Tahini Lemon Garlic Salad Dressing. It's Perfect.

I've been stuck on the ole' fresh squeeze lemon, sea salt and olive oil dressing and decided to try something new. Creamy dressings (made with dairy) aren't my thing and I wanted something with more substance - this is my new most favorite, perfect, delish dressing! 

I'm getting dinner ready and made some brown rice, stole some rice and poured a bit of this dressing over it, was amazing. I highly recommend you make. 

* I used 4 large cloves of garlic, might have been a bit overkill. Next time will scale it down to 2 or 3.

Ingredients:

1/4 cup tahini
1-2 garlic cloves
1/2 cup fresh lemon juice
1/4 cup nutritional yeast
1/2 cup extra virgin olive oil
1 tsp kosher salt
Fresh ground black pepper, to taste

Directions: In a food processor, process garlic first then add all ingredients until smooth. Makes about 1.5 cups.

Tortilla Soup

Anthony is not a fan of tacos, I could eat them 5 out of 7 nights a week. Cheese, salsa, guacamole, chips, beans, onions, come on - what's not to love, right?!

In my quest to get around mentioning "taco night" one more time only to be denied, I decided to serve up a taco in soup form and ran across this recipe.

Serve with cilantro, lime, chips, cheese and avocado and you can not go wrong.

Made the following changes:

• Used olive oil
• Used mild green chilis and let everyone adjust the hotness
• 2 1/2 T of Cumin instead of 3 T
• Omitted the salt
• Used the Not Chicken bouillon base
• Added Quorn Chicken pieces and sautéed with peppers and onions
• Added 2 cans Black Beans, drained and rinsed
• Threw in some leftover quinoa

I found my taco night  Olé!  

Easy Mushroom Gravy

I hate packaged gravies, always have and always will. A homemade gravy is so easy and simple to make and with only a few ingredients you'll never buy a packaged or pre-made gravy again.

Here's the recipe that I follow, I definitely make this when serving up red lentil loaf.

Best bullion; no-chicken, no-beef or vegetable will work.

Great for holiday grub!

Red Lentil Loaf - I know, Lentil Loaf?

I've always chalked up a lentil loaf right next to a fruit cake, never had one, never wanted to. However, I love lentils and I love a healthy spin on good ole' comfort food, so I gave it a whirl upon a friend's recommendation.

I followed this recipe; using homemade salsa, cilantro, oats and soy cheese. Our family is in love with this and it's become a staple in our house. It's an easy prepare-ahead-and-cook-when-ready recipe. I serve the loaf with a mushroom gravy and whipped potatoes or squash and something green. It's so easy and quick, I highly recommend you make this. Here's instructions on how to cook red lentils.

p.s. I've never been able to successfully flip this out of the pan while it's hot, serve direct.

Enjoy!

Coconut Mango Sorbet

During my pregnancy I craved frozen fruit and ice cream and still have a freeze chock full of mango. This afternoon I was cruising the fridge looking for something sweet and decided Mango Sorbet would be perfect.

Found this recipe for Coconut Mango Sorbet, Dom and I whipped it up in no time. It's perfectly creamy and not too sweet.

I skipped the saffron, used less sugar and the juice of one lime. Whizzed it all in the food processor and voila.

Chili Powder Recipe

I like to blend up my own spices whenever possible allowing for a tweak here and there and have been using this Chili Powder recipe for well, my chili powder.

I made Snobby Joes tonight and had to remake the chili powder. I normally double the recipe as we tend to use this mix often. Enjoy!

Hot Italian Giardiniera

With the surplus of jalapenos that I have from our CSA, I decide to make Giardiniera.

Back in the day, in Chicago and before going veg, we'd eat mountains of this stuff on Italian beef sandwiches and the amazing smell coming from my kitchen is taking me back.

Fresh veggies before salting

Giardiniera can be used as a condiment and goes great on eggs, pizza, sandwiches etc.. These days we'll buy a really good crusty Italian bread, vegetarian sausage and top it off with spoonfuls of giardiniera - oh so good (and spicy).

I'm on day three of this recipe and it will not be ready until day four - updates to follow.

UPDATE: I couldn't help but sample some eat copious amounts from the jars in the fridge and, it is AMAZING! By far the best Giardiniara I've ever had. What I like best is of course the freshness, and the fact that the olive oil does not overtake the flavors of the veggies or make it feel greasy. The mix of vinegar and oil is perfect. The heat is just right, it's there but not too intense that your tongue is set afire and all taste is lost. This will be a staple in our house, right in time for the chilly weather too.