Tag Archives: dairy-free

Homemade Vegan Caesar Dressing

An interesting thing happened to us this weekend.  We realized that our “well-stocked’ kitchen yields us all the ingredients to readily make Vegan Caesar Salad Dressing.  When we ran out of our favorite Vegan Caesar salad dressing, a quick Google search found us a recipe that seemed easy, requiring just a few tweaks with ingredients we already had.  The result tasted just like Caesar dressing!  It’s one of the easiest salad dressings I’ve made and I think a great go-to when you’re craving a Caesar Salad at home.

Vegan Caesar Dressing
adapted from this recipe
serves 6

2 tbsp. dijon mustard
2 tbsp. nutritional yeast
2 tbsp. almond meal
3 cloves garlic, minced
1/4 cup water
2 tbsp. lemon juice/juice of 1 lemon
1/2 tbsp. low-sodium soy sauce
1 tbsp olive oil
1/2 tsp. black pepper

1. In a medium bowl, combine the first four ingredients to make a paste.
2. Whisk the remaining ingredients into the paste to create a creamy consistency.
3. Refrigerate in an airtight container until ready to serve.

Homemade Vegan Caesar Dressing

Some notes

  • We used 2 tbsp. for one serving, but I think the recipe above might actually make 6 tbsp. total. The link to the recipe can adjust the amounts for however much you’d like to make.
  • We had nutritional yeast and almond meal leftover from making the Tofu + Mushroom Quiches, but both items are readily available at Whole Foods. Almond meal can always be made by chopping unsalted almonds finely, by hand or food processor.
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Almond Butter + Chocolate Chip Cookies

Last night Scott wanted me to make him brownies, because along with an ice cream sundae, he could always go for some brownies.  As we were glued to the TV, watching coverage of Sandy on the East Coast, we looked up recipes I could make from scratch.  But, with the realization “we don’t have any butter in the house,” our search quickly turned to a quest for another sort of chocolate-y baked good.  I remembered there were some dairy-free cookies I’d pinned in the past month, and after showing Scott the picture of these bad boys, he was all in.  To be honest, I hadn’t looked past the picture myself and was surprised to find not only did we readily have all the ingredients in the house, but the recipe is completely dairy and gluten-free (double score for me).  They were super easy to make and turned out almost like a meringue, with almond-butter and chocolate chips.  Like the original recipe description states, “it’s hard to eat just one.”

Almond Butter & Chocolate Chip Cookies
adapted from recipe by Nicole Spiridakis via NPR

1 cup crunchy almond butter
1/2 cup turbinado raw sugar (we didn’t have white granulated available)
1/2 cup light or dark brown sugar
1 large egg
2 tbsp. maple syrup
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 (scant) cup slivered almonds
1/2 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or Silpats.

Combine almond butter and sugars.  Mix well.  Add egg, syrup, vanilla, baking soda, and cinnamon.  After combined, stir in almonds and chocolate chips.

Using a small spoon, take the dough and make cookies to about the size of a walnut. (If using an ice cream scoop, 1 scoop equals 2 cookies.) Place on sheet an inch apart. Bake for 10-12 minutes until golden brown on top. Let cool for 5 minutes. Note – They might be soft when taken out of the oven but will firm upon cooling.

Almond Butter & Chocolate Chip Cookies

Some notes

  • We didn’t have granulated white sugar, and used turbinado raw sugar instead.
  • We added 1/2 tsp. of cinnamon.
  • We used traditional crunchy almond butter, but per the recipe, any nut butter will work.
  • We both agreed we could barely taste the almonds, but I think they might be in this one for the overall texture.
  • The recipe yielded us 30 cookies.
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Weekend Breakfast

Had the realization this week I have become quite the expert in what to cook for dinner and lunch – but breakfast, definitely leaves much to be desired.  While I’ve yet to pick the few I’ll test out, wanted to share some of my finds.  What are your go-to’s when you’re looking for something a little different?

Mushroom and Scallion Frittata

Avocado Egg Salad

(source- SheKnows)

Banana Breakfast Quinoa

(source – The Wannabe Chef)

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