Friday, September 24, 2010

Something to kick up that boring salad?

Today I am posting a few of my favorite, most simple recipes. The first being my Kickin' Ranch & the second being my son's favorite snack, Bragg Tamari Almonds, then lastly, my beer-battered onion rings. These are, in no way, gourmet or low-fat, but they are, in fact, quite spectacular tasting! & that's what really counts, right? :) These are both simple to make & require very little ingredients. & all are perfect in a salad!

This is a great staple dressing. I know a lot of non-vegans who have this dressing at my house all the time & cannot get over the fact it has no disgusting dairy in it! It's great for salads, for dipping veggies, over a baked potato, etc. It may not be low in fat but it's high deliciousness. Now, it may seem like the amounts for the spices are a bit large but, trust me, it needs it or it's bland. The Vegenaise & soy milk combo seem to underwhelm the spices, so taste as you go to make sure there is enough flavor for you. 

- 1 cup Vegenaise

- 1/2 - 3/4 cup soy milk
 (this will vary depending on how thick or thin you like your dressing. I highly recommend using soy milk for it's thicker consistency as opposed to other nut milks. Also, try finding a soy milk with no added sugar or sweeteners. I used Soy Dream in this last batch & it works fine but I prefer, for this recipe, WestSoy's Organic Unsweetened Soy Milk)

-1 to 2 tsp garlic powder

- 1 to 2 tsp onion powder

- 1 tsp cayenne pepper 
(this can always be omitted or you can add more depending on how spicy or non-spicy you want it)

- 1 tsp sea salt

- 1 tsp finely ground black pepper

Place all ingredients in a medium sized bowl & whisk until smooth. I recommend starting with the smallest amount of the spices then tasting the dressing & adding more if necessary. This recipe can easily be doubled, tripled or split in half. Devour & enjoy!

Just enough for the week :)


This is a delicious, no fuss recipe that is healthy and delicious. These are a perfect snack in the car, for the kids at school, in your own trail mix or in an Asian-inspired salad. These will last you awhile in the fridge.

- 2 cups raw almonds
- 1/4 - 1/2 cup Bragg Liquid Aminos
-1/4 cup low sodium Tamari
- garlic powder

Preheat oven to 170. Place almonds, Bragg aminos & Tamari in a large bowl & coat almonds completely. Let sit for a few minutes, mix around again & let sit a few more minutes. Spread the almonds on a large baking sheet & sprinkle them with the garlic powder. Let them roast for 20 - 30 minutes, stirring them around every 5 to 10 minutes for even cooking. Once they smell fragrant, remove, let cool & eat, eat, eat!! Save in the fridge for freshness. 

In the mixing bowl!

Done & ready to eat!! Yum!

serves 4 to 6

that's the bowl Lily made!!
Dip in that Kickin' Ranch!! or throw on top of your favorite salad! or use in your vegan green bean casserole! Or throw them into my Benihana Style Onion Soup! No matter which way you eat 'em, you end up with a song in your heart & a smile on your face!

-2 cups flour
-1 cup beer
(Corona Lite works perfectly!)
- 1 tbsp sea salt
-1/4 - 1/2 tbsp cayenne pepper
-1/4 - 1/2 tbsp finely ground black pepper
- 1/2 tbsp garlic powder
- scant tbsp your favorite hot sauce
(I ADORE Pepper Plant!)
- 2 to 4 thinly sliced yellow onions
- Coconut oil

1. Combine 1 cup flour, 1 cup beer, salt, peppers, garlic powder & hot sauce in a large bowl.
2. Place the additional cup of flour in a separate pie dish.
3. Heat a very large amount of coconut oil in a deep skillet until melted & hot over medium-high heat.
4. Taking a few slices of onion at a time, dredge in the beer batter to coat, then into the dry flour to coat again. Now toss 'em into the hot oil. They will take 2 - 5 minutes per side (keep a close eye on them - cooking time will vary based on size) until a lovely golden brown.

5. Have a few sheets of paper towels lined up on the counter to put the onion rings there when they are done frying. Then sprinkle with a little salt. Serve hot! Or put on top of your salads!

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