Tag Archives: Dip

Common, Dairy, Dairy-Free, Substitutes, Vegetarrian

“Cheese Dip” (dairy free)

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INGREDIENTS:

  • 1 TBSP Water
  • 1 TBSP Cornstarch (arrowroot or cassava equivalent)
  • 13.6 Ounce Can Coconut milk
  • 3/4 C Nutritional Yeast
  • 1 1/2 tsp garlic powder
  • 1 1/2 tsp onion powder
  • 1/2 tsp (tumeric)
  • 1/8 tsp cardamom (optional)

DIRECTIONS:

  1. In a small bowl, wisk together water and cassava.
  2. In a sauce pan, over medium heat wisk together, until combined well, theccoconut milk, nutritional yeast, and spices.
  3. Stir in water mixture into sauce pan and continue whisking while heating for 5-10nminutes while your sauce reaches the consistency you want.
  4. Taste. Adjust flavor with added, but optional, salt, pepper, or cumin powder, etc to taste,
  5. Enjoy with your favorite dippers or use as nightshade-free pizza sauce, casserole sauce or as a veggies sauce.

Basic Go-To, Beets, Biblically Clean Food, Blender, Celery, Condiments, Cream Cheese, Egg Free, KETO/Low Carb, Mayo, Nightshade-Free, Old Bay, Olive Oil, Onion, Pumpkin, Sauces~Dips, Sour Cream, Substitutes, Swerve-Granular, Tomato, Vinegar

Salad Dressing

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This salad dressing is versatile, nightshade free, keto/low carb friendly and can be used together with mayo, sour cream, or cream cheese to make fry sauce, veggie dip, or other condiment like substitutions. Can be used as a substitute for cole-slaw dressing.

Ingredients:

  • 4 ounce Pumpkin Baby food (this is 1 “stage one” container)
  • 1/4 to 1/2 cup Swerve granular
  • 1/2 cup fresh EVO
  • 1/4 minced yellow onion
  • 1/4 cup cooked beets, minced
  • 1 1/2 TBSP Old Bay seasoning
  • 1 tsp celery salt
  • 1/4 cup malt vinegar
  • 1 TBSP lemon juice

Method:

Combine all ingredients inside blender until well mixed . Pour into clean salad jar. Refrigerate.

NOTES:

While this recipe, tastes great, it doesn’t “sit” well in the fridge. It begins to break down and needs to be re-blended. It is best used the same day it is created and/or tweaked with the addition of a stabilizer which i will be examining in future editions of this recipe! My planned first trial will be Soy Lecithin, which is used in vegan butter recipes to hold it together.

Biblically Clean Food, Cooking Method, Cuisine, Gluten Free, Mexican, MSG-Free, No Cook, Recipes, Sauces~Dips, Specialties, Sugar-Free, Vegetarrian

Pico de Gallo

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Pico-De-Gallo

Ingredients:

  • 2 ripe tomatoes, diced
  • 1/2 red onion, finely chopped
  • 1/2 jalapeno pepper, seeded and chopped
  • leaves from 2 sprigs fresh cilantro, finely chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp real salt

Instructions:

  1. Mix everything together in a glass bowl.
  2. Cover and refrigerate.
  3. Allow flavors to blend for at least 30 minutes.
  4. Use as a garnish or dip with tortilla chips.