Veggie Eats: Vegan Caesar Dressing

I am definitely a sucker for a good creamy dressing or dip, and this Vegan Caesar won't disappoint! 

It tastes divine drizzled over a salad, or as I prefer, drizzled over roasted potatoes...heck, I just dip each bite! ...Sure to satisfy my craving for some creamy comfort food.

Ingredients:

Olive oil, 1 cup

Water, 1/4 cup

Lemon, Juice of 1-2

White wine vinegar, 1 Tbsp

Salt, 1 tsp

Tamari, 1 tsp

Dijon mustard, 1 tsp

Black pepper, 1/4 tsp

Garlic, 2 cloves

Nutritional yeast, 1/4 cup

Tofu, 1/2 pound, 8 ounces

Add all ingredients to blender or food processor and blend until smooth.

Your salads will smile with this one!

Veggie Eats: Creamy Truffle Sauce

This recipe is inspired by the combination of two foodie obsessions of mine... 

The first inspiration is from a zen little vegetarian restaurant, The Green Temple. They have the most amazing Tofu sauce that is used on almost all their dishes...so delicious and yummy, I literally leave no trace of it on my plate...OUT OF THIS WORLD!

The second inspiration is from my last visit to Italy, where I enjoyed the most decadent, TO-DIE-FOR truffle sauce...it left me searching for truffle anywhere I could, and caused me to make a splurge purchase of some truffle oil at the market so I can make my own sauces (It wasn't really THAT expensive...more than your average olive oil...).

The best thing about the combination of the two is that this sauce gives you the creamy, rich truffle flavor...without the dairy.

I have been experimenting between veganism and vegetarianism, trying to find what feels best for my body, and the one thing that has made the most impact is cutting out dairy...I'm not perfect, and I've been dabbling with cheese 1-2 times per week, but I've definitely noticed a difference in my digestion, energy level, and weight management.

Enough about me though, let's get started...

Ingredients:

*Sprouted tofu, 1 lb.

Olive oil, 1/2 cup

**Bragg's Amino's or Tamari, 1/3 cup

Garlic, 2 cloves

Lemon, juice of 2

**Nutritional Yeast, optional, 1 tsp.

**Truffle oil, 1 1/2 tsp.

Oregano, 3-4 pinches

Add all ingredients to a food processor or blender, and blend until smooth.

You can heat the sauce and top over pasta, vegetables, or use in place of a creamy mushroom sauce in a casserole.

*Un-sprouted tofu can be used as well. I prefer the sprouted, as it is made from sprouted soybeans, which increases the calcium, iron, and protein in the tofu.

**These items can be purchased at your local health food store or Amazon, which is a great resource to get deals on some of the more specialty grocery items.

Veggie Eats: Tofu Tahini Scramble

*Published on MindBodyGreen.

You won’t be disappointed with this creamy vegan-friendly dish! This scramble has a sweet and spicy Asian flare, and is super quick and easy to make. 

The coconut oil gives the dish its sweetness, and the tahini gives it a nutty, warm flavoring. 

I served my tahini scramble over baby kale, chard, and spinach, but it would be just as yummy over a quinoa or brown rice. 

Ingredients:

Makes 2-3 servings

Coconut Oil, 3-4 Tbsp

Garlic cloves, 2

Tahini 2-3 Tbsp

Tamari, 1 Tbsp

Lemon, juice of 1

Brussel Sprouts or Broccoli

Edamame, 1/4 cup

Garbanzo Beans, 1/2 cup

Tofu, crumbled

Garlic Chili Sauce or Siracha, optional

In a large skillet, heat the coconut oil, garlic, and the juice of half of a lemon. Once the oil and garlic have heated together, add the brussel sprouts. On medium heat, cover the brussel sprouts for 10-15 minutes to soften. Once the brussel sprouts are almost soft, turn down heat to low. Add tofu, edamame, garbanzo beans, tahini, tamari, and juice of half of a lemon. 

Scramble together until all ingredients are married, and add garlic chili sauce or siracha to taste!

I like to make an additional tahini sauce to drizzle on the greens before topping with the scramble.  In a separate bowl, mix together tahini, lemon juice, and tamari for an extra creamy dressing.

Rainy Day Cravings: Homemade Pho

Cold and drizzly nights call for warm and cozy meals, and this homemade pho was the perfect nutritious combo to fulfill my rainy day craving!

The best part about this pho is you could use any vegetables you have in your refrigerator, and it's super quick! 

Ingredients:

Makes 3-4 servings.

Olive oil, 4 Tbsp

Vegetable Stock, 5 cups

Sesame Oil, 2 Tbsp

Tamari, 4 Tbsp

Ginger Root, grated

Onion, sliced

Broccoli*

Cremini mushrooms*

Shiitake mushrooms*

Baby bok choy*

Kale*

Tofu, firm

Soba noodles

For flavoring:

Basil 

Lime

Jalapeno

*Vegetable amounts can vary based on your preference, and the amounts that I used are shown below.

In a large pot, add 4 Tablespoons of olive oil, and onions and set on medium-high heat. Add broccoli, or any vegetables that may need a longer cook time, such as brussel sprouts. Add in vegetable stock 1 cup at a time, steaming the broccoli and onion. Add in mushrooms, bok choy, kale, tamari, and a few grates of ginger root. Heat on low until pho reaches a rolling boil, and add sesame oil before serving.

In a separate pot, boil water for the soba noodles. Once water has reached boiling, add the soba noodles for 8-10 minutes until al dente. Drain in colander. 

Add soba noodles and cubed tofu to serving bowl, and add pho to fill bowl. Basil, jalapeno, and lime can be added to taste. I also add siracha for an extra spicy kick!

Pho Belly...Pho Heart!