Plant-Powered Dressings An eBook by Dreena Burton

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I’ll be honest, even though I’m vegan, I don’t really eat salads. With that being said, this eBook is going to come in handy. If you are looking for a sauce for grains, potatoes or even for that bed of lettuce and veggies, Dreena has you covered.

Dreena has 10 brand new oil free dressings to please your taste buds. Her eBook starts off with ingredient notes, letting you know what she has used or why you should use a certain color of chia seeds. She also tells you what her go to brands are.

Listen to these titles: 24-Carrot Gold Dressing, Basic Chia Vinaigrette, Limealicious Vinaigrette, Greek Salad Vinaigrette, Ranch Dressing, Lemon- Thyme Caper Dressing, Green Goddess Dressing, Creamy Nut-Free Caesar, Balsamic-Date Vinaigrette, Vegan Island Dressing, Maple Chipotle Chickpea Dressing…. oh yummy!! I’m actually wanting a salad now. I’m really wanting to make the 24-carrot gold dressing, ranch, and Island dressing, oh who am I kidding? I want to make them all.

If you have never visited her website, I suggest you do. Here’s the link Plant Powered Kitchen. Do not go hungry, I’m not even kidding. She’s amazing, and every single recipe I have made by her are all keepers. Even your veggie hating spouse will love the recipes.

Nicole Axworthy from A Dash Of Compassion is behind the beautiful photograph’s that will make you hungry. To buy Dreena’s ebook click on the title: Plant Powered Dressings.

With permission from Dreena, I am able to share a recipe. This is soooo good, it’s very tempting to drink it straight from the mason jar.

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24- Carrot Gold Dressing recipe by Dreena Burton, photo credit goes to Nicole Axworthy.

INGREDIENTS:
½ cup carrot, cut into discs or small chunks

⅓ cup water

1½ tbsp red wine vinegar

1 – 1½ tbsp tahini (use full 1½ tbsp for richer flavor)

1 tbsp pure maple syrup

½ tbsp chickpea miso

½ tsp fresh ginger, roughly chopped

¼ tsp (rounded) sea salt

Instructions:

Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.
Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.

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What are you waiting for? It’s time to get saucy 😀

The Ghoulish Gourmet, Review plus a recipe :)

The Ghoulish Gourmet is a new ebook by Kathy Hester. I have made several recipes in the ebook and they have all have been fanastic. The ebook consists of 5 chapters:

Bloodcurdling basics

Appetizer apparitions

Spine chilling soups and macabre mains

Desserts of Darkness

Chilling (and warming) Concoctions

Spooky sounding isn’t it? These recipes are fun and fairly easy to make. All ingredients can be found in any grocery store. Not a healthy ebook by any means, but chill- it’s all in the name of fun. It’s Halloween. And you will not be eating this all by yourself. This recipes I can see making for other holidays (c’mon you have heart cookie cutters right?) And the potato soup? That doesn’t even need explaining.

Here’s a link to buy your own copy- it’s less than 9 dollars, and worth every penny (for those who still have pennies, for us Canadians it’s worth every nickel…. that doesn’t have the same ring to it.

The Ghoulish Gourmet

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Ghostly White Tangy Bean Dip

This dip is so easy to make, calls for 5 ingredients. Throw everything into a blender, and it’s done! It’s great with crackers or veggies. You can even use it as a spread.

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Cemetery Crackers

These are fun to make. The kids had fun helping with the shape cutting I really liked them with the white dip. Again a 5 ingredient list. So simple and easy to make. Your guests will drool……. bahahaha (insert the Dracula laugh)

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Ghoulishly Green Potato Soup

Kathy had me at potatoes 🙂 There`s everything to love about this recipes, potatoes, a smoky flavour. It`s been a few weeks since I`ve had it and I`m thinking I must make this for dinner tonight. Its a light yet filling soup. This is one of my favourite recipes in this book so far.

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Moonlit Zucchini Mummies

These were so fun to make! And so filling! I made homemade sauce for this, but if you use store bought, the dish will come together faster. Also if you prepped some of the food the day before, and all you have to do is assemble then back- you can serve your guest a cocktail and enjoy one yourself while these cook. Which I may or may not have done. I will not admit to ANYTHING 😉

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Hair Raising Spicy Chili Tofu

I normal can`t stand tofu unless I scramble it, make cheese, or omelettes. I don`t like it boiled, baked. BUT this is the BOMB!!!! not soggy, it was nice and crispy, the sauce is sassy er I mean spicy. And served over forbidden rice just sounds sinful! I`m sure your guests will love this dish, even the pickiest tofu lover/hater. In fact, I have some tofu in my fridge right now screaming for spicy sauce…… and now I’m hungry……

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Thick Hot Chocolate

I’m picky when it comes to hot chocolate. I don’t like most recipes. But this gem, is rich, thick, satisfying. It a must make through out the colder months and not just for Halloween. I can’t find the picture. I’ll try and locate it later.

Now with permission Kathy Hester, from Healthy Slow Cooking, I get to share one recipe with you….. this one I haven’t made, so lets make these together and let me know what you think 🙂

Vegan Deviled Purple Potatoes for Halloween

Ingredients
  • 1 (24 ounce) bag of small red, yellow or purple potatoes, rinsed well
  • 1 package firm or extra firm tofu (about 1 pound – some containers weigh a little less)
  • ⅓ cup vegan mayo
  • 1 tablespoon Dijon mustard
  • ½ teaspoon black salt or kala namak (or regular kosher salt, to taste)
  • ½ teaspoon turmeric
  • ¼ cup sliced olives stuffed with pimentos
  • Instructions
    1. Add the potatoes to a stockpot and cover with water. Bring to a boil, then turn to low and simmer for
    2. about 10 minutes, or until you can pierce the potato easily with a fork.
    3. Drain, rinse with cool water and set aside until cool.
    Make the tofu salad:
    1. Combine the drained tofu, mayo, mustard and salt in a bowl. Mash the tofu and mix well.
    2. Cut the cooled potatoes in half lengthwise. Scoop out circular holes using a melon baller or small spoon. Spoon some tofu salad into each hole and top with a pimento-stuffed olive slice.

    That is all for now! Make sure you get your copy! Let me know what you thinkl!

    I don’t know if I really need to disclose this info or not, but I was one of the lucky few who were able to be a taste tester for this ebook. If I didn’t stand behind it, I would’ve stepped away from the project…. but Kathy’s recipes keeps me coming back for more 😀

    Luv Ya