~1 cup plain nondairy yogurt
2 tablespoons vegan mayo, optional
1 heaping tablespoon Plochman's original stone-ground mustard*
1 teaspoon dried dill weed
salt and pepper to taste
a pinch of sugar, optional
Whisk all ingredients together and refrigerate until serving time. The mayo is optional but gives it more of a "normal" flavor and feel.
*Do not use a different kind! This mustard really makes the dressing special.
Makes about 1 cup
Total time: 5 minutes
Showing posts with label Condiments and basics. Show all posts
Showing posts with label Condiments and basics. Show all posts
Soy yogurt
1 quart soy milk
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
1 probiotic capsule
jam
Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.
After time is up, remove from pot and let come to room temperature before covering and refrigerating.
Serves 6
Total time: 12 hours
Original recipe source
Cashew sour cream
1 cup cashews
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon nutritional yeast
1/3+ cup water
Blend all ingredients together until completely smooth.
Makes 1+ cup
Total time: 5 minutes
Original recipe source
1 tablespoon apple cider vinegar
2 tablespoons lemon juice
1/2 teaspoon salt
1 teaspoon nutritional yeast
1/3+ cup water
Blend all ingredients together until completely smooth.
Makes 1+ cup
Total time: 5 minutes
Original recipe source
Brown gravy
1/4 cup whole wheat flour (or brown rice flour)
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
a few grinds of black pepper
2 cups vegetable broth
2 tablespoons soy sauce
Whisk together dry ingredients in pot. Toast over medium heat a few minutes until it smells good. Whisk in broth and soy sauce. Boil for a few minutes until gravy thickens.
Serves 4
Total time: 15 minutes
Original recipe source: The Happy Herbivore
1/4 cup nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
a few grinds of black pepper
2 cups vegetable broth
2 tablespoons soy sauce
Whisk together dry ingredients in pot. Toast over medium heat a few minutes until it smells good. Whisk in broth and soy sauce. Boil for a few minutes until gravy thickens.
Serves 4
Total time: 15 minutes
Original recipe source: The Happy Herbivore
Cream cheese
1 cup raw cashews, soaked overnight
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
2 tablespoons water
2 tablespoons lemon juice
1/2 teaspoon apple cider vinegar
1/2 tablespoon nutritional yeast
1/4 teaspoon salt
Soak cashews the night before. Blend all ingredients well. Refrigerate several hours or overnight for best texture.
Serves 6
Total time: 5 minutes
Original recipe source
Baba ganoush
2 large eggplants
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
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Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
1 tablespoon garlic
1/4 cup tahini
1/4 cup lemon juice
salt to taste
Slice eggplant into 1/4" rounds (about 12 each). Sprinkle with salt and let sit in colander in the sink about 10 minutes. Rinse and dry between two towels.
Prepare two baking sheets with parchment paper. Arrange eggplant slices on sheets. Broil each sheet 10 minutes, turning eggplant over in the middle.
Place towel over baking sheet and let sit about 5 minutes. Pull skins off eggplant rounds and put in food processor. Add remaining ingredients and process until smooth.
Make about 3 cups
Total time 45 minutes
Original recipe source
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Serving suggestions: Spread on toast or sandwiches, use as a dip for veggies, pita bread, etc.
Vegetable bouillon powder
3/4 cup nutritional yeast
1/3 cup salt
1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
2 teaspoons parsley
1 teaspoon celery seed
1 teaspoon dill
1 teaspoon thyme
1 teaspoon marjoram
Blend to a fine powder in blender. Use 1 teaspoon per cup water.
Total time: 5 minutes
Original recipe source
1/3 cup salt
1/4 cup dried mushrooms
1/4 cup dried mixed vegetables
1 1/2 tablespoons onion powder
1 tablespoons garlic powder
2 teaspoons parsley
1 teaspoon celery seed
1 teaspoon dill
1 teaspoon thyme
1 teaspoon marjoram
Blend to a fine powder in blender. Use 1 teaspoon per cup water.
Total time: 5 minutes
Original recipe source
Ranch dressing
1/2 cup raw sunflower seeds
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source
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Serving suggestions
Potato salad
Cilantro-lime dressing
1/2 cup raw sunflower seeds
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
2 tomatillos
1/2 bunch cilantro
juice of 1 lime
1/2 jalapeño, seeds and membrane removed
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source 1 and 2
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Serving suggestions
Taco salad
1 cup unsweetened plant milk
1 1/2 tablespoons apple cider vinegar
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon parsley
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon celery seed
1/4 teaspoon mustard powder
2 tomatillos
1/2 bunch cilantro
juice of 1 lime
1/2 jalapeño, seeds and membrane removed
Blend well in blender.
Serves 10
Total time: 10 minutes
Original recipe source 1 and 2
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Serving suggestions
Taco salad
Perfect brown rice
Any kind of brown rice will work, including jasmine,
basmati, long-grain, short-grain, pink, or black.
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Rice, water, salt amounts
1 cup rice, 1 1/2 cups water, 1/2 teaspoon salt
1 1/2 cups rice, 2 1/3 cups water, 1/2 teaspoon salt
2 cups rice, 3 cups water, 1 teaspoon salt
2 1/2 cups rice, 3 7/8 cups water, 1 teaspoon salt
Preheat oven to 375°F. Bring water and salt to a boil in an ovenproof lidded dish (I use an enameled Dutch oven). If you don't have one, you can transfer to an oven-safe lidded dish, or even use foil instead of a lid.
Add rice and return to a rolling boil. Cover and transfer to oven. Bake 30 minutes at 375°. Then turn oven off (leave door shut) and let cook for 30 minutes more.
Remove rice from oven and fluff up with a fork. The rice around the edges might be harder; stir well to incorporate and cover 5–10 minutes longer.
This freezes well. Thaw and heat in microwave.
Serves: 1 1/2 cups serves 4
Total time: 90 minutes
Stir fry sauce
Basic stir fry sauce
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
3 tablespoons cold water
Whisk all ingredients together in small pot. Bring to a boil. Sauce will thicken within a minute or two. Remove from heat.
Makes enough sauce for two 16-ounce bags of frozen vegetables and 1 block of tofu.
Serves 5
Total time: 5 minutes (20 minutes for stir fry)
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Orange stir fry sauce
1/2 cup water
1/4 cup soy sauce
1/4 cup honey
3 tablespoons white vinegar
3 tablespoons cornstarch
1/2 teaspoon chili-garlic sauce
1/2 teaspoon orange extract
1/4 teaspoon ginger
Whisk all ingredients together. Pour over veggies when they're just about cooked and let simmer a few minutes.
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons vinegar
1 tablespoon cornstarch
1/4 teaspoon ground ginger
3 tablespoons cold water
Whisk all ingredients together in small pot. Bring to a boil. Sauce will thicken within a minute or two. Remove from heat.
Makes enough sauce for two 16-ounce bags of frozen vegetables and 1 block of tofu.
Serves 5
Total time: 5 minutes (20 minutes for stir fry)
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Orange stir fry sauce
1/2 cup water
1/4 cup soy sauce
1/4 cup honey
3 tablespoons white vinegar
3 tablespoons cornstarch
1/2 teaspoon chili-garlic sauce
1/2 teaspoon orange extract
1/4 teaspoon ginger
Whisk all ingredients together. Pour over veggies when they're just about cooked and let simmer a few minutes.
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