Category: Condiments

Judie’s Italian Vinaigrette

Ingredients

  • Aldi’s Italian Dressing and Seasoning Mix
  • 1/4 cup of Simply Nature Apple Cider Vinegar
  • 3 Tbsp. water
  • 1/2 cup olive oil

Instructions

  1. Combine Italian seasoning mix with water and apple cider vinegar in a sealed container and shake until blended.
  2. Add oil to jar and shake until blended.
  3. Store the dressing in the refrigerator. Before each use, let it stand at room temperature for about an hour and shake well, as separation may occur.

Optional—Add sliced apples to dressing.

Nutrition Facts

  • Serving Size (2 Tbsp.)
  • Calories per serving 65-70
  • Fat: 7 g
  • Cholesterol: 0 mg
  • Sodium: 23 mg
  • Carbohydrates: 0.2-0.4 g
  • Sugar: 0-0.3 g
  • Protein: 0 g

Toasted Nuts

Ingredients

  • 2 cups of macadamia nuts
  • 2 cups walnuts
  • 2 cups pecans
  • 1 cup pumpkin seeds
  • 1 cup coconut flakes

Steps

  1. Preheat oven to 375 degrees.
  2. Line two cookies sheets with parchment paper. Spread out nuts on two cookie sheets, walnuts and macademia on one sheet and pecans and pumpkin seeds on the other. Toast walnuts and macademia nuts for 10 to 11 minutes. After 7 minutes remove pecans and pumpkins seeds.
  3. Mix nuts together and serve with oatmeal, granola, or salad.
Nutrition Facts
Serving size: 1/3 cup
Servings: 24
Calories
Total Fat 20.6g
Saturated Fat 3.6g
Cholesterol 0mg
Sodium 24mg
Total Carbohydrate 4.5g
Dietary Fiber 2.8g
Total Sugars 1g
Protein 4.6g

Optional: Heat in skillet over low to medium heat. Toast 1/3 cup of wheat germ and 1/3 cup of ground flaxseed for 1 or 2 minutes to add to the nut mix.

Tahini Lemon Dressing

Ingredients

  • ½ cup tahini
  • Juice of one lemon
  • 1 Tbsp. garlic powder
  • 1/2 cup warm water
  • 1/4 tsp. salt

Steps

  1. Add the tahini, lemon juice, and garlic powder to a small bowl.
  2. Add the water and whisk until the dressing is smooth and creamy. If the sauce is thick, add a little more water and whisk until smooth.
  3. Serve over salad or with veggies.

Adapted from Martin, Shane. “Garlicky Lemon Tahini Dressing.” Shane and Simple. https://shaneandsimple.com/lemon-tahini-dressing/#tasty-recipes-10572-jump-target

Nutrition Facts
Serving size: 1 tablespoon
Servings: 6
Calories per serving 12
Total Fat 0.7g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 109mg
Total Carbohydrate 1.2g
Dietary Fiber 0.2g
Total Sugars 0.4g
Protein 0.4g

Lemon Oregano Vinaigrette Dressing

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup virgin olive oil
  • 1 tsp. dried oregano
  • 1/4 tsp. salt

Steps

Combine all ingredients in a sealed container and shake until blended.

Adapted from Bell, Jennifer. “Lemon Oregano Vinaigrette.” A Sweet Alternative. 28 March, 2023. https://www.asweetalternative.com/blog/lemon-oregano-vinaigrette?fbclid=IwAR2r9Umm19cGCPJ3vXMEYw1uEW80fLq00h2htnxVBW2rM2g2yGKdqNRxCBc

Kelly’s Italian Bread

Ingredients

6 slices of Italian bread

1 1/2 tbsp. of olive oil

1 tsp. of garlic powder

2 avocados, cut in chunks

2 tomatoes, chopped

2 tbsp. balsamic vinegar or balsamic glaze

Garlic

Sea salt and pepper to taste

Steps

  1. Brush bread with olive oil and sprinkle with garlic powder. Broil both sides until lightly crispy.
  2. Spread avocado on bread and add tomatoes and vinegar. Top with sea salt and pepper.

Herbed Garlic Bread

Ingredients

  • 4T Earth Balance Original Buttery Spread at room temperature-may use less
  • 2 cloves of garlic finely minced
  • 3 T chopped flat-leaf parsley- I use more
  • 1 loaf French bread 

Steps

1. Preheat oven to 350.

2. Combine butter, garlic and parsley in a small bowl.

3. Slice the bread into 1 inch sections.

4. Spread the butter into each slice.

5. Wrap the bread in foil, leaving the top exposed.

6. Heat for 20 min. 

7. Serve in a basket, wrapped in a napkin.

Freeze

  1. Divide the herbed garlic bread into two or three loaves. Wrap each loaf in parchment paper and foil, then freeze until needed.
  2. Take out of the freezer. Keep the aluminum foil on and place in the oven. Cook at 350° for 15 minutes.
  3. Open the foil to allow the steam to release.
  4. Change the oven temperature to 450° and put back in the oven for another 10 minutes.

Pico de Gallo

Ingredients

  • 1/4 cup finely chopped white onion
  • 1/2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice)
  • 3/4 cup finely chopped fresh cilantro
  • 2-3 tomatoes, chopped
  • Juice of 1/2 limes
  • 1 teaspoon fine sea salt, more to taste

Steps

  1. Chop veggies or in a food processor, add chunks of onion, pulse, add jalapeno, pulse, add cilantro, pulse and add tomatoes and pulse lightly until tomatoes are roughly chopped but not mushy.
  2. Add lime juice, salt and to mixture and stir.

Serve with chips, arepa, spinach or whole wheat flatbread with hummus.

Adapted from Cookie+Kate.

Arepas

Ingredients

  • cups P.A.N. (pre-cooked white corn meal)
  • 2 1/2 cups of warm tap water
  • 1 tsp. of salt
  • 1 tsp. olive oil
  • A nonstick grilling pan
  • 2 Tbsp. Vegan butter

Steps

  1. Mix water, salt and oil in a large bowl. 
  2. Gradually add the cornmeal and mix with your hands until completely amalgamated. The dough should be firm enough to not stick to your hands and soft enough to not crack. If not add cornmeal or water.
  3. Let dough sit for 5 minutes.
  4. Wet your hands and form a big (palm size) ball with your hands. Press them between your hands to form patties about 1/2 inch thick.
  5. Heat butter on the grilling pan and cook arepas on medium low heat for 7 minutes each side. You are looking for a crispy layer on the outside (and brownish grilling strips).

Eat plain arepas, or cut in half with corrugated bread knife and open to make a pocket. Fill with small bits of avocado sprinkle with lime juice.

Chickpea Hummus

Ingredients

  • 3 green onions, cut into thirds
  • 3 garlic cloves, cut into halves
  • 1 cup flat-leaf parsley, remove longer stems
  • 1 1/2 T dried basil
  • 1/2 teaspoon kosher salt
  • 5 grindings of pepper
  • Juice of 1 lemon
  • 3 cans chickpeas, drained and rinsed (or northern beans for a smoother texture)
  • 1/2 cup Follow Your Heart Grapeseed Oil Vegenaise

Steps

  1. Combine all ingredients in a food processor and pulse until smooth.

Adapted from “Nicole’s Kitchen”.

Vegan Parmesan Cheese

Ingredients

2/3 cup almonds

1/4 cup Trader Joe’s Nutritional Yeast

1 teaspoon of sea salt

Steps

  1. Blend all ingredients in a food processor until a fine meal is formed.
  2. Store in a container in refrigerator for up to three weeks.

Sprinkle vegan parmesan cheese on your favorite pasta.

Nutrition Facts
Servings: 15
Amount per serving 1Tbsp.
Calories 31
Total Fat 2.3g
Saturated Fat 0.2g
Cholesterol 0mg
Sodium 32mg
Total Carbohydrate 1.6g
Total Sugars 0.2g
Protein 1.6g