiya)
2 hard taco shells, crushed
4 tablespoons chopped green onions
2 tablespoons chopped cilantro
1/4 teaspoon chili powder
1/4 teaspoon cumin
4 tablespoons olive oil
1. In a small bowl add the flaxmeal and 6 tablespoons of water, mix well and set aside. Poor the corn meal on a flat plate and set aside.
2. In a large bowl add the black beans and mash with a potato masher or fork.
3. Once the beans are mashed, add the flaxmeal mixture, cheese, crushed taco shells, green onions, cilantro, chili powder, cumin; mix thoroughly.
4. Form the bean mixture into balls then roll it around on the plate with the corn meal, covering all parts of the taco ball with the corn meal.
5. Put the taco balls on a flat plate, cover and refrigerate for about an hour. This step helps the taco balls stay firm when you cook them.
6. Heat the olive oil on medium high heat and fry the taco balls, turning to cook on all sides, about 10 minutes total. Serve
Sour cream (from: refresh, by Ruth Tal)
2 cups of hard tofu
3 Tbsp of sunflower oil
3 Tbsp of fresh lemon juice
1 tsp of raw sugar
1/2 tsp of sea salt
2 Tbsp of filtered water
Combine all ingredients in a food processor or blender and blend until smooth.