zoezane (zoezane) wrote,
zoezane
zoezane

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No Milk Gluten Sugar "MGS" Crafty Rio ---- Cafe Rio Dressing --- Addictive Crack! ..... Grins

2-3 large tomatillos, diced
1 C coconut milk sour cream
1 C avacado mayo
Big bunch of cilantro (approx 2+ cups)
1 jalapeno or hatch chile
1-2 cloves garlic
1 tsp sea salt
1/2 C red onion OR 3 stalks of green onion, chopped
Juice 1 lime

Put it all in your food processor and mix until smooth.

This is a great dressing for a variety of salads, but especially the hearty ones

that everything but the kitchen sink--like Cafe Rio Crack Salad Dressing



COCONUT MILK Substitue SOUR CREAM

Noted vegan cook and baker, Chloe Coscarelli, told readers of "The New York Times" that coconut milk can be used as a sour cream substitute in baked goods such as cakes and quick breads like banana bread. Coscarelli notes that you should plan on using 3/4 cup of coconut milk mixed with a tablespoon of vinegar or lemon juice as a replacement for 1 cup of sour cream in a baking recipe. If you want to substitute both sour cream and eggs to create a completely vegan recipe, she suggests trying 1 cup of coconut milk mixed with 2 tablespoons of vinegar.


AVACADO MAYO

Avocado Mayo (The best vegan mayo!) 3

Avocado Mayo
Serves: 6
Ingredients

  • 2 Avocados

  • 1 tablespoon White Vinegar (apple cider vinger better)

  • Juice of ½ Lemon

  • ⅛ teaspoon garlic powder

  • ⅛ teaspoon onion powder

  • Sea Salt (to taste)

Instructions

  1. With a Food Processor: add all the ingredients to the bowl of your food processor (fitted with the blade) and puree until smooth (you may need to stop and scrape down the sides a couple of times) – Add salt to taste

  2. With a Fark: add all the ingredients to a medium bowl, mash until it is relatively smooth and combined – Add salt to taste

  3. To store: place plastic wrap with direct contact to the mayo to prevent browning, it should last well for 1-2 days in the fridge


grumpy makeup
Tags: zoe zane vegan no sugar
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