Recipe: Vegan Ranch Dressing


Ok so there are a lot of vegan ranch dressing recipes out there – but none of them worked for me. Very sad! I’m a HUGE lover of ranch. So I decided tonight that I would make my own – I’ve pulled from around what I’m finding…As close to vegan buttermilk ranch as a Vegan is likely to get IMO – see what you think!

What you’ll need:

  • 1 cup vegananese (I use the grapeseed one)
  • 1/4 cup unsweetened soy milk
  • 1 Tbsp dried chives – grind a little (use fresh if you’d prefer but you’ll need more)
  • 1/2 tsp onion powder (might want a little more – to taste)
  • 1/2 tsp garlic powderย (might want a little more – to taste)
  • 1 Tbsp apple cider vinegar
  • 1/4 to 1/2 tsp freshly ground black pepper (it makes all the diff for it to be fresh!)
  • Pinch of kosher salt
  • Optional: if you have avocado on hand squash 1/2 a large avocado and mix it in! If you do this might be good to add a little lemon to preserve. ๐Ÿ™‚

Mix it all together – voila! SO GOOD!!! ๐Ÿ™‚

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Recipe: Vegan Banana & Chocolate Chip Muffins


Preface: until last week when I made these for the first time, I had NEVER made muffins before. I wasn’t even sure I had a muffin tin…turns out mom had given me one forever ago so I did :). Thank God for that – these are fabulous!! You can adapt the recipe to fit what you like, but these are mine.
This recipe is adapted from a fabulous blueberry one in the Vegetarian Times – as is my custom, I just used it as my base – added and changed things, making it quite a bit different, and more mine. ๐Ÿ™‚
What you will need:ย 

  • ยผ cup soy garden earth balance butter (really any soy butter but this is my fav)
  • ยฝ cup unsweetened applesauce (although you can use sweetened, this recipe just doesn’t think we need the extra ๐Ÿ™‚ )
  • ยฝ tsp. salt
  • 1 cup Vegan Cane Sugar (white, in a bag @ Whole Foods)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I use stone-ground whole wheat)
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract (i put a touch more)
  • 3/4 cup unsweetened soymilk
  • 2 cups vegan chocolate chips
  • 1-2 large a little over-ripe banana (I mash this up with a fork before stirring in)
  • Optional: 1 cup walnuts (just a thought – i’m allergic so I don’t include these)
Directions:
  • You will need a hand held electronic mixer and a muffin tin
  • Preheat oven to 350F.
  • Line a muffin tin with paper muffin liners.
  • Mix all ingredients (save the chocolate chips and banana) together in mixing bowl.
  • Once everything is combined, mash up the banana with a fork and whip using electronic mixer.
  • Add in chocolate chips – stir (don’t use mixer).
  • Spoon into muffin cups, filling three-quarters full. (I use a small ice cream scooper)
  • Bake 35 minutes, or until tops are firm.
  • Serving Size: Makes 24

This is the texture of the batter…


For me – these are best when completely cooled. I freeze more than half of them and take them out as needed. ๐Ÿ™‚ Enjoy!

Recipe: Vegan Avocado “Alfredo” Sauce


Avocado “Alfredo” over Linguine

As I was starting to write this post I began thinking…what the heck does Alfredo mean anyway? Can I really call this dish that? Hmm… Wikipedia tells me that Alfredo means “A sauce for pasta incorporating butter, cream, garlic, and Parmesan cheese.” Happy to say this is actually a vegan version ๐Ÿ™‚ Only I must admit I DO like this one better. When I started thinking about what I wanted to make I did a lot of research – there are alot of this kind of recipe out there…but like most one’s I find, it’s not perfect for me yet ๐Ÿ™‚ Here is my take!

What you will need:

  • Whole wheat pasta (I use linguine, because it is my favorite :))
  • 1 Tablespoon parmesan substitute
  • 2 large avocados
  • Juice of one lemon
  • 1 garlic clove
  • 1/4 teaspoon of kosher salt
  • 3-4 fresh basil leaves
  • 1/4 cup unsweetened soy milk
  • 2 Tablespoons Olive Oil

This is the easiest recipe…really.

Directions:

  • Boil water for the noodles – you’ll want them done by the time the below is completed…takes about 10-15 minutes.
  • You will need a food processor.
  • Start out by shelling and cutting the garlic clove in quarters – put it in the food processor and mince it
  • Add 1 Tablespoon Olive Oil and 1 Tablespoon lemon juice – process it on high in short bursts for a minute until it becomes creamy in texture
  • Add the four halves of the two avocados – blend on high, pulsing as needed
  • Open the feeder and pour in the soy milk – keep blending on low until combined
  • Add additional Tablespoon of Olive Oil and another Tablespoon of Lemon juice – blend on low, pulsing
  • Add 3-4 basil leaves and pulse on high
  • Add salt and vegan parm substitue- pulse on low til combined
  • Cut up the tomato

Linguine noodles – Avocado Alfredo Sauce – Tomato – tiny bit of salt on top – add on more parm sub if you want! Enjoy SOOOO GOOD!!!

Recipe: Vegan Taco Salad


SO last night as I was thinking what to pack for lunch (I’ve not gone out for lunch in weeks – it feels good! ๐Ÿ™‚ ) I came across what has turned out to be a brilliant solution to the left overs from my burrito extravaganza last week! Here it is ๐Ÿ™‚

The completed, mixed yummy salad ๐Ÿ™‚

Ingredients:

  • about 3 tablespoons of my Nacho Cheese
  • 1 cup of cut up romaine lettuce
  • 1/2 cup of left over Spanish rice (Zatarains)
  • 3 Tablespoons your favorite salsa
  • 2 Tablespoons Vegan sour cream
  • 1/3 cup Vegan refried black beans
  • 1/2 cup tomato
  • 1/2 cup tortilla chips
  • 1 small avocado

Layers from the bottom up:

  • Lettuce
  • Crushed up tortilla chips
  • Rice
  • Beans
  • Cheese
  • Tomato
  • Avocado
  • Mix together the salsa and Vegan sour cream – use this as “dressing”…only use what you want ๐Ÿ™‚

VOILA! YUMMMMM….

Recipe: Vegan Polish Kielbasa with Sauerkraut and Mashed Potatoes


I grew up enjoying the wonders of Polish food – golabki (gwumpki), pierogies, and Polish kielbasa with sauerkraut and mashed potatoes….At some point I will come up with a recipe for the first two, but tonight I went easy (thanks go Tofurky). I hope you enjoy ๐Ÿ™‚

Polish Kielbasa w/ Sauerkraut - cooked

Ingredients:

  • 1 package Tofurky polish kielbasa/sausage (there are four to a package)
  • 1 32-ounce jar of Sauerkraut
  • 1 1/2 cup vegetable broth
  • 3/4 cup onions (chopped)
  • Salt
  • Pepper
  • 2 Tablespoons Extra Virgin Olive Oil (EVOO)
  • 9×13 glass pan
  • My mashed potatoes recipe
  • Ketchup (if you desire)

Directions:

  • Preheat oven to 350 degrees
  • Heat 1 Tablespoons of EVOO
  • Add the onion and saute until onions are translucent
  • Add Sauerkraut to pan (note: if you don’t like your sauerkraut really sour then wash it of in a strainer BEFORE adding to the skillet – I like it sour, so I only rinse it for a minute. If you do not like it sour, rinse for 5 minutes in a strainer)
  • Mix together and heat – adding in about a cup of the vegetable broth. Continue to heat for 5-10 minutes. Add salt and pepper to taste (for me this is two pinches of salt and a crank or two of fresh pepper)
  • Pour onion/sauerkraut mix into the 9×13″ pan and place in preheated oven
  • Wipe out pan with a towel to remove any sauerkraut that has stayed in the pan
  • Put remaining 1 Tablespoon of EVOO in the pan and heat over medium/medium high heat
  • Put the four Tofurky links in the pan and heat – turning as sides become done (for me this means aย crispinessย forms on all sides as you rotate). This took about 8-10 minutes.
  • Remove pan from the oven and place cut up Tofurky in the pan as shown above.
  • Place back in oven for 15 minutes or until bubbling and the sauerkraut is turning a little crispy.
  • Serve (for me this involves mashed potatoes, some sauerkraut, kielbasa and a little ketchup (not shown below).

The full meal ๐Ÿ™‚