During my weekly grocery shopping I passed some lox and started to dream about cream cheese and bagels. I don’t spend too much time in this dream world though (because there is always a tasty alternative to be had) and popped those lox into my basket with a grin along with some gluten free English muffins. Before bed I put 1/2 cup of cashews in some water to soak until morning and breakfast was nothing short of a dream come true. This recipe is based off THIS vegan/dairy free “sour cream.”
-1 cup shredded cabbage
-2 teaspoons onion powder
3. Add cooked rice noodles to veggies. Cook on medium until the flavors meld (you can add red pepper flakes to taste, but I left this out for my kids)
After mixture cools:
4. At this point you can spray the rolls with oil if you so desire, it makes them very shinny. Be forewarned, however, oil sprayed or not, the tips and ends of the rolls get very poky when cooked
*You can add just about anything you like to these rolls. Other suggestions include: mushrooms, bamboo shoots, bean sprouts, chicken/pork, onions, cilantro, basil or fennel. Have fun with your food!
*I didn’t bother making a dipping sauce for the rolls, they were tasty all on their own. But see comments for suggestions.
3. Add wet to dry, incorporate
-3/4 teaspoon garlic granules (or 1 clove)
-3/4 cup fresh cilantro (or more to taste)
-Filtered water (to bring the hummus to a preferred consistency)
2. With the food processor running, drizzle in oil.
3. Check for texture. Too thick? Add in 1 tablespoon of water at a time until you reach your desired texture.
*Soak beans in filtered water for at least 8 hours, I soak mine for 24 hours and change the water 2x. Boil in filtered water until tender and store in fresh water until ready to use. I soak & boil around 6 cups of beans at a time and freeze the leftovers for another day (they do great in the freezer!).
*A word about the beans: I go back and forth between garbanzo beans and chana dal beans. Chana dal yields a nice smooth hummus but with a much milder flavor so you really need to increase your ingredients. Garbanzos are rich and flavorful with a thicker consistency. I love them both but lately I’ve been using garbanzo beans for that full hummus flavor.
When I came across a recipe for cashew sour cream in one of my favorite cookbooks from Cafe Gratitude I thought, “Yeah, we’ll see.” There’s like 3 ingredients…how is this going to turn out. I haven’t had real sour cream in years and I so miss this addition to our taqueria night. I am opposed to soy sour cream and so what’s a dairy-free girl to do? Can I tell you I nearly fell off my chair when I bit into my burrito. DELICIOUS. I couldn’t believe it. My kids loved it too, and of course my husband was very impressed. Please try this and be dazzled by delicious simplicity.
Shared on: Allergy-Free Wednesdays, Wellness Weekend
I find that as an alternative cook I have an enormous amount of ingredients. What’s a girl to do? Dig out the ole’ label maker of course! I have a love affair with my label maker. I go on label making tangents in my house and label everything I can from the kid’s toys to items in my closet. Regretfully, it’s not the most environmentally friendly system, but oh how I love those neat pretty little labels!
To organize my kitchen, and more specificity, flours and baking ingredients, I find glass jars anywhere I can. Our local Coop has a fantastic bulk section…I’m talking bulk gf pasta, gf cereal, gf flours, teas, binders, thickeners, honey, almond butter…you name it and they probably have it – so great! So I don’t use plastic for many reasons and feel really good about storing food in glass. I have had great success at finding glass jars and storage at discount stores such as Ross and Marshall’s, and Ikea has by far my favorite glass containers. For smaller food quantities like those few little left over hemp seeds, I reuse jelly and applesauce jars.
An organized kitchen is indeed a happy place to create tasty eats!
|Flours and and like in cupboard|
|Jelly and applesauce jars for powders, seeds, beans, etc.|
|Glass jars for everyday staples like gluten free oats, cereal and rice|
|Don’t throw away those plastic bins!
Use them to store your baking and cooking essentials
|Glass jars and containers are perfect for storing nuts in the fridge!|
I have to say…I’m very pleased with vegan pesto. I don’t miss the the cheese at all. And I use walnuts instead of pine nuts. I guess there is a global pine nut shortage which prompted my local coop to put the pine nuts they did have in these ittty-bitty tiny plastic bags. I laughed so hard and thought, I can’t make pesto with 5 pine nuts!! Thus, the walnuts made their debut and the outcome…sooo tasty!
-2 ounces of fresh basil (sort of hard to measure in cups, probably 4 cups)
-1 cup raw organic walnuts (you could also toast the walnuts, but do not if making raw)
-3 to 4 tablespoons fresh lemon (to taste)
-1/2 cup olive oil (or preferred oil)
-1/2 teaspoon garlic granules (or one clove of fresh garlic – or to taste)
-1/2 teaspoon salt
1. Place toasted walnuts in food processor and pulse a few times.
2. Add basil, garlic granules, salt and pulse.
3. Turn on food processor, add in lemon juice and drizzle in oil. Scrape down sides now and then.
4. Test for seasoning.
|Daddy and Ethan gathering basil from the garden.|
Shared on: Just Another Meatless Monday Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Allergy-Free Wednesdays, Allergy-Friendly St. Pattie’s Day, Fat Tuesday,Slightly Indulgent Tuesdays, Traditional Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays, Potluck Party Friday, Wellness Weekend,
Hello and welcome to The Tasty Alternative! My name is Amber and this blog is a combination of alternative cuisine, green living and holistic healing. You can read more about me and this blog from the links above. I’m just thrilled to create my first post today. I thought it would be fun to kick things off on a sweet note and make one of my daughter’s (and son’s) favorite desserts, and of course my daughter is helping me out in the kitchen today. Please let me know how you like this delicious and healthy spin on one of my favorite childhood treats.
- 1 large ripe banana
- 1 can of full fat coconut milk (or any non dairy milk)
- 3 tablespoons of grade B maple syrup
- 2 teaspoons vanilla extract
- 2 tablespoons raw carob power or raw cacao power
- Blend ingredients in any blender
- Pour into popsicle molds and freeze 4-5 hours
*Vegans can also use coconut nectar. Honey is a great sweetener for non vegans.
*I like THESE popsicle molds. And HERE are some in stainless steel.
|Affiliate links in recipe. Thank you.|
Shared on: Just Another Meatless Monday , Melt in your Mouth Mondays, Monday Mania, My Meatless Mondays, Mealtime Monday, Made From Scratch Monday, Wellness Weekend, Slightly Indulgent Tuesdays, Whole Food Wednesdays, Real Food Wednesdays, Gluten Free Wednesdays,, Raw Foods Thursdays