Category: Sauces, Dips & Dressings

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Family Friendly Sauces, Dips & Dressings Snacks

Edamole

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Edamole

 

Adding edamame to your guacamole is a great way to bump-up the beans in your diet and add extra staying power.  And the edamame makes your guacamole even more colorful.

Makes 6 servings

Ingredients:

  • 6 ounces shelled edamame (green soybeans)
  • ½ onion, chopped
  • ½ cup tightly packed cilantro
  • One large avocado, peeled, pitted and cubed
  • 1-2 limes juiced
  • 3 tablespoons tomatillo (green) salsa
  • Finely chopped tomato (optional)
  • Salt and pepper to taste

Instructions:

  1. Place the edamame, onion, and salsa into a food processor. Process until ground to a paste.
  2. Add the avocado, juice of one lime (to start), and cilantro. Pulse until just incorporated but chunky. Season to taste with salt and pepper and more lime juice if desired.
  3. Refrigerate until serving. Just before serving, stir in half of the chopped tomato and top with the rest (if desired).
Categories
Sauces, Dips & Dressings

Vegan Parmesan

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Vegan Parmesan

A great substitute for all of your parmesan needs.

Yield: 1-1/2 cups

Ingredients:

  • 3/4 cup raw cashews
  • ¼ cup nutritional yeast
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 3 tablespoons chopped green olives, patted dry
  • 1 tablespoon white miso paste
  • 1 teaspoon sea salt

Instructions:

  1. Preheat oven to 275 degrees.
  2. Place all the ingredients in a food processor and pulse until finely ground, approx. 1 – 2 minutes.
  3. Cover a rimmed baking sheet with parchment paper and spread the mixture out evenly. Bake, stirring occasionally, until dry, about 30 minutes.  Cool to room temperature.
  4. If a finer texture is desired, place back into the food processor after oven-drying and cooling. Pulse until desired texture.
  5. Store in the refrigerator.

To download and print this recipe click here.

Categories
Sauces, Dips & Dressings

Cashew Cream

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Cashew Cream

This is an essential ingredient to substitute for cream or to add a creaminess to almost any dish.

Ingredients:

  • 1 cup raw, unsalted cashews
  • Water
  • Instructions

Instructions:

  1. Place cashews in a bowl or jar and cover with water. Let soak 2 hours if you have a powerful blender or at least 6 hours for a standard blender. You can also cover cashews for 1 hour with boiling water for a faster soak time.
  2. Drain the cashews, and place in the blender. Adjust the consistency as needed by adding more or less water. Approximately one cup of water for heavy cream thickness, two cups of water for half-and-half thickness, and three cups of water for milk thickness. Blend on low speed until incorporated then on high speed until very smooth—a few minutes. I like to blend a thick mixture, then just add water as needed for any use.
  3. Store in covered container in the refrigerator or make a larger batch and store in small amounts in the freezer. The cashew cream will thicken with time (especially if frozen). Whisk with additional water to regain your desired consistency.

Use for coffee creamer, on pasta or in place of cream in any dish.

Categories
Sauces, Dips & Dressings

Green Onion Vinaigrette

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Green Onion Vinaigrette

This is an amazing sauce that we love to use on tacos or Mexican-style health bowls.

Ingredients:

  • 8 green onions
  • 1 clove garlic
  • ½ cup olive oil (advanced move: use ¼ cup of olive oil and ¼ cup pine nuts)
  • 1/3 cup rice vinegar
  • 1 tablespoons honey
  • ¼ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste

Instructions:

  1. Blanch green onions in boiling water for 30 seconds and then immerse (shock) in ice water. This is important to keep a bright green color.
  2. Combine green onions, garlic, (nuts if using) and vinegar in blender. Add oil with motor running until emulsified. Blend in honey, salt and pepper.
  3. Taste and adjust the seasonings (adding more salt, pepper or honey if necessary)
  4. Serve immediately or cover and refrigerate. We like to store this in a squeeze bottle to squeeze on tacos, bowls, etc.
Categories
Sauces, Dips & Dressings Snacks

Marinated Mushrooms

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Marinated Mushrooms

 Keep these on hand to add more healthy mushroom power to meals or for a quick snack.

Ingredients:

  • 16 oz. white button (or baby bella) mushrooms, sliced
  • 1 small shallot, finely chopped
  • 1 clove garlic, minced or pressed
  • Pinch of red pepper flakes
  • 2 tablespoons chopped fresh parsley
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 1 tablespoon olive oil

 

Instructions:

  1. Place mushrooms in a glass bowl and microwave for 3-4 minutes, until they have cooked down slightly and released some of their juice. Drain.
  2. Mix together the remainder of the ingredients and pour over the mushrooms. Stir to combine and move to a clean jar. Cover and refrigerate for 24 hours.
Categories
Sauces, Dips & Dressings

Chia Seed Jam

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Chia Seed Jam

Super easy and fresh!

Ingredients:

  • 2 cups fresh or frozen fruit (berries, peaches, nectarines, plums)
  • 3 tablespoons chia seeds (ground or whole)
  • 1 tablespoon freshly-squeezed lemon juice
  • Optional: 2 tablespoons sweetener (agave syrup, honey or maple syrup)

 

Instructions:

  1. Heat fruit in a saucepan over medium heat, stirring until the fruit is heated through and begins to break down and bubble a bit.  Use a fork to mash the fruit to your desired consistency.
  2. Stir in the chia seeds and lemon juice.  Add sweetener if desired.
  3. Remove from heat and let cool for 10 minutes.  Stir to redistribute fruit and seeds.  Place in a container, seal and refrigerate.
  4. Use on toast, over “nice cream”, on oatmeal, etc.
Categories
Sauces, Dips & Dressings

Tzatziki Sauce

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Tzatziki Sauce

This delicious condiment can be served alongside many Mediterranean dishes such as falafel or served on a Mediterranean platter with vegetables, olives, crackers, and hummus for a quick snack or fun meal.

Makes: 2 ½ cups

Ingredients:

  • 2 cups grated cucumber (from about 1 medium cucumber). No peeling or seeding is necessary.
  • 1 ½ cups plain Greek-style plant-based yogurt
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons chopped fresh mint and/or dill
  • 1 tablespoon lemon juice
  • 1 medium clove garlic, pressed or minced
  • ½ teaspoon salt

Instructions:

  • Working with a handful at a time, squeeze the grated cucumber over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat until all of the cucumber is drained.
  • Mix in the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl. Stir well and let rest for 5 -10 minutes. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, to taste.
  • Chill until serving.
Categories
Sauces, Dips & Dressings

Vegan Sour Cream

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Vegan Sour Cream

We love sour cream!  After much experimentation, this one fits the bill. It is great on roasted potatoes, all kinds of tacos or as a pleasing swirl on top of soups.

Ingredients:

  • 8 oz silken tofu drained and patted dry
  • ¼ cup thick cashew cream
  • 3-4 tablespoons vinegar, to taste (½ white distilled and ½ apple cider vinegar preferred)
  • ½ teaspoon salt (optional)

Instructions:

  1. Place all ingredients in blender and blend until smooth.
  2. Taste and adjust vinegar and salt to your preference.
Categories
Sauces, Dips & Dressings

Quick Pickled Red Onions

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Quick Pickled Red Onions

Adds a little tartness, crunch and extra flavor to sandwiches, tacos, etc…

Ingredients:

  • 1/2 cup water
  • 1/2 cup distilled white vinegar
  • 2 tablespoons sugar or sweetener of choice (optional)
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 1 dried red chili or a pinch of red chili flakes
  • 1 red onion, thinly sliced

Instructions:

  1. In a small saucepan, bring the water to a boil.
  2. Add the vinegar, sugar, salt, bay leaf, and chili. Add the onions, reduce the heat, and let simmer for 1 minute.
  3. Remove the pan from the heat and let cool completely.
  4. Place in jar and refrigerate.

 

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