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Tag Archives: salad

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 😀

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Pizza Bites Vegan Snack Down

Last week’s vegan snack down challenge inspired by Tasy was pizza bites. Their recipe can be found here. To vote for me visit Vegan Snack Down.

Ok- heres the deal-  tortilla’s, pizza sauce, sausage, pineapple, broccoli, onion, cheese cooked in a muffin tin for 10 mins. Easy! Great for game night, snacks. To make prep faster, chop the toppings the night before and let your family make their own when your ready to cook them. This is the new salad bar!

Ingredients for the toppings

Apple sage fieldroast sausage

Some Follow Your Heart fiesta cheese shreds.

Choose your toppings or use what I did (see above).

Ingredients for the pizza sauce

a can of pizza sauce (the smaller size)

1 tablespoon of Oregano

3 tablespoons of  Vegan Magic Parmageddon cheese

For the crust 2 tortillas.

Preheat oven to 425- unless you are just prepping the toppings for tomorrow.

Prepare the toppings- cook your sausage in some oil, UNLESS you have Vegan Magic (seriously- it’s magical, it makes your taste buds rejoice- it has a light non over- powering taste and smell of bacon- love liquid smoke, more of that will be explained in another post). While your sausage is cooking- chop your toppings into small pieces. They are going into a muffin pan after all.

For your sauce, combine all ingredients.

Now take a cookie cutter to the tortillas- press hard, rotate- wiggle to get that sucker out (only do this if you are going to cook the pizza bites the same day, otherwise- save this step for tomorrow)

When  ready to bake these off, preheat oven to 425, lightly oil a muffin pan, put the cut out tortilla into its place, take some pizza sauce, add your toppings, then add your cheese. Place in oven, cook for about 10 mins.

Let rest for a few mins, carefully remove from muffin pan- place on cooling rack. Trust me- these babies are still going to be hot after a few mins, you can wait a few more. Maybe a 5 min waiting period, that sauce is flippin hot and when you burn your mouth- you just ruin your taste buds. You don’t want that. The flavours from the sausage, vegan magic and the fiesta blends united with the other toppings? Perfection!!

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What are your favourite toppings on a pizza?

 

 

Book Review of Plant Powered Families

 

Over 100 kid tested- whole food vegan recipes, by Dreena Burton. OVER 100 recipes.

Part 1, there’s an intro to eating with plant power including Dreena’s story. A handy guide to what you should have in your pantry. And she talks about plant power batch cooking. I’m all for batch cooking. I know that I can go to my freezer and pull something out that’s healthful and not have to resort to some junky processed foods because I’m in a hurry.

Part 2: plant powered recipes

Sugar N spice cake pg 204, vanilla bean almond butter fudge pg. 197, no- bake granola bars pg, 190, “nicer” krispie squares pg. 186, natural berry jam pg. 179, chocolate chia pudding pg. 174, ultimate teriyaki stir fry pg. 166, tofu in cashew ginger sauce (I used the sauce over rice, but didn’t add the tofu- added chickpeas instead) pg.156, home fries pg. 152, balsamic glazed seasoned yam fries, mac-nificent pg.134, thick n hearty tomato sauce pg. 133, Creamy Fettuccine pg. 130, chick n rice soup pg. 126, sniffle soup pg.122, smoky bean chili pg.121, super cheesy sprinkle pg. 113, cheesy Caesar dressing pg. 106, red lentil hummus pg. 87, mild cheesy dip pg.83, chickpea nibbles pg. 77, chickpea salad pg. 64, apple spice hemp muffin pg. 52, best banana bread pg.48- just a few recipes that I have made. Click on the links for the recipes.

Part 3, challenges and solutions. Dreena has 3 kids so I’m pretty sure at some point she’s had some challenges during meals. She talks about the 3 C’s: consistent, certain and calm. Don’t give up. She offers sound advice and handy tips to help avoid the dinner table looking like a battlefield. Stuff like how to involve your children, get them interested, how to make it interesting to them and some of the culprits that might causing the food fight.

Who hasn’t had to face the “dreaded” bday invite? How should you deal with that? Without offending the host. Well there’s tips on how to handle not only that, but hosting your own plant power parties , with the most popular recipes kids love.

Part 4: Support, including DIY staples, cooking guides, meal plans and FAQ’s. I love how wholesome the menu plan is. There’s a nutritional breakdown, so you know that you are providing your family with all the nutrients they need.  She answers questions about protein, soy and so on. Has nutrient charts, did you know that 1/2 cup of brown rice has 2.5 g or 8% protein of calories? Now you do.

I think this is a MUST have book for anyone that has children, or watches children. Or even for those without kids.

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Buy your copy here: Plant Powered Families*

What is your favorite Dreena recipe?

Note* the pictures are from amazon.ca and contain affiliate links.

Sweet Salad

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Romaine lettuce (about half a head)

1/2 seedless field cucumber

1/2 zucchini

1 peach (peeled and chopped)

1 roma tomato

green onions (as many or as few as you want)

Dressing:

Balsamic vinegar (less than 1/4 cup)

a drizzle of evoo

a drizzle of Tamari sauce (just to experiment)

1/2 tsp Macho mustard (because I like it with a kick)

2 cloves of garlic

1/4 onion (diced/minced)

black pepper

no extra salt needed

 

 

 

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