Wednesday, September 25, 2013

Allium-Free Almost-Ketchup

One of the things I missed most about coming back to America Allium-Free was KETCHUP. I'm the kind of person for whom fries are merely a vessel to convey the luscious red elixir, for whom those eight packets of extra ketchup WILL be completely consumed, down to the last drop. I'm surprised I've never drunk it straight from the bottle (don't tempt me, I might actually do it.)

Luckily one of the aunties I know who's been Buddhist forever knows a secret place that has allium-free ketchup, but it's not as good as the Kagome brand I loved in Taiwan.

Also, I forgot them when I moved T_T

So I've been in a ketchup dry spell for a while.

Then I got clever. Turn out people make their own ketchup all the time! Well, maybe not all the time, but enough for me to find a good number of recipes on the internet, decide it was too complicated, and unabashedly cheat my way through it.

This substitute isn't precisely like its onion-and-garlic-filled cousin, but it's good enough for me.

I'm off to drown my fried tofu in red.

After taking this picture I generously painted the entire piece red and devoured it in three bites. Adding more ketchup after each bite, because there's more surface area to cover after every subtraction.  The spinach and corn is just there for show.  They weren't even considered until after I'd run out of my usual ketchup-dousables.

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Wednesday, September 18, 2013

Allium-Free Vegan Ranch Alternative: Creamy Peppercorn Dressing

I've made this TWICE now and it never ceases to delight.

Smooth, thick, tangy, with just the right amount of bite. It's my new alternative to ranch.

The secret ingredient is....wait for it...GRAPEFRUIT JUICE!  Citrus-y and bright without being overpowering, leaving plenty of room for peppercorn to take center stage.

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Wednesday, September 11, 2013

Allium-Free Parsley Pesto

Parlsey is pretty fantastic. It's super-high in B12 and a bunch of other things, tastes better than cilantro, has a great crunch, and is pretty much made of magic.

It's also great for preventing hangovers, just eat a bunch before you go on a bender and all the B in it helps your liver process toxins. Remember to drink plenty of water too...that's to combat dehydration.

Anyways, in addition to being great for hangovers, parsley also happens to be AWESOME in green smoothies.
And really cheap.

Like 99 cents a bunch. So I always have leftovers.

This is what to do with the leftovers.

Parlsey Pesto, shown on sliced tomatoes with a mustard hat, and a few petals of avocado. Also, mung-bean soup with soymilk and pumpkin. This is a legitimate meal.

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Wednesday, September 4, 2013

Cartwheel Salad

I don't know why it's called a cartwheel salad. Regardless, super easy, super delicious.

Had this at a pizza joint.

Chopped romaine
Slivered red cabbage and carrots, for colour!
Diced tinned beets
+ vinegar & oil

YUM Read More......