Mains and sides
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Heinz has totally spoiled me. When Erin asked if I'd be interested in starting up this new "Sauced" column, I started racking my brain about what condiment to tackle first. I could think of nothing more fitting, more ubiquitous, than ketchup . You hardly ever stop to think about what goes into making ketchup. Usually, a bottle of Heinz is just hanging out in the fridge and, well, it tastes exactly the way it should. So I started this recipe from the ground up, reading ingredient labels on common ketchups, tasting them, and researching the process of making it.
Sauced: Homemade Ketchup
Edit Edited by Flickety, Teresa, Milind, Codes for us Olive oil and almond milk replace the butter and cream often used to make béchamel. This sauce, which is a staple in both France and Italy, tastes delicious in vegan lasagna or over cooked vegetables in a gratin dish.
How to Make Vegan Bechamel Sauce: 7 steps
Baked Oven Fries
Oven fries may seem like a simple side dish that just about anyone could whip up with no problem. At least for me, this was not always true. I have made baked oven fries many times in the past and they were always okay, but they weren’t “Oh my gosh, I love love love them” good. A large part of this was due to the fact that they had a mushy texture.
Chickpea and date tagine | The Holistic Dragonfly
Posted on January 25, 2012 by Jessica in International , main dishes , Recipes . I love Morrocan, Middle Eastern, and Indian food. This recipe falls in the North African category of Morrocan, and the spices are warming, and give an added sense to the words comfort food, that helps to warm the soul. This is one of those dishes, with no heat, unlike some spicier dishes.
Vegan Pesto Sauce
vegan pesto I’ve been making Vegan Walnut Pesto Sauce for a while now and I’m constantly tweaking the recipe to try new ingredients and flavors. My favorite unique flavorful vegan ingredients to add are: nutritional yeast, white miso, a handful of flat leaf parsley and some spice from a jalapeño – optional. I used to prefer pine nuts as the ‘nutty’ ingredient.
Detox Carrot Slaw
Carrol Tahini Slaw There are two ways I love to “detox” from the holidays as the New Year rolls around. The first is by fully hydrating my body and drinking plenty of nutrient-dense beverages like fresh juice and coconut water .
I adapted this recipe from a dish I had at Luna 61 , a wonderful vegetarian restaurant in Tivoli, NY. It is a stroganoff that uses mushrooms instead of meat. I took it to the next level by making it vegan and gluten free, while maintaining the awesome taste.
Meatless Monday: Vegan Mushroom Stroganoff | herban lifestyle
So how did you fare over the holidays? Oh me? Pretty great. There was plenty of food, amazing people, kisses, hugs, cookies and unexpected (but still wonderful) gifts around every corner.
sweet potato ravioli with kale pesto + celebrating » The First Mess
Maple ♥ Spice: Pan Fried Chive Gnocchi with Sun-Dried Tomato Coulis
Oh my this was good, and it would make a great Valentine's meal, especially with some homemade Garlic Bread ;-) Or any day of the week as it's been kid approved too - my son loved this and he's never liked store bought gnocchi, so yay for homemade! I do love gnocchi and you can buy vegan ready made gnocchi in the shops, at least I was able to in London when we lived there and here in Ireland Super-Value's own label gnocchi does just happen to be vegan. But I've always wanted to make my own and was inspired here from watching Catherine Fulvio make this Spinach Gnocchi on her fab cooking show awhile back. Not only did she make it look so easy but I loved the idea of adding chopped spinach to the dough and I really loved the way she just cut them into rustic diagonal shapes as opposed to the traditional forked orbs you usually see. It might just be me, but as much as I love gnocchi that look and shape always made me think of bugs and it put me off slightly!
I’m never going to make garlic potato fries any other way. These garlic fries, win hands down as the best garlic french fries I’ve ever made. Plus they are baked – so I won’t feel too guilty if I make it every time I’m craving for some potato comfort. When I read that there is garlic infused oil involved, my heart skipped a beat (in a good way, not the way oil would otherwise treat your heart). I got down to making them immediately. I used extra virgin olive oil instead of vegetable oil because I just love the aroma that garlic and olive oil combine to impart.
