Vegan Sour Cream (this is really good)

 Vegan Sour Cream

1/2 c. Cashews, soaked in warm water

 2 T. Apple Cider vinegar

 2 T. Lemon Juice

 1/4 c. Water

 Salt to taste

Soak the cashews overnight preferably but I usually never do, .Drain and rinse them.  Place cashews, lemon juice, vinegar and water into blender and blend until smooth and creamy.  Add salt if needed.

This sour cream should keep in the fridge for a couple weeks.  

Recipe from: http://mywholefoodlife.com/2014/03/18/dairy-free-sour-cream/#qOgKMo0ELSvCzP0M.99

Apple Pumpkin Crisp

Autumn has officially begun!  One of my very favorite times of the year.  I have been filling my home with scents of autumn all week using this recipe.

We are now in day 12 of our Paleo eating lifestyle and I've got to say I have never felt better. But today it hit me pretty hard that I really needed something with lots of Fall pumpkin flavor and a little bit of sweetness.  I had just bought 50# of farm fresh assorted apples, which are so very juicy and sweet.  So I knew I had to come up with something using a few of these, and I just bought a case of organic pumpkin puree from Costco.  Hrm..pumpkins and apples, those are definitely fall flavors!

It turned out to be a BIG hit my family and extended family members couldn't get enough.

4 thinly sliced and peeled apples (I used granny smith and used my apple peeler/corer/slicer to slice them.

3/4 C.  Coconut flour or any gluten flour mix (almond flour would work too)

1 1/2 C. Coconut sugar or raw honey

3/4 C. shredded coconut. (not sweetened)

1 C. No dairy/no soy butter or coconut oil

1/2 t. pumpkin spice

1 can organic pumpkin puree (not pumpkin pie mix)

2/3

cup coconut sugar or honey

1/2 can coconut milk or 1/2 C. milk substitute 

4 Tablespoons GF flour

1 teaspoon pumpkin pie spice

1/4 c. applesauce

Non dairy/non soy Whipped cream, if desired, or non dairy/non soy ice cream.

1. Heat oven to 350°F. Spread 1/2 the apple slices over bottom of 9x12 glass baking dish. Place apples in oven while you mix up the rest of the ingredients.
2. Meanwhile, in small bowl, toss 1 1/2 C flour, the Coconut sugar, 3/4 C. shredded coconut, 1/2 C. butter and 1/2 teaspoon pumpkin pie spice until crumbly. Set aside.
3. In medium bowl, beat remaining ingredients. Spread over apples. Place remaining apples on top of pumpkin mix.  Pour remaining butter over top.  Sprinkle with flour mixture. Bake 30 min. or until golden brown and . Cool before serving. Serve warm with coconut whip cream or coconut ice cream.

Makes 16 servings

 

Ceasar Salad veganized :)

We have slowly been transitioning over to Vegan and tonight my 9 year old daughter and I made this to go with the stuffed bell peppers.  It was actually really good, thanks to Angela Liddon at Oh She glows.  This was really good.  I would suggest starting with less lemon juice and tasting it as you go, my husband is not too fond of sour, so I we used less in the recipe.  I think it would also be really good with some vegan worchestershire sauce added for a little more depth.  But it's a great recipe to build off of.  And the vegan parmesan was absolutely outstanding!

Vegan Caesar Salad Dressing

1/2 c. cashews, raw
1/4 c. vegan parmesan (see recipe)
3-6 T. lemon juice (we like it less tart so we use 3T)
2 T. olive oil
1 garlic clove
1/2 t. sea salt
black pepper
1/2 c. water

In a blender - add lemon juice, water and olive oil.  Mix well.  Then add remaining ingredients and blend until smooth.

Vegan Parmesan (this is really good)
1/2 c. sesame seeds

2 T. nutritional yeast

1/2 t. sea salt

Toast sesame's until lightly browned.  Add sesame's, nutritional yeast and sea salt to blender and blend approximately 30-60 seconds until right consistency.

Toss salad dressing with chopped up romaine, add croutons if you like (of course regular croutons would change the recipe into a no vegan, vegan recipe, does that make sense?)