Sunday, September 19, 2021

Ranch Dressing/Dip

Stir together:
1     cup vegan mayo
1    tsp. dill weed
1     tsp. garlic powder
1     tsp. onion powder
1     Tbsp. parsley
1/2    tsp. salt
1/8     tsp. paprika
1     tsp. lemon juice
1/4     cup water

Use on salad or as a dip for vegetables.

Sunday, August 22, 2021

Garlic Yogurt Dipping Sauce

Stir together:

1 cup plain, unsweetened soy yogurt

1/4 cup lemon juice 

2 Tbsp. olive oil

2 tsp. honey

4 tsp. dried parsley

1 Tbsp. minced garlic

1/2 tsp. salt, or to taste


Use as a dipping sauce for zucchini fritters or as a general savory topping for anything else!


Wednesday, July 7, 2021

Zucchini Bisque

 This quick and easy soup is a tasty way to use up abundant zucchini on a cooler summer day.

Saute:

2 medium onions, coarsely chopped

1/4 cup olive oil


Then stir in:

2 to 2-1/2 pounds diced zucchini

4 cups vegetable stock (I used water and 4 tsp. McKays Chicken Style Seasoning)

1-1/2 tsp. dried basil

2 tsp. salt

1 tsp. onion powder


Bring to a boil and simmer 15 minutes or until zucchini is soft. Puree with a hand blender or in a regular blender. 

Blend the following:

1-1/2 cups water

1 cup raw cashews

 

Stir into the finished soup. Heat and serve.

Sunday, January 31, 2021

Roasted Cauliflower

Preheat oven to 425ยบ F. 

Trim stems off 1 head of cauliflower and cut into chunks a little larger than bite sized.

Place in a 9 x 13 inch pan and toss with the following: 

3 Tbsp. olive oil 

1 tsp. salt  

Spread cauliflower pieces one layer deep. Roast for 1 hour, or until much of each floret has become golden brown. That's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they'll taste. Turn three or four times during roasting.  


Wednesday, January 13, 2021

Sauerkraut Latkes

Combine in a mixing bowl:

Equal parts (1) seasoned mashed potatoes (leftovers work great!) and (2) sauerkraut

Add finely chopped onion to taste. No salt should be needed if the potatoes were salted.


Mix well. Heat a little oil (your choice what kind) in a frying pan. Meanwhile, use your hands to form the above mixture into small patties. Place in the hot frying pan and cook until browned. Flip and cook on the other side. Repeat with the remaining mixture, adding more oil as needed. There is no need to deep fry them; I just use a little oil in the pan. 

Serve hot.

Thursday, October 8, 2020

Greek Lemon Soy Curls

 Soak in warm water for 10 minutes: 

4 cups soy curls


Drain and transfer to a frying pan. Add:

3 cloves garlic, minced

1 Tbsp. olive oil

3-4 Tbsp. green olives, sliced or whole


Fry over medium heat until lightly browned, stirring occasionally. Then mix the following ingredients and pour over soy curls:

1/4 cup lemon juice

2 Tbsp. olive oil

2 Tbsp. brine from green olives 

2 tsp. chicken style seasoning

4 tsp. oregano

1/2 tsp. garlic powder

1 tsp. salt


Serve.

Saturday, October 3, 2020

Potato Soup

 Place in a 6-quart pot:

Approximately 10 cups of shredded potatoes (use the large hole on your food processor blade)

1 cup diced onion (or more) 

1 large carrot, shredded

2-1/2 tsp. salt


Cover completely with water. Bring to a boil and cook until potatoes are soft. Then blend the following together:

1 cup cashews

2 cups water


Stir this cashew cream into the potatoes and add the following:

1 Tbsp. dried dill

2 Tbsp. chicken-style seasoning

1 tsp. onion powder

1/2 tsp. garlic powder


Heat through and serve.