#creamy cashew green goddess dressing {vegan}

[hoardingrecipes]

Summer Vegan Green Goddess Salad

[veggieveganrecipe]

3 VEGAN SAUCES YOU CAN PUT ON ANYTHING (OIL/GLUTEN FREE)

3 VEGAN SAUCES YOU CAN PUT ON ANYTHING (OIL/GLUTEN FREE)

3 easy sauces that you can make at home with ingredients you already have in your kitchen! Learning how to make delicious sauces is a great skill to have. You will also never have to worry about running out since you can just make more!

All three of these sauces are vegan, gluten and oil free, but not short on taste. Check out the recipe down below.

Let me know your thoughts in the comments. Do…

[allwayshungry]

creamy cashew green goddess dressing {vegan}

[instantdeerlover]

16 Back-to-School Recipes for the Weirdness of 2020 added to Google Docs

16 Back-to-School Recipes for the Weirdness of 2020

corn, avocado, and quinoa salad with marinated tomatoes  

Already a bright, nutty, summer special with fresh sweet corn, buttery avocado, salty cotija and fresh herbs. But we’ve gotta tell ya, those marinated tomatoes on top? WOWOWOW. What a star.

quinoa, corn, marinated tomatoes, avocados

Make this Recipe  Pinch of Yum  goddess curry chicken salad  

Hey, we’re not telling you what to pack for lunch except YES WE ARE PLEASE PACK THIS CLEAN PERFECT CRISP MAYO-FREE CURRY CHICKEN SALAD. The chicken is beautiful, the texture is dreamy, the crunch is just what everyone needs.

chicken, curry powder, golden raisins, pistachios, honey, Greek yogurt

Make this Recipe  Pinch of Yum  winter grain bowl with balsamic dressing  

Love a super versatile colorful bowl that feels salady and wintery all at once, is super easy to meal prep, nutrition packed and totally delicious hot or cold? Great, yes, us too.

beets, sweet potatoes, wild rice, kale, pistachios, goat cheese, balsamic vinegar

Make this Recipe  Pinch of Yum  chipotle tahini bowls  

A super versatile clean-your-fridge-out bowl option, BUT if we can convince you to include toasty-crisp sweet potatoes, kale, avocado and a perfect soft-boiled egg, you would not be mad! Just make sure it’s all swirling in that vegan chipotle tahini sauce.

sweet potatoes, kale, tahini, chipotles in adobo sauce, avocado, eggs

Make this Recipe  Pinch of Yum  lentil greek salad with dill sauce  

With its bright cherry tomatoes, fresh cukes and velvety black lentils, it’s the real belle of the lunch ball. And we haven’t even mentioned that homemade fresh dill yogurt sauce yet.

lentils, tuna, cherry tomatoes, cucumber, Greek yogurt, fresh dill

Make this Recipe  Pinch of Yum  detox rainbow roll-ups with peanut sauce  

This nutritional powerhouse is packed with carrots, curry hummus, red cabbage and dark leafy greens for color, crunch and general yumminess. And then, you know, dip it in some amazing peanut sauce because dreams *can* come true.

carrots, cucumbers, red cabbage, curry hummus, collard greens, peanut butter, soy sauce

Make this Recipe  Pinch of Yum  spring roll bowls with sweet garlic lime sauce  

We’ve made fresh spring rolls in fork and bowl form! Pile those noodles sky high with fresh veg, a protein if you like and then soak them in sweet lime garlic dreamsauce and an aggressive amount of herbs.

rice noodles, basil, mint, garlic, carrots, bell peppers, fish sauce, avocado, lime

Make this Recipe  Pinch of Yum  mediterranean quinoa bowls

with roasted red pepper sauce  

Bright, fresh, acidic and salty — solid dating profile but even better bowl! Kalamatas, feta, cucumber and red onion, along with spinach or kale and a pitch perfect roasted red pepper sauce.

quinoa, roasted red peppers, cucumbers, feta cheese, kalamata olives, pepperoncini, red onion

Make this Recipe  Pinch of Yum  sesame noodle bowls  

Sauce made with a simple jar-shake? Noodles done in 2 minutes?! Could end meal prep there but brown up some chicken and send in the veg parade and you’ll be doing a little pre-lunch cheer every day this week. Delicious cold so no microwave needed.

stir fry noodles, chicken, edamame, cucumbers, sesame paste, soy sauce

Make this Recipe  Pinch of Yum  lemon herb pasta salad with marinated chickpeas  

Delicious doesn’t have to be complicated. Perfectly squishy pasta coated in a silky olive oil/lemon juice blend tossed up with some marinated chickpeas full of garlic and herbs. Minimal effort, maximum taste.

pasta, lemon, chickpeas, fresh herbs, Parmesan cheese

Make this Recipe  Pinch of Yum  the la chop  

Ready your chopping spirit, whip up a quick lemon vinaigrette and then come lunch, you can just crunch away on this colorful, fresh, punchy, healthy-but-not-too-healthy (life motto), actual full-meal salad.

lettuce, cherry tomatoes, mozzarella, salami, pepperoncini, red onion, chickpeas

Make this Recipe  Pinch of Yum  quinoa sweet potato salad  

Back to school still means fall and this is fall in a bowl. Roasted sweet potatoes, caramelizy onions, toasty maple walnuts and crisped chickpeas, fragrant with fresh rosemary. Feels warm, still great cold.

quinoa, sweet potatoes, shallots, walnuts, chickpeas

Make this Recipe  Pinch of Yum  chopped thai chicken salad  

She’s a textural dream, full of surprising zippy punchy flavors (thank you papaya or under-ripe mangoes!) and tossed with just about the best peanut dressing you ever did chomp.

chicken, cabbage, carrots, serrano peppers, peanut butter, chili paste, soy sauce

Make this Recipe  Pinch of Yum  super quick avocado shrimp salad  

Hard not to love a super easy fast, throw it all in one bowl, fresh healthy delicious lunch situation. Especially when it involves chilled poached shrimp, creamy avocado, fresh dill, and a nice big lemon drench. HEART EYES.

shrimp, avocado, lemon, fresh dill, cucumber

Make this Recipe  Pinch of Yum  spicy peanut soba noodle salad  

Sure, yes, a salad…but it’s noodle-based so no need to get sad! This ol’girl has got you – spicy, saucy, peanutty and most important, noodle-y! Perfect no heat-up lunch.

soba noodles, chicken, purple cabbage, red bell pepper, peanut butter

Make this Recipe  Pinch of Yum  quinoa crunch salad with peanut dressing  

There’s crunch, there’s sweet, there’s spice, there’s creamy peanut dressing and chili-lime cashews (whaaat?! Thank you tiny treasures!). Get this bright rainbow boost in your lunch rotation, asap.

edamame, quinoa, cucumber, bell peppers, mangoes, carrots, purple cabbage, cashews, peanut butter, chili paste

Make this Recipe  Pinch of Yum

The post 16 Back-to-School Recipes for the Weirdness of 2020 appeared first on Pinch of Yum.

via Pinch of Yum https://pinchofyum.com/back-to-school-recipes Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://trello.com/userhuongsen

Created August 31, 2020 at 04:37PM /huong sen View Google Doc Nhà hàng Hương Sen chuyên buffet hải sản cao cấp✅ Tổ chức tiệc cưới✅ Hội nghị, hội thảo✅ Tiệc lưu động✅ Sự kiện mang tầm cỡ quốc gia 52 Phố Miếu Đầm, Mễ Trì, Nam Từ Liêm, Hà Nội http://huongsen.vn/ 0904988999 http://huongsen.vn/to-chuc-tiec-hoi-nghi/ https://drive.google.com/drive/folders/1xa6sRugRZk4MDSyctcqusGYBv1lXYkrF

[plants-rule]

Tofu makes a healthy, plant-based vegan substitute for dairy in sauce and dip recipes

Learning How to Use Tofu

Tofu was one of those ingredients I didn’t know how to use. After 15 months of culinary school and over 400 hours in a restaurant, I had never touched the stuff. We had spent hours learning how to filet fish. Yet, us future culinary professionals never tackled tofu.

It wasn’t until months after graduation, when I was hired as the Wellness Club chef at Whole Foods Market that I finally learned about tofu. I must admit, I was skeptical. Tofu had always been a “hippie food”, right next to sprouted mung beans and spirulina powder. Perhaps it was healthy. But it could never taste good.

I was wrong.

Tofu Replaces Dairy

One of the first things I tasted with tofu was Vegan Lemon Curd. During my 2-week immersion in Austin, the chefs at Whole Foods served it for dessert. Right away, the fresh lemon flavor popped. The sweetness was just enough to satisfy. Yet it didn’t have the cloying sweetness that so many desserts can have. And the texture? Well, it was creamy, fluffy, light – everything a lemon curd should be.

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Over the next two years, I got to experiment with a lot of tofu. Some of the most common ways to use tofu are:

Silken tofu replaces buttermilk in creamy Green Goddess Dressing

Silken tofu can also be used to replace milk for a creamy Strawberry Banana smoothie

Firm tofu can be used as a substitute for cheese with Tofu Vegan Feta Cheese

Firm tofu can be crumbled and sprinkled with yellow turmeric to replace eggs in an easy Tofu Scramble

Firm tofu can be cubed and used to add healthy, plant-based vegan protein to Almond Butter Pad Thai, Black Forbidden Rice Asian Miso Bowl, and Vietnamese Orange Ginger Stir-Fry

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Vegan Tofu Lemon Curd with Berries – Healthy, Plant-Based, Gluten-Free, Dairy-Free, Oil-Free, Summer Dessert Recipe

Vegan Tofu Lemon Curd with Berries

Easy |  Servings: 6|  Ready In: 5 minutes + 20 minutes to set |  Yield: 3 cups lemon curd + 2 cups berries

The colors and flavors of summer sing in this light, healthy dessert. Soft tofu creates the creamy base for this plant-based pudding. Fresh lemon zest and juice adds bright flavor. Serve with fresh berries for an easy, yet elegant, finish to your summer holiday parties. If you like this, you’ll also love Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream, Lemon Poppy Seed No-Bake Energy Bars, and Easy, Gluten-Free Blueberry Oat Crisp.

Ingredients

1 (14-ounce) package soft tofu

8 dates pitted

3 tablespoons freshly squeezed lemon juice (from one lemon)

2 tablespoons grated lemon zest, divided (from one lemon)

1 teaspoon vanilla extract

⅛ teaspoon ground cardamom

1 teaspoon ground turmeric

2 cups fresh strawberries and blueberries, cut into bite-sized pieces

How It’s Done:

How to make the Vegan Tofu Lemon Curd with Berries: In a blender, combine the tofu, dates, lemon juice, 1 tablespoon lemon zest, vanilla, cardamom, and turmeric. Puree until creamy, about 1-2 minutes, scraping down the sides of the blender, as needed. Taste to adjust sweetness. Add more dates or lemon, to your taste.

To assemble the Lemon and Berries Bowls: Portion the Tofu Lemon Curd evenly between 6 serving dishes. Even distribute the berries among the bowls. Garnish with the reserved lemon zest and serve!

If you like this, you’ll also love Broiled Peaches and Plums with Vegan Cinnamon Cashew Cream, Lemon Poppy Seed No-Bake Energy Bars, and Easy, Gluten-Free Blueberry Oat Crisp.

[wprm-recipe-print id=”4004″]

Chef Katie’s Tips:

Make Ahead: This is a great dish for make-ahead enjoyment. Make the lemon curd and cut the fruit a day ahead. The day of your party, you can assemble the bowls up to 4 hours in advance. Making the curd ahead of time will allow the flavors to come together.

Make Ahead: This is a great dish for make-ahead enjoyment. Make the lemon curd and cut the fruit a day ahead. The day of your party, you can assemble the bowls up to 4 hours in advance.

Why add turmeric and cardamom? Turmeric adds natural, golden yellow color. Because lemon juice is mostly clear, this helps tell eaters that the curd will taste lemony. Cardamom adds bright, minty flavor. However, if you don’t have it, you can omit.

A few simple ingredients quickly come together for this healthy lemon curd

Use a microplane to remove the zest of the lemon

Soy-Free: Substitute 1 cup soaked cashews for the tofu. Drain and rinse the cashews before pureeing with the other ingredients. You will need to add more liquid during blending, probably ½-1 cup liquid.

Other Variations: Use this curd recipe as a template for other citrus juices. You can make this with key limes, grapefruits, or even blood oranges.

Use a microplane to remove the zest of the lemon

Tofu makes a healthy, plant-based vegan substitute for dairy in sauce and dip recipes

Garnish with lemon zest for a beautiful presentation

Nutrition Facts

Includes Lemon Curd + 2 cups fresh berries

Nutrition Facts Servings 6.0 Amount Per Serving calories 105 % Daily Value * Total Fat 3 g 4 % Saturated Fat 0 g 2 % Monounsaturated Fat 0 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 1 mg 0 % Potassium 128 mg 4 % Total Carbohydrate 15 g 5 % Dietary Fiber 2 g 10 % Sugars 10 g   Protein 6 g 11 % Vitamin A 1 % Vitamin C 38 % Calcium 15 % Iron 6 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping List

Bob’s Red Mill Tapioca Flour – 16 Ounce – 2 Pk

BUY NOW

Frontier All-Natural Vanilla Extract, 4 Ounce

BUY NOW

Organic Dried Mango Strips (1lb) by Anthony’s, Raw, Non-GMO and Gluten Free

BUY NOW

<br />

Vegan Tofu Lemon Curd with Berries Tofu makes a healthy, plant-based vegan substitute for dairy in sauce and dip recipes Learning How to Use Tofu…

[derrickappleus]

1800-Calorie Daily Menu

A low-calorie plan isn’t right for everyone. You may need to consume more calories because of your current weight, activity level, or weight-loss goals. For example, serious athletes work out multiple times a week. They need more calories for energy! On the other hand, some people just want to slim down a little. A 1,200-calorie diet may be too restrictive for them. For that reason, we created this nutrient-dense, healthy 1800-calorie daily menu. It’s filled with delicious food that’s easy to make. You’ll love every minute!

We took the work out of menu planning by creating a week’s worth of breakfast, lunch, dinner, snacks, and dessert. How great is that? This means all you have to do is follow along to stick to your calorie goal. The 1800-calorie daily menu includes two snacks a day in between your main meals. This much snacking might seem like a lot, but we’ve carefully balanced out your calories (along with your protein, fiber, and fats) to keep you feeling full all day long.

Feel free to make substitutions, and you can always make extras so you have leftovers. If you’re making changes to the program, keep in mind that you’ll need to do some math to keep your daily calorie count under 1,800. And, if you’re looking to eat slightly less than 1800 calories, skip the dessert and you’ll land somewhere between 1,500 to 1,600 calories.

If you have any questions, please don’t hesitate to reach out to us in the comments! We’re always here to help.

1800-Calorie Daily Menu

Day 1 (1,798 calories)

We start out the first day with lots of protein. You’ll love the Winter Buddha Bowl for Amazing Health for dinner – even if it’s the summertime!

Breakfast: White Bean Avocado Toast (140 calories) Snack: Avocado Wontons (265 calories) Lunch: Clean Eating Chicken Salad (291 calories) Snack: Stuffed Bell Pepper Pizzas (179 calories) Dinner: Winter Buddha Bowl for Amazing Health (674 calories) Dessert: Banana Pudding Ice Cream (249 calories)

Day 2 (1,774 calories)

Start your day off right with a protein-packed Hummus Breakfast Bowl. You’ll love the flavor, and it’ll keep you going all morning long!

Breakfast: Hummus Breakfast Bowl (354 calories) Snack: Caramelized Cauliflower (144 calories) and Green Goddess Dip (68 calories) Lunch: Shrimp Banh Mi Recipe (319 calories) Snack: Stuffed Sweet Potatoes (282 calories) Dinner: 30-Minute Red Curry Noodle Bowl (400 calories) Dessert: Lemon Blueberry Cake Recipe (207 calories)

Day 3 (1,737 calories)

We sneak in a bit under goal today, but you should be feeling great after your first two days of nutrient-dense foods. Any day you can eat a healthy bowl of mac and cheese is a good day in my book!

Breakfast: Chocolate Peanut Butter Oatmeal Bars (217 calories) Snack: 5-Ingredient Butternut Squash Fritters (101 calories) and Weight Watchers Everything Dip (170 calories) Lunch: Moroccan Chicken Salad with Chimichurri Dressing (300 calories) Snack: Skinny Cheeseburger Boats (237 calories) Dinner: 5-Ingredient Instant Pot Mac and Cheese (396 calories) Dessert: No-Bake Chocolate-Covered Cookie Dough Bars (Vegan) (316 calories)

Day 4 (1,793 calories)

Get ready to fall in love with today’s mid-morning snack. These Sweet Corn and Kale Muffins are so good, I keep a few in the freezer so I’ll always have them on hand!

Breakfast: Cottage Cheese Breakfast Bowl (363 calories) Snack: Sweet Corn & Kale Muffins (234 calories) Lunch: Fusion Lunch Burritos (397 calories) Snack: Lasagna Stuffed Spaghetti Squash (243 calories) Dinner: Honey Garlic Shrimp Stir-Fry (316 calories) Dessert: Avocado Vegan Fudge Brownie (240 calories)

Day 5 (1,762 calories)

It might not be Tuesday, but tacos are great any day of the week. If you’ve never enjoyed breakfast tacos, get ready to be amazed!

Breakfast: Egg and Turkey Sausage Breakfast Tacos (334 calories) Snack: Oven Baked Zucchini Chips (99 calories) and Sunflower Lentil Dip (100 calories) Lunch: Butternut Squash and Turkey Bacon Salad (296 calories) Snack: Cauliflower Nachos (228 calories) Dinner: Skinny Salmon, Kale & Cashew Bowl (429 calories) Dessert: Classic Lemon Bars (276 calories)

Day 6 (1,765 calories)

The recipes on this day are some of my favorites on the site. It’s all about clean-eating foods that taste like comfort classics. Nachos for dinner? Yes, please!

Breakfast: Spinach and Artichoke Breakfast Sandwich (237 calories) Snack: Sweet Potato Black Bean Quinoa Bites (94 calories) and Roasted Beet and Hazelnut Vegetable Dip (110 calories) Lunch: Mediterranean Eggplant Wrap with Creamy Tahini Sauce (263 calories) Snack: 5-Ingredient Healthy Stuffed Potato Skins (362 calories) Dinner: Clean Eating Loaded Grilled Chicken Nachos (494 calories) Dessert: No-Bake Oatmeal Chocolate Cookies (205 calories)

Day 7 (1,800 calories)

Today is the last day, and we came in exactly at our target calorie count! We hope you’re feeling great today after a full week of healthy, delicious food.

Breakfast: Strawberry Waffles Recipe (202 calories) Snack: Oven Baked Zucchini Chips (99 calories) and Cheesy Chicken Chili Dip (166 calories) Lunch: Tabouleh Salad with Whole Wheat Pita Crisps (386 calories) Snack: Asparagus, Cherry Tomato, and Feta Tart (319 calories) Dinner: Slow Cooker Cheesy Spaghetti with Turkey Sausage (372 calories) Dessert: Flourless Peach Cobbler (256 calories)

We have a menu plan to fit every weight-loss need! In addition to helping you eat delicious, nutritious food, we also have some great workout plans to help you get into shape. Follow us on Facebook, Pinterest, or Instagram so you won’t miss the latest and greatest!

The post 1800-Calorie Daily Menu appeared first on Skinny Ms..

source https://skinnyms.com/1800-calorie-daily-menu/ source https://skinnymscom.blogspot.com/2018/08/1800-calorie-daily-menu.html

[kristinsimmons]

Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!

Photo credit: Ashley McLaughlin

Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal.

Q1. Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. :)

Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

DIY Burrito Bowl (shown in the intro photo!)

My Favourite Vegan Chili with Homemade Sour Cream

Golden Red Lentil Dal with Cilantro-Speckled Basmati

Next Level Vegan Enchiladas

Glowing Spiced Lentil Soup

Protein Power Goddess Bowl

The Best Marinated Lentils (Oh She Glows Every Day, p. 129)

Marinated Italian Tofu (Oh She Glow Glows Every Day, p. 135)

These last two recipes are great to mix and match with a variety of meals like salads, wraps, roasted veggies, etc., for a high-protein boost. And feel free to poke around my Entrées page for more recipes!

Q2. I love your Chia Power Doughnuts from The Oh She Glows Cookbook and bought two 6-mold doughnut pans just to make them. Unfortunately my kids don’t enjoy the doughnuts as much as I do, so the pans are now collecting dust. I’m wondering if you have any more nutrient-dense doughnut recipes to feed my kids, or if you have any muffin recipes that you think would hold up in doughnut form? Is there a way I can adjust the muffin bake time to use a doughnut mold for them instead? Thank you—our family LOVES your recipes, and I love reading your blog.

Hey Lindsay, I’m so glad you asked this question! I’ve actually been wondering the same thing myself, so I figured this was the perfect time to test out one of my muffin recipes! Thanks for the inspiration. :) After looking over my various muffin recipes, I decided to give my Blissful Blueberry Banana Spelt Muffin recipe a whirl using this standard-sized doughnut tin. I opted to leave out the blueberries and walnuts for a simple banana-cinnamon flavour, and I followed the ingredient measurements as written. I greased the doughnut tin with coconut oil spray and then added two heaping tablespoons of batter into each mold, smoothing out the tops as I went. I baked them for 15 minutes at 350°F (180°C), until the doughnuts slowly sprang back when touched. They rose a lot, so next time I may only add 2 tablespoons of batter into each, but we weren’t complaining! They have a lightly sweet taste and fluffy texture with little bits of mashed banana throughout. I’d say they are basically muffins in doughnut-shape instead! I spread them with a bit of Coconut Whipped Cream for Arlo and he gobbled them right up. All in all, I’d say it was a success and would love to hear what you think if you try it out.

Q3. Hi Angela! I’m a big fan of spice mixes, so I just made your Homemade Pumpkin Pie Spice Mix using freshly ground nutmeg and freshly ground allspice. Can you please direct me to some of your recipes that call for Pumpkin Pie Spice Mix? Thank you from sunny Vancouver Island!  

Hey Laurie, Yum…I think your comment made me crave pumpkin spice, because yesterday I tested a cake recipe with this very mix. Too good! For a rich, decadent at-home latte, you might want to try my Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup. My Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust are definitely crowd-pleasers too! I’d also suggest checking out recipes that list warming spices in their ingredients (like nutmeg, cinnamon, and cloves), and swapping the Pumpkin Pie Spice Mix in for those. My Creamy Pumpkin Pie Smoothie for Two and High-Rise Pumpkin Cupcakes (Oh She Glows Every Day, p. 224) can be tweaked to use the pumpkin spice mix instead. I hope that helps!

Q4. Hi Angela, I am making your Crowd-Pleasing Vegan Caesar Salad and soaking nuts for the first time. I have a couple questions! Do I soak the nuts in a specific amount of water overnight? Do I use the water in the recipe, or does that water actually go in the dressing when making it? Thanks a bunch.

Hey Sue, Thanks for your question! I’m so glad you’re trying this recipe out—it’s one of my most popular! Actually, I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds completely and leave about an extra inch of water as they expand/plump a bit as they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

“I’ve made your Vegan Lasagna with Basil Cashew Cheeze several times now— including once gluten-free using brown rice lasagna noodles—and it’s incredibly delicious. My husband LOVES the recipe and I do too! He has a dairy allergy and now he says he finally “gets” why everyone loves lasagna! Thanks for this great recipe!”

Aww, what a sweet comment from your husband. That made me smile. Thanks so much for making this lasagna a staple in your kitchen, Maria!

Comments (0) | function fbs_click() {u=location.href;t=document.title;window.open('//www.facebook.com/sharer.php?u='+encodeURIComponent(u)+'&t='+encodeURIComponent(t),'sharer','toolbar=0,status=0,width=626,height=436'); return false;}Share on Facebook | Tweet | Pin It | Snapchat | Google+

© copyright 2018 Oh She Glows. All Rights Reserved.

Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more! published first on https://wittooth.tumblr.com/

[gardencityvegans]

Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!

http://ohsheglows.com/wp-content/uploads/2018/04/DIYveganburritobowl9_reduced.jpg

Photo credit: Ashley McLaughlin

Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal.

Q1. Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. :)

Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

DIY Burrito Bowl (shown in the intro photo!)

My Favourite Vegan Chili with Homemade Sour Cream

Golden Red Lentil Dal with Cilantro-Speckled Basmati

Next Level Vegan Enchiladas

Glowing Spiced Lentil Soup

Protein Power Goddess Bowl

The Best Marinated Lentils (Oh She Glows Every Day, p. 129)

Marinated Italian Tofu (Oh She Glow Glows Every Day, p. 135)

These last two recipes are great to mix and match with a variety of meals like salads, wraps, roasted veggies, etc., for a high-protein boost. And feel free to poke around my Entrées page for more recipes!

Q2. I love your Chia Power Doughnuts from The Oh She Glows Cookbook and bought two 6-mold doughnut pans just to make them. Unfortunately my kids don’t enjoy the doughnuts as much as I do, so the pans are now collecting dust. I’m wondering if you have any more nutrient-dense doughnut recipes to feed my kids, or if you have any muffin recipes that you think would hold up in doughnut form? Is there a way I can adjust the muffin bake time to use a doughnut mold for them instead? Thank you—our family LOVES your recipes, and I love reading your blog.

Hey Lindsay, I’m so glad you asked this question! I’ve actually been wondering the same thing myself, so I figured this was the perfect time to test out one of my muffin recipes! Thanks for the inspiration. :) After looking over my various muffin recipes, I decided to give my Blissful Blueberry Banana Spelt Muffin recipe a whirl using this standard-sized doughnut tin. I opted to leave out the blueberries and walnuts for a simple banana-cinnamon flavour, and I followed the ingredient measurements as written. I greased the doughnut tin with coconut oil spray and then added two heaping tablespoons of batter into each mold, smoothing out the tops as I went. I baked them for 15 minutes at 350°F (180°C), until the doughnuts slowly sprang back when touched. They rose a lot, so next time I may only add 2 tablespoons of batter into each, but we weren’t complaining! They have a lightly sweet taste and fluffy texture with little bits of mashed banana throughout. I’d say they are basically muffins in doughnut-shape instead! I spread them with a bit of Coconut Whipped Cream for Arlo and he gobbled them right up. All in all, I’d say it was a success and would love to hear what you think if you try it out.

Q3. Hi Angela! I’m a big fan of spice mixes, so I just made your Homemade Pumpkin Pie Spice Mix using freshly ground nutmeg and freshly ground allspice. Can you please direct me to some of your recipes that call for Pumpkin Pie Spice Mix? Thank you from sunny Vancouver Island!  

Hey Laurie, Yum…I think your comment made me crave pumpkin spice, because yesterday I tested a cake recipe with this very mix. Too good! For a rich, decadent at-home latte, you might want to try my Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup. My Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust are definitely crowd-pleasers too! I’d also suggest checking out recipes that list warming spices in their ingredients (like nutmeg, cinnamon, and cloves), and swapping the Pumpkin Pie Spice Mix in for those. My Creamy Pumpkin Pie Smoothie for Two and High-Rise Pumpkin Cupcakes (Oh She Glows Every Day, p. 224) can be tweaked to use the pumpkin spice mix instead. I hope that helps!

Q4. Hi Angela, I am making your Crowd-Pleasing Vegan Caesar Salad and soaking nuts for the first time. I have a couple questions! Do I soak the nuts in a specific amount of water overnight? Do I use the water in the recipe, or does that water actually go in the dressing when making it? Thanks a bunch.

Hey Sue, Thanks for your question! I’m so glad you’re trying this recipe out—it’s one of my most popular salad recipes! I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds completely and leave about an extra inch of water as they expand/plump a bit as they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

“I’ve made your Vegan Lasagna with Basil Cashew Cheeze several times now— including once gluten-free using brown rice lasagna noodles—and it’s incredibly delicious. My husband LOVES the recipe and I do too! He has a dairy allergy and now he says he finally “gets” why everyone loves lasagna! Thanks for this great recipe!”

Aww, what a sweet comment from your husband. That made me smile. Thanks so much for making this lasagna a staple in your kitchen, Maria!

Comments (0) | Share on Facebook | Tweet | Pin It | Snapchat | Google+

© copyright 2018 Oh She Glows. All Rights Reserved.

[Read More ...] http://ohsheglows.com/2018/04/27/ask-angela-high-protein-vegan-entrees-turning-muffins-into-doughnuts-how-i-soak-seeds-nuts-and-more/

[susantregre]

Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!

Photo credit: Ashley McLaughlin

Hello, I’m back with another Ask Angela on this glorious spring Friday…keep those questions coming! Also, be sure to check out this week’s latest Glow Getter post featuring a fun interview with Fresh Restaurants founder Ruth Tal.

Q1. Hi Angela! I’m wondering if you can share your highest-protein dishes, especially main course? Thank you. :)

Hi Patricia, Happy to help! The good news is many of my entrées tend to be high in protein, as I try to include one or more protein-rich plant ingredients within—things like lentils, beans, tofu, greens, and nuts/seeds. Here are some options you may want to get started with!

Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche

DIY Burrito Bowl (shown in the intro photo!)

My Favourite Vegan Chili with Homemade Sour Cream

Golden Red Lentil Dal with Cilantro-Speckled Basmati

Next Level Vegan Enchiladas

Glowing Spiced Lentil Soup

Protein Power Goddess Bowl

The Best Marinated Lentils (Oh She Glows Every Day, p. 129)

Marinated Italian Tofu (Oh She Glow Glows Every Day, p. 135)

These last two recipes are great to mix and match with a variety of meals like salads, wraps, roasted veggies, etc., for a high-protein boost. And feel free to poke around my Entrées page for more recipes!

Q2. I love your Chia Power Doughnuts from The Oh She Glows Cookbook and bought two 6-mold doughnut pans just to make them. Unfortunately my kids don’t enjoy the doughnuts as much as I do, so the pans are now collecting dust. I’m wondering if you have any more nutrient-dense doughnut recipes to feed my kids, or if you have any muffin recipes that you think would hold up in doughnut form? Is there a way I can adjust the muffin bake time to use a doughnut mold for them instead? Thank you—our family LOVES your recipes, and I love reading your blog.

Hey Lindsay, I’m so glad you asked this question! I’ve actually been wondering the same thing myself, so I figured this was the perfect time to test out one of my muffin recipes! Thanks for the inspiration. :) After looking over my various muffin recipes, I decided to give my Blissful Blueberry Banana Spelt Muffin recipe a whirl using this standard-sized doughnut tin. I opted to leave out the blueberries and walnuts for a simple banana-cinnamon flavour, and I followed the ingredient measurements as written. I greased the doughnut tin with coconut oil spray and then added two heaping tablespoons of batter into each mold, smoothing out the tops as I went. I baked them for 15 minutes at 350°F (180°C), until the doughnuts slowly sprang back when touched. They rose a lot, so next time I may only add 2 tablespoons of batter into each, but we weren’t complaining! They have a lightly sweet taste and fluffy texture with little bits of mashed banana throughout. I’d say they are basically muffins in doughnut-shape instead! I spread them with a bit of Coconut Whipped Cream for Arlo and he gobbled them right up. All in all, I’d say it was a success and would love to hear what you think if you try it out.

Q3. Hi Angela! I’m a big fan of spice mixes, so I just made your Homemade Pumpkin Pie Spice Mix using freshly ground nutmeg and freshly ground allspice. Can you please direct me to some of your recipes that call for Pumpkin Pie Spice Mix? Thank you from sunny Vancouver Island!  

Hey Laurie, Yum…I think your comment made me crave pumpkin spice, because yesterday I tested a cake recipe with this very mix. Too good! For a rich, decadent at-home latte, you might want to try my Homemade Pumpkin Spice Latte with Salted Pumpkin Spice Syrup. My Mini Pumpkin Pie Tarts with a Sunflower Cookie Crust are definitely crowd-pleasers too! I’d also suggest checking out recipes that list warming spices in their ingredients (like nutmeg, cinnamon, and cloves), and swapping the Pumpkin Pie Spice Mix in for those. My Creamy Pumpkin Pie Smoothie for Two and High-Rise Pumpkin Cupcakes (Oh She Glows Every Day, p. 224) can be tweaked to use the pumpkin spice mix instead. I hope that helps!

Q4. Hi Angela, I am making your Crowd-Pleasing Vegan Caesar Salad and soaking nuts for the first time. I have a couple questions! Do I soak the nuts in a specific amount of water overnight? Do I use the water in the recipe, or does that water actually go in the dressing when making it? Thanks a bunch.

Hey Sue, Thanks for your question! I’m so glad you’re trying this recipe out—it’s one of my most popular! Actually, I don’t measure the amount of water I soak nuts or seeds in…I just make sure to cover the nuts/seeds completely and leave about an extra inch of water as they expand/plump a bit as they soak. After soaking, I always rinse the nuts/seeds and then drain the water off before proceeding with the recipe. I hope this helps and please let me know how the Caesar dressing goes!

“I’ve made your Vegan Lasagna with Basil Cashew Cheeze several times now— including once gluten-free using brown rice lasagna noodles—and it’s incredibly delicious. My husband LOVES the recipe and I do too! He has a dairy allergy and now he says he finally “gets” why everyone loves lasagna! Thanks for this great recipe!”

Aww, what a sweet comment from your husband. That made me smile. Thanks so much for making this lasagna a staple in your kitchen, Maria!

Comments (0) | function fbs_click() {u=location.href;t=document.title;window.open('//www.facebook.com/sharer.php?u='+encodeURIComponent(u)+'&t='+encodeURIComponent(t),'sharer','toolbar=0,status=0,width=626,height=436'); return false;}Share on Facebook | Tweet | Pin It | Snapchat | Google+

© copyright 2018 Oh She Glows. All Rights Reserved.

from Oh She Glows https://ift.tt/2vOrfH3

[consulting-celiac-in-the-tardis]

10 Gluten Free Packed Lunch Recipes For Eating On-the-Go

New blog post! Whether you work in an office five days a week, attend college classes nearly every day or stay busy with your kids at home, sometimes we all need a packed lunch that's easy to prep ahead of time and even easier to eat when you're hungry! In the spirit of National Pack Your Lunch Day - which actually happened last week, but, hey, packed lunches are always needed, right? - I reached out to some rockin' gluten free bloggers for their favorite recipes.

So, whether you're craving sweet or savory, vegan or paleo, here are ten gluten free packable lunches that are packed with flavor! 1. Gluten Free and Vegan Pizza with Pizzazz

When I'm hard-core food prepping, nothing is easier than making my favorite homemade pizza and enjoying a few slices for lunch each day! Thanks to the buckwheat flour, the crust is high in protein. You can also add whatever toppings you have on hand - though I'm preferential to lots of veggies, some Daiya cheese and a little avocado post-cooking. This tastes just as good cold as warm. 2. Grilled Goddess Wraps

Who says you can't enjoy a good wrap while eating gluten free? Rebecca stuffs my latest addiction - BFree Food's gf and vegan wrap - with goodies like homemade lima bean spread, broccoli and hearts of palm for a plant-based feast. I know I'd be green with envy if I saw someone else at the office enjoying this wrap while I chewed on plain PB&J! 3. Cajun Spiced Sweet Potato Cilantro Pilaf

Okay, I'll admit it. I didn't really know what a "pilaf" was until I read Gunjan's recipe. However, anything that has features fluffy rice, soft sweet potato and just enough spices to get your taste buds revving is an A+ to me! 4. Spiced Ginger Coconut Cashew Protein Granola Bars

The name of these bars is definitely a mouthful, but I'd happily devour a few of these! If you're really eating lunch on the run, there's no better fuel than a homemade granola bar. I also love that these are OAT FREE thanks to the inclusion of quinoa flakes. My kind of bar! 5. Salmon Sweet Potato Sliders

Who needs bread when you can use roasted sweet potato rounds as mini buns? These are super easy to whip up the night before and stay good for a few days in the fridge. You can also customize them by swapping out salmon for pulled pork or another meat, or even vegan options like jackfruit or grilled tofu. Stuff them in a lunch box on a bed of greens and devour! 6. One-Pot Vegan Mac & Cheese

If you're craving a warm and hardy lunch during these last wintery days, mac & cheese is one classic solution. Rebecca's version is packed with vegan protein (thank you Banza - and look out for my own review of this chickpea pasta later this week!) and would be delicious stuffed in a microwave-safe container and heated up right before eating. 7. Quinoa Bowl with Sweet Potatoes and Avocado Cream

The only thing better than avocado on your lunch? Having an avocado sauce that you can smother all of your other ingredients in, of course. 8. High Protein Breakfast Parfait

I'm all about the brunch (a fact that you probably already know if you follow me on Instagram) so this parfait immediately called my name. If it's wrong for a healthy lunch to taste like dessert, I don't want to be right. 9. Tropical Shrimp Salad Stuffed Avocado 

Creamy avocado plus a tangy shrimp salad and sweet hint of mango? Yes please! If you want a lunch that is low-carb but will hold you over for hours, look no further than a stuffed avocado. 10. Eat the Rainbow Bowls

This is the ultimate way to revitalize leftovers hiding in your fridge. Just combine some mixed greens with whatever roasted vegetables, grain/potato, creamy dressing/avocado and protein you have on hand. Shake or stir it all together, and enjoy! Regardless of where you're spending the most of your energy these days, we're all busy. Doing chores or homework. Driving kids to school or racing to work to make it to our meeting on-time. Even though I work from home, some days it still feels like I barely have a spare moment to grab a bite to eat! So, why not make lunch the least stressful part of your day - and one of the most delicious - by taking advantage of these gluten free packed lunch recipes? Who knows. They might be so tasty, you even find the time to sit down, relax and savor. What's your favorite thing to pack for lunch? How to you balance fueling your body with getting all of your tasks done? Tell me your tips and tricks below! via Blogger http://ift.tt/2mZH1Jt

[plants-rule]

(adsbygoogle = window.adsbygoogle || []).push({ google_ad_client: "ca-pub-3156616266723397", enable_page_level_ads: true });

Garden Veggie Burger with Baked Russet Chili Fries – Healthy, Plant-Based, Gluten-Free, Essential Oil-Free, Vegan Dinner Recipe

The Best Veggie Burger Sauces and Toppings:

Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger

So you’ve mastered the perfect veggie burger. You’ve got that beautiful smoky Southwestern Black Bean Burger nestled in its bun, and now you need something else.

Well, the burger is only the beginning. How do you take that plant-based delight to the next level? How do you make the ultimate veggie burger? You need toppings!

It’s time to think beyond the standard ketchup and mustard…get creative! All of these recipes are oil-free and vegan, which means guilt-free enjoyment. From Easy to Advanced, here are some of the best sauces and garnishes for finishing that perfect burger.

These are my Best Veggie Burger Sauces and Toppings Recipes:

Keep It Simple: Easy Toppings

Sliced Heirloom Tomatoes

Heirloom tomatoes come in a beautiful variety of colors and sizes. In the peak of the season, they are loaded with juicy, fresh flavor. Check out the varieties at your local farmer’s market and try something new.  Pick up an assortment and slice with a sharp knife. These make an elegant, enticing topping for fresh Chickpea Garden Veggie Burgers.

Smashed Avocado

Cool, creamy avocado makes a great replacement for cheese or mayo. Because it has a lot of healthy fat, it gives you the same rich flavor as those dairy sauces – without the cholesterol or salt. You can smash an avocado in a small bowl with a little bit of salt and pepper.  After that, feel free to add a splash of lime juice or chopped cilantro. Finally, spread it on your veggie burger just before serving.

Trying to find ripe avocados at the market? Ask the people who work there — often they have some ripe ones in the back which they use to make guacamole

Fresh Market Lettuce

Lettuce comes in a variety of flavors, colors, and textures. Simply adding a few leaves to a burger can have a big impact on flavor. For mild flavor and soft texture, try buttery red and green leaf lettuces. Conversely, use crisp, Romaine and Iceberg for a hearty crunch. Boston Bibb lettuce works great as a bun-replacement if you’re looking for a gluten-free, grain-free option.

Organic Red and Green Leaf Lettuce from the Farmers Market

Beautiful Organic Bibb Lettuce from the Farmer’s Market

Shaved Onion

If you want a sharp, crispy crunch, shaved onion is for you. Red onion offers colorful appeal and a sharp bite. on the other hand, Sweet Vidalia or Walla Walla onions have a more mild flavor. For even more natural sweetness, grill the onions until charred on both sides. Use them to top the Ultimate Vegan Portobello Mushroom Burgers.

Sweet Candy Onions have naturally sweet flavor

Sweet Cipollini Onions have naturally sweet flavor

Chef’s Tip: Use a mandoling to thinly slice red onion

Take It Up a Level: Add a Chef’s Touch to your Sauces

Hummus: All Varieties

For a healthy, plant-based substitute for mayo and cheese, opt for hummus. Similarly, hummus gives you the same cool, creamy texture, but with a lot less fat. Just as mayo can be flavored with chipotle powder or basil, so can hummus. Make a batch of Smoky, Oil-Free Poblano Hummus, Roasted Red Pepper Hummus, or Spinach Basil ‘Get your Greens’ Hummus.  Or buy pre-made, oil-free hummus at the grocery.  Engine 2 and Cedar’s offer “Fat-Free” varieties.  My favorites are roasted garlic and spicy jalapeno.

Smoky, Oil-Free Poblano Hummus – Healthy, Gluten-Free, Creamy, Spicy, Mexican Vegan Dip Recipe

Pesto: Basil, Sun-Dried Tomatoes, Sunflower Seed

Nutty, rich pesto adds a burst of intense flavor to any burger. You can start with traditional basil pesto. Yet, be sure to double-check and use a dairy-free brand if making this for vegans.  My favorite recipe is Oil-Free Sun-Dried Tomato Pesto. It is delicious spread on Super Green Gluten-Free Quinoa Sliders.  For a nut-free option, Oregano Sunflower Seed Pesto brings classic Greek and Mediterranean flavors.

Oil-Free Sun-Dried Tomato Pesto – Easy, Healthy, Plant-Based, Gluten-Free, Raw, Quick, Simple, Vegan Dip Spread Recipe

Vegan Cheese

Store-bought vegan cheese isn’t what it used to be. Five years ago, the options were limited and the ingredients were mainly oil and tapioca starch. Not only did this create an oily cheese, it had an odd texture that would stick to your teeth. 

Conversely, today’s dairy-free cheese’s are much better.  Based around nuts like almonds and cashews, these cheeses have been cultured (like dairy cheese) and have less stabilizers. You get a flavor that is smoother and melts better.  Some popular brands are Kite Hill, Miyoko’s Cheese, and Dr. Cow. If you can’t find these brands, try to find a brand that boasts it’s a “Nut-Based” Cheese.  Or check the ingredients label and look for almonds and cashews (avoiding coconut oil, canola oil, and tapioca starch).

To make your own, check out this recipe from Chef Maggie Wescott. It’s legit: Stretchy Vegan Cashew Mozzarella

Stretchy Vegan Cashew Mozzarella Cheese from Chef Maggie Wescott

Caramelized Onions

Onions are cooked low and slow for sweet, golden brown delicious flavor. This is a topping you can make right on the grill: Set up a small pan over low heat and keep an eye on it. The longer it cooks, the better. Use this to match the hearty flavor of the Ultimate Vegan Portobello Mushroom Burgers. Similarly, the subtle sweet flavor also works great on spicy foods like Easy Vegan Lentil Tacos and Oaxacan Baked Tostadas with Tomatillo Serrano Guacamole.

Time to Impress: Fancy Toppings to Wow your Crowd

Take your toppings to the next level with these Chef-Crafted recipes. Make a batch of these sauces and freeze extras for enjoying all summer. Besides burgers, they also work great over roasted potatoes, grilled vegetables, grain bowls, and bean salads.

Chipotle Barbecue Sauce: Oil-Free, Vegan Recipe

Spicy, sweet, and naturally sweetened with sweet onion and dates, this oil-free sauce packs bold flavor. Chipotle peppers bring smoky heat, which means it goes great on veggie burgers with Southwestern or Mexican flavors. Slather it on Southwestern Sweet Potato Black Bean Veggie Burgers. Use extras in Chipotle Baked Beans and on BBQ Lentil loaves.

Mini BBQ Lentil Loaves – Healthy, Easy, Plant-Based, Gluten-Free, Oil-Free Summer Vegan Recipe

Green Goddess Silken Tofu Dressing

Packed with bright, fresh flavor this creamy dressing is must-have sauce for burgers. Use it as a healthy, oil-free, vegan substitute for mayo or sour cream. With summer-inspired herbs, it works best on burgers inspired by the garden or needed a cool finish. Try it on Korean Red Beet Teriyaki Veggie Burgers. The red and green colors will entice even the pickiest eaters.

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Sweet Heat Tomato Jam

Imagine the best ketchup in the world…and you may just START to understand this slow-simmered jam. Sweet, juicy cherry tomatoes pair with thyme and a splash of balsamic vinegar for unreal flavor. This is one of the first recipes I learned when I started doing prep work at my culinary internship. It’s still one of my favorite recipes. Use it on burgers, southern grits…or just eat it with a spoon.

Peppery Southern Grits, Tomato Jam and Braised Greens – Healthy, Plant-Based, Oil-Free, Gluten-Free, Comfort Food, Vegan Recipe

Vegan Nacho ‘Geez!’ Sauce

This sauce is for the inner child we all have. I can still remember going to a friend’s birthday pool party. Amidst the burgers and hot dogs, the standard slices of American cheese were replaced with a warm, pourable cheese sauce. My mind was blown. Not only did I drown my burger in sauce, but we were all using it on fries, tortilla chips, and even pretzels.  

This Geez! sauce works the same way, but it’s much healthier.  Who knows what kind of chemicals went into that processed, neon-orange cheese dip. Pumpkin, cashews, and nutritional yeast for whole food, all-natural flavor in this vegan recipe.

Pour it over a juicy Portobello Mushroom Burger or use it over grilled vegetables and Whole Roasted Cauliflower.  Childhood is calling your name.

Vegan Nacho Geez! Sauce on Roasted Brussels – Healthy, Plant-Based, Oil-Free, Vegan Recipe

  Make These?  Let me Know!

If you give any of these bean recipes a try, let me know!  Leave a comment, or take a picture and tag it @chefkatiesimmons or #plantsule on Instagram.

Peace and chickpeas, Chef Katie

The Best Veggie Burger Sauces and Toppings The Best Veggie Burger Sauces and Toppings: Simple, Oil-Free, Plant-Based, Vegan Ideas for Topping that Delicious Burger…

[plants-rule]

[the_ad id=”3218″]

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Easy  |  Servings: 10  |  Ready In: 10 minutes |  Yield: 2 ½ cups

Green Goddess Dressing is a classic recipe, celebrating the first flavors of Spring with a mixture of fresh herbs like tarragon, parsley, and chives.  The traditional recipe uses mayonnaise and sour cream.  This healthy, plant-based vegan version swaps out for silken tofu. Fresh lemon adds brightness while Dijon adds a subtle tang. Use this to top Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing, Chickpea Garden Veggie Burgers, Twice-Baked Smoky, Cheezy Stuffed Potatoes, on salad, or as a dip for crudité vegetables.

Ingredients

1 (16-ounce) package organic silken tofu

1 clove garlic

2 tablespoons Dijon mustard

1 tablespoon lemon juice

1/4 cup (.75 ounces) fresh tarragon

1 bunch parsley, stems removed

2 tablespoons chives

3 green onions, green parts only

1/4 teaspoon salt

1/4 – 1/2 cup water, as needed

How it’s Done

To make the Green Goddess Dressing: Combine all ingredients except the water in a blender. Puree until smooth.  With the motor running, drizzle in the water until you get a thick, yet pourable, consistency.  You want something similar to thick sour cream.  Taste to adjust seasoning.

Serve slightly chilled.

Use this to top Quinoa-Stuffed Sweet Potatoes with Green Goddess Dressing, Chickpea Garden Veggie Burgers, Twice-Baked Smoky, Cheezy Stuffed Potatoes, on salad, or as a dip for crudité vegetables.

Green Goddess Dressing from Silken Tofu – Healthy, Plant-based, Oil-Free, Gluten-Free, Creamy Vegan Recipe

Chef Katie’s Tips:

Other Herbs:  Use up other fresh herbs in this dressing. Chervil, cilantro, and basil bring slight flavor variations.  Avoid using woodsy herbs like rosemary or sage.  Their flavors are too strong.

Make it Raw:  For a raw version of this, swap out the tofu for 1 cup of raw cashews + 1/2 seedless cucumber.  Soake the cashews overnight to soften. Drain and rinse the soaked cashews before pureeing with the other ingredients.

Oil-Free:  I’m on a mission to get rid of empty calories, and oil is one of the biggest culprits.  This oil-free dressing uses the healthy fat of whole walnuts for a rich, creamy flavor.  The walnuts have other key nutrients (like calcium and iron) while oil is just fat.

#gallery-0-5 { margin: auto; } #gallery-0-5 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 50%; } #gallery-0-5 img { border: 2px solid #cfcfcf; } #gallery-0-5 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */

Use Green Goddess Dressing on Quinoa Stuffed Sweet Potatoes

Silken tofu provides rich, creamy texture

Watch to Learn More:

Nutrition Facts

Nutrition Facts Servings 10.0 Amount Per Serving calories 38 % Daily Value * Total Fat 3 g 5 % Saturated Fat 0 g 2 % Monounsaturated Fat 1 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 63 mg 3 % Potassium 79 mg 2 % Total Carbohydrate 2 g 1 % Dietary Fiber 0 g 1 % Sugars 0 g Protein 4 g 8 % Vitamin A 6 % Vitamin C 6 % Calcium 15 % Iron 14 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Shopping and Gear List

FISHER Chef’s Naturals Chopped Walnuts, No Preservatives, Non-GMO, 10 oz

BUY NOW

<br />

Green Goddess Silken Tofu Dressing – Oil-Free, Vegan Easy  |  Servings: 10  |  Ready In: 10 minutes |  Yield: 2 ½ cups Green Goddess Dressing is a classic recipe, celebrating the first flavors of Spring with a mixture of fresh herbs like tarragon, parsley, and chives.