Soups & Salads

Cashew Caesar Dressing:

  • 1 cup cashews, soaked overnight
  • ½ cup water
  • ¼ cup olive oil or vega antioxidant oil
  • 2- 3 cloves garlic
  • 1 tablespoon capers
  • 2 tbsp lemon juice
  • 2 tbsp balsamic vinegar
  • 1 tbsp Dijon
  • 1 tbsp vegan worcestershire
  • Salt and Pepper

Blend all ingredients until smooth. Taste and adjust flavor as desired.

Cashew Parmesan:

  • ½ cup cashews
  • 2 tsp salt
  • 1 tsp ground mustard

Grind all ingredients until a fine crumble. Taste and adjust seasoning as desired.

Salad:

  • Cashew Caesar Salad Dressing
  • Cashew Parmesan
  • 1 large bowl of mixed kale (dinosaur kale, baby kale, ect)
  • Croutons (we used Gluten-free Croutons made of rice)

Mix Kale and Croutons with desired amount of Caesar dressing.
Plate and top with cashew parmesan.

Ingredients:

  • 5 tablespoons dried minced onions
  • 7 teaspoons parsley flakes
  • 4 teaspoons salt
  • 1 teaspoon garlic powder

Directions:

Mix together and store in an air tight container.

For dressing: Mix 2 tablespoons dry mix with 1 cup mayonnaise and 1 cup buttermilk or sour cream.

For dip:  Mix 2 tablespoons dry mix with 2 cups sour cream.

Mix up a few hours before serving, so the flavors all blend.

1 (29 ounce) can peach slices

1 (20 ounce) can pineapple chunks

1 (3 1/8 ounce) box dry vanilla instant pudding mix

1 lb of strawberries, (quartered)

1 banana, (sliced)

1/2 pint blueberries

1 bunch grapes (I use the red ones)

1 -2 tablespoon sugar (optional)

Directions:

In a large bowl, combine peaches, pineapples, and vanilla pudding mix. This includes the juices from the cans. Mix well until pudding is dissolved. Stir in strawberries, banana, blueberries, grapes, and sugar if desired. Chill.

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