Month: July 2023

Creamy Vegan Poppy Seed Dressing is made from a creamy cashew base, filled with sweet and tangy flavors, and finished with poppy seeds. (With less liquid this recipe makes a vegan mayo.)

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INGREDIENTS

• 1/2 cup raw cashews, soaked in advance*
• 1/4 cup filtered water
• 2 tablespoons white distilled vinegar
• 1/2 large juicy lemon, juiced
• 1 tablespoon + 1 teaspoon maple syrup
• 2 tablespoons raw diced red onion
• 1/2 teaspoon fine salt
• 1/4 teaspoon dry mustard
• 1 tablespoon poppy seeds (add after first blend)

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INSTRUCTIONS

1. Add soaked, drained and rinsed cashews to a high speed blender.  Add water, vinegar, lemon juice, maple syrup, red onion, salt and dry mustard powder.  Blend on the highest speed until perfectly smooth and creamy (about 60 seconds).  No cashew bits or grittiness should remain.  A food processor is not recommended here.  
2. Add poppy seeds and pulse five times to quickly incorporate.
3. Pour the dressing from the blender into a small lidded container.  Refrigerate for at least two hours before using.  This is important because the dressing will be warm from blending and does not taste good warm.  You want the dressing to be well chilled.
4. Before using, give the dressing a quick stir.  Pour overtop your favorite greens and toss well.  I love to pair this dressing with red onions, avocado and tomato or fresh berries such as strawberries. 
5. Leftover dressing lasts in an airtight container in the fridge for up to five days.  It will thicken overnight so add a little water and shake well to thin out the dressing if desired.  

https://www.eatingbyelaine.com/creamy-vegan-poppy-seed-dressing/print/25434/

CAKE INGREDIENTS:

· Flax egg: 1 Tbsp flaxseed meal plus 3 Tbsp water

· 1 (15-ounce) can chickpeas, well drained and rinsed (or 14 oz can hearts of palm, drained – see Stacey’s crabcake recipe on this site)

· 1 (14-ounce) can of jackfruit in brine, drained

· 1 tsp dijon mustard

· ¼ cup finely diced celery

· ¼ cup minced parsley leaves

· 2 Tbsp Old Bay seasoning

· 1 sheet of nori, broken into small pieces, or 1 tsp kelp granules (for that ocean-y taste, optional)

· 2 tsp vegan Worcestershire sauce

· 1 Tbsp lemon juice

· 1 Tbsp capers, finely minced

· 1/4 cup whole wheat breadcrumbs

· EVOO spray

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Vegan Cashew Tartar Sauce (from outside source)

Ingredients (combine in blender)

• 1/2 c cashews (raw, roasted, etc.)
• 1/2 c water
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1/2 tbsp spicy brown mustard
• 1/2 tsp garlic powder
• 1 garlic clove
• 3 small green olives (with pimentos)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dill (optional)
• 1 tbsp chives, fresh, finely chopped (optional)
• 2-3 tbsp dill relish (optional)
• 2 tbsp capers (optional)
• 2-3 tbsp green olives, chopped (optional)

INGREDIENTS:

* POTATOES (half white & half sweet potatoes)

* GARBANZO BEANS (chickpeas)

* ONION

* CELERY

* KALE

* MUSHROOMS

* DILL RELISH

* KALAMATA OLIVES

* SAUERKRAUT

* SWEET PEPPERS

* SEASONINGS: ONION POWDER, GARLIC POWDER, DILL SEASONING, CHILI-LIME POWDER, PEPPER, SALT

* JUICES/CONDIMENTS: SMALL AMOUNTS OF DILL PICKLE JUICE, SAUERKRAUT JUICE, VEGAN MAYO & MUSTARD

INSTRUCTION:

* CHOP & CUBE EVERYTHING!

* BOIL CUBED POTATOES

* ADD CHOPPED MUSHROOMS & CHOPPED KALE DURING LAST FEW MINUTES OF POTATO BOILING

* DRAIN ALL BOILED VEGGIES & MASH TOGETHER

* ADD REMAINING (COLD)  INGREDIENTS & COMBINE

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BBQ SOYCURL TOPPER

* REHYDRATE HALF A BAG OF SOYCURLS IN A WATER/BBQ SAUCE BATH

* DRAIN & BAKE IN OVEN OR AIRFRYER (watch closely to avoid scorching)

* USE AS DESIRED IN YOUR FAVORITE RECIPE

INGREDIENTS:

* brown rice
* at least 4 times more water than amount of rice

INSTRUCTIONS:

* Wash rice & set aside

* Boil enough plain water to far over-cover rice, similar to water for boiling pasta

* Add rice to boiling water & return to boil

* Simmer UNCOVERED on low heat for 30 minutes

* Strain water out of the pan, leaving rice behind

* Return pan of rice to stove (no heat)

* Place lid on pan & let rice sit/STEAM alone for 10 minutes

YOUTUBE COMMENTER ARMINDA HEART SAYS:

“After cooking the rice and before the 10-minute steam, you could sauté the veggies and spices and then add in the drained rice, and then cover it and steam for the 10 minutes, maybe with a few tablespoons of water to assist the steam, unless the drained rice still has some cooking water in it to add to that.”