• Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

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    Vanilla Bean Almond Butter Fudge (vegan, whole foods plant-based, gluten-free)

    I think you've all waited long enough! As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Fudge. Before you scroll down, I must mention that until creating this recipe I'd never made a vegan fudge. :-O "Dreena, that's crazy-talk!", you say. I know! My sweet tooth is lecturing me. While I've always loved sweets, fudge has never been on my recipe radar. I love the idea of fudge - something dense and sweetly-satisfying - but it's always been too sweet. You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Almost makes that sweet tooth hurt! So, I didn't have much interest in creating fudge recipes. Until now. I was thinking about the frostings for my raw brownies and raw chai squares. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners. I wanted some beautiful images of this healthy fudge, and Emma of Coconut and Berries was kind enough ...

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    Vegan Pumpkin Muffins (with chocolate chips!)

    Welcome December! Any other moms feeling just a little overwhelmed? It's not even shopping for the kids, right? It's all the other stuff that comes with being a mom and the holidays. Cue: bake sales and craft fairs and field trips and projects and concerts and gingerbread houses and school parties and activity parties and decorating and secret santas and... etc etc. Run-on sentence fully intentional. Whew. This fall has been particularly busy for our family. Busier than any other year. So, I'm further behind this December than any other year! No decorations up, no lights, no tree, have some of my gifts but overall - not ready. Plus, our 4-year old has had a witch of a cold this past two weeks. Not sure if it was one cold that morphed into some awful beastly secondary life of the first, or two separate viruses. I always found the start of four-year preschool and kindergarten hit our kiddos' immune systems the hardest. She sure had a tough run these past couple of weeks. Where was I going ...

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Dreena’s Hummus Salad Dressing

Recipe from Let Them Eat Vegan!

wheat-free, gluten-free, & oil-free option

When I saw online that Trader Joe’s had a bottled ‘hummus salad dressing’, I thought “that’s a great idea and I bet I can make it healthier”! Admittedly, I haven’t even seen the ingredients in this dressing, and have not tasted it. But, I’ll take a bet that my version is healthier. But, when it tastes this flipping good, I’ll also bet you’ll forget to compare.

1/4 cup chickpeas
1/4 cup water
2 1/2 tbsp tahini
1 tbsp freshly squeezed lemon juice
1 tbsp red wine vinegar
1 tsp tamari
1/2 tsp dijon mustard
2-3 tsp fresh oregano leaves (see note)
1 very small clove garlic (or 1/2 small-med)
1 – 1 1/2 tsp pure maple syrup or agave nectar (or more to taste)
1/4 tsp sea salt
freshly ground pepper to taste
1-2 tbsp extra-virgin olive oil (optional; can omit for an oil-free dressing)

In a blender or in a deep cup/jar using an immersion blender, puree until smooth. Season to taste with additional salt/pepper if desired, and using extra garlic to taste.

Makes about 3/4 cup.

Notes:
1) If you don’t have fresh oregano, don’t use dried. Keep the flavor more vibrant and fresher, and instead of using dried oregano, try adding a tbsp or so of chopped parsley, or a lesser amount of other fresh herbs like thyme or rosemary (1-2 tsp). Fresh herbs can be omitted, however, and this will still have good flavor.

2) Other seasoning options include adding 1 tbsp nutritional yeast, or 1-2 tbsp chopped sun-dried tomatoes, 1-2 tbsp green onions, or 1 tsp toasted sesame oil.

3) Our kids love this dressing as-is, but you might want to try omitting the oregano and using the nooch sub mentioned above – try 1 tablespoon to start, and then add more if you like.

4) Not just for drizzling on a common green salad, try tossing through julienned leafy greens like kale and chard. The dressing softens the greens and you’ll find it’s somewhat addictive to eat your beans ‘n greens. Then add other salad fixings like chopped avocado, grated carrot, cherry tomatoes, chopped cukes, dried cranberries… whatever works for you!