Dressings
Blue Cheese:
Juice of 1 lemon
¼ c. Vegan Feta
1 c. Vegan Mayo
Blue Spuirilna Dust (optional)
T. Pepper
2 T. onion powder
1. Combine ingredients in a mixing bowl,
Dust the top with spuirlina powder and swirl
Chipotle Ranch:
1 T .Dill
2 T. Onion Powder
1 t. Adobo Sauce
1 c. Vegan Mayo
1 Lemon, Juiced
Water-Optional
1. Combine ingredients into a mixing bowl.
2. Add water to adjust thickness, may want to leave out if using for a dip.
Basic Summer Favorite:
¼ c Lemmon Juice
1/2 c Olive Oil
2 T minced garlic
Oregano
Salt and pepper
Spicy Vinaigrette:
1 T Siracha
2tbsp Red Wine Vinegar
3Tbsp red wine vinegar
1 lime, juiced
Picnic Vinaigrette:
1/4 c melted vegan butter for warm dish or olive oil for cold dish
3 T Dijon Mustard
1 Lemon, juiced
Sauces
Thai Red Curry:
1 t. grated ginger
1 t. onion powder
3 T red curry paste
1 12 oz can coconut milk
2 cloves garlic, minced
1 Lime
6-10 large basil leaves
1-2 Tbsp. Salt
Jalapeño to taste
Water for cooking
1.Mince up the garlic, and fresh ginger. Add these to a large skillet over medium heat with a splash of water and allow to soften for about 3 minutes, until aromatic.
2 Add in Thai curry paste, and coconut milk, and salt, stir until everything is dissolved.
Asian Peanut Sauce
2 T siracha
1/4 c Soy sauce
½ c Teriyaki Sauce
2 tbsp Peanut Butter
Red Chili flakes
1 lime