Creamy Brown Gravy (gluten-free)

What can take a basic recipe to the next level? A delicious sauce, or in this case, my Creamy Brown Gravy recipe.

If the word gravy scares you, relax. This isn’t a traditional gravy, it’s more of a savory sauce.

This Brown Gravy recipe is gluten-free, plant-based (vegan), quick and easy.

Traditional gravy is made from flour, animal fat and milk. Bleck!

This sauce tastes a lot like regular savory brown gravy but it’s gluten-free, dairy-free and cholesterol-free. The pepper gives this a little spice that your kids may not love. Feel free to leave it out if needed.

Creamy Brown Gravy

This creamy gravy/sauce can be used in many ways. Use it as the “soup” or “glue” for a casserole, pour it over pasta, top a baked potato, pour it over veggies or any other way your heart desires. [Read more…]

Raspberry Vinaigrette Salad Dressing

Oil-Free Raspberry Vinaigrette Salad Dressing is vegan and gluten-freePrepare to be amazed!

That is a line from the movie Meet the Robinson’s that I whip out on occasion. This seems fitting to me.

Why? Because my boys ate several cups of a mixed green salad that was tossed in this dressing. There was some salad left that I stored in the fridge. Yes, wet salad that was doused in this dressing and they finished it off the next day because they love the dressing so much.

I call that a win and even amazing.

As you can always expect from me, this salad dressing is oil-free!

Oil-Free Raspberry Vinaigrette Salad Dressing

Ingredients

  • 1 heaping cup of fresh raspberries, if you need to use frozen allow them to thaw first
  • 1/2 cup of water
  • up to a 1/2 tsp of red wine vinegar
  • 2 Tbsp maple syrup (more or less to taste)
  • a dash of salt and pepper

Do

  1. Pour your raspberries, half of the water, half of the vinegar and maple syrup into a blender. I used my Blendtec. Add your salt and pepper.
  2. Press the pulse button and allow to process until everything liquefies. Pour in slightly more water if needed.
  3. Give your dressing a taste test. Add more vinegar and maple syrup if needed. Some berries are sweeter while others are sour so this isn’t an exact science. I made it as written above and it was perfect for us.
  4. If you adjusted your ingredients pulse again until your salad dressing reaches the right consistency and flavor.

Your salad dressing will be a beautiful raspberry color and taste slightly sweet with just enough kick.

This will make about 1 1/2 cups depending on how much water you use. Store this dressing in the refrigerator and use within 5 days.

I’ve got a lot of incredible oil-free salad dressings. You can see all of them on my Sauces, Dips and Salad Dressing Page. Don’t forget to pin them too!

This page contains affiliate links.

Homemade BBQ Sauce

Summers coming… for those of us in Phoenix it is right on our door step. In addition to the heat, summer brings on cookout season. If this is your first summer living a plant-based lifestyle you may be a little intimidated by all of the upcoming barbecue invitations. Don’t be, I’ve got you covered.

Today I’m going to share one of my secrets. Homemade BBQ Sauce. I’ll share tips another day.

This Homemade BBQ Sauce is sweet and tangy. My husband said it tasted like candy but his palete is really sensitive to sweetness. Actually, at first you taste the sweet then the tangy hits.

You can use this sauce on anything! Baked Potatoes, Lentil BBQ or my Spaghetti Squash BBQ Sandwich, BBQ Chickpeas, BBQ tofu and more. The sauce is really versatile and you can change it up by using less sugar or more vinegar. You can also add Siracha for a little more kick.

Homemade BBQ Sauce that is vegan and gluten-free. It's perfect for all of your barbecue needs.

Homemade BBQ Sauce

Ingredients

  • 1 6 oz can of tomato paste
  • 1 Tbsp molasses
  • 3 Tbsp Apple Cider Vinegar
  • 1 Tbsp Liquid Smoke
  • 2 Tbsp Vegan Worcestershire Sauce
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup (more or less) of brown sugar
  • 1/2 cup water (add it a little at a time to obtain the right consistency)

Do

  1. Add all ingredients except water in a small sauce pan place on low heat.
  2. Stir often as you add each ingredient.
  3. Once everything except water is added taste and make any changes.
  4. Add water a little at a time while stirring until you reach the right consistency. You’ll probably need between 1/4 cup and 1/2 cup.

Serve

Use this BBQ Sauce as you would a bottled sauce. If you have leftovers store in the refrigerator in an air tight container.

Next I’ll share my Cauliflower BBQ Bites recipe!

Make sure you read the labels on all of your ingredients. Some versions may not be vegan or may contain gluten. I always check ingredients to make sure it is safe for my family but your family may have other needs.

This page contains affiliate links. 

Guilt-Free Roasted Red Pepper Dip

I love eating dips. LOVE them I tell you. I routinely make dips like Spinach Artichoke Dip and Green Chili White Bean Dip but today I’m going to share another favorite. Roasted Red Pepper Dip.

I’ll even make a confession. I had dip for dinner last night. 

I don’t really need an occasion to make dips and I find that my kids love them too. I easily eat twice as many veggies (if not more) when I have a delicious dip to enjoy them with.

This dip is really easy to make and is delicious with veggies, crackers, chips or in a wrap.

Roasted Red Pepper Dip (hummus)

This dip is allergy-friendly by avoiding nuts, sesame and dairy. It’s also vegan and gluten-free, which is pretty typical around here.

Roasted Red Pepper Dip

Ingredients

  • 1 ½ cup warm white beans (I use great northern)
  • 1/4 cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ cup roasted red pepper

Do

Puree beans, water, spices and red pepper in a Food Processor or high-powered blender and blend until smooth. I use my Blendtec and push the “dip” button for super simple and quick option.

Serve

This is the perfect condiment for your veggie wraps and great with raw veggies. It can be eaten warm or cold. It’s fun at parties if you have a Little Triple Dipper like me. I’m always looking for ways to use it.

I have more fun dips listed on my Party Food Pinterest Board!

What are your favorite dips? Feel free to leave a link!

This page contains affiliate links.

Guilt-Free Spinach Artichoke Dip

The tell me it’s football season. I don’t watch football so for me it translates into “Football Food Season.” If you get together with friends to watch the game you know most of the food is like fatty death on a platter. Yes, I just said that. Hot wings, Deep-Fried ______ (fill in the blank), Chips & Dips that are full of fat and dairy, and lets not forget all of that Cheese.

Now let me introduce you to my Guilt-Free Spinach Artichoke Dip. That sound is the Hallelujah Chorus.

Guilt Free Vegan Spinach Artichoke Dip

I’ve been sitting on this recipe all summer just waiting to let it debut. It was actually featured in one of the classes I taught this summer. You don’t have to save it for football. It’s perfectly suited for movie nights, pre-dinner (or post-dinner) snacks, on a sandwich or wrap, or to make when you are all by yourself and don’t want to share.

Guilt Free Vegan Spinach Artichoke Dip

Spinach Artichoke Dip (Vegan and Nut Free)

Ingredients

  • 1 ½ cup warm white beans (I use Great Northern)
  • ½ cup water (more or less)
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp salt
  • 2 Tbsp nutritional yeast
  • ½ cup artichoke hearts (I use jarred, without oil)
  • 1 tsp lemon juice
  • 1 cup raw spinach

Do

  1. Puree beans, water and spices in a food processor or high-powered blender, I use my Blendtec.
  2. Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
  3. Pour dip into heat safe container (I use an oven safe casserole dish). Rip spinach into smaller pieces and mix into dip.
  4. Bake for 20 minutes at 350° or until warm.

Serve

This dip is great with crackers or chips but also really good on bread or in a wrap. This is oil-free and diary-free but tastes sinfully good.

You can also keep it warm in a Little Triple Dipper (but add a little more liquid), along with Faux Cheese Sauce and other Chili.

For more football food ideas visit my Party Food Pinterest Board! It’s full of delicious dips and finger foods.

This page contains affiliate links.
Related Posts Plugin for WordPress, Blogger...
%d bloggers like this: