It’s time for a Recipe Redux post (: This month’s theme, “Adding Merriment to Mixes,” made me very excited!! I first wanted to make some form of jarred baked good (like chocolate chip cookie mix), but then I stumbled upon a recipe I just needed to try: ranch dressing!! I plan to bring the powdered form to my family’s house for the holidays to make a quick and delicious veggie dip!!
Powdered Ranch Dressing
Yields about 1/3 cup
2 tablespoons dried parsley
1 – 1 1/2 teaspoons dried dill
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons granulated onion
1 teaspoon fresh ground black pepper
1 teaspoon sea salt
Stir all ingredients together. Store in an airtight container up to three months.
1/3 cup unsweetened original almond milk
1 teaspoon apple cider vinegar
1/3 cup Vegenaise
1 tablespoon ranch seasoning
Combine all ingredients in a container with a tight fitting lid or bowl/cup. Shake or stir vigorously until well combined. Keep refrigerated until using; use within 3-4 days.
1 container dairy free sour cream
1 tablespoon ranch seasoning
Stir ingredients together in a small bowl (or the sour cream container for easy transport) and refrigerate at least 30 minutes before serving. Keep refrigerated until serving; use within 3-4 days.
This month for Secret Recipe Club I was assigned My Catholic Kitchen, which is written by the wonderful food writer Veronica! Her site is beautifully written and delicious looking! But the first picture that popped up (mini pigs in a blanket) got me hooked!! So I had to veganize it (:
Piggies in a Blanket
1 package crescent rolls (I love the brand Immaculate Baking Co.)
1/2 package vegan hot dogs (4 hot dogs)
Slice each hot dog in half to get 8 mini hot dogs. Wrap each with a crescent roll by placing the hot dog onto the widest part and rolling the dog in towards the dough tip. Don’t roll too tightly.
Place the dogs onto an ungreased nonstick cookie sheet and bake in a preheated 375 degree oven for 12 minutes, or until lightly golden brown. Let cool slightly then enjoy (:
Don’t forget: The Giveaway for
ENDS TONIGHT at MIDNIGHT
Ok, so I thought tater tot casserole would be my new obsession… but I’ve found a new one! Quinoa cakes!! These crispy on the outside, gooey on the inside patties can be devoured for breakfast (think potato patties), lunch,
or and dinner!! I had mine for brunch topped with a sprinkling of Daiya shredded mozzarella and served alongside a simple romaine salad.
These are easy to make and easy to love (:
Veggie Quinoa Cakes
Yields 13-15 cakes
2 cups cooked quinoa
1 small onion, very finely diced
1 cup diced yellow summer squash (about 1/4 of a medium squash)
3/4 cup all purpose flour
1/2 teaspoon red pepper flakes
3/4 teaspoon garlic powder
1 heaping teaspoon sea salt
2 tablespoons unsweetened coconut milk (any non-dairy milk will work)
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
Oil, as needed for frying
In a large bowl combine the quinoa, onion, squash, flour, red pepper flakes, garlic powder, and salt and stir until well combined and thickened. Stir in the milk and lemon juice. Let sit a few minutes to come together, but be ready to get your hands dirty because the batter is very sticky.
Heat a nonstick frying pan over medium heat and add a tablespoon or two of oil. Scoop 2 tablespoons of batter and form it into a patty. Fry 3-4 patties at a time, about 4 minutes on each side, or until golden brown with a nice crisp crust. Remove from the pan and season each patty with sea salt and fresh ground black pepper Enjoy!