Zesty Ranch Dressing - but I could never go vegan by Kristy Turner

1/2 c. soaked raw cashews, reserve water
2 T. ACV
1 t. agave
1/2 t. dried oregano
1/2 t. garlic powder
1/2 t. onion powder
1/2 t. salt
1/4 t. celery seed
1/2 t. dried dill

place all ingredients in food processor with 5 T. reserved water from cashews.  process until smooth.

it will thicken as it chills.  refrigerate up to 7 days.

Comments

Post a Comment

Popular posts from this blog

Vegan blue cheese but I could never go vegan by Kristy Turner

1 c. raw soaked cashews. discard water 3 T. lemo juice 1 T. white miso 1 T. ume plum vinegar 1 t. nutritional yeast 1/2 t. salt 1/8 t. dried marjoram 1/8 t. kelp granules 1/8 t. spirulina powder combine all ingredients except spirulina in a food processor and process until smooth.  when smooth transfer to a shallow bowl.  scoop out 2 T. and place in another small bowl.  spread the mixture in the first bowl along the bottom of the bowl, set aside. add the spirulina to the small bowl with 2 T. of cheese.  mix until fully combined.  gently spread this blue green mixture over the top of the first mix but do not mix together.  cut a butter knife through the cheese several times to create a marbled effect.  place in refrigerator uncovered for 3 o 4 hours.  use a spoon to scrape out 1/2 c. of chunks.  chill leftovers in an airtight container 7-10 days.
Read more

Forks Over Knives Flavor

   Date Paste (makes 3 cups) have date paste on hand to use as sweetener.  divide it in half and put half in the refrigerator and use within the month and the other half in the freezer for later use.  Soak dates before blending them. 1# pitted dates (about 4 c.) 1 1/2 c. boiling water or as needed. place dates in a wide flat bottomed container, such as a saucepan and add enough water to submerge the dates.  cover the container and soak for at least 3 hours and up to 8 hours. transfer the dates and the soaking water to a food processor or blender and process into a smooth paste.  refrigerate in airtight container for up to 1 month or freeze for up to 5 months. Quick Almond Milk (makes 4 cups) 1 c. almond flour and 4 1/2 c. boiling water. cmbine in a large bowl and let stand for 20 min.  transfer to a blender and blend for 1 to 2 minutes until creamy.   pour through  a fine mesh strainer and refrigerate for up to 1 week. Cashew Chickpea Ch...
Read more

Thug Kitchen 101 Fast food

I was 32 when I started cooking; up until then, I just ate." Julia Child Flautas 1 t. olive oil 1 C. chopped onion 1 T. milk chili powder 1 t. ground cumin 3 cloves garlic, chopped 3 C. cooked pinto black white or kidney beans 1 can 4 oz. green chilis or 1/2 c. leftover enchilada sauce juice of 1/2 lime 2 c. cooked chopped veggies, sweet potatoes, corn, bell peppers, steamed winter squash, zucchini, mushrooms or roasted potatoes 1/2 t salt 12 flour tortillas 400 coat a large cooking sheet with a little cooking spray or oil.  Heat oil in a large saute pan over med heat and throw in the onion.  cook until it starts to brown about 5 min.  Add chili powder, cumin, salt, and garlic and Cook for another 30 seconds and then off the heat.  Dump the beans, chiles or sauce and lime juice together in a large bowl.  mash them up until paste forms.  fold in the sauteed onion and whatever cooked veggies your using.  Warm up tortillas take 4 T. of filling spread into...
Read more