Author: Sharon

https://www.kathysvegankitchen.com/wprm_print/vegan-creamy-italian-dressing

Ingredients
½ cup white vinegar
½ cup red wine vinegar
½ cup raw cashews or white beans for a nut-free option
1 Tablespoon maple syrup
1 lemon juiced
2 Tablespoons stone-ground mustard
½ cup water
2 Tablespoons Italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
3 cloves garlic minced
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
Salt and pepper to taste

Instructions
If you don’t have a high-speed, you should soak the cashews overnight.
You don’t need to soak the cashews if you have a quality blender.
Drain the cashews and add all the ingredients other than the fresh basil and parsley if soaking.
Blend until smooth.
Chop the parsley and basil separately, and stir into the dressing
All dressing thickens in the refrigerator until you are ready to use it.
For a thicker dip, reduce the water to ¼ cup.

Nutrition
Calories: 49kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 32mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 1mg

(Oil unnecessary, in my opinion)

https://youtube.com/embed/VT-h8gh876Q?si=DmKyWHOP2D_bK68H

INGREDIENTS:

Dressing –
*1 cup cashews – soaked & drained (may sub w/ cannellini beans)
*1/4 – 1/2 cup water (start 1/4, add more at end if needed)
*1/2 cup barbecue sauce
*2 tablespoons Dijon mustard
*2 tablespoons vegan Worcestershire sauce
2 tablespoons lime juice

Salad –
*1 head romaine lettuce chopped
*1 (15-ounce) can black beans drained
*1 (15-ounce) can black-eyed peas drained
*1 cup corn (thawed & drained)
*2 cups cherry tomatoes
*1 avocado chopped
*1 red bell pepper chopped
*1 jalapeño seeded and minced
*1/2 red onion diced
*scallions to taste, sliced

DIRECTIONS:
In a medium bowl, add the drained  cashews, water, barbecue sauce, Dijon mustard, Worcestershire sauce, lime juice & whisk together. Set the dressing aside.

In a large serving bowl, add the lettuce, black beans, black-eyed peas, corn, tomatoes, avocadoes, bell peppers, jalapeños, onions, and scallions & toss together.

Serve the salad, drizzle with dressing.

Base:

🫘 Chickpeas
🍘 Rice cakes
🌴 Dates
🍌 Banana
🌼 Vanilla
🧂 Pinch of salt
🥜 Optional: PB&J powder

Blend everything together until a sticky dough forms ✨

Caramel:

🫘 Cannellini beans
🌴 Dates
🧂 Pinch of salt

Blend until smooth and creamy ✨

Topping:

🍫 Melted vegan dark chocolate
🧂 Pinch of salt

Method:

1️⃣ Press the base mixture into a lined container or tray.
2️⃣ Spread the caramel layer on top evenly.
3️⃣ Pour over melted vegan dark chocolate and sprinkle with a pinch of salt.
4️⃣ Place into the freezer for a couple of hours until firm, then slice into bars ✨

Sweet, chewy, chocolatey, and layered with creamy caramel — these healthy Twix-style bars taste seriously indulgent while made from simple wholesome ingredients. Perfect for satisfying sweet cravings and staying on track 💚

https://www.starlitecuisine.com/products/taquitos/

(Bought frozen at Sprouts Market, but go easy on them b/c they contain oil.)