Archive for Vegan

Green Goddess Salad Dressing {Vegan}

Do you have a cannon of go-to recipes? Like ones that you return to make again and again, because they are so dependable?

To some degree, this blog is mine. I mean, are there recipes I’ve just made the one time, written up into a blog post and then never touched again? Yup. For sure. But there are also lots in here that I come back to again and again, treating this site as if it were my own personal cookbook.

This recipe is one of those tried-and-true dependable ones. You’ll find a slightly different version of it a while back, that version made with avocado. Green Goddess Salad Dressing Vegan

One of the main reasons to love this recipe is because of the colour. The name is reflective of its bright, green vibrancy, but the colour comes from the loads of fresh herbs that go into it.

You need a good blender to make this one, and don’t be shy about letting it run a long time. Give the blender time to do what it needs to do, and you will be rewarded with a bright, creamy, delicious salad dressing.

By the way, this salad dressing is creamy without needing any dairy or eggs to emulsify. It’s also packed with good fats, in the form of olive oil and MCT (which is a high-quality form of coconut oil)–both of which are great for your brain function. I’ve been using this MCT oil in my daily smoothie (some of you may be familiar with Bulletproof Coffee–the concept is similar), and I’m liking it a lot.

Green Goddess Salad Dressing

The other thing to love about this dressing is how many freaking ways you can use it! Of course it’s a salad dressing, but it’s also a dip for chips or veggies. It would be great drizzled on pizzas or flatbreads to finish them, I even use it in the place of pesto on pasta.

Yup, it’s pretty dope.

Green Goddess Salad Dressing {Vegan}

Ingredients

  • 1 bunch (about a cup) curly or Italian parsley, stems removed
  • 4-6 green onions, green tops only
  • 2 garlic cloves, chopped
  • 1/4 cup nutritional yeast
  • 1/4 cup good-quality oil (I used a mix of olive and MCT/coconut)
  • 2 tbsp tahini
  • 1 tbsp apple cider vinegar
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup (or more to taste)
  • salt and pepper to taste

Method:

  1. Bung it all in your blender and blitz the crap out of it.

 

Pumpkin Snickerdoodles {Vegan}

Insert basic joke here.

Starbucks released their Pumpkin Spiced Lattes a full half-month earlier than usual, and yesterday I was in the liquor store and discovered a host of pumpkin-spiced liquors.

Yup, seems like everything is coming up pumpkin spiced these days.

But here’s the thing: I really love this flavour combo, especially this time of the year. I also recently bought a big can of pumpkin puree, and I’m frantically baking all the pumpkin things to use it up before it goes bad.

Pumpkin Snickerdoodles Vegan

I just can’t help it, guys, this time of the year I am craving pumpkin, squash, apples, and all the warming spices that go so well with them: cinnamon, ginger, cloves, cardamom, and nutmeg.

I’m actually not a huge fan of the Starbucks PSL. They’re too sweet for my taste, I really can only handle one a year, and then I’m good.

But I’ll pumpkin spice the sh!t out of any baked good, and I dare you to stop me.

Case in point: these pumpkin snickerdoodles.

This recipe is a riff on the one you’ll find in my cookbook.

For me, the snickerdoodle is a cookie that reminds me of childhood and happy times growing up. My mom made these for us. A lot. I think I was under the impression that they were much more complicated than they actually were, until I started making them myself.

Turns out, they’re really simple, but they have this really pleasing dual texture: crispy and crackly on the outside, soft and chewy on the inside. The perfect combo.

What helps to make them crispy on the outside is their cinnamon-sugar roll prior to going into the oven. Here, I added pumpkin puree to the mix, and bumped up the spice mixture to include all those pumpkin spices we’ve grown to know and love.Vegan Pumpkin snickerdoodles

Pumpkin Snickerdoodles {Vegan}

Ingredients

  • 1/2 cup vegan butter
  • 1 cup granulated sugar (vegan)
  • 1/4 cup aquafaba
  • 1/4 cup pumpkin puree
  • 2 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • For the sugar: 1/4 cup granulated sugar, mixed with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1/2 tsp ground nutmeg.

Method

  1. In mixer bowl, combine vegan butter, sugar, aquafaba, pumpkin and vanilla. Set speed to low and beat for 3 minutes.
  2. Add dry ingredients and spices, then beat on low speed until everything is incorporated, about 2 minutes, stopping the motor to scrape down the sides of the bowl.
  3. Combine the 1/4 cup sugar with the rest of the spices in a separate, shallow bowl. Scoop out 1″ balls of dough and roll them into balls in your hands, then toss them in the sugar and spices until they are coated. Place the cookies on a cookie sheet, and flatten slightly with the bottom of a glass.
  4. Bake at 350 degrees for about 9-10 minutes. Remove from cookie sheet and allow to cool.
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