vegan option

Chipotle Salad Dressing

lemon juice

honey honey

olive oil

chipotle peppers

– 1 tablespoon of adobo sauce

garlic

salt

Combine ingredients in the bowl of a food processor or blender. Process until smooth.

Use immediately or transfer to an air tight container to refrigerate until ready to use.

Do u use the peppers that r in the adobo sauce?

This herb roasted sweet potato salad is perfection: crispy sweet potatoes coated in a rich and creamy herb mixture, finished with crunchy red onions.

Roasted Sweet Potato Salad

potatoes

avocado oil oil

basil

oregano

onion powder

garlic powder

thyme

mayonnaise (See Notes)

cilantro (, chopped)

red onion (, chopped fine)

Preheat the oven to 400º. Toss the bite-sized potatoes in the oil until coated well and spread out on a baking sheet.

In a small bowl, mix together all spices. Add the spice mixture to the sweet potatoes, about 1/4 of the mixture at a time, until the sweet potatoes are coated liberally. You may not use ALL of the spices, but you do want the potatoes to be pretty coated.

Roast for 25 minutes then flip over with a spatula. Roast another 10-20 minutes, or until beautifully golden brown and beginning to crisp. As long as you don't actually burn the sweet potatoes, you'll be good.

Remove sweet potatoes from the oven and into a large heatproof bowl. Let cool for about 3-5 minutes or until they're no longer piping hot but still very warm.

Meanwhile, mix together the mayonnaise, cilantro, and red onion. Scrape mayonnaise mixture on the potatoes once you've allowed them to cool briefly and stir, folding mayonnaise mixture into sweet potatoes until coated well.

Serve warm or at room temperature, but not cold.

Instant Pot Swiss Chard Saag is a savory, quick and easy way to prepare this delicious green side dish. Delicious with any curry or korma, and a great color contrast!  It only takes a few minutes to prep the vegetables and saute them before letting the Instant Pot do the rest.

Swiss Chard Saag

ghee

onion (diced)

ginger

Spice mixture

salt (to taste)

coriander

cumin

garam masala

black pepper

cayenne (adjust

turmeric

Ghee (or butter, for serving)

Press the “saute” button on the Instant Pot and add the ghee.

Once it melts, add the onion to the pot and stir-fry for 3 minutes until just turning golden.

Add the garlic and ginger and cook for another minute.

Stir the spices into the pot and stir-fry for 1 minute until the vegetables are coated.

Add the swiss chard by handfuls, stirring until each part wilts a little and leaves room for more until it's all added and coated with the seasoning mixture.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Release pressure naturally.

Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot). You may need to transfer your cooked chard to a smaller container, such as a bowl, so that the immersion blender will actually be immersed in the vegetables. It cooks down a lot!

Serve with ghee.

This 7 layer salad is a classic potluck and entertaining favorite made even better with all the best layers! With lettuce, peas, tomatoes, cucumber, chopped eggs, and lots of bacon, cheese, and a heavenly creamy dressing, your guests will be fighting over the last of this make-ahead layered salad side!

7 Layer Salad

parmesan cheese (freshly grated)

mayonnaise

garlic (pressed)

lettuce

red onion (diced)

tomatoes (cubed)

peas (thawed if frozen)

½ of one English cucumber (about 1 cup)

eggs

cheddar cheese (shredded)

bacon

In small bowl, mix together parmesan cheese, mayonnaise, garlic, and salt until mixture is smooth and creamy. Set aside and construct salad immediately, or place dressing in refrigerator to chill.

In dish with tall sides, layer each ingredient, in this order: Layer 1 (Bottom Layer): lettuceLayer 2: red onionLayer 3: tomatoesLayer 4: peasLayer 5: cucumbersLayer 6: hard-boiled eggsLayer 7 (Top Layer): dressing, cheddar cheese, and bacon

https://embed.mediavine.com/videos/atirgff99wwqgwm4idhs

This easy Mexican street corn salad with cucumbers is made with frozen corn and cucumbers. It’s served cold with fresh cilantro and vegan parmesan cheese and spicy, canned jalapeños. The creamy dressing is naturally dairy free, but it can be made vegan with one simple swap.

Mexican Street Corn Salad with Cucumbers

corn,

red onion

cucumber,

cilantro

mayonnaise,

lime juice

green chilies

chili powder

cheese,

In a large bowl, stir together all the ingredients (except the vegan parmesan).

Stir to combine. Allow salad to sit for about 30 minute too let flavors develop.

Melissa - I love this!  I had something similar at a restaurant and was immediately in search of the recipe.  I found yours and I made it the next day!  I like this better than the version I had at that restaurant!  I was also excited to see that you mostly focus on dairy-free recipes, as I do have a problem with lactose.  I can't wait to try more of the things you post! Of course, this recipe is NOT dairy free with the addition of the cheese.  But since cheese doesn't seem to be a problem with me, I made it as written.  

Since I have now made this several times, I will add a couple things I've discovered: This recipe is very forgiving. I have subbed lemon juice for lime juice and even though I do prefer the taste of using fresh lime juice, the lemon juice was really good in it, too.  I have also mixed up the spices and I accidently added cayenne pepper to it one time.  It gave it a kick, but it was good.  I love the cojito cheese in it, but don't be afraid to use parm. But use the finely grated canned kind instead of fresh, it blends better.  And, one time I didn't have very much cilantro, so I added what I had (about half of what is in the recipe). It was still really good. I actually can't wait to try this recipe with fresh corn - but we aren't quite in sweet corn season yet! But my favorite way to make this continues to be exactly how you wrote it.

Another thing I will add is that I have made this 24 hours in advance. I just make sure to remove most (not all) of the seedy area in the cucumbers. That prevents it from getting too wet. The nice thing about using frozen corn is that it actually absorbs the liquid quite well and it doesn't get too soggy.  I was surprised, but it was really good.  

Thank you for a great recipe. I get so tired of the same potato and pasta salads in the summer - and this is so easy it has become a favorite really quickly!

Great recipe, very easy.  I used fresh corn cut from the cob and sautéed lightly. Used feta instead of cotija cause its what I had on hand. Excellent flavors, comes together nicely. Fresh and easy summer side.

I just need to leave a comment that this looks so good and amazing. I will make it to go with tacos. Thanks! amazing photography and presentation.

This is a good idea for a recipe. The pictures are making me feel ravenous! I will not cut out the seeds because I believe in eating the natural stem cells from seeds. I will use regular organic mozzarella because this is less processed. I will probably skip the mayonnaise.

These tender, extra-savory, thin-sliced Southwestern roasted sweet potatoes are a great Paleo side dish for your holiday table - or any time. With very simple prep, this fancy-looking dish roasts in an hour. Vegetarian with vegan option. Make it for your next gathering!

Southwestern Roasted Sweet Potatoes - Paleo

butter (or nondairy spread) (melted)

garlic (minced)

¼ teaspoon freshly ground pepper (or

cilantro leaves

Preheat oven to 375F.

Combine olive oil, melted butter or non-dairy spread, garlic, spices, salt and pepper and half the cilantro in a small mixing bowl; stir to combine.

Spread 1-2 tablespoons of the mixture in the bottom of a 9 x 13 inch baking dish. 

Arrange sweet potato slices in the dish and brush potatoes with the remaining olive oil mixture, reserving a couple of teaspoonfuls.

Cover with foil and bake for 45 minutes.

Remove foil and increase oven temperature to 450F.

Roast potatoes for an additional 15 minutes, or until potatoes are slightly browned. Allow an extra 5 to 10 minutes at high altitude or if your sweet potatoes are large. 

Remove sweet potatoes from the oven and test an end piece for doneness. If the sweet potatoes have dried out during roasting, brush them with reserved seasoned olive oil.

Garnish with cilantro leaves.

A healthy creamy curry that goes well with plain rice, Roti or Naan. Urad dal or Split Black Gram Curry is a good way to include plant proteins in your diet.

URAD DAL/SPLIT BLACK GRAM CURRY

urad dal (split black gram)

onion (finely chopped)

garlic (finely chopped or minced)

-2 green chillis (finely chopped or minced)

1 inch ginger, peeled (finely chopped or minced)

tomato

mustard seeds

cumin seeds

½ tsp garam masala

⅛ tsp asafetida (optional)

-1¼ tsp salt

turmeric powder

water

tsp oil

garlic (finely sliced)

dry red chilli

Preparation of Urad Dal/Split Black Gram Curry

Wash and soak urad dal in  2 cups of warm water for at least 30 minutes.

Add the soaked dal with the water into a pressure cooker. Add turmeric powder.

Close the pressure cooker properly. Place it over medium heat.

Let the dal cook for 3-4 whistles.

Allow the pressure cooker to cool down before opening the lid.

In another saucepan, heat oil or ghee over medium heat.

Add mustard seeds. As soon as they begin to pop, add cumin seeds.

Add asafetida if youre using any.

Add onion and stir fry till it becomes light brown in colour.

Add garlic and stir fry for 1-2 minutes.

Add green chillis and ginger. Stir fry for a minute.

Add the tomato and salt.

Mix well, cover the pan and allow the tomato to cook for 2-3 minutes.

Add the cooked urad dal with the water and also the remaining water.

Mash the dal lightly with a masher for a more creamier texture.

Mix well. Let it simmer over low to medium heat for 10-15 minutes.

Remember to stir is frequently so that it does not stick to the bottom of the pan.

Add garam masala and mix well.

Heat 1 tsp of ghee or oil in a small pan and place it over low heat.

Add sliced garlic and stir fry till it begins to turn brown.

Add the red chilli, stir fry it and remove the pan off the heat.

Add the tempering to the urad dal or curry.

Garnish with chopped coriander and serve it hot with rice or roti or naan.

Preparation of the Tempering:

Use ginger julienne instead of garlic for temepring.

For a thinner curry add more water. We prefer it thick so that it can be scooped up with the roti or naan.

Adjust the spices according to your taste.

Can make this curry a day ahead and store it in the fridge.

If it becomes too thick after storing it, add little water when you heat it.

Soaked lentils and beans always cook faster than unsoaked ones.

Tips:

My best-ever tom kha soup recipe is already perfect, but it&#039;s even better when it&#039;s made in the Instant Pot! Rich, creamy, and full of incredible flavors, this Thai coconut chicken soup recipe is easy and delicious. Easily make it Whole30, paleo, or vegan, too.

Instant Pot Tom Kha Soup (Thai Coconut Chicken Soup)

coconut oil

onion

garlic (chopped)

red jalapeño pepper (sliced,

galangal (or ginger)

lemongrass

kaffir lime leaves (torn, optional)

red Thai curry paste

chicken broth (see Notes

full-fat coconut milk (or coconut cream)

chicken breasts

white mushroom caps (sliced)

brown or coconut sugar (see Notes for Whole30)

fish sauce (plus more to taste)

lime juice (fresh)

green onions (sliced thin)

cilantro (fresh, chopped, for garnish)

Set Instant Pot to Sauté mode. Add coconut oil and heat over medium heat. When oil is hot, add onion, garlic, jalapeño, galangal (or ginger), lemongrass, lime leaves, and red curry paste. Stir frequently, cooking for 5 minutes or until onions are softened.

Pour in chicken broth and stir. Secure lid on Instant Pot with vent in sealing position. Set to cook 5 minutes on Manual High Pressure.

When 5 minute cook time is up, carefully Quick Release pressure and remove lid. Set Instant Pot back to Sauté mode. Use slotted spoon to strain out garlic, onions, lemongrass, lime leaves, and galangal. Discard aromatics.

Add in coconut milk, chicken breasts, mushrooms, fish sauce, coconut sugar, and lime juice. Simmer in Sauté mode until chicken is just cooked through.

Taste soup and adjust as desired. Add more sugar for sweetness, more lime juice for tartness, or more fish sauce for saltiness. Ladle soup into serving bowls and top with sliced green onions and fresh cilantro. Serve warm.

Learn how to make the best homemade cocktail sauce for shrimp. This easy recipe uses ketchup, horseradish and a few other simple ingredients to make a healthy, flavorful DIY cocktail sauce. 

Homemade Cocktail Sauce

ketchup

horseradish

Worcestershire sauce*

In a bowl, stir together the ketchup, lemon juice, 1 tablespoon horseradish and Worcestershire sauce.

Great easy last second recipe.  I used 5tbsps of spicy horseradish sauce we like spicy cocktail sauce.  Great recipe that is easily acceptable. 🍤🍤😉

These Italian green beans are one of the most delicious ways to eat green beans. With fresh garlic, olive oil, and Italian seasoning, this side dish recipe is super quick and easy but loaded with flavor.

Italian Green Beans

green beans (trimmed; steamed, microwaved,

Italian seasoning

red pepper flakes

In large skillet over medium heat, warm olive oil until heated through. Add garlic, salt, Italian seasoning, and red pepper flakes to hot oil and sauté 1 minute or until garlic is fragrant.

Add green beans to skillet and sauté green beans for 2 minutes, tossing continuously to coat green beans thoroughly in oil and seasoning. Serve immediately.

This gluten free pie crust is my favorite gluten free dairy free pie crust - made with shortening, easy to work with and perfectly make-ahead and freezer-friendly! Use it in your favorite Thanksgiving recipes, or make it now and freeze for when you need it.

Gluten Free Dairy Free Pie Crust

For crust:

¼ cup all-purpose gluten free flour

ml ¼ tsp salt

sugar

shortening (chilled)

white vinegar

To make the crust, combine flour, sugar and salt in a mixing bowl. Alternatively, you can also process this in the food processor for 10 seconds.

Cut chilled shortening into flour with two knives until mixture is uniform and shortening resembles large peas. Do not overwork. You can also add this to the food processor in pulses.

Beat egg (if using), water and vinegar together. Pour evenly over the flour mixture. Stir with wooden spoon until well combined and all of the mixture is moistened. If making dough in a food processor, slowly add in the liquid mixture gradually, with the motor running.

Without overworking it too much, shape dough into a ball and lightly flatten into a circle of about 10 cm. Wrap and chill for 30 minutes (or longer, if making ahead). If freezing, double wrap in plastic and freeze for up to 3 months.

When the crust has cooled and you&#39;re ready to bake the pie, cover your working surface with parchment paper. Lightly dust it with flour. Transfer dough onto the lightly floured piece of parchment paper, and cover with another piece of parchment paper. Roll dough between the two pieces of parchment to a uniform thickness with light, even strokes. Roll out a circle about 1 inch larger than an upside-down pie plate, to about 1/2-inch thickness.

Top 19 vegan option recipes from across the web

The most viewed vegan option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chipotle Salad Dressing

Roasted Sweet Potato Salad

Swiss Chard Saag

7 Layer Salad

Mexican Street Corn Salad with Cucu...

Southwestern Roasted Sweet Potatoes...

URAD DAL/SPLIT BLACK GRAM CURRY

Instant Pot Tom Kha Soup (Thai Coco...

Homemade Cocktail Sauce

Italian Green Beans

Gluten Free Dairy Free Pie Crust

Savory Galette with Caramelized Oni...

No-bake chocolate pistachio cake {g...

Gluten free blueberry galette with ...

Gluten free galette dough

High Protein Beef Chili

Melon Skewers with Honey Lime Mint ...

Grain free tortillas

Mexican Ground Beef Casserole

Top 19 vegan option recipes from across the web

The most viewed vegan option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chipotle Salad Dressing

Roasted Sweet Potato Salad

Swiss Chard Saag

7 Layer Salad

Mexican Street Corn Salad with Cucu...

Southwestern Roasted Sweet Potatoes...

URAD DAL/SPLIT BLACK GRAM CURRY

Instant Pot Tom Kha Soup (Thai Coco...

Homemade Cocktail Sauce

Italian Green Beans

Gluten Free Dairy Free Pie Crust

Savory Galette with Caramelized Oni...

No-bake chocolate pistachio cake {g...

Gluten free blueberry galette with ...

Gluten free galette dough

High Protein Beef Chili

Melon Skewers with Honey Lime Mint ...

Grain free tortillas

Mexican Ground Beef Casserole

The most viewed vegan option recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine