“Caesar-Style” Salad Dressing (Vegan)

This vegan salad dressing is you ceasar-style but dairy-free and anchovy free.

INGREDIENTS:

• 1/3 Cup Coconut Yogurt (or other non-dairy based yogurt)
• 1 TBSP Olive Oil
• 1 TBSP Lemon Juice
• 1/2 clove of Garlic
• 1 tsp capers, minced
• 1 tsp brown mustard seeds
• black pepper (I used 2 twists, fresh cracked)

METHOD:

1. Place all of the ingredients into a blender.
2. Whirl.
3. Taste. Add pepper to taste. Adjust seasonings, as needed.
4. Enjoy right away, or store in an air-tight container in the fridge.

NOTES:

This is good served over romaine lettuce. But it is also good as a salad dressing over any greens. Capers grow in a plant family which is closely related to cabbage and mustard. Capers give this vegan dish its saltiness, which is a substitute for anchovies which are traditionally used in the non-vegan version.

Mock “Beef Stroganoff”

This dish is so versatile in terms of adapting to nutritional, diet, and allergen-friendly meal plans.  You can make it low carb, AIP, Paleo, low fat, vegan, nightshade-free, soy-free, dairy-free, pasta-free, grain-free, gluten-free as you desire.  Switch up the veggies to add more nutrition and phyto-chemical value to your meal.  Give it a try and let me know what you think.  I’ve also shared this recipe on SparkPeople.com-where you can sign up for so many other fabulous receipes, weight loss tips, and so much more!

Ingredients

• 1 head, large (about 7″ dia) Cabbage, fresh, chopped in the shape/size of egg noodles.

• 16 oz Beef, 90% Lean Ground Beef from Sirloin, drain (or use chickpeas for a vegan option)

• 1 medium (2-1/2″ dia) Onions, raw 1/2 chopped, 1/2 sliced, divided

• 2 stalk, large (11″-12″ long) Celery, raw, chopped

• 1 tsp Pepper, black

• 1 tsp Garlic powder

• 0.25 tsp Celery Salt

• 1 cup Bone Broth – homemade (or use veggie broth for vegan option)

• 1 pat (1″ sq, 1/3″ high) Butter, unsalted, or use veggie oil for vegan option.

Tips

Soy free, dairy free, egg free, noodle free, pasta free, grain free, gluten free, nightshade free

Directions

1) Begin browning the ground beef in a separate pan over medium heat.

Toss in with the beef freshly chopped onion and celery. Once the beef is browned on one side, flip and cover the browned side with celery salt, garlic powder, black pepper, and salt to taste. Once the beef is finished cooking and there is no longer and pink spots, turn off the heat, and drain the grease–discarding it or saving for another purpose, as you see fit. If you want this to be vegan–simply use chickpeas in place of the beef. You can cook the above veggies with the cabbage below if you’re making the vegan option and skip this step entirely.

Meanwhile, in another skillet with a cover, spread the butter around the pan so nothing will stick. Next, add the cored and rough chopped (like egg noodles) cabbage, sliced onion pieces and bone broth (beef, chicken, turkey or veggie broth all work). Cover and cook on low for approximately 20-30 minutes. Be certain that you do not cook away all of the broth. Check closely.

Serving Size: 4 servings