Tag Archives: creamy

Creamy Roasted Garlic Salad Dressing

3 Aug

Garlic is perhaps one of the most popular seasonings used to flavor savory dishes, and just the sheer aroma alone is enough to make your mouth water. A relative to the onion, garlic is low in calories and free of fat, cholesterol and sugar (source). Want to know more? Check out my All About Garlic post.

When garlic is roasted, its pungency is reduced while its flavor is brought to the forefront. This makes it an excellent inclusion for sandwiches and wraps. In addition, you can kick up your salads by incorporating garlic into your dressings. Check out this recipe for Creamy Roasted Garlic Salad Dressing. Almonds lend themselves to this recipe by providing a nice, creamy consistency, all while providing a healthy dose of potassium, dietary fiber, protein, calcium, iron and magnesium (source).

Creamy Roasted Garlic Salad Dressing

Creamy Roasted Garlic Salad Dressing
Yields approximately 1-1/2 cups

1/2 cup whole blanched unsalted almonds
1 cup + 3/4 cup filtered water, divided
1 bulb fresh garlic
1 tablespoon olive oil
1-1/2 teaspoons white wine vinegar
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Place almonds in a bowl and cover with 1 cup filtered water. Set aside and allow to soak for 8 hours, or overnight.

After almonds have soaked, preheat oven to 400° F. Cut off top quarter of garlic bulb and place on a piece of aluminum foil approximately 12″ by 12″ in size. Drizzle garlic with olive oil and wrap in foil. Bake garlic, cut side up, in preheated oven for 40-60 minutes, depending on flavor preference. Remove and allow to cool. Garlic should be very fragrant and golden brown in color. Once cooled, squeeze garlic cloves out of their skins and place in the bowl of a blender.

Drain and discard water from almonds. Add soaked almonds, 3/4 cup fresh filtered water and remaining ingredients to blender and puree until smooth, approximately 30-90 seconds, depending on your type of blender.


Creamy Macaroni & “Cheese”

30 May

One of my all-time favorite foods is Macaroni & Cheese. I remember eating it often as a child and savoring every single bite of it. Whether it was homemade or from a box, I had certain expectations when consuming this dish. It had to be both cheesy and creamy, and of course with just enough salt. With the creaminess of the pasta and the crunchiness of the topping, this recipe passes my test. If you’re feeling daring, try it with Herbs & Chives cream cheese. Yum!

Creamy Macaroni & "Cheese"

Creamy Macaroni & “Cheese”

16 ounces elbow macaroni, cooked
3 tablespoons vegan buttery spread
1 cup white onion, chopped
3 medium cloves garlic, minced
8 ounces imitation cream cheese, softened
2-1/2 cups unsweetened almond milk
2 tablespoons nutritional yeast
1-1/2 teaspoons salt (add more to taste)
1/2 teaspoon paprika
pinch cayenne pepper
pinch black pepper
3 cups shredded vegan cheddar cheese (I use Daiya)

1/4 cup vegan buttery spread
1 cup panko
1 teaspoon dried dill
3/4 teaspoon dried thyme

Prepare pasta according to manufacturer’s directions. Set aside.

Preheat oven to 350º F. Lightly grease a 9” x 13” glass baking dish and set aside.

Begin by melting 3 tablespoons vegan buttery spread in a large pot over medium heat. Add onion and garlic and cook, stirring frequently, for 3-5 minutes, or until onion is translucent. Reduce heat to low and add cream cheese, almond milk, nutritional yeast, salt, paprika, cayenne pepper, black pepper and cheddar cheese, stirring frequently until mixture is thoroughly combined and cheeses are melted. Remove from heat and add cooked pasta, stirring until pasta is evenly coated. Pour into prepared baking dish and set aside.

For the topping, melt the vegan buttery spread over medium heat. Add panko, dill and thyme, stirring until combined, about 1 minute. Turn off heat and pour topping evenly over pasta mixture.

Bake in preheated oven for 15-30 minutes, or until mixture is bubbly and topping is light golden brown.

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