Tuesday, 19 February 2013
This tastes exactly like the best cesar dressing I have ever had!!
I didn't realize how much I missed cesar dressing until this recipe hit me while making a side salad for dinner.
2 tbsp of Veganniase (soy free vegannaise is an optional for those avoiding soy)
1 tbsp of Newman's own oil and vinegar dressing
sprinkle some vegan Parmesan.
** You can play around with the amount of salad dressing in the Vegannaise, depending how much flavor you want.
You can sprinkle on the fake bacon bits or add gluten free & vegan crutons if you like.
I find the croutons from Thrifty's or Planet organic. Any place that has well stocked gluten items should have these items.
You can add nuts or seeds, or any other veggie of your choice to bulk the salad up to a meal.
Enjoy!! Yummy!!!!! We were all very satisfied. :)
Friday, 8 February 2013
Previously I had made a ginger-lime sauce and kept in the fridge wondering if I was going to use it on tofu or not. I was also in the mood for a parsnip and leek soup. But with two kids, a dog, and job, I had no time for that.
So....naturally I combined them. Very yummy!
The flavoring from the dip wasn't strong, but it gave them a very nice flavor.
Here is my sauce.
I changed the recipe a bit. I found that the soy sauce was too strong and I wanted to taste more of the ginger and lime.
So, here is what the final ingredients where:
1 green onion
2 tbsp of ginger (for convenience I used pre-minced ginger from a jar)
1 tbsp of garlic
1/2 cup of soy sauce (gluten free soy sauce is available)
1/4 cup of lime juice (it calls for fresh, but I used lime juice from a bottle)
2 tbsp of sesame oil
/2 tsp of red pepper flakes
1 tsp of sugar or natural sweetener (I used agave syrup)
** I recommend you let it sit in your fridge so that the sauce can really have time to mesh. I tasted it right after I made it didn't taste very flavorful. After sitting in the fridge for 24 hours it tasted much better.
The recipe made enough to fit into a small canning jar.
1. Just combine all of the ingredients and stick it in the fridge.
2. The next day just pour the sauce over chopped parsnips and leek and roast in your oven
3. Approx 30 min at 375 degrees C