Recipe: Crack Italian Dressing

 

Fresh salad dressing is so simple that once you find a recipe you love, you’ll wonder how you ever bought bottled dressing. This recipe is vegan, gluten-free, and everyone loves it. Seriously, it’s been nicknamed my crack dressing. Enjoy!

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Ingredients

1 T garlic salt
1 T onion powder
2 T dried oregano
1 t black pepper
1/4 t dried thyme
1 t dried basil
1 T dried parsley
1/4 t celery salt
2 T sea salt
1/4 c vinegar*
2/3 c oil*
2 T water
1 garlic clove, minced

*For this rendition I used apple cider vinegar and hazelnut oil because it’s what I had on hand. Vinegar ideas: champagne / red wine / white wine vinegar, white vinegar, balsamic vinegar. Oil ideas: olive, canola,  pumpkin. Feel free to be creative with the vinegars and oils you use.

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  1. Mix together garlic salt, onion powder, oregano, black pepper, thyme, basil, parsley, celery salt, and sea salt. Set aside.
  2. Pour vinegar, oil, and water into a jar or dressing shaker.
  3. Add 2 T of dry mix and the minced garlic to liquid mix. Store remainder of dry mix in an airtight container.
  4. Seal and shake dressing until well combined.
  5. Toss desired amount of dressing into salad and keep the remainder in the fridge for up to a week.
  6. Next time you need salad dressing, simply repeat steps 2-5 until dry mix runs out.

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This dressing is fabulous over greens, but it’s also awesome over veggies (raw or cooked) and grains.

Serves 4-6.

Adapted from Italian Dressing Mix.

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Recipe: Pad Thai

 

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Ingredients

6 oz rice stick noodles
1/4 c maple syrup
1/4 c mirin
3 T ketchup
3 T soy sauce or tamari
1 1/2 T lime juice
1 T sambal oelek or sriracha
~15 oz baked tofu*
1/2 red onion, cut into 1/4″ slices
2 garlic cloves, minced
3 scallions, chopped
1 handful of baby carrots, shredded
1/4 c fresh cilantro, mint, or combo, chopped
1/2 c roasted peanuts, chopped

*Get hard, vacuum sealed tofu in the refrigerated section. Don’t get the crumbly stuff. This should require a knife!

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  1. Cook noodles according to package directions. Drain, rinse, and set aside.
  2. Whisk syrup, mirin, ketchup, soy sauce, lime juice, and sambal oelek together. Set aside.
  3. In a large skillet, heat coconut oil over high. Add tofu and stir-fry for four minutes.
  4. Add onion and garlic and stir-fry for one minute.
  5. Add noodles and sauce mixture and stir-fry until even coated.
  6. Add scallions and carrots and stir-fry until all ingredients are well combined and heated through.
  7. Remove skillet from heat. Stir in herbs and peanuts.

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Serves four.

Adapted from Skinny Bitch in the Kitch.

Recipe: “Chicken” Salad

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You might feel suspicious of this recipe at first, but it’s addicting. It’s been a staple in my diet for nine years and never ceases to satisfy.

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Ingredients

1/2 c vegan mayo, like this one
2 t lemon juice
1 T nutritional yeast
1/2 T maple syrup
1/4 t sea salt
1/4 t curry powder
1/4 t black pepper
~10 oz Hilary’s World’s Best Veggie Burger*, cooked and chopped
1/4 c seedless red grapes, halved
1 celery stalk, diced
2 T fresh parsley, chopped
whole wheat bread (optional)

*Please don’t skimp and buy a sketchy veggie burger. It doesn’t have to be Hilary’s (see ingredients via link), but it should have a recognizable ingredient list and ideally be organic.

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  1. Cook the veggie patties according to package instructions, then chop.
  2. Whisk together the mayo, lemon juice, yeast, syrup, sea salt, curry, and pepper and set aside.
  3. In a separate bowl, combine the patties, grapes, celery, onion, and parsley.
  4. Add mayo mixture to patty mixture and toss until evenly coated.
  5. Serve on toasted bread as a sandwich or over a bed of greens as a salad.

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This makes fabulous leftovers because the flavors really meld together in the fridge.

Serves four.

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Adapted from Skinny Bitch in the Kitch.

 

 

 

 

Recipe: Velvet Crinkle Cookies

I call these “velvet cookies” because I don’t like to use food coloring, and while “brown velvet” sounds chic, it does not sound tasty. Anyway, these cookies are heaven. Enjoy!

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Ingredients

Dry Ingredients
1 1/2 c whole wheat pastry flour
1 T cocoa powder
1 t baking soda
1 t baking powder
1/4 t sea salt

Wet Ingredients
1/2 c organic Earth Balance
3/4 c cane sugar
3 T maple syrup
2 T coconut milk
2 t vanilla extract
1/3 c powdered sugar

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  1. Preheat oven to 350 degrees F. Cover a baking sheet with parchment paper and set aside.
  2. In a medium bowl, whisk together all the dry ingredients. Set aside.
  3. In the bowl of a stand mixer or a large bowl with a hand mixer, beat the butter and sugar together until creamy and fluffy. Mix in the maple syrup, milk, and vanilla extract. It’s normal to see little flecks of butter in the mixture (see photo below).
  4. Add dry ingredients to wet ingredients, slowly mixing in until just combined.
  5. Put powdered sugar in a bowl wide enough to roll a ball of dough around in it. Scoop out the dough with a melon baller, cookie dough scoop, or tablespoon and gently drop into powdered sugar. Roll dough balls in powdered sugar until completely coated. Lightly tap off excess sugar and set on baking sheet.
  6. Using a flat spatula, press down on each dough ball until slightly flattened.
  7. Bake for ten minutes. Remove from oven and let cool for ten minutes before eating.

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Although it depends on the tool you use to scoop the dough, I’ve found this recipe yields about 15-17 cookies.

Adapted from Vegan Red Velvet Crinkle Cookies.