Homemade Ranch Mix

Source: http://www.theglutenfreevegan.com/2013/08/homemade-ranch-mix/
 -printable recipe card-

Using the Dry Mix:

To make into a vinaigrette, combine 1 tablespoon of the dried mix with 1/4 cup lemon juice or apple cider vinegar and 1/4 cup olive oil. Whisk to combine. Makes 1/2 cup dressing.

To make into a creamy dressing, combine 1 tablespoon of the dried mix with 1/4 cup unsweetened non-dairy milk and 1/4 cup vegan mayonnaise. Whisk to combine. Makes 1/2 cup dressing.
To make into a thick dip, combine 1 tablespoon of the dried mix with 1/2 cup of vegan mayonnaise. Whisk to combine. Makes 1/2 cup of dip.

 Source: http://www.theglutenfreevegan.com/2013/08/homemade-ranch-mix/

HAPPY THANKSLIVING EVERYONE!
~Vegan Handmade

Garlic Rubbed Roasted Cabbage Steaks

Garlic Rubbed Roasted Cabbage Steaks

If you love cabbage, you are going to freak out about how good this is. Now, if you are on the fence about cabbage, you need to try this because this might be the recipe that converts you to a cabbage lover.

This is a simple side dish worthy of a dinner party and couldn’t be easier to make. Four ingredients, a couple of minutes to prepare and toss in the oven for an hour.

Ingredients
1 (approx 2lb) head of organic green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, sea salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

 

 

Sweet & Sara

Have you met Sweet & Sara?
- Sweet & Sara is the original manufacturer of 100% gelatin-free, 

 100% vegetarian and vegan marshmallows.

 Visit our website at http://sweetandsara.com/

 

Vegan Spanish Omlette

1 medium sweet potato
1 medium white potato
piece of swede about 2 inches square
piece of butternut squash about 2 inches square
1 parsnip
1 carrot
1 onion
1 stock cube
8 tablespoons chick pea flour
5 tablespoons soya milk
3 tablespoons rice vinegar
salt and pepper to taste
shake of cayenne pepper
3 tablespoons olive oil

Wash vegetables, peel carrot, parsnip, swede, butternut squash and onion. scrub potatoes and cut off any undesirable bits on the skin. chop all the vegetables into small cubes, about 1 cm square or less.
Water in a large pan, bring to boil, add stock cube, add vegetables, and boil until soft (cooked).
Put soya milk, oil, vinegar and and 8 tablespoons of water from the cooked vegetables into a large bowl, and mix (with a hand held mixer if you have one). the consistence should be soft but not slack. add more vegetable water if needed.
Add the cooked vegetables, and mix with a large spoon, turning until all is covered and mixed.
cover a large, deep frying pan with cooking oil, and heat on a low setting. when hot, add the mix, and let it cook with the lid on, still on a low setting. Cook for about 10 minutes or until the mix looks to be solidifying, and going brown on the bottom.
Now this is the very tricky bit - loosen the omelette from the base of the pan, and turn over. Let it cook through for about 5 minutes more. When it loook firm but soft, it is ready.
Can be eaten hot or cold.