I have been thinking about changing up my Slow Cooker Vegetable Soup. For a change up I decided to make a Southwestern flavor profile adding some black beans I had made earlier the day before. The flavor was delicious. I have to admit I made it a little too spicy. I have adjusted the seasoning level for this recipe to take care of the heat level. This soup is easy to make and perfect for these colder days.
This salad is a mashup of a greens salad and a broccoli salad. I had brought this salad to a gathering at church and came home with an empty bowl. I love to bring things I know I can eat that is delicious, plant based and good for me and the others that will partake. I do not usually advertise that the dish is plant based, but I love seeing their reactions when they taste my food, and then I give them the whammy – It is plant based.
1/2 c almond yogurt
1/2 c vegan mayo
1 tbsp apple cider vinegar
1 tbsp sweetener (I used coconut sugar)
Combine all of the dressing ingredients and set aside.
Prepare a large bowl of ice water and set aside. Bring a large pot of water to a simmer. Blanch the broccoli florets in the simmering water. When the broccoli begins to turn a deep green and has softened slightly, remove the broccoli from the simmering water and place it into the ice bath. This will stop the cooking of the broccoli.
Remove the broccoli from the ice bath and let drain on a dry cloth. You do not want the broccoli wet. It will dilute the dressing and make the romaine leaves soggy. No one wants a soggy salad.
Combine all of the salad ingredients into a large bowl. Stir all the ingredients together so that they are all coated with the dressing.
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.
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.
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.