1/4 cup raw cashews, soaked in water to cover for 2-3 hours, then drained
1/2 teaspoon sea salt
1/2 teaspoon tahini
4 teaspoons lemon juice
1 tablespoon dijon mustard
2 tablespoons apple cider vinegar
2 teaspoons maple syrup
2 tablespoons water
👩🍳Directions
Soaking the cashews in water for a few hours will reduce blending time. If you are not using a high speed blender, I highly recommend soaking the cashews so they blend into a smooth and creamy texture.
Place all the ingredients in a high speed blender and blend until smooth and shiny.
Nut Free Version:
🌱 Ingredients 1-12.3-ounce package silken firm tofu 1 tablespoon fresh lemon juice 2 tablespoon apple cider vinegar 1 tablespoon Dijon mustard 2 teaspoon maple syrup ½ teaspoon sea salt, or to taste
👩🍳Directions Place all the ingredients in a high-speed blender and blend until smooth and shiny.
A vegan substitute for Salad Supreme can be made by combining sesame seeds, poppy seeds, paprika, celery seed, garlic powder, black pepper, and cayenne pepper. This blend will provide a similar flavor profile without any dairy ingredients.
[Before we begin consider adding 1/2 t lemon powder & removing 1/2 t salt.]
Ingredients ▢1 tablespoon sesame seeds ▢1 ½ teaspoon kosher salt ▢1 teaspoon paprika ▢1 teaspoon poppy seed ▢1 teaspoon celery seed ▢1 teaspoon garlic powder ▢½ teaspoon coarse ground black pepper ▢⅛ teaspoon cayenne pepper ▢2 tablespoons nutritional yeast (mild cheese substitute, see more below)
Instructions In a small bowl or jar combine 1 tablespoon sesame seeds, 1 teaspoon paprika, 1 ½ teaspoon kosher salt, 1 teaspoon poppy seed, 1 teaspoon celery seed, 1 teaspoon garlic powder, ½ teaspoon coarse ground black pepper, ⅛ teaspoon cayenne pepper, and 2 tablespoons nutritional yeast.
Mix or shake until well combined. It is best to store homemade salad supreme seasoning in an airtight container in the refrigerator. It will keep for up to 1 month.
Equipment
large glass jars with lid perfect for a larger spice blend
-FINISHED-
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For Vegan “Salad Supreme” Seasoning (Stinky-Boot Edition)
This method helps remove excess moisture from the frozen florets and creates a delicious, crispy texture.
Instructions
Preheat oven. Preheat your oven to 425°F (220°C). Some recipes suggest 450°F (230°C) for extra crispiness.
Prepare the broccoli. Spread the frozen florets in a single, even layer on a parchment-lined baking sheet. This is a critical step to ensure they roast instead of steam. If necessary, use two baking sheets to avoid overcrowding.
Bake first. Place the baking sheet in the oven and roast the broccoli for 10–15 minutes without any oil or seasonings. This initial bake allows the water to evaporate.
How to Season and Finish Baking:
Remove the pan from the oven, toss or brush w/ tiny amount of optional oil [totally unnecessary] , and add salt, pepper, and other seasonings. *SEE IMPORTANT NOTE BELOWFORSEASONING IDEAS !
Return to oven. Continue baking for another 15–20 minutes, or until the edges are nicely browned and crispy.
* IMPORTANT NOTE:
For meat-eaters, a savory, smoky, and slightly spicy seasoning on crispy roasted broccoli can make it feel like a flavorful complement to a main dish, rather than a typical side vegetable. If you’re considering spraying or sprinkling jalapeño juice afterward, the base seasoning should focus on savory and smoky notes that will blend well with the brine’s flavor.
Seasoning blends to try (all dairy-free)
Smoked paprika and garlic blend
Best for: A simple, smoky, and savory flavor.
Combine:
1 tsp smoked paprika (the key for a “meaty” aroma)
½ tsp garlic powder
¼ tsp onion powder
Salt and pepper to taste
“Everything Bagel” seasoning
Best for: A crunchy, savory texture with a pop of flavor.
Use: Look for a store-bought version or make your own with a mix of:
White and black sesame seeds
Dried minced onion
Dried minced garlic
Poppy seeds
Coarse salt
Southwestern spice blend
Best for: A bolder, more complex flavor profile that pairs beautifully with the jalapeño juice.
Combine:
1 tsp cumin
½ tsp chili powder
½ tsp smoked paprika
¼ tsp cayenne pepper (optional, for extra heat)
Salt and pepper to taste
Remember (scroll up) that after seasoning we return broccoli to oven for 15-20 more minutes.
* 2 cups pitted dates (Medjool dates work best) * ½ cup warm water (adjust for desired consistency) * ½ tsp salt (optional, enhances sweetness) * ½ tsp vanilla extract (optional)
**Instructions**
**1. Soak the dates**
* Place the pitted dates in a bowl. * Cover with **warm water** and let soak for **30–60 minutes** until soft. *(If your dates are very soft, 10–15 minutes may be enough.)*
**2. Blend into a paste**
* Drain the soaking water (reserve a little if needed). * Place dates in a food processor or high-speed blender. * Add **½ tsp salt** and **vanilla** if using. * Blend until smooth. * **If too thick:** add soaking water **1 tbsp at a time** until you get a spreadable paste.
**3. Store**
* Transfer to an airtight jar. * **Refrigerate:** up to **3 weeks**. * **Freeze:** up to **6 months**.
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**Tips & Uses**
* **For baking:** substitute 1 cup sugar with ¾ cup date paste in recipes like muffins or cookies. * **As a spread:** perfect on toast, pancakes, or crackers. * **Thicker “fruit bar” style:** press into a lined pan and chill to slice into squares. * **Flavor variations:** add cinnamon, cocoa powder, orange zest, or coconut flakes while blending.
12 ounces (340 g) fresh or frozen cranberries* 1/2 cup (120 ml) fresh-squeezed orange juice* (about 1 large orange) 1/4 cup (60 ml) grade A maple syrup 1 teaspoon vanilla extract Optional add-ins: ½ teaspoon orange zest, cinnamon stick, 1/4 teaspoon nutmeg, chopped pecans, blueberries, etc.
Instructions
Add all ingredients to a medium pot and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 6-8 minutes. Stir the mixture frequently to ensure nothing burns or sticks to the pan. The filling is “done” once it has thickened and most of the cranberries have popped. Use a fork or potato masher to pop the remainder of the cranberries, if desired. Let cool completely before serving as desired; leftovers will keep in the fridge for up to one week.
Notes
Cranberries: frozen cranberries work well here, but you will need to simmer them for an additional 1 to 2 minutes as they release more liquid in cooking Orange Juice: There isn’t a huge final difference in flavor if you use fresh or pasteurized OJ, since the mixture is being cooked. Use whatever is easier for you! Sweetener: maple syrup can be replaced with equal parts date syrup, vegan honey, coconut sugar, or brown sugar
[What follows is the full recipe, but honestly I make it simple:
In handheld wand-blender CUP combine healthy (naturally sweetened, low salt, no oil) :
Ketchup
Mustard
Just a few cashews (presoaked)
Tomato paste
White vinegar
After blending add (for crunch) :
Dill pickle relish
Onion (fresh chopped)
That’s all! But if you want to see original recipe – read further]
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Ingredients ½ cup (raw) cashews [I only use ¼ cup] 1 Tablespoon tomato paste ¼ cup + 1 Tablespoon distilled white vinegar 3 Tablespoons water 2 Tablespoons pure maple syrup ½ teaspoon reduced-sodium tamari ½ teaspoon garlic powder ¼ teaspoon sweet paprika ¼ teaspoon smoked paprika pinch to ½ teaspoon sea salt (+/-) [Add 2 teaspoons dill pickle relish after blender for crunch!]
Instructions * Place the cashews into a small bowl, cover with boiling water, set aside for 15 minutes, then discard the water and place the cashews into a high-speed blender.
* Add all the remaining ingredients into the high-speed blender with the soaked cashews.
* Blend on high until smooth and emulsified, scraping down the sides occasionally.
* Serve as a dipping sauce for fries. Also, it makes a spread for sandwiches.
Notes * Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
* Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
* Servings: Makes 1 cup
Nutrition Facts Serving Size 1 Tablespoon Serves 16 Amount Per Serving Calories 33 % Daily Value* Total Fat 2g, 3% Cholesterol 0mg, 0% Total Carbohydrate 3.3g, 1% Dietary Fiber 0.2g, 1% Protein 0.7g, 1% Iron 2%
½ cup Grape-Nuts cereal ½ cup rolled oats ¼ cup nuts (almonds, walnuts, pecans — your choice) 6–7 pitted Medjool dates 1 tsp vanilla extract (or ½ tsp vanilla bean powder) 1–2 tsp water if needed
½ cup unsweetened chocolate ½ cup plant milk 6 tbsp date sugar
INSTRUCTIONS
Crust: 1. Add Grape-Nuts, oats, and nuts to a food processor; pulse until the texture is coarse but even. 2. Add dates and vanilla; blend until it begins to stick together. 3. If it still seems crumbly, add 1–2 tsp water and pulse again. 4. Press firmly into a parchment-lined pan (8×8 or similar). 5. Chill while preparing the pumpkin layer.
Pumpkin: 1. Blend all ingredients until completely smooth. 2. Spread evenly over the prepared crust. 3. Bake at **350°F (175°C)** for about **25–30 minutes**, or until the center is set and the edges look slightly dry. [I baked it for an hour to get pumpkin to set.] 4. Let cool completely before adding the chocolate layer.
Chocolate: 1. Melt chocolate with plant milk over low heat or in a double boiler. 2. Whisk in date sugar until dissolved and smooth. 3. Spread gently over the cooled pumpkin layer. 4. Chill until firm.
TO SERVE
Refrigerate at least 2–3 hours (overnight preferred). Slice and serve chilled.
If perfect cuts desired, chill in freezer 15 minutes before cutting w/ chef’s knife.
Independent laboratory tests commissioned by the Environmental Working Group found glyphosate, the notorious weedkiller linked to cancer, in more than 80 percent of non-organic hummus and chickpeas samples, and detected at far lower levels in several organic versions
