Dips & Sauces

 Greek-Inspired Simple Salad Dressing

Serving Size: 1 Person

Ingredients

  • 1 and 1/2 Tbsp. Red wine Vinegar

  • Salt and Pepper to taste

  • Red chili flakes

  • Oregano

  • Garlic Powder (not garlic salt!)

  • 1/2 Tbsp. Avocado oil

  • 1 Tbsp. lemon Juice

 

Vegan Coconut Whipped Cream

Ingredients

  • 1 Can Organic Coconut Cream (found at Trader Joes)

    • You can use coconut milk but the cream works best

  • Stevia to sweeten to taste

  • 1/2 Tsp. fresh vanilla beans or extract (optional)

  • A high speed blender or hand mixer

Directions

  1. The most important step is to place the can in the refrigerator overnight. This will allow the fattest part of the cream or milk rise to the top and harden. You need it this consistency to get the fluffiest whipped cream possible!

  2. I add this to finish off so many different sweet treat. Great with fruit or on to of pancakes or banana ice cream. Get creative with it!

 

Easy Berry Compote

Ingredients

  • 1/2-1 cup fresh or frozen berry of choice

  • 2 Tsp. lemon or lime juice

  • Sweetener of choice (optional)

  • 1 Tsp. fresh vanilla beans or extract

  • 1/2 Tsp. cinnamon or ginger (optional)

  • 1 Tbsp. water

  • 1 Tbsp. tapioca powder or corn starch (optional)

Directions

  1. In a sauce pan over medium heat add water and berries. Mash with wooden spoon and mix until bubbles form in mixture.

  2. Add the lime or lemon juice, cinnamon or ginger (or both) and sweetener of choice if you want. Continue to mash and mixed until the berries began to break down and bubble into a liquid mash.

  3. Reduce heat to low and simmer, at this point mix the corn starch or tapioca with 2 Tbsp water and add to simmering berries. This will thicken up the mixture.

  4. Remove from heat and serve or store in an air tight glass container for up to two weeks.

Get creative with how you serve this! So many yummy options!

 

Vegan Pesto Sauce

Ingredients

  • 1/3 cup toasted walnuts

  • 1/4 cup toasted pine nuts

  • Juice of 1/2 lemon

  • 4-5 cloves garlic

  • 1/3-1/2 Cup Extra Virgin Olive Oil

  • 1 Large handful fresh Basil

  • 2 Large handfuls Spinach

Directions

  1. In a high speed blender or food processor add all ingredients and blend until smooth

Last up to 3 weeks in an air tight glass container in the refrigerator. I like to add spinach to add extra vitamins/minerals and bulk to this. It is a great way to sneak in some extra nutrition into your meals. I also LOVE using this as my sauce for Cauliflower Pizza. I get the pre-made crust from Trader Joes and it's delicious!

 

Vegan Hummus Recipe from Cookieandkate.com

Ingredients

  • 1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas

  • ½ teaspoon baking soda (if you’re using canned chickpeas)

  • ¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

  • 1 medium-to-large clove garlic, roughly chopped

  • ½ teaspoon fine sea salt, to taste

  • ½ cup tahini

  • 2 to 4 tablespoons ice water, more as needed

  • ½ teaspoon ground cumin

  • 1 tablespoon extra-virgin olive oil

  • Any of the following garnishes: drizzle of olive oil or Zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley

Directions

  1. Place the chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas by several inches of water, then bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow, for about 20 minutes, or until the chickpeas look bloated, their skins are falling off, and they’re quite soft. In a fine-mesh strainer, drain the chickpeas and run cool water over them for about 30 seconds. Set aside (no need to peel the chickpeas for this recipe!).

  2. Meanwhile, in a food processor or high-powered blender, combine the lemon juice, garlic and salt. Process until the garlic is very finely chopped, then let the mixture rest so the garlic flavor can mellow, ideally 10 minutes or longer.

  3. Add the tahini to the food processor and blend until the mixture is thick and creamy, stopping to scrape down any tahini stuck to the sides and bottom of the processor as necessary.

  4. While running the food processor, drizzle in 2 tablespoons ice water. Scrape down the food processor, and blend until the mixture is ultra smooth, pale and creamy. (If your tahini was extra-thick to begin with, you might need to add 1 to 2 tablespoons more ice water.)

  5. Add the cumin and the drained, over-cooked chickpeas to the food processor. While blending, drizzle in the olive oil. Blend until the mixture is super smooth, scraping down the sides of the processor as necessary, about 2 minutes. Add more ice water by the tablespoon if necessary to achieve a super creamy texture.

  6. Taste, and adjust as necessary—I almost always add another ¼ teaspoon salt for more overall flavor and another tablespoon of lemon juice for extra zing.

  7. Scrape the hummus into a serving bowl or platter, and use a spoon to create nice swooshes on top. Top with garnishes of your choice, and serve. Leftover hummus keeps well in the refrigerator, covered, for up to 1 week.

 

Vegan Non-Avocado, Avocado Creamy Salsa

Ingredients

  • 3 medium to large tomatillos

  • 2-3 Mexican green squash (pear shaped usually found next to tomatillos)

  • 2-3 garlic gloves peeled

  • 2-3 large jalopenos

  • 1-2 serrano chilies (optional add if you want it spicy)

  • Salt to taste

  • 3-4 Tbsp. Olive Oil

  • Fresh cilantro

Directions

  1. In a pot bring 4-6 cups water to a boil. Peel and wash tomatillos, wash squash and cut into quarters for faster cooking. Place tomatillos and squash and cook covered for 5 minutes or until tomatillos turn dark green and squash in cooked through.

  2. On medium-high heat place a small cooking pan and when hot add enough oil to coat the pan. Slice chilies longways in half (can deseed if you don’t want it spicy). Once oil is hot place sliced chilies and peeled garlic in hot oil and cook both sides until skin is soft and it is cooked through. Remove from heat and set aside to cool.

  3. Drain boiled cooked tomatillos and squash and add into a high-speed blender and blend until smooth. Once garlic, chilies, and oil (yes use the excess oil, this will replace the fat the avocado has in an avocado salsa and will help make it creamy) cooled add those to the blended mixture and blend again until smooth.

  4. Once the mixture is smooth and creamy add salt to taste and now blend once more a handful of fresh cilantro until salsa is smooth and blended.

  5. Pour into a glass jar and store in frig up to 2 weeks (it probably won’t last that long! I make a jar every week of this stuff!)

 

Spicy Red Salsa

Ingredients

  • Chiles de Arbol (1-10)

  • 1-2 Medium to Large cloves of garlic

  • 2-4 Roma Tomatoes

  • Salt to taste

  • Pasilla Chiles 1 small to medium-sized

Directions

This recipe is best cooked on a comal or cast-iron skillet (I personally use a cast iron because it is an easy clean-up), however, you can cook this on an open flame on your stove.

  1. Heat the cooking skillet or turn on flame and roast all sides of the tomatoes until soft and blackened on all sides. Along with the tomatoes, you can place the garlic cloves unpeeled on the cooking surface, then blacken all sides of the garlic as well. Once the garlic and tomatoes are roasted it should be easy to peel the skin off the tomato and the garlic. Peel both and place in a blender.

  2. While the pan is still heating place desired amount of chilies onto the surface after removing the stems and seeds (remove seeds if you do not like spice). These will char and blacken quickly so DO NOT WALK AWAY. If you overcook these you will fill your house with spicy smoke and most likely begin to profusely cough and choke! Trust me I' have experienced this haha!

  3. The Pasilla chili is very dark in color, and if you do not like spice then before cooking remove the seeds. Since it is dark in color already, nearly black, your clue this is cooked is that the chili will slightly puff up. Once both sides are puffed remove from heat and place in blender with garlic and tomatoes. The Chiles de Arbol will also slightly puff up but these guys WILL char and turn black. So constantly be moving and flipping these little guys around. Once charred add to the blender as well.

  4. Add the desired amount of salt, I usually start with 1/2 tsp and then do a taste test after blended.

  5. Now just blend everything until smooth, taste, and add more salt if needed. If the salsa is too thick add a small amount of water until you like the consistency.

  6. If the salsa is too spicy add a small small small amount of white vinegar and blend again, taste and this should help mellow the spice out as well.

Also, remember, if the mixture is hot from the stove the salsa will be hotter until it cools down, so be aware of this too!

That is it ya’ll! Simple and easy. Since there is no onion this can be stored for up to 2 weeks in the fridge.