(Tastes Like) Makota Honey Ginger Dressing

(Tastes Like) Makota Honey Ginger Dressing

(Tastes Like) Makota Honey Ginger Dressing

This homemade Makota Honey Ginger Dressing recipe captures the fresh flavor of the store-bought version with a fraction of the oil. It's perfect for Asian-style salads, tofu marinade and veggie stirfrys.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Servings 2.25 cups

Ingredients
  

  • 1/2 cup rice vinegar
  • 2 Tbsp. Bragg Liquid aminos
  • 1/2 cup red or yellow onion
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Ginger Root thumb-size piece

Instructions
 

  • Combine ingredients in blender or food processor. Blend until smooth.

Notes

Store-bought Makota Honey Ginger Dressing has a lot of oil in it. Soybean oil is the second ingredient after onion. Sesame oil is a healthier option, but less is always more with oil. Feel free to add another tablespoon or two if you like. Same thing with the honey. Taste it first and then adjust as desired.

(Tastes Like) Makota Honey Ginger Dressing

This homemade Makota Honey Ginger Dressing recipe captures the fresh flavor of the store-bought version with a fraction of the oil. It's perfect for Asian-style salads, tofu marinade and veggie stirfrys.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Servings 2.25 cups

Ingredients
  

  • 1/2 cup rice vinegar
  • 2 Tbsp. Bragg Liquid aminos
  • 1/2 cup red or yellow onion
  • 1 Tbsp. sesame oil
  • 1 Tbsp. honey
  • 1 Ginger Root thumb-size piece

Instructions
 

  • Combine ingredients in blender or food processor. Blend until smooth.

Notes

Store-bought Makota Honey Ginger Dressing has a lot of oil in it. Soybean oil is the second ingredient after onion. Sesame oil is a healthier option, but less is always more with oil. Feel free to add another tablespoon or two if you like. Same thing with the honey. Taste it first and then adjust as desired.
Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN’ Sauce Recipe

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!

Homemade BITCHIN' Sauce Recipe

I love Bitchin' Sauce. A sparky 16-year old vegan named Starr creates several flavors, and all of them are amazing. But lately, store shelves have been empty. Luckily, the list of ingredients is transparent and pure--it reads like recipe. Until stores reopen, try this cheap and easy homemade BITCHIN' Sauce recipe.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce, Sides and Snacks
Cuisine Mexican
Servings 8 people

Ingredients
  

  • 1 cup almonds soaked if possible--see recipe notes; substitute walnuts or cashews; Nut free? See recipe notes for options
  • 1/2 cup water
  • 1/4 cup yeast flakes optional--it's still great without if you don't have any
  • 1 Tbsp. lemon juice substitute lime juice or other vinegar
  • 1 Tbsp. apple cider vinegar substitute other vinegar or more lemon juice
  • 1 Tbsp. tamari substitute soy sauce of choice or Coconut aminos for soy free
  • 1-2 garlic cloves
  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1/4 tsp. smoked paprika
  • 4 ounces canned jalapenos substitute green chilis or chipotle peppers (or 1/4 tsp. chipotle pepper powder or cayenne)
  • 14 ounces canned stewed tomatoes

Instructions
 

  • Blend all of the ingredients except for jalapenos and tomatoes until creamy and smooth. Once it's smooth, add jalapenos and tomatoes and pulse until only small chunks remain. It's okay if you don't want chunks--puree until smooth.

Notes

Why soak?I soak nuts, legumes and grains whenever possible for maximum nutrient availability and digestibility, I buy in bulk (saves money), soak for 12-24 hours and then dry and store in freezer. Then they are always ready to go. Learn more about the importance of soaking nuts and beans.
Nut-free? If you are nut free, substitute riced cauliflower, steamed potato, pumpkin or sesame seeds, tofu or a can of white beans. Depending on your choice, you may not need the 1/2 cup of water. Add water at the end if your Bitchin' sauce is too thick.
Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean. This recipe is inspired and dedicated to Bitchin' Sauce, made in Carlsbad, CA. Support small businesses doing great things!
Vegan Pesto Recipe

Vegan Pesto Recipe

Vegan Pesto Recipe

Many vegan pesto recipes leave a lot to be desired. It's hard to beat the alternatives loaded with Parmesan and Romano cheese. This comes really close. The yeast flakes provide the pungency of cheese, and the garlic and red onion add layers of umami. If you have also add your own cheese, yogurt or hummus to kick it up a notch. It's good. Enjoy.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6

Ingredients
  

  • 3 cups fresh basil ~3 ounces
  • 1/4 cup walnuts substitute pinenuts, almonds or cashews
  • 1/4 cup yeast flakes
  • 3 cloves garlic substitute 1-2 tsp. garlic powder or minced granules
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil optional
  • 1/4 cup red onion substitute 1-2 tsp. onion powder or minced granules
  • 1-2 Medjool dates optional, can also use 1 tsp. honey, maple syrup or other sweetener
  • 1/4 cup vegan yogurt, cheese or hummus optional
  • 1/2 tsp. sea salt optional

Instructions
 

  • Combine all ingredients in a food processor or blender. Blend until creamy and smooth.

Vegan Pesto Recipe

Many vegan pesto recipes leave a lot to be desired. It's hard to beat the alternatives loaded with Parmesan and Romano cheese. This comes really close. The yeast flakes provide the pungency of cheese, and the garlic and red onion add layers of umami. If you have also add your own cheese, yogurt or hummus to kick it up a notch. It's good. Enjoy.
Prep Time 5 minutes
Total Time 5 minutes
Servings 6

Ingredients
  

  • 3 cups fresh basil ~3 ounces
  • 1/4 cup walnuts substitute pinenuts, almonds or cashews
  • 1/4 cup yeast flakes
  • 3 cloves garlic substitute 1-2 tsp. garlic powder or minced granules
  • 2 Tbsp. lemon juice
  • 2 Tbsp. olive oil optional
  • 1/4 cup red onion substitute 1-2 tsp. onion powder or minced granules
  • 1-2 Medjool dates optional, can also use 1 tsp. honey, maple syrup or other sweetener
  • 1/4 cup vegan yogurt, cheese or hummus optional
  • 1/2 tsp. sea salt optional

Instructions
 

  • Combine all ingredients in a food processor or blender. Blend until creamy and smooth.

Steakhouse Style Vegan Vegetable Recipes

Steakhouse Style Vegan Vegetable Recipes

Make no assumptions when ordering vegetable dishes in a steakhouse. Copious amounts of butter, cream and cheese are standard ingredients. When you’re in a restaurant, ask for vegetables with light seasoning and no oil. When you’re at home, though, knock yourself out. Chose between three steakhouse style vegan vegetable recipes: creamed, spicy or air-fried. Transform basic and boring vegetables into heavenly health food without using oil or sugar.

You know you’re truly whole foods plant based when you prefer to cook and eat at home.

Creamed Spinach (first recipe)

Jump to Spicy Kale Saute

Jump to Crispy Air-Fried Vegetables

Vegan Creamed Spinach Recipe

This rich, vegan creamed spinach has an elegant Steakhouse-style presentation--sans butter, cream and cheese. Plant-based recipes can be as simple and delicious as their artery-clogging counterparts. Easy prep, and done within 10 minutes. Make this with other leafy greens as well, such as swiss chard, mustard, collard or beet greens and kale.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sides and Snacks
Servings 6 servings

Ingredients
  

  • 14 ounce white beans cannellini, navy, garbanzo or or other
  • 1/4 cup cashews substitute walnut or almonds
  • 1/2 Sweet Onion loosely chopped, substitute 2 tsp. onion powder
  • 2 cloves of garlic substitute 2 tsp. garlic powder
  • 2 Tbsp. nutritional yeast flakes
  • 2 tsp. apple cider vinegar substitute lemon juice
  • 1 tsp. sea salt
  • pepper to taste
  • dash of nutmeg or red pepper flakes optional
  • 10-15 ounces fresh spinach frozen ok

Instructions
 

  • Blend all ingredients except spinach until creamy and smooth.
  • Transfer cream to a skillet. Turn on low heat. Add spinach by the handfuls, stirring constantly, adding more spinach as each batch wilts. If sticking occurs, either reduce the heat or splash with water. Remove from heat as last batch cooks. If using a cast iron skillet, remove from heat before it's finished as it will continue to cook.
  • Alternately, sauté spinach on low heat in a little water before adding the cream. As the volume decreases, add the cream sauce. Remove from heat.

Notes

Sticky Blender Solution: Did you know that your blender will wash itself? Yep. Just fill it 2/3 water and a drop of dish soap. Blend until clean.
The volume of this dish depends on how you cook the spinach. If you use the second method, or substitute frozen spinach, the spinach is evenly cooked. If significantly reduced, you may need to hold back some of the sauce (or add more spinach). This is why I prefer the first method, as some of the spinach leaves remain large and fresh looking. Cooking in cast iron skillets is a bit "touchy."  but it can work. A stainless steel skillet would be easier. Either way, keep the heat low and stir constantly.

Spicy Kale Sauté Sauce

Turn basic and boring vegetables into high demand centerpieces. The spicy kale sauté sauce layers all five tastes: spicy, sweet, salty, sour and umami. This recipe can be used with other greens or any other vegetable. Drizzle over sweet potato, marinate eggplant or roast with cauliflower.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Sauce
Servings 4 servings

Ingredients
  

spicy kale sauté sauce

  • 1 Tbsp. garlic chili sauce
  • 1 Tbsp. Bragg's Liquid Aminos or soy sauce of choice; substitute coconut aminos for soy free
  • 1 Tbsp. tahini
  • 1 Tbsp. rice vinegar
  • 1 tsp. sesame oil optional
  • 1 bunch of kale or 5 oz container, ~4 cups

Instructions
 

  • Remove stems from kale and rip into small pieces. If you like kitchen gadgets, there is a handy helper that makes this fast and easy. It works for small stems too, like oregano and thyme.
  • Whisk the spicy kale sauté sauce ingredients in a large bowl. Add kale and stir until leaves are coated.
  • Option One: Refrigerate until leaves are tender. Serve cold.
  • Option Two. Sauté for a few minutes until leaves are tender. Serve warm.

Notes

The spicy kale sauté sauce isn't just for kale . . .

Make Crispy Air-Fried Vegetables with No Oil

You can make crispy air-fried vegetables with no oil if you have the right blend of seasonings. This simple seasoning recipe works well on everything. Serve these tasty snacks as finger food, sides or toppers for soup and salad. A micro-spritz of avocado oil improves the crunch factor.
1 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Sides and Snacks
Servings 6 people

Ingredients
  

seasoning for crispy air-fried vegetables with no oil

  • 2 Tbsp. Bragg's Liquid Amino  soy sauce of choice, or coconut aminos for soy free
  • 2 Tbsp. balsamic vinegar substitute rice or apple cider vinegar
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1/2 tsp. ginger optional
  • 1-2 pounds chopped vegetables green beans, Brussels sprouts, eggplant, cauliflower, sweet potatoes, fingerlings--whatever! Frozen works too.
  • 1 spray avocado oil optional, or substitute 1 tsp. sesame oil
  • salt and pepper to taste or sprinkle Everything seasoning

Instructions
 

  • Preheat the air-fryer to 375 to 400 degrees. Use lower heat for soft veggies like zucchini and tomatoes, and higher heat for firm veggies like root vegetables and squash.
  • Make crispy air-fried vegetables with no oil seasoning—just whisk the ingredients. Next, chop vegetables into bite size pieces. Thoroughly coat vegetables with the seasoning in a large bowl. Continue to stir until the liquid has been absorbed by the veggies.
  • Place vegetables in air-fryer. If desired, spritz with avocado oil. Heat for 10-20 minutes (depends on the size of the batch and desired doneness). Stir periodically and add another spritz of avocado oil at the halfway point.
  • Taste. Add salt and pepper (or Everything seasoning) if desired. Serve warm or cold.

Notes

You can make crispy air-fried vegetables with no oil. However, a spritz of avocado oil can improve the crunch factor. Avocado oil spray is the only oil spray I allow in my kitchen. Regular oil sprays have propellants such as butane or propane in them. Seriously. Do not put that on your food! Avocado oil is pure, and can make crispy air-fried vegetables thanks to a high smoke point. A minimal amount creates a big crunch. If you don't have avocado oil, you can add 1 tsp. sesame oil to the seasoning. Or just skip it.  
If you want a dipping sauce, try healthy horseradish sauce. It's oil free and nut free. 
horseradish sauce

Cashew Cream

Cashew Cream

Cashew Cream

If you would have asked me when I first went vegan if there was any way to really compete with dairy versions of macaroni and cheese or fettucini alfredo, I would have honestly told you no. Giving up those foods is a small price to pay for the benefits of a plant-based diet, but buttery cheesy cream sauce has no vegan counterpart. Those words I am now happy to eat.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

  • 1 cup pre-soaked cashews substitute tofu or white beans for half the cashews to cut calories or cost
  • 1 cups water
  • 1/2 cup yeast flakes
  • 2 cloves garlic substitute 1 tbsp. garlic powder
  • 1 tsp. each basil, oregano, thyme, (or 1 Tbsp. Italian seasoning)
  • 1 tsp. ground mustard powder
  • 1 tsp. sea salt more if needed
  • 1/2 tsp. black pepper

Instructions
 

  • Mix in high-speed blender. Taste. If it's bland for your pallet, add more yeast flakes or another tsp. of ground mustard. Maybe more salt.
  • Add cashew cream sauce to steamed veggies, pasta, bread or soup. My favorite treat is to use as a white cream sauce on pizza or as an alfredo sauce over spaghetti squash.

Notes

Read How and why to pre-soak your cashews . . . But, if you don't have time to soak, you can skip it. It doesn't noticeably affect the flavor. It's just better for you.
This recipe has evolved many times over, and there are lots of options and alternatives. Check out:

Dairy Free Alfredo Sauce

Lasagna Alfredo

Dairy Free Cream Cheese for Sauces, Dressings and Dips

Vegan Mozzarella Cheese

Authentic Italian Cream Sauce

Authentic Italian Cream Sauce

Cashew Cream

If you would have asked me when I first went vegan if there was any way to really compete with dairy versions of macaroni and cheese or fettucini alfredo, I would have honestly told you no. Giving up those foods is a small price to pay for the benefits of a plant-based diet, but buttery cheesy cream sauce has no vegan counterpart. Those words I am now happy to eat.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

  • 1 cup pre-soaked cashews substitute tofu or white beans for half the cashews to cut calories or cost
  • 1 cups water
  • 1/2 cup yeast flakes
  • 2 cloves garlic substitute 1 tbsp. garlic powder
  • 1 tsp. each basil, oregano, thyme, (or 1 Tbsp. Italian seasoning)
  • 1 tsp. ground mustard powder
  • 1 tsp. sea salt more if needed
  • 1/2 tsp. black pepper

Instructions
 

  • Mix in high-speed blender. Taste. If it's bland for your pallet, add more yeast flakes or another tsp. of ground mustard. Maybe more salt.
  • Add cashew cream sauce to steamed veggies, pasta, bread or soup. My favorite treat is to use as a white cream sauce on pizza or as an alfredo sauce over spaghetti squash.

Notes

Read How and why to pre-soak your cashews . . . But, if you don't have time to soak, you can skip it. It doesn't noticeably affect the flavor. It's just better for you.
This recipe has evolved many times over, and there are lots of options and alternatives. Check out:

Dairy Free Alfredo Sauce

Lasagna Alfredo

Dairy Free Cream Cheese for Sauces, Dressings and Dips

Vegan Mozzarella Cheese

Authentic Italian Cream Sauce

Authentic Italian Cream Sauce

Vegan Ranch Dressing

Vegan Ranch Dressing

Vegan Ranch Dressing

Regardless of your desire to be vegan, or go completely dairy free, there is no room to argue that store bought dressings are nasty. It’s counterproductive to clean up your diet by incorporating more vegetables if you are just going to cover them with chemicals.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

Vegan Ranch -- makes 1.5 cups

  • 3/4 cups cashews soaked
  • 3/4 cups water can be reduced or eliminated to create a thicker veggie dip
  • 2 tsp apple cider vinegar or lemon juice
  • 2-4 tbsp yeast flakes these add a “cheesy flavor”. start with 2 and increase to your liking. I use 4!
  • 1 tsp parsley
  • 1/2 tsp each garlic powder, onion powder, dill weed
  • 1/4 tsp each ground mustard, celery salt, black pepper

Bulk Ranch Seasoning Recipe--Ready when you need it!

  • 1 cup yeast flakes
  • 3 tbsp parsley
  • 4 tsp. each garlic powder, onion powder, dill weed
  • 2 tsp each ground mustard, celery salt, black pepper

Instructions
 

  • For a southwest ranch, add 2 tsp taco seasoning (or cumin/chili powder) and 1 tsp cilantro. Could also use curry!
  • Mix all ingredients in you food processor, Vitamix or blender.
  • Think ahead. If you like this recipe, prepare a batch of the bulk vegan ranch seasoning. Blend 1/2 cup of seasoning. with 3/4 cup soaked cashews, 3/4 cups water and 2 tsp apple cider vinegar or lemon juice.

Notes

Buy the cashews (and other nuts) in bulk, soak them overnight and store in freezer. Frozen nuts are no problem for the Vitamix and other high speed blenders, so no need to thaw. Read more about the importance of soaking nuts (and grains) . . .

Vegan Ranch Dressing

Regardless of your desire to be vegan, or go completely dairy free, there is no room to argue that store bought dressings are nasty. It’s counterproductive to clean up your diet by incorporating more vegetables if you are just going to cover them with chemicals.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

Vegan Ranch -- makes 1.5 cups

  • 3/4 cups cashews soaked
  • 3/4 cups water can be reduced or eliminated to create a thicker veggie dip
  • 2 tsp apple cider vinegar or lemon juice
  • 2-4 tbsp yeast flakes these add a “cheesy flavor”. start with 2 and increase to your liking. I use 4!
  • 1 tsp parsley
  • 1/2 tsp each garlic powder, onion powder, dill weed
  • 1/4 tsp each ground mustard, celery salt, black pepper

Bulk Ranch Seasoning Recipe--Ready when you need it!

  • 1 cup yeast flakes
  • 3 tbsp parsley
  • 4 tsp. each garlic powder, onion powder, dill weed
  • 2 tsp each ground mustard, celery salt, black pepper

Instructions
 

  • For a southwest ranch, add 2 tsp taco seasoning (or cumin/chili powder) and 1 tsp cilantro. Could also use curry!
  • Mix all ingredients in you food processor, Vitamix or blender.
  • Think ahead. If you like this recipe, prepare a batch of the bulk vegan ranch seasoning. Blend 1/2 cup of seasoning. with 3/4 cup soaked cashews, 3/4 cups water and 2 tsp apple cider vinegar or lemon juice.

Notes

Buy the cashews (and other nuts) in bulk, soak them overnight and store in freezer. Frozen nuts are no problem for the Vitamix and other high speed blenders, so no need to thaw. Read more about the importance of soaking nuts (and grains) . . .

Healthy Horseradish Sauce

Healthy Horseradish Sauce

horseradish sauce

Healthy Horseradish Sauce

Healthy horseradish sauce is awesome-sauce. Use it on sandwiches or as a dip for roasted veggies. No oil, no nuts, high fiber with great flavor and texture.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

  • 1 can white beans cannellini, navy, garbanzo OR 1 cup cashews or walnuts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 tbsp Horseradish or more if you prefer spicy
  • 1/2 cup Plant Milk unsweetened

Instructions
 

  • Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.

Notes

Should you make vegan cream sauce with beans or nuts? Nuts will make this sauce much richer. But they are also expensive and higher in calories. If all you want is the flavor, go with the beans. Or split the difference and use both.
Try this sauce next time you make crispy air-fried vegetables with no oil.
horseradish sauce

Healthy Horseradish Sauce

Healthy horseradish sauce is awesome-sauce. Use it on sandwiches or as a dip for roasted veggies. No oil, no nuts, high fiber with great flavor and texture.
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce

Ingredients
  

  • 1 can white beans cannellini, navy, garbanzo OR 1 cup cashews or walnuts
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • 1 tbsp Horseradish or more if you prefer spicy
  • 1/2 cup Plant Milk unsweetened

Instructions
 

  • Drain and rinse the beans. Combine all ingredients in a high speed blender. Puree until creamy.

Notes

Should you make vegan cream sauce with beans or nuts? Nuts will make this sauce much richer. But they are also expensive and higher in calories. If all you want is the flavor, go with the beans. Or split the difference and use both.
Try this sauce next time you make crispy air-fried vegetables with no oil.

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