This is a wonderful substitute for dairy sour cream. It has the perfect tang that you come to expect from sour cream. You can use this to replace dairy sour cream in any recipe. Other than soaking the cashews, it only takes about 60-90 seconds to make this condiment.
There is no reason why you cannot have this in your refrigerator anytime. You can also freeze this in portions if you choose to do so.
- generous pinch of Himalayan Salt
- 1 tbsp lemon juice, fresh
- 3/4 c water, more if needed
- 1 1/2 tbsp apple cider vinegar
- 1 c raw cashews, soaked, drained, rinsed
Combine all the ingredients into a high speed blender. Blitz ingredients until they are creamy and smooth. If needed add more water 1 tablespoon at a time.
As I have mentioned in previous posts, I am taking a Whole Foods Plant Based (WFPB) cooking class. This is from one of the assignments with my own tweaks. The dressing is very versatile. You can use for salad or for a dip for homemade tortilla chips or veggies.
- 1 – 1 1/2 c almond milk, unsweetened (start with 1 c)
- 1 avocado, pitted and diced
- 2 tbsp nutritional yeast
- 2 cloves garlic, minced
- 1 tsp Dijon mustard
- 1 tbsp onion powder
- 1/2 tsp Smokey Southwestern Seasoning
- 1/4 tsp black pepper, ground
- 1 tbsp dill, dried
- 3 tbsp chives, minced
- 1 lemon, juiced
- Himalayan salt to taste
Combine all ingredients into blender (except chives). Blitz until ingredients are creamy.
Add more milk if needed for desired consistency. Stir in chives. Season with salt to taste.
Serve. Eat. Enjoy.
This is a wonderful, oil free dressing with a little kick. What is even better is that you can put all the ingredients into a mason jar, put the lid on and shake. Voila, the dressing is ready to pour on whatever you want.
I used this on my Savory Vegetable and Baked Tofu Bowl. It amped up the flavor big time.
Note: Did you know that spicy things increase your metabolism? So go ahead and pour it on.
- 1 lime, juiced
- 2 tbsp maple syrup
- 2 tbsp dijon mustard
- 1 tsp Siracha, or more if you want more heat
- 2 cloves garlic, minced
Assemble all ingredients into a mason jar. Cover jar with lid. Shake.
Pour. Eat. Enjoy.
Cooking rice is very simple once you get the rice and cooking liquid ratios correct. The stove top method is easy and a mostly hands-off process. This method turns out perfectly cooked rice every time.
Simple, is the word for making this rice. Add your ingredients into a pot, check it periodically and there you are making perfect brown rice.
- 1 c brown rice
- 2 c vegetable stock/broth
Note: This recipe makes 3 cups of cooked brown rice. When I make a larger batch I do add just a little more liquid (ex. 1 pound of rice to 5 cups of vegetable broth).
Add ingredients to a large dutch oven. Stir rice and broth.
Cover dutch oven with a lid. Bring rice to a boil over medium heat. Turn down temperature so the broth is at a simmer. Cook until all the broth has been absorbed by the rice.
Let rice set for about 10-15 minutes, then fluff rice with a fork.
Serve. Eat. Enjoy.
I have two spice blends that I use the majority of the time; my All-purpose Seasoning and my Smokey Southwestern Seasoning. Both are enjoyed equally, yet I might have a new seasoning blend that possibly will ascend to the top. It has a combination of both the All-purpose and Smokey Southwestern with a few additions.
Herbs and Spices are so important to cooking. They impart flavor and in some cases additional nutritional value to your dish. So do not forget to season and pump up the flavor and the nutrients to your food.
Note: You can find the recipes for both my All-purpose and Smokey Southwestern Blend seasonings in the basics section on my site, or you can purchase them pre-made in my store.
Combine all ingredients into a mason jar. Cover mason jar with lid and shake to mix together ingredients.
Sprinkle. Cook. Serve. Eat. Enjoy.
This gluten free flour blend is good for pies, donuts, cakes and muffins. It lends to a wonderfully light crumb, which is perfects for such items as these mentioned. I am pretty excited about this blend and looking forward to trying it in many future recipes.
I recommend weighing out the separate ingredients. You will get a better and more accurate blend by weights instead of measurements.
- 400 grams sweet white rice
- 300 grams tapioca flour
- 150 grams oat flour
- 100 grams millet
- 50 grams cornstarch
Measure each ingredient separate.
Mix with a whisk.
Store in a container with a lid or in a gallon size ziplock. I like to roll the container to make sure I have all the ingredients mixed well. Store in a cool dry place. Your pantry is fine.
I made this oat milk because I did not have any, and I did not want to go to the store and buy some. The oat milk is used in some Blueberry muffins I was making. the recipe for the muffins will be posted soon.
Oat milk is great for baking. It adds a subtle sweetness and helps with browning for baked goods. Especially when you are baking vegan. You do not have to go to the grocery to purchase this, if you have rolled oats . This only takes about 60 seconds if you have a high-speed blender, maybe a little longer otherwise.
- 1 c GF rolled oats
- 4 c water
- 1 tsp vanilla extract
You can make this without the vanilla, but why? Vanilla is wonderful, especially for baking.
Add ingredients to blender. Blitz for about 60 seconds. Transfer to a container that will seal.
Store in refrigerator.
That is how easy it is to make your own oat milk. Make sure you shake milk before pouring, because it will separate as it settles.
This flour blend is vegan. A lot of times gluten free flour blends have milk powder in the mix for the added protein. I have used that blend, however, I have a new one that does not contain milk powder and works beautifully.
The blend is made up of four different ingredients. It is perfect for an all-purpose flour and making of breads and pizza crust. Mmm – pizza. I am looking forward to blogging some new recipes with this new flour blend.
- 200 grams sorghum flour
- 200 grams millet flour
- 300 grams sweet rice flour
- 300 grams potato starch (not flour)
Combine all flours. Mix well and store in a sealable container. I use gallon size mason jars. It is the perfect size for a batch of this blend.
Note: I recommend weighing the flours separately and then combining. Weighing each ingredient is more accurate and gives you a better blend.
This recipe is for those that cannot do dairy, yet miss the cheesy goodness. I promise this is a life saver in the cheese department. It is very easy to make too. I made this “cheese sauce to go in a Southwestern Bean and Rice Casserole, which I will share the recipe in an upcoming post.
- 4 tbsp vegan butter
- 1/3 c GF Flour blend
- 3 c almond milk
- 1/2 c nutritional yeast flakes
- 2 tbsp tomato paste
- 1 tsp sea salt
- 1 tsp garlic powder
- 1/2 tsp yellow mustard, dried
- 1/2 tsp onion powder
- 1/4 tsp turmeric, ground
- 1 tbsp lemon juice
In a large pan melt butter over medium heat. Add flour and cook butter/flour mixture until a paste forms, stirring continuously.
Add milk, nutritional yeast flakes, tomato paste, salt, mustard and onion powder.
Bring to a boil, whisking frequently. Reduce heat to a simmer and cook until sauce has thickened.
Add lemon juice and stir.
This sauce can be used for so many different dishes.
I came up with this sauce because I wanted a creamy “cheesy” sauce for a sandwich I was going to make. Back in the day when our boys were young we would take the boys to Downtown Disney. I think it is called Disney Springs now. It was an inexpensive day trip. There was no admission charge, that was huge plus. There was a lego store, another huge plus. And, they had pontoon boats you could rent. Even with all those cool and fun things the favorite place we liked the most was the restaurant called Rainforest Cafe.
The boys loved all the animatronics. They would go and watch all the vignettes of animatronics. It was a lot of fun. The restaurant had a sandwich I ordered every time we went there. It was called a Plant Sandwich. I remember it having a giant portabella mushroom, a slice tomato and some greens. Those are a few of the ingredients that I remember. It has probably been at least 15-20 years since we have been there, but I still remember that sandwich.
Thinking of that time period inspired me to come up with my own plant sandwich (will post soon), and this sauce was just what I needed to complete that feat.
- 1-2 tbsp olive oil
- 1/2 large onion, diced
- 3 cloves garlic, minced
- 1 c raw cashews
- 1 1/2 c water, hot
- 2 tbsp white miso paste
- 1 tbsp lemon juice
- 1/4 c nutritional yeast
- 1 tsp sea salt
- fresh parsley, chopped, garnish
In a large skillet drizzle olive oil. Heat oil over medium. Add onions and garlic and cook until they are translucent and softened. Remove skillet from heat and set aside.
In a blender add cashews and water. Let the cashew soak for at least 15 minutes.
Add onion and garlic mixture, lemon juice and salt to cashews.
Blend on high speed until smooth and creamy.