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All-Purpose Seasoning

I like to make up different seasonings to add a new dimension to the flavor of the dish. Each mix I make gives a dish a new flavor profile, making it unique. Today its the quintessential All-purpose mix. It is probably my most used seasoning blend. Enjoy the flavor.

  • 2 tbsp Italian Seasoning
  • 2 tbsp Himalayan Salt (optional)
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp dried mustard
  • 1/2 tsp ground pepper

Measure all ingredients into a mason jar. Shake. Sprinkle. That’s it. Try it on any protein or vegetable you like. This seasoning will transform your dish.

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Homemade Sourdough Croutons – GF/V

I do not know what possessed me to make croutons. I really do not like croutons. They are usually hard as rock and have no flavor. Before I realized I had gluten issues I still would not have croutons on my salads. I would always request them to be left off my food. It has been years since I actually ate one – Years.

For some reason I thought they would go really well with some soup I was making. That (the recipe) will be in another post. I think too, it was because I had part of a loaf of my GF bread that was starting to get stale. That bread is too good to waste. So here we are talking about making croutons.

I will be honest I think I am a total convert, at least for my croutons I will be. My husband and I kept eating them right off the pan, still hot from the oven. Just thinking about them makes me smile. I have already got some ideas for these little gems of goodness.

You can make these with any bread, but honestly my GF sandwich bread is awesome. Which will make these croutons even better. You only need 3 ingredients.

Preheat oven to 400 degrees.

Cut bread into large cubes. Spread out evenly onto sheet pan. Drizzle olive oil over bread cubes. Generously sprinkle all-purpose seasoning onto bread. Stir with hands so that bread cubes are evenly coated with olive oil and seasoning.

Bake in oven for a total of 20 minutes, until the bread cubes are golden. Stir after ten minutes.

Remove from oven. To store the croutons make sure they are cooled completely and put into an airtight container or ziplock bag.

Use for salads or as a garnish on soups. You could even turn them into bread crumbs. There are lots of possibilities.

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Spiced Pan Toasted Pecans

I always try to keep a jar of these Spiced Pan Toasted Pecans. they are great for green salads, desserts, and jackfruit salads. This time I made extra and used them for the Roasted Root Vegetable and Broccoli Bowl.

  • 1 cup of pecans
  • 1 tbsp of maple sugar
  • 1/2 tsp Baking Spice Blend
  • 1/2 tsp Vanilla Powder
  • pinch of Himalayan Salt

Combine all of the ingredients into a medium – large skillet. Heat ingredients over medium heat. Toast pecans until the maple sugar has melted and is coating the pecans.

Transfer pecans onto some parchment paper/silicone mat or aluminum foil and let cool. When they are cooled they can be stored into an airtight container.

 

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Cauliflower Mornay Sauce

This sauce is luscious and velvety. It is great on pasta, steamed veggies, potatoes, mushroom steaks and the list goes on. It is a sauce you will want to keep on hand in the refrigerator.

In a medium size pot add the cashews, cauliflower, garlic and bay leaf. fill the pot with water to cover the ingredients. Bring to a boil and cook until the cauliflower is tender.

Drain the water and transfer the ingredients into a high-speed blender. Add the miso paste and the All-Purpose Seasoning. Begin to blend. Slowly add the almond milk. Blend until the sauce is smooth and velvety.

This recipe makes about 2 quarts. If you find that the sauce is too thick when it is reheated, just add some more almond milk to thin it out to your desired consistency.

Serve. Eat. Enjoy.

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Creamy Lemon Vinaigrette

One of my favorite things to make are sauces/dressings/marinades. They tend to elevate and tie together  any dish you are making. This particular one has a wonderful tangy lemon flavor that can be used for so many things. I made it to go with a Pesto Jackfruit Quinoa Bowl. I will post the recipe for the bowl soon.

Combine all ingredients into a medium size bowl and whisk together. Add as much of the Cashew Sour Cream as you want to get the desired consistency. Chill.

Serve. Eat. Enjoy.

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Cajun Remoulade

This Cajun Remoulade was made for some Oyster Mushroom Po’ Boys that I had made for dinner recently. I will post the recipe for the Oyster Mushroom Po’ Boys soon. The remoulade has a nice spicy kick. I will be thinking of other ways to use this kicking sauce.

  • 1/4 c vegan mayo or cashew sour cream
  • 2 tsp rice wine vinegar
  • 1 tbsp dill pickle, minced
  • 1 tsp spicy brown mustard
  • 1 1/2 tsp cajun seasoning

Combine all of the ingredients into a medium size bowl. Stir the ingredients until they are completely incorporated together. Chill.

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Creamy Citrus Dressing/Sauce

This sauce I came up with by combining my Citrus Vinaigrette and my Cashew Sour Cream. The combination turned out amazing. I have used it to make a jackfruit salad and as a sauce for a Roasted Root Vegetable Bowl. It would be great as a dressing for a salad.

Add the cashew sour cream to the Citrus Vinaigrette to achieve desired consistency. Stir to thoroughly combine together.

Serve. Eat. Enjoy.

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Cilantro-Garlic Sauce

I made this sauce to go with some falafels I had made. Not only was it a great compliment to the falafels, but it is also tasty as a dressing for a salad. It is super easy to make.

Combine all of the ingredients into a high-speed blender and blend. Scrape down the sides of the blender container as needed. Chill for  at least an hour to let the flavors meld together.

Serve. Eat. Enjoy.

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Ranch Dressing

Ranch dressing is one of my favorites. I like to dip fresh cut veggies in the creamy ranch dressing and munch away. However, since I have changed the way I eat I have not had any for sometime. I decided it was time to make my own. I hope you enjoy this creamy goodness as much as I have.

  • 1 recipe Cashew Sour Cream
  • 1 tsp parsley flakes
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dill, dried
  • 1 tbsp chives, fresh, minced
  • pinch Himalayan salt and pepper
  • Almond Milk, unsweetened, to thin out dressing

Combine all the ingredients, except the almond milk into a sealable container. Stir the ingredients until thoroughly mixed. Add the almond milk until you reach your desired consistency. Chill for at least 30 minutes.

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Creamy Citrus & Cilantro Sauce/Dressing

This Creamy Citrus & Cilantro Sauce/Dressing gets its creaminess from cannellini beans and soaked cashews.The brightness comes from the lemon and lime and the earthiness is from the cilantro.

This sauce is a twist on my Creamy Cannellini Sauce. It is a versatile and completely delicious sauce/dressing. I paired it with my Easy Falafels for the picture – YUM!

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy.

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Serve. Eat. Enjoy.

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