Green Goddess Salad - Vegan, Vegetarian, and GF

It was some good food! Here is what you need:

For the dressing:

1/2c almond milk
1/2 mayo
1/2c fresh parsley
6 tbsp tofutti (or any vegan sour cream)
1/4c green onion
1 tbsp lemon juice
1 garlic clove
1/2 tsp sea salt
1/2 tsp fresh ground pepper

For the salad:

1 heart romaine
1/2 head iceberg lettuce
3 carrots
2 ears corn
1 cucumber
1/2 pack cherry tomatoes
something crunchy for the top

Here is what to do:

Blend all of the dressing ingredients in a blender or food processor. Chill in the fridge for at least an hour.

Shred the lettuces and wash thoroughly. After it is washed and dried, shred the carrots, cut of the corn of the ears (I microwaved them in water and salt for 5 mins), peel and slice up that cucumber, halve the cherry tomatoes, and toss with your crunches (I used dried asian noodles, but also thought that slivered almonds, crushed ramen, or sunflower seeds would have been great), and toss all that goodness together. Top it with the dressing, and enjoy!

We enjoyed it! The dressing had a kick, so my hubsters put some blue cheese on it (we thought feta would be great too) and it totally made the flavor more mild, so that was good to know.

This is not vegan, and I was having  hard time finding some vegan substitutes for sour cream. Does anyone know of any?

Thanks for reading! I hope you enjoy! Please comment with any tips/hints/feedback.

Happy heating,

Beka

Succotash and baked potatoes. Vegan, vegetarian, and GF

mmmm. this was very good!

Here is what you will need:

russet or baking potatoes (one for each person you are cooking for)
Olive oil
3 sweet onions
4 tbsp butter (I used earth balance to keep it vegan)
1 red bell pepper
2 garlic cloves
2 cups frozen lima beans
2 cups frozen corn

For the potatoes:

Put your oven on 400.
Wash the potatoes and slice horizontally across them (not going all the way through) so that they can flower open (you can see my photo if you need a visual).
Cut two of your onions into rings, then halve them.
Place some onion between each of the potato slices to keep them open.
Drizzle olive oil over the potatoes, making sure the oil gets into the slices.
Place extra onion on top and bake for 30 mins or until the potato is tender.

For the Succotash

Melt butter in large skillet over medium heat.
Chop the last onion and the bell pepper and place in skillet. Cook until the onion is tender and just starting to brown.
Chop up the garlic and throw that in the skillet.
Next toss in the frozen veggies (keep them frozen until you put them in, no thawing needed) and cook for 10 mins.

I served the potato over the succotash. It was so good! The succotash needed some spice, so I let the eaters salt/pepper/season as they wished.

I hope you enjoy!

Please comment with feedback and/or tips and hints.

Happy eating,

Beka