Carrot Ginger Dressing

For as long as I can remember I have been obssessed with Carrot Ginger Dressings. Here is a quick recipe for one that keeps pretty well in the fridge, so you can make extra and break out whenever you want a quick salad or even as a dip.

This is a quick salad with avocado, romaine and the dressing.

Carrot Ginger Dressing

  • 1 large carrot, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 2 tablespoons ginger, chopped
  • 1 tablespoon sweet white miso
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon roasted sesame seed oil
  • 1/4 cup grapeseed oil
  • 2 tablespoons water

Pulse chop carrot, shallot and ginger until finely chopped. Add the miso, rice wine vinegar, sesame seed oil, grapeseed oil and water and blend. Enjoy!

Fresh Bruschetta with Tomato, Basil and Red Onion

Love SUMMER!!! Fresh farm fresh veggies, picnics, vegan BBQs, pot-lucks and lots of family and friends FUN!

There is something so special about heading over to the farmers market and picking out the best and brightest fresh-picked veggies. Tomatoes are especially the best find since there is nothing like fresh summer tomatoes! Here is a perfect recipe for enjoying those fresh, juicy summer tomatoes. Yum!!

Fresh Bruschetta with Tomato, Basil and Red Onion

  • loaf of fresh bread, sliced (we used olive bread)
  • 2 large garlic cloves, chopped
  • extra virgin olive oil
  • 2-3 fresh plum tomatoes, seeded and chopped (or the best freshest looking tomatoes you see)
  • 1/4 red onion, chopped
  • 1 bunch of basil, chopped
  • Coarse salt
  1. Rub sliced bread with garlic and olive oil.
  2. Combine tomatoes, onion and basil in a bowl. Add extra olive and salt to taste.
  3. Spoon onto sliced bread and enjoy!

Make it a party and add a fresh Salad, Guac & Chips and fresh summer corn! Even just the thought of fresh summer corn has me ready for the next party! The best!

Creamy Basil Dip

This was super yummy and sooo quick and easy to make. Love it! I love making meals that I can “snack” while eating. This was also great to have over for company. Yum, vegan, creamy and deelish!

Creamy Basil Dip

1 cup of cashews
1/2 cup water
2 garlic cloves
1 lemon, juiced
2 tablespoons olive oil
1 tablespoon nutritional yeast
1 1/2 teaspoon salt
1 teaspoon onion powder
A dash of coarse black pepper
One big handful of fresh basil, leaves only (most of one bunch)

Blend all ingredients except the basil until smooth and creamy. Then add basil and pulse – you still want there to be green flecks in the sauce.

Artichoke Guacamole

I am not sure this is a guacamole but it is definitely an amazing bruschetta or dip of any kind. Very sophisticated flavors. We really really loved this. Such a fun snack or dinner with pita chips or crostini. Plus super low in fat and calories, which I love!

Artichoke Guacamole
adapted from The Olives Table by Todd English and Sally Sampson
Makes about 1-1/2 cups

1 can of artichoke bottoms, including stem
1/2 small red onion, finely chopped
2 plum tomatoes, chopped
2 tablespoons fresh lemon juice (about 1/2 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/3 cup chopped scallions
1 teaspoon sea salt
1/2 teaspoon black pepper

1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
2. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, salt, and pepper and gently mash with a fork.

Up close 🙂

Slow-cooked Open Enchiladas

Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.

Before the Daiya

after Daiya, ready to eat!

Slow-cooked Open Enchiladas

  • 1 28-ounce can diced tomatoes
  • 1 16-ounce bottle chunky salsa
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15 1/4-ounce can whole kernel corn, drained
  • 1 4-ounce can diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 6-10 6″ corn tortillas
  • daiya or any other vegan cheese
  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  2. Cover and cook on the low heat setting about 5 hours.
  3. Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.

Party Time! Fun Vegan Snack/Apps Ideas

I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party :)) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me 🙂

Have a great weekend! Go J-E-T-S!!

Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!

Sweet Potato Fries with Raspberry Dipping Sauce

Beet Ravioli with Herb Cheese Filling

Garbanzo Guacamole

Meltaway Peppermint Patties

Vegan 7 Layer Dip

Vegan Eggplant Pecan Pesto Dip

Herbin’ Ranch Dip

Babaganush

Chocolate-Covered Katie’s Banana Butter

Chocolate Banana Oatmeal Cookies

Chopped “Liver” Spread

Vegan 7 Layer Dip

I like to go to and host parties — and around this time its all about Football!!

GO J-E-T-S!!!!!!!!

I always want something yummy that everyone will like but of course want to keep it vegan. This was actually beyond deelish and people were bumping their hands to get in there for more 🙂

Hosting a Championships or Super Bowl Football party? Or just attending one and need a fabulous dish to bring….try this one out and let me know what you think. I am sure you and everyone else will be super delighted!!!

with cheese layer, after baking

before cheese layer and baking

Vegan 7 Layer Dip

1 (16-ounce) can vegan refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers vegan sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1 can sliced black olives
5 tomatoes, chopped
2 cups shredded cheddar daiya or other vegan cheddar cheese

  1. Preheat the oven to 350 degrees.
  2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
  3. Spoon avocados into a bowl and mash with the lime juice. Spread on top of the refried beans.
  4. Stir together the sour cream and taco seasoning, and spread over the avocado.
  5. Sprinkle the chiles over the sour cream, and top with a layer of black olives.
  6. Add the tomatoes, and sprinkle with the cheese.
  7. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
  8. Serve warm or at room temperature.

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