Mozzarella Cheese Sauce-Vegan

This is super delicious cheese alternative that doesn't have any dairy or soy in it.  You cook it to the consistency you want.  It will thicken up to the consistency of a spread if you let it.  If it's going to sit while you assemble the rest of your dinner then make sure you stop cooking it when it's a little on the "thin" side and cover the pot.  It thickens as it cools.  I don't always roast the garlic for this.  Just use a little less because roasted garlic is more mild.  If you are going to be making many vegan sauces or "cheese" you should go ahead an get a supply of tahini (sesame seed paste) and nutritional yeast (NOT brewer's yeast).  These two items are used a lot.  This cheese sauce is great on pizza, calzones, tacos, or anything else you would enjoy melted cheese.  Great as a dip for veggies or on pitas as well.  To make smoked mozzarella just add 1/8 tsp. liquid hickory smoke.
*Sorry about the picture quality.  I took it as a last minute thought after I made calzones.  The lighting was bad so it looks yellow but it's really white.  You can check out the calzones picture to see it a little better.  I'll try to get a better picture in the future.

Mozzarella Cheese Sauce-Vegan

1 cup water
2 small cloves of roasted garlic
2 Tbsp. fresh lemon juice
1-2 Tbsp. tahini (the larger amount makes it "cheesier")
1/4 cup nutritional yeast
3 Tbsp. rolled oats
1 Tbsp. cornstarch or arrowroot powder
1/8 tsp. dry mustard
1 1/2 tsp. onion powder
1/2 tsp. salt

Place all ingredients in a blender or food processor and blend until completely smooth.  Pour into a small saucepan and cook over medium heat, stirring constantly, until smooth and thick.

Cheesecake Dip

This is a great dip for fruits, graham crackers, or vanilla wafers.  Great with the graham cracker crumbs but I make it without most of the time.  Can also be used as a delicious filling for crêpes with fresh berries and fruits or as a pancake topping.  We save this recipe for special occasions!

Cheesecake Dip

4 ounces cream cheese, softened

1/3 cup sour cream

3 Tbsp. milk

1/4 tsp. almond extract

2-3 Tbsp. sugar (or to taste)

1 pint fresh strawberries (we also like bananas, pineapple, apples, grapes, berries)

1/4 cup graham cracker crumbs (optional)

In a mixing bowl, beat cream cheese until smooth.  Add sour cream, sugar, milk, and extract; mix until smooth.  Transfer to a serving bowl.  Place strawberries and crumbs in separate serving bowls.  Dip strawberries/fruit into cheesecake mixture, then into dry crumbs.  Enjoy!

Sunflower Seed Sour Cream

This is a great non-dairy/non-soy version of sour cream.  It tastes delicious and is less expensive to make than the cashew version.  It is great served on taco salad, fajitas, or anything else you would put sour cream on. (Or you can eat it by the spoonful, which is how my kids like to eat it!)  This is one time when you can let the kids eat as much sour cream as they want!  It actually makes the meals even more filling I've found.  The leftovers are also great served as a dip for veggies.  Make sure you use raw, unsalted sunflower seeds-not roasted.  I buy mine in the bulk bins at my local health food store.  Keeps for about 2 days in the fridge.

Sunflower Seed Sour Cream

1 cup raw sunflower seeds
1 cup water
4 Tbsp. lemon juice
1 garlic clove pressed (or 1/2 tsp. garlic powder)
1/2 tsp. onion powder
1/2 tsp. salt

Place ingredients in blender and blend until smooth.

Homemade Salsa

This is the salsa recipe we make at our house.  It originally came from Tory's Aunt Teresa but my sister-in-law, Wendy, has definitely mastered it.  (If you have anything to add Wendy...feel free!)  It's super easy and super fresh and it gets better with time (if you can leave it alone!)  I use the term "recipe" loosely because it really all depends on the size of tomatoes, onion, and your own personal taste but this is the basic recipe.

Homemade Salsa
For each batch you need:
-About 3-4 medium size tomatoes (Roma or vine ripened tomatoes are the best.  The darker and riper the better!)
-1/3 of a medium purple onion (MUST be purple onion...not yellow or white)
-1-2 jalapeños depending on your taste.  (Again, the darker the better.  The darker ones tend to be hotter, if you can find a dark one that's on the small side that should be pretty hot, sometimes you can smell the heat, too.  If the jalapeños smell really hot then I usually only use half of 1 for a batch.  Leave out seeds for less heat as well.)
-Cilantro, pretty much according to your taste, but don't leave out!  I like to grab about a handful of leaves for mine.  Probably around 1/2 cup.
-Garlic Salt-this pretty much makes all the difference in the recipe!  If at the end it seems like it's missing something...it probably needs more garlic salt.

Cut the tomatoes and onion into small pieces.  Put in food processor bowl.  Add jalapeño.  (I cut the jalapeño separately to make sure it gets diced very fine before I add it to the food processor.)  Place cilantro over the top.  Sprinkle garlic salt over everything.  Pulse until small pieces but do not puree.  Taste.  If you need more garlic salt then stir it in.  If it's too salty do another batch with less and mix them together.  If I'm making a lot I like to do 2-3 batches each separately and then mix them together in a bowl.  I think it turns out better than doing one big giant batch.  If you want it thicker, add a can of tomato sauce at the end.  Adjust seasonings.

Seven Layer Dip

This is the recipe my mother-in-law makes.  We love it and make sure it's included in our New Year's Eve party every year...along with any other occasion.  Very good!  She usually makes hers in a sheet cake pan.  I usually do mine in an 8x8 glass pan.  You just have to adapt the amount of ingredients depending on what size you want and what you like.  For example, in the 8x8 size I use 1 can refried beans, guacamole made with 2-3 avocados, a little more than 1 cup of sour cream mixed with the taco seasoning, and then onion, olives, tomatoes, and cheese to taste.  This recipe just gives you the order of the seven layers.  The rest is up to you! 

Seven Layer Dip

Layer in order given on a sheet cake pan (or any other size):
-Refried Beans
-Guacamole
-Sour cream, mix with one packet of taco seasoning
-Green onion, thinly sliced
-Tomatoes, chopped
-Olives, sliced
-Grated cheddar cheese
Serve with tortilla chips and enjoy!

Caramelized Onion Hummus

This is the hummus recipe I've been making lately. I combined several recipes that I thought looked "good" for this one that is "great"! The caramelized onions are what MAKE this! Mmmmm....If you've never tried hummus before or tried some that you just didn't like, give this one a try. My kids love it! Even my 10-month old! And you can feel good about what's in it. No preservatives like some of the ones you buy premade and you can control the salt. I want to try adding roasted red peppers to this recipe sometime. I think that would be very tasty! FYI: Tahini is a sesame paste made from ground up sesame seeds. You can buy tahini in the grocery store in the 'health food' section often by the natural peanut butters or at a health food store. One jar lasts a long time. I just keep it in my fridge. You'll definitely want to get some tahini to make your hummus. It makes all the difference! Serve hummus with fresh veggies and/or pita chips, smooth on a pita or tortilla and pile with your favorite veggies for a sandwich, or eat it by the spoonful! I like to add a spoonful on top of my salad instead of dressing. It's delicious! As a side note: For another way to use tahini--mix equal portions of tahini with natural peanut butter and use on sandwiches or to dip apples. It's really good!

Caramelized Onion Hummus

1 can garbanzo beans (chick peas), drain and rinse
1 Tbsp. olive oil
2 cloves garlic, crushed
1 onion, diced
1/3 cup fresh lemon juice
1/4 cup tahini
1 Tbsp. tamari or soy sauce (or to taste)
1/4-1/2 tsp. salt (to taste)
1/4 tsp. cumin
1/4 tsp. turmeric
1/4 tsp. coriander
1/2 tsp. sesame oil, optional

Saute onion and garlic in the olive oil until onions are caramelized. Set aside. In food processor or blender mix garbanzo beans, caramelized onions and garlic, tahini, lemon juice, tamari (or soy sauce), sesame oil, and spices. Blend until smooth. (The blender makes it more smooth and creamy but takes a lot more work!) I usually don't add more olive oil than the tablespoon I use to saute the onion but you can if you want. If it seems a little too thick I usually just add a tad bit of water. Adjust seasonings if desired. Refrigerate leftovers.

Guacamole tip

I just learned something new about guacamole and have to pass it on:

After you make guacamole, bury the pit in the center and store in an airtight container.
This keeps it from getting all brown and yucky... also this will keep it from getting all brown if it is out like a dip at a party...

Just tried it and my guacamole looks just like it did yesterday when I made it.