Date Walnut Vinaigrette Salad Dressing (Oil Free)

Date Walnut Vinaigrette PinThis oil-free Date Walnut Vinaigrette Salad Dressing recipe is rich and delicious! Most vinaigrettes have oil, but since we’re oil-free plant-based eaters, we used walnuts as the (truly) healthy fat. The dates give it a little sweetness and the balsamic gives it a little tanginess.

Many of the phytonutrients in dark leafy greens and other vegetables are fat soluble, which means you need some healthy fats in your digestive tract at the same time as the veggies to allow your body to extract the most nutrients.

A lot of people still think oil is a healthy fat, but it comes with a lot of extra baggage and lacks all the fiber and many of the beneficial nutrients that come in the whole-food form. Oil is essentially a refined fat that may have some healthy ingredients, but it’s packaged along with several unhealthy ones. It’s far healthier to get your healthy fats from whole foods like nuts, seeds and avocados instead of processed foods like oil.

Date Walnut Vinaigrette

Using 3/4 cup of water in this recipe yields a pretty creamy salad dressing. You can make it even thicker by cutting back to 1/2 cup water, or you can thin it out by using a full cup. It really depends on your own personal preferences.

You can put this delicious Date Walnut Vinaigrette dressing on most of your favorite salads, including our Easy Garden Salad, Spinach Salad or Hearty Side Salad.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Spicy Avocado Sauce

Spicy Avocado Sauce PinWe made this Spicy Avocado Sauce to go with our Cauliflower Tacos w/ Lentils recipe and it was delicious! It’s so rich and creamy. And the jalapeño gives it a little kick, although this is optional if you don’t like spicy things.

This recipe is also great as a dip, sandwich spread or salad dressing. It almost has a ranch dressing flavor. Several important phytonutrients in salads are fat soluble, which means they need to be consumed with a healthy source of fat like nuts, seeds and/or avocados in order for our bodies to effectively extract all the nutrients.

Avocados have been shown to contain a lot of fiber and many beneficial phytonutrients of their own, and the fat found in avocados also helps our bodies get the most bang for our salad buck.

It doesn’t take much fat for our bodies to harness the power of fat soluble veggies, though. You only need about 1/4 of an avocado in your salad OR five walnut halves to get the benefit from the greens, so don’t load up your salad with a lot of nuts, seeds and avocado or the calories and fat will skyrocket. A little is good for you, but a lot is bad for you.

We like our foods spicier than most, and Amelia likes them spicier than me! If you have a bland palette, feel free to skip the jalapeño.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Enchilada Sauce

Vegan Enchilada Sauce PinThis Vegan Enchilada Sauce recipe is mildly spicy with delicious depth of flavor. It’s designed to go with our Sweet Potato Black Bean Enchiladas, but it tastes great on lots of things!

Amelia makes us a large batch and we keep it in the fridge for up to a week. I like to heat up some leftover sweet potatoes and pour this sauce over them. You could also use this enchilada sauce on Vegan Nachos or as a dip for corn chips.

As with almost everything we make these days, this recipe is oil-free. There’s just no need for oil in most recipes except some desserts.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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White Bean Dip or Spread

White Bean Dip Spread PinThis White Bean Dip is great for dipping your veggies into, but it’s also a delicious and healthy spread for your sandwiches. It’s similar in texture to hummus, but it’s made with white beans instead of chickpeas. It’s a great option if you’re tired of regular old hummus (gasp!).

And Amelia says it’s “super easy” to make. You just combine all of the ingredients into a food processor and pulse it until it’s the consistency that you like.

Since there’s no tahini in this recipe, it’s much lower fat and lower calorie than traditional hummus. Thanks to the balance of protein and carbs, it’s a great pre or post workout snack, too.

It has a mild flavor so it tastes great with a wide variety of veggies, especially when used as a spread on veggie sandwiches.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Guacamole

Vegan Guacamole PinThis Vegan Guacamole recipe is simple and delicious. It’s sure to be a big hit at your next party or gathering of friends and family…even non-vegans will love it!

Guac is a special treat, especially with the high cost of avocados in the states. But if you have a craving for a rich, savory appetizer that’s perfect for your corn chips, look no further. This recipe is amazing!

You start with 3 medium sized avocados that are pretty soft when squeezed. That means they need to be ripe, but not over-ripe or they turn black and stringy on the inside, which isn’t very appetizing. Scoop out the yummy goodness into a large mixing bowl and discard the seeds.

Some people suggest saving the seeds and putting them in your guac to keep it from turning brown, but that’s an old wives-tale. The lime juice will keep your guac from turning brown, not the seed.

The reason guac (and avocados) turn brown is because of oxidation. Since the flesh of avocados have very few antioxidants (like apples and bananas), they turn brown when exposed to oxygen (the air we breath). The seed doesn’t generate a magical force field alla Star Trek to keep the oxygen from touching the guac. That would be cool, but that’s not physically possible. Instead, the lime juice is loaded with antioxidants and it coats the guac, preventing it from being assaulted by oxygen.

Squeeze the lime juice over the avocado and blend with a fork or potato masher until smooth but still lumpy. Fresh lime juice is ideal, rather than the lime juice from concentrate. If you’re going to fork out the dough for avocados, just buy a lime while you’re at it.

Finely dice a medium onion, a medium tomato (seeds removed) and a small jalapeño (seeds removed). If your jalapeño is large, you may only want to use half of it. That depends on how spicy you like your guac. Add these to your avocado/lime juice mixture.

It’s important to remove the seeds from your tomato or your guac may be too runny/liquidy. The seeds also don’t look great in the finished product. You can peel the tomato if you don’t like the peeling, but if you finely chop the tomato, it’s not necessary.

Mince your garlic and add it to the mixture as well. I used 3 cloves of garlic, but you can use more or less to your taste. 3 is usually my minimum for any recipe since Amelia and I love garlic.

The spices (salt, cumin and cayenne pepper) add a lot of flavor. I especially like the taste of cumin and love any recipe with it, so it’s extra good in this Vegan Guacamole. Add your spices to the bowl with everything else and stir to combine well.

Optionally, some fresh chopped cilantro would go great, but we didn’t have any on hand.

Let it sit for 30 minutes to an hour for all the flavors to combine.

This Vegan Guacamole recipe goes great with your favorite corn chips, oil-free corn tortilla corn chips or as a condiment on your Burrito Bowl or your favorite sandwich.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Peanut Butter Hummus

Peanut Butter Hummus PinThis Peanut Butter Hummus recipe was inspired by a freak weather event in Atlanta. Amelia had travelled back to Denver for her day job and on the day of her return flight to Atlanta, we had 8 inches of snow, which cancelled hundreds of flights.

She was able to fly back the next evening, but the roads were slushy from all the melting snow and the temperatures were predicted to drop below freezing after sunset. Since her flight wasn’t scheduled to arrive until 8PM, we decided to get a hotel room near the airport so we wouldn’t have to drive back to Marietta on icy roads.

Amelia has tons of Marriott points from her years of travelling for sales, so we reserved a room at the Renaissance Hotel. It’s still not easy to eat vegan at hotels (or on airplanes), but they did have a few options for us.

One of them was a version of hummus made from a local culinary favorite: boiled peanuts. We had never heard of boiled peanuts before our stay in Atlanta, but it’s a popular appetizer on area restaurant menus. We ordered some at a restaurant with some friends and Amelia loved them, but I didn’t like them. They were too messy for me. I’d rather eat them as nature (and ballparks) intended…out of the unboiled shell.

Or in delicious hummus! Rather than go through the hassle of boiling peanuts and deshelling them to match the Renaissance Hotel’s Boiled Peanut Hummus, we decided take the easy route by using peanut butter.

Basically, we used our Classic Vegan Hummus recipe and swapped out the tahini with peanut butter, and it’s absolutely delicious! It goes really well with pita chips, apples, celery or your favorite hummus delivery device.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Thai Style Sweet and Spicy Sauce

Thai Style Sweet and Spicy Sauce PinAmelia was making some Jackfruit Crab Cakes and I asked what we were going to use for a dipping sauce since tarter sauce and most crabcake sauces have dairy and/or eggs. In her typical creativeness, she whipped up some of this Thai Style Sweet and Spicy Sauce, and it was great!

This Thai Style Sweet and Spicy Sauce recipe is the perfect sauce for dipping or to add more flavor to your rice, noodle and potato dishes. The combination of sweet and spicy makes for some mouthwatering goodness.

It was very tasty with our Jackfruit Crab Cakes, but we also liked it with our Oven Fried Okra and I love it over plain rice. It’s a great sauce to have on-hand for when you need to jazz up a dish.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan BBQ Sauce

Vegan BBQ Sauce PinThis Vegan BBQ Sauce is thick, sweet, spicy and a little sweat inducing. It reminds me of the BBQ sauce I grew up eating in Kansas City. I guess that makes it a Kansas City style BBQ sauce.

We made this specifically for our BBQ Jackfruit, but it’ll go well on any type of BBQ dish if you like KC-style BBQ. It even tastes great as a topping on Baked or Boiled Potatoes, or as a dipping sauce for your Vegan French Fries.

We like our BBQ sauce thick, but you can add a little extra water if you like yours thinner. If it’s too spicy for you, cut back on the black pepper a little.

We used our Vegan Ketchup recipe to minimize the calories, preservatives and potentially non-vegan ingredients.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Ketchup

Vegan Ketchup PinThis Vegan Ketchup recipe is easy and cheap. Plus, there’s no high fructose corn syrup or other nasty ingredients. It’s just delicious, healthy ketchup.

The world’s most popular ketchup (starts with an H) is made with high fructose corn syrup and corn syrup. These are the 3rd and 4th ingredients on the label so that tells us they’re primary ingredients. Unless it’s organic, we can assume it’s made with GMO corn, as well. And “natural flavoring” is always a mystery ingredient.

This ketchup recipe only takes a few minutes to prepare and only contains real ingredients. We include 1/2 tbsp organic sugar to cut the acidity of the tomato paste and make it a little sweeter, but you can omit that if you want to. You can also substitute stevia or another non-sugar sweetener.

This recipe makes a full cup (8 oz). If you eat ketchup on everything, you may want to make a double batch so it lasts longer.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Tahini Salad Dressing

Tahini Salad Dressing PinThis Tahini Salad Dressing is rich and satisfying. In addition to using it as a salad dressing for your Falafel Salad, you can use it as a condiment on your Veggie Sandwich, Falafel Sandwich or as a dipping sauce for your plain old Vegan Falafel.

Tahini has a peanut buttery texture, but it’s made from sesame seeds. It’s a popular condiment in the Eastern Mediterranean and most of Asia. This recipe mixes it with lemon juice and water to thin it out and give it a tanginess. The Nutritional Yeast gives it a little cheese flavor and some B12.

It’s pretty high in fat, so if you’re trying to lose weight or lower your cholesterol, you should opt for a lower fat dressing like JP’s Italian Salad Dressing, or try No-Tahini Hummus or Salsa instead.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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