Spicy Vegan Buffalo Dip!

Got a hankering for something spicy and healthy.  Love wing flavor and crunch?

This dip is so easy and yummo!

First I make vegan sour cream:

In a food processor:

one block silken firm tofu

1 TBSP fresh Lemon Juice

1 tsp white vinegar

salt to taste or leave out if watching your sodium

Blend til smooth

For the dip:

1 cup of the vegan sour cream

1tsp garlic powder

1-4 TBSP red hot sauce (how ever hot you like it) May use siracha too! 

I like mine with celery but any raw veggie you like to dip will taste great!  

Enjoy and stay compassionate!  

Harvest Enchiladas. Plant Based and Vegan

INGREDIENTS IN BOLD

8 corn tortillas 

Corn Sauce

1 Cup of corn off the cob or frozen thawed

1 clove of garlic 

2 Tbsp non dairy milk

Blend this in a blender or food processor and set aside

1 can of fat free refried beans 

In a large non stick skillet lightly cover the bottom with the corn water or plain water if you did not boil the corn.  Saute' the following in order (each a few minutes before adding the other...)

1 finely sliced onion

1 clove minced garlic

1 small zucchini or yellow squash sliced thin in half moons

1 cup torn spinach

Cook this until veggies are soft adding water as needed to keep it from scorching. When veggies are soft add the corn sauce, stir and take off heat. 

Heat the corn tortillas over an open flame or in the microwave to soften..

In each corn tortilla smear some beans and add a scoop of veggie mixture.. fold over and lay in glass dish.

When they are all laid in the dish cover with 1 cup Salsa Verde 

Cover with foil and bake at 400 degrees for 20 minutes.

Top with fresh tomatoes, vegan sour cream, chopped jalepenos, cilantro and green tabasco or any other mexican toppings you enjoy!

A little bit of work but D-Licious!  

Enjoy this when all of your garden harvest is coming in!  And stay compassionate! 

Oil Free Vegans Can Have Some Fries!

Per person!

1 medium sized potato 

2 Tbsp whole wheat flour 

2 hefty shakes of garlic powder onion powder and smoked paprika 

Cut potato into large sized fries and place in pot of cold water and boil five minutes

In a bowl with a lid place the remaining ingredients (you can add any dry spices you like)

After boiling five minutes drain potatoes add to the bowl of dry ingredients,  cover and shake in the dry mix and then spread on a baking sheet covered

 with parchment and bake at 400 degrees for 10 to 15 minutes and crispy 

So good plain or with vinegar and or ketchup! 

Love them with a good bean burger!  

Enjoy and stay compassionate! 

Veggie Platter! All Veggies - Zero Fat

When you are invited to a party... sometimes you have to take something you can eat!  

This is a roasted veggie platter with smokey little devils!

A recipe of Ann Esselstyn!   They are just little red potatoes that I cut in half and scooped out the center.  In the center I put my homemade hummus!  You can use any hummus you like and I topped them with sliced green onion and some smoked paprika!

Make it pretty and they will eat it!  

Enjoy and stay compassionate! 

Canning !!!!

A few weekends ago I spent some time with some great people canning!

We canned beets, tomatoes, sauce, pears, applesauce, pickles, peppers and relish... We had a great time doing it.  It was sun up to sun down work but so worth it.

It think the favorite of mine was the beets!

The brine I most often use for pickling is: My brine of 3's

3 quarts white vinegar

3 quarts water

3 cups sugar

3 TBSP canning salt

Add any herb you like the jars of peppers or cucumbers or any vegetable you like to pickle... carrots and cauliflower are awesome! 

Bring this to a boil and pour over your veggies and herbs in clean glass canning jars.  Secure the lids!  

Delicious

Enjoy and stay compassionate! 

Plant Based Mushroom Sauce!!!

I love mushrooms… and what makes a good mushroom sauce is to cook them in a tasty broth.

I bought a package of pre-sliced white button mushrooms for this meal.

1-2 cups sliced mushrooms

1 cup veggie broth

2 TBSP Tamari or Soy sauce

1 TBSP vegan Worcestershire sauce (Wildtree is all natural)

1/2 TSP onion powder

1/2 TSP garlic powder

1/4 TSP powdered ginger

Place all the ingredients in a sauté pan stir and give the broth a taste… ad more of any of the seasoning you feel is laking.  It should be a tasty broth.

Bring this to a boil and then lower to a simmer until the mushrooms are tender to your liking.

At this point make slurry of 1/4 cup unsweetened nondairy milk and 2 TBSP cornstarch.  

Bring the temp back up on the mushroom broth and when boiling stir in the slurry and keep stirring until it becomes thick and bubbly and then it is done!  

I love this sauce/gravy over potatoes or whole wheat pasta.  

Here I made a bowl… mashed redskins with steamed spinach and organic yellow sweet corn!

A delicious and healthy meal! 

Buy Wildtree Worcestershire sauce from me at www.mywildtree.com/Gerri641661

Enjoy and stay compassionate!