Vanilla Cashew Cream That I Use With Everything

I am a devout cream dreamer. But, when I discovered my intolerance to dairy and became a vegan, I thought I'd be left longing for the rest of my life. Enter the buttery cashew, and problem solved. In the plant-based world, the cashew is our cow, and she yields rich milk and cream. This basic vanilla cashew cream is super easy, and is a fantastic staple to serve with desserts or use as a base for puddings, cakes, and other sweet treats. Soak your cashews for the smoothest texture and…

Basic French Dressing

Today I continue my crusade against commercial salad dressings. Today, my war is with the French! Well, not exactly. It's with the French inspired dressings that grace the shelves of most fridges, and which I'm sure make any self-respecting French chef cringe! By the time you drive up to the store and buy a bottle of shelf-stable dressing, you could have blended up this recipe, chopped the veggies for a salad, eaten it, and have moved onto dessert. Well, maybe I'm overstating my claim…

Brown Rice Milk

I'm not a fan of commercial rice milk, as it's watery and lacks flavor. If you're going for rice milk, homemade milk made with soaked brown rice is the better option. Rice milk is not my first port of call. I prefer to use more nutrient-dense plant milks like almond milk or hemp milk. But for those people dealing with food allergies, rice milk is a winner. The Chinese have given us many culinary gifts, and rice may be the greatest. The Chinese have been cultivating rice for about…

Vegan Basil Pesto

Before I became vegan and discovered I had an intolerance to dairy, I clung to the firm belief that the key ingredient in a really great pesto was an awesome aged parmesan. I've since discovered that you can create pesto perfection without getting cheesy. The secret is a mixture of fresh lemon juice and sweet white miso paste. If you're avoiding soy, chickpea miso works great, too. If you're on a paleo diet or avoiding legumes and soy for other reasons, this pesto tastes fantastic…

Vegan Mixed Berry Pudding

This mixed berry pudding can be thrown together in less than 10 minutes and is absolutely delicious. This quick easy dessert is a sensational dessert or after-school snack. You can throw in any combination of berries you like. I made a phenomenal sweet cherry version last summer that rocked! This basic principle works s'blendedly with fresh ripe mango or pineapple, too. But I always return to my beloved berries. If you have soy allergies, are avoiding soy, or are on a paleo diet…

Basic Italian Dressing

I almost wasn’t going to post this Italian dressing as I thought it was just too simple even for a site where basic is the name of the game. But I was eating a salad at work the other day and none of my co-workers had ever made their own homemade salad dressing before, so I thought it was worth sharing my go-to recipe. I drove home determined to change the salad-dressing-world one homemade recipe at a time. Yes, there are some fantastic commercial salad dressings on the market, but…

Chocolate Macadamia Smoothie

Homemade macadamia milk is rich, creamy, decadent, and seriously delicious. Macadamias and chocolate were just meant to live in the blender together, and in this smoothie, they're dynamite. Chocoholics, beware, this is hard to quit drinking. For those of you who don't want to make your own milk, check out the new Suncoast Gold Mac Milk in original and unsweetened varieties in stores now! It's the best commercial milk I've ever tasted in my life. If you want this shake colder, add in…

Macadamia Milk

Thank you Australia, for giving us the incredible macadamia plant! Hawaii put macadamias on the international stage, but these nuts are indigenous to Australia. The first commercial crop of macadamias was planted in Australia way back in the 1880’s, and Aussies have been chowing down with love ever since. Today, macadamias are one of Australia's most significant native plant food exports. Australia is one of the largest macadamia producers in the world. Macadamias are also commercially…

Raw Vegan Coleslaw

In my last post, I admitted I wasn't a fan of mayonnaise, so it would stand to reason that I haven't been a card-carrying member of the coleslaw fan club. The ubiquitous colon-clogging coleslaws that would appear on the table at every BBQ or picnic in the 70’s and 80’s made me sick. My opinion of coleslaw did not improve when I moved to California to attend UCLA and that dreaded old friend showed her face at every salad bar just as overdressed for a party I was never interested in…

Raw Vegan Mayonnaise That I Use With Everything

I've never been a fan of traditional mayonnaise. To be honest, I was never really a condiment person. I found commercial mayo, ketchup, and BBQ sauce too sweet or too salty, and generally unpalatable. I was a plain Jane lost in the condiment kingdom. But, when I started making my own homemade condiments I became a condiment convert. It's hard not to slather this raw vegan mayo on everything in sight. There are a ton of awesome egg-free mayo recipes out there, but I keep coming back to…

Basic Vinaigrette

I'm not a fan of commercial salad dressings. Homemade salad dressings are fresh, free of additives and preservatives, and you can control the quality of the ingredients, the taste, and the texture. This basic vinaigrette is like a little black dress that gets pulled out, works for most occasions, and never goes out of style. This vinaigrette is nothing dazzling or special. But like your favorite black dress, the simpler the better. Accessorize it, tailor it to your personal style, and…

Vegan Skordalia Potato and Garlic Dip

If you haven't tried skordalia....skadaddle! The Greeks are onto something. Mashed spuds are never duds (in my opinion), and these tangy rustic potatoes are sublime. Traditional skordalia uses crusty bread. I've used blanched slivered almonds to make it gluten-free and bit healthier. I first fell in love with skordalia at a cafe in Henley Beach in Adelaide about 15 years ago. This cafe had the most interesting diverse selection of dips, and this skordalia was the star. Since then,…

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