Tag: Gluten Free

Simple Balsamic Vinaigrette Dressing and Dipping sauce

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I have a quick and easy dressing and dipping sauce for yall!

 

Simple Balsamic Vinaigrette Dressing and Dipping sauce

2 tbsp olive oil of choice

1/2 c Kraft Zesty Italian Dressing

1/4 c Kirkland aged balsamic vinegar, it has a sweeter flavor

2 tbsp raw honey

2 tsp minced garlic, I use the jar kind

In a skillet heat the oil, add the rest of the ingredients. Reduce for about 3-5 minutes until the vinegar aroma no longer causes you to choke when you taste it. Lol vinegar….

Allow to cool for use as a salad dressing or serve warm as a dipping sauce when you overcook your chicken 😉

Hey I’m not perfect ^-^

Mexican Salsa Verde-Vegan

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Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

Comforting Vegan Potato Soup

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potato soup picedited.jpg

Hi there,

I have another quick and easy recipe for you guys. This one is vegan! What? Traditionally potato soup would be made with milk and lots of it. I found a recipe the other day for a vegan alfredo sauce. While it was a yummy recipe, when I tasted it, it screamed potato soup! So today, I opened up a bag of cut cauliflower from Costco and decided to try and make vegan potato soup with the ideas that I got from the alfredo recipe.

Vegan Potato Soup

Prep Time: 10 minutes

Cooking Time: 10-15 minutes

Equipment needed: Blender of some sort ( I use a Nutribullet
)

Ingredients

2 tbsp butter (Earth Balance is a good vegan one)

1 large yellow onion – sliced

4 cloves of garlic – sliced

1 pound cut cauliflower ( I get mine at Costco because it’s like 4$ for 2lbs already cut up)

3 smallish russet potatoes or 1 large baking potato

2 cups unsweetened plain almond milk, plus a little more if you want it thinner ( I love HEB brand, it’s thin and mild tasting) .

1-2 tsp himalayan sea salt

pepper to taste (I probably used 1/4 tsp)

Directions

Heat butter in a skillet and add the sliced onions and garlic. You want to caramelize them very well. It will take about 10 minutes or so. Meanwhile boil your cauliflower for about 10 minutes until very nice and soft, but not completely mushy. While those are working, peel and cut your potatoes into nice chunks. Boil potatoes in a separate pan from the cauliflower until soft, almost very mushy. When the cauliflower are finished, drain the water and set aside to cool. If you use a Nutribullet like I do you want the cauliflower to be very cool because you are not supposed to put hot things in the Nutribullet. Once the onions and garlic are nice and light to medium brown pour them in the blender with the cauliflower, the salt, the pepper and the almond milk. You want to puree this until very smooth. If your soup is too thick you can add more milk. Drain your potatoes, then add the soup base to the potatoes.  You will want to bring this back up to a boil for just a second to warm through. Adjust your seasoning to suit your taste. Then serve hot!

Enjoy