Dressings/Condiments Archives - Page 5 of 5

Miso Tahini Dressing

July 6, 2010 by epicureanvegan

This dressing has the perfect combination of saltiness, creaminess and nutty flavor that would be great on salads, wraps, sandwiches, baked tofu, steamed veggies or as a veggie dip. It’s also a breeze to make.

INGREDIENTS:
1/4 C white, sweet miso
1/4 C tahini
1/3 C or more warm water

DIRECTIONS:
In a medium bowl whisk together the miso and tahini to form a creamy paste. Slowly pour in warm water, gently whisking a little at a time until a creamy dressing forms. If thinner dressing is desired, dribble in a little more water. The dressing will thicken if allowed to sit a while. Keep refrigerated until ready to use. Enjoy!

Recipe source: Veganomicon

Garlicky Hummus with Toasted Pine Nuts and Olive Oil

July 5, 2010 by epicureanvegan

This is probably my new favorite hummus. I love how smooth it is and sprinkled with toasted pine nuts and drizzled with olive oil is certainly the way to go. You can make it spicier by adding a teaspoon of cumin or some cayenne.

INGREDIENTS:
4 garlic cloves, minced and then mashed (I added one more)
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil, plus some to drizzle
1/2 teaspoon of salt
Pine nuts, toasted

DIRECTIONS:
In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste. Spoon into serving dish and sprinkle with toasted pine nuts and drizzle on some olive oil. Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. Makes about 3 cups. Enjoy!

Recipe source: Simply Recipes

Summertime Vegetable Marinade

June 24, 2010 by epicureanvegan

There is nothing like some grilled veggies during the summer. It’s the Husband’s birthday so he wanted this recipe–which was served with Israeli couscous. You can serve the veggies as they are, or in a pita or tortilla. Skewer them or use a grill basket, like we did.

INGREDIENTS:
Marinade:
2 large cloves garlic, minced
1 C vegetable oil
1/4 C soy sauce
1/4 C vegan Worcestershire sauce
1/4 C Dijon mustard
1/4 C fresh lemon juice
1-2 tsp coarsely ground black pepper
Veggies:
I used:
3 bell peppers (1 red, 1 yellow, 1 orange)
1 large yellow onion, cut into large pieces
3 small zucchini, sliced into 1/2″ pieces
15 mushrooms, slice in half

DIRECTIONS:
Combine all marinade ingredients in a gallon-sized zip lock bag. Add veggies, but I recommend marinating the mushrooms in another bag because you’ll probably want to throw those on the grill last since they’ll cook fast. Refrigerate and turn bag halfway through marinating time.

Grill on medium heat (350 degrees) for 20-30 minutes, or until desired tenderness, adding the mushrooms about the last 8-10 minutes of cooking.

After dinner, we enjoyed a perfect night of kayaking–the lake was like glass–the ideal conditions.

Recipe source: Creme de Colorado cookbook

Bowties with Homemade Lemony-Basil Pesto

May 2, 2010 by epicureanvegan

I love pesto–just not how oily the jarred variety can be. I wanted to create my own version with my favorite ingredients and with less oil. This pesto has a fresh, earthy taste that is nothing like the jarred stuff! If you want a little more oil, I suggest swirling the pasta in some olive oil before mixing in the pesto. This recipe makes about 1-1/2 cups and a little goes a long way, so a great way to store it, is freezing it in ice cube trays and using only one cube at a time. This would also be great for cold pasta salads.

INGREDIENTS:
2-1/2 C fresh basil leaves
1/2 C parsley
1 C pine nuts
4 cloves garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8-1/4 C lemon juice (depending on how lemony you want it)
1/3 C olive oil
3 Tbs vegan Parmesan

DIRECTIONS:
In a food processor, combine the basil, parsley, garlic, salt, pepper, lemon juice, and olive oil and puree for about a minute. Add the pine nuts and process for another 30-45 seconds, then add the Parmesan cheese and process again to blend well. I sauteed some mushrooms and mixed in about a tablespoon of pesto with single servings of the pasta/mushroom mixture. Delicious!

Smoky Tempeh Marinade

April 16, 2010 by epicureanvegan

Nope…that’s not cubed steak.

This is a great marinade for tempeh and veggies. I chopped up some tempeh, mushrooms and onions, combined them in a large zip lock with the marinade for about 24 hours (you can easily just do an hour) and sauteed them up. The recipe is super versatile–crumble up the tempeh into small pieces and toss with a salad–both with greens or a taco salad–mix into a bean dip, or make tempeh burgers. If you don’t want too much of the smokiness, marinade for just 30 minutes–that would still give it a nice, subtle flavor.

INGREDIENTS:
1/4 cup tamari or soy sauce
1/4 cup Liquid Smoke
1 tablespoon agave nectar
1 teaspoon ginger
Splash of water
1 pkg tempeh, cubed

Remove tempeh and other veggies with a slotted spoon and discard the marinade when ready to saute.

Enjoy!

Recipe source: Factory Farming Campaign

Cheezy Sauce

April 6, 2010 by epicureanvegan

Yep…here is yet another “cheese” sauce–this one quite impressive from Veganomicon. The ingredient list is relatively small and the flavor is not soy sauce-y like most (’cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think this sauce tastes closest to real cheese and I’ll certainly try it on other food. Like most “cheese” sauces, I recommend not microwaving any leftovers, but rather reheating it on the stove. Also, it does help to have the ingredients measured out and ready to go before starting…and of course, I went to my go-to ingredient for added creaminess…Tofutti sour cream!

INGREDIENTS:
2 C vegetable broth
1/4 C all-purpose flour
1 Tbs olive oil
3 cloves garlic, minced
Pinch of dried thyme (crumbled in your fingers)
1/4 tsp salt
Several pinches of freshly ground black pepper (I did 4 pinches)
1/8 tsp turmeric
3/4 C nutritional yeast
1 Tbs lemon juice
1 tsp prepared yellow mustard
Optional: 1/4 C Tofutti sour cream
Optional: Vegan Parmesan cheese

DIRECTIONS:
Combine the broth and flour in a measuring cup and whisk until dissolved. Preheat a small sauce pan over medium-low heat. Place the oil and garlic in the pan and gently cook for about 2 mins, stirring often and being careful not to burn the garlic. Add the thyme, salt, and pepper, and cook for about 15 seconds. Add the broth, turmeric, and nutritional yeast, and raise the heat to medium. Use a whisk to stir constantly. The mixture should start bubbling and thickening in about 3-5 mins; if it doesn’t, turn the heat a bit higher.

Once the mixture is bubbling and thickening, stir and cook for about 2 more mins. Add the lemon juice and mustard. The mixture should resemble a thick, melty cheese. Taste for salt (you may need more depending on how salty the vegetable broth is), turn off the heat, cover the pan to keep it warm until ready to use. (If using the sour cream, add it now). The top might thicken a bit while it sits, but you can stir it and it will be fine. Serve warm and enjoy!

Peanut Butter Hummus

February 17, 2010 by epicureanvegan

I think this is a great hummus variety, especially for kids who aren’t crazy about regular hummus. Spread this on a tortilla with sprouts and veggies and it’ll make a healthy lunch. It’s also great on apples or celery.

INGREDIENTS:
1 15-oz can garbanzo beans
1/3 C warm water
4 Tbs peanut butter
2 Tbs olive oil
3 Tbs lemon or lime juice (I used lemon)
1 clove garlic
I added 1/2 tsp of cumin

DIRECTIONS:
Add all ingredients into a food processor and blend well. Store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Recipe source: About.com

Vegan Ranch Dressing

January 27, 2010 by epicureanvegan

This is a great version of dairy-free ranch dressing. It’s perfect for salads, but if you want it thicker, such as for a dip, I would add about 1/4 – 1/2 C of Tofutti sour cream and use less soy milk.

INGREDIENTS:
1 C Veganaise
1 1/2 tsp lemon juice
6-8 Tbs almond milk
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
Whisk all ingredients together in a bowl. Transfer to a pourable jar and keep refrigerated up to 4-5 days. Enjoy!

Red Wine Vinaigrette and Salad with a Kick

January 26, 2010 by epicureanvegan

So long to boring salads! Between the mustard greens and the Dijon and shallots in the dressing, this salad is anything but tame.

INGREDIENTS:
Vinaigrette:
4 Tbs red wine vinegar
2 Tbs shallots, chopped fine
3 tsp Dijon mustard
4 Tbs olive oil
1 tsp salt
1/4 tsp ground black pepper

Salad:
2 large leaves mustard greens, chopped into 1″ pieces
2 large leaves of kale, chopped into 1″ pieces
2 big handfuls of spinach, chopped into bite sized pieces
8 mushrooms, sliced
2 small tomatoes, diced
1/2 cucumber, diced (not tiny diced–bite sized)
1 big handful sunflower seeds
2 big handfuls craisins
croutons

DIRECTIONS:
Dressing
Whisk together all ingredients, serve immediately, or cover and refrigerate. Makes about a 1 cup
Salad
Combine and toss–I’ll bet you know how to make a salad!
Enjoy!