This Holy Moly Spicy Chipotle Dressing recipe is amazingly wonderful from Fat Free Vegan Kitchen. We love it over roasted potatoes! It makes an excellent sauce for stir fries. It is just great to have on hand in the fridge. The warning about adding all the ingredients except the chipotle powder is wise. We use only 1/4 of what is posted in the recipe. We double the recipe for our family of 5. Enjoy!
Ingredients
1/2 cup plain unsweetened plant based milk (we used soy...yes, we are able to do additive free soy milk as it wasn't the soy making my son ill but the food additives like carrageenan)
4 teaspoons ground flaxseed
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
1/4 of a medjool date, pitted
1 small garlic clove
1 teaspoon white miso (or salt to taste)
2 teaspoons tomato paste
1/8-1/4 teaspoon chipotle powder (or more)
1/2 teaspoon ground cumin
water as needed
Directions
Place all ingredients in blender. Blend on high speed until smooth. It thickens after refrigeration. Add water to thin as needed.
Tuesday, March 18, 2014
Friday, March 7, 2014
Butternut Squash & Carrot Soup (Vegan, WFPB, Gluten-free)
My sister made this on one of her trips to visit last fall. Delicious! It is a favorite of mine. The children don't love it like I do which just leaves more for me to enjoy. We have frozen the leftovers in small containers and the taste remains the same. The original recipe calls for soy milk but her version is so good without the milk we don't add it. To make it a meal, I will pour the soup onto some steamed brown rice. Enjoy!
Ingredients
1 onion, diced
4 garlic cloves, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped (frozen cubed butternut squash will work in a pinch)
5 cups low sodium vegetable broth (read ingredient labels to avoid added refined oils)
2 tablespoons fresh sage, chopped
salt and pepper to taste
Directions
In a large stock pot or dutch oven, sauté onion and garlic in 1/4-1/2 cup of water until soft (5-8 minutes). Add in carrots, celery and more water cooking an additional 5-8 minutes. Continue to add water to keep ingredients from sticking to pan. Add squash, broth and sage. Stir until squash well coated. Bring to boil, reduce heat to a simmer. Cook for 25 minutes or until squash is soft. Mash the contents with a potato masher or blend ingredients in food processor or blender. Add salt and pepper to taste. Serve warm.
Ingredients
1 onion, diced
4 garlic cloves, minced
4 carrots, sliced
3 stalks celery, diced
2 small or one large butternut squash, peeled and chopped (frozen cubed butternut squash will work in a pinch)
5 cups low sodium vegetable broth (read ingredient labels to avoid added refined oils)
2 tablespoons fresh sage, chopped
salt and pepper to taste
Directions
In a large stock pot or dutch oven, sauté onion and garlic in 1/4-1/2 cup of water until soft (5-8 minutes). Add in carrots, celery and more water cooking an additional 5-8 minutes. Continue to add water to keep ingredients from sticking to pan. Add squash, broth and sage. Stir until squash well coated. Bring to boil, reduce heat to a simmer. Cook for 25 minutes or until squash is soft. Mash the contents with a potato masher or blend ingredients in food processor or blender. Add salt and pepper to taste. Serve warm.
Gallo Pinto (Vegan, WFPB, Gluten-free)
Thank you to my friend and preschool Spanish teacher, Julie, over at Spanish Chat LLC who introduced us to gallo pinto. This dish is simple, inexpensive and delicious. I can see why it is a staple of the Costa Rican diet. This is the recipe I adapted. Enjoy!
Ingredients
1 medium onion, chopped
2 garlic cloves, minced
3 cups cooked brown rice
2 cups cooked black beans (we've used a variety of small beans & all have turned out well)
1 teaspoon ground cumin (toasting it brings out more flavor but not necessary)
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2-3 tablespoons vegetarian worcestershire sauce
salt & pepper to taste
fresh cilantro to taste
Directions
Sauté onion and garlic in about 1/4-1/2 cup of water until onion softens and turns color adding in water as needed to keep onion from sticking to pan. Add spices and worcestershire to onion mixture, stir. Next, combine beans and rice into onion mixture. Cook until heated through. Add salt and pepper to taste. Serve warm.
Ingredients
1 medium onion, chopped
2 garlic cloves, minced
3 cups cooked brown rice
2 cups cooked black beans (we've used a variety of small beans & all have turned out well)
1 teaspoon ground cumin (toasting it brings out more flavor but not necessary)
1 teaspoon ground coriander
1/2 teaspoon ground ginger
2-3 tablespoons vegetarian worcestershire sauce
salt & pepper to taste
fresh cilantro to taste
Directions
Sauté onion and garlic in about 1/4-1/2 cup of water until onion softens and turns color adding in water as needed to keep onion from sticking to pan. Add spices and worcestershire to onion mixture, stir. Next, combine beans and rice into onion mixture. Cook until heated through. Add salt and pepper to taste. Serve warm.
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