The BEST 5-Minute Vegan Sauces! Simple, delicious, and perfect for dipping.
Are you looking for Vegan Sauces? Here are some delicious ideas!
serves: 4 servings
TThis spicy hummus is topped with crushed red pepper, feta cheese, and olive oil. A healthy, easy snack with crackers or veggies!
1 can chickpeas, drained
2 cloves garlic
1 tbs. tahini
1 squeeze of fresh lemon juice
1 tbs. olive oil
salt to taste
cayenne to taste (I would start small with a ¼ teaspoon)
Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor. Process until thick paste forms.
Add the oil (streaming it in while the food processor is running seems to work best) and continue to add 1 tbs. of water at a time, until the consistency smooth and spreadable.
Sprinkle extra cayenne on top for more spice, and feta to cool things down!
A quick word about tahini: it’s sesame paste. You can buy it at Cub or other run-of-the-mill grocery stores (just ask a knowledgeable salesperson to help you find it). It costs about 5-10$ for a jar, and the jar will last you for many batches of hummus. If you don’t have it and don’t want to buy it, use peanut butter or omit it altogether.
5-minute magic green sauce
1 cup packed parsley and cilantro leaves (combined)
1 jalapeño, ribs and seeds removed
2 cloves garlic
juice of one lime (or two – get lots of limey goodness in there!)
½ cup water
½ cup olive oil
1 teaspoon salt
½ cup pistachios (you can sub other nuts – see notes)
Pulse all ingredients – except pistachios – in a food processor until incorporated.
Add pistachios and pulse until mostly smooth (depends on what consistency you want).
Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
I did make this with other types of nuts like walnuts and almonds and it worked just fine, but the taste wasn’t as good IMHO. If you can find shelled pistachios, it’s worth the splurge!
5 minute kale pesto
2 cups torn kale (no stems) and parsley, combined
½ cup olive oil
¼ teaspoon salt (more to taste)
1 clove garlic
juice of one lemon
¼ to ½ cup raw almonds
Pulse the kale, oilve oil, salt, garlic, and lemon juice in a food processor until smooth.
Add the almonds and pulse until the almonds are ground to desired consistency.
I ended up using about 1½ cups kale + ½ cup parsley. But I’ve made this many times with just about any combination of greens, whether JUST kale, kale and spinach, kale and other herbs… it is a very flexible recipe so adjust the ingredients and quantities depending on what you have on hand. A traditional pesto flavor profile would include basil, but when I made it with basil, I didn’t really love it. Go figure. Just make it however you like is what I’m saying here.
If you don’t want this to be vegan, no probs. Just add a handful of Parmesan into the mix and YUM.
Also really really really delicious = using spicy almonds. I just bought some from a co-op that were already seasoned and spiced and used them in place of the raw almonds.
For more gluten free recipes visit the video recipes!
If you have to bring a dip to a party, bring a Caesar Dip! You’ll have the best dish of the party!
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Caesar Dip.
Caesar dip is the new salad.
SERVES: 8 SERVINGS
8 oz. cream cheese, softened to room temperature
1 c. shredded mozzarella
1/2 c. finely grated Parmesan
1/2 c. sundried tomatoes
4 oz. frozen chopped spinach, defrosted and squeezed dry
1/2 c. Caesar dressing
Juice of 1/2 lemon
1/2 tsp. chopped thyme leaves
Little gem lettuce (or romaine hearts), for serving
baguette, sliced and toasted
Preheat oven to 350 degrees F. Grease a small baking dish with butter or nonstick cooking spray.
Mix all ingredients, aside from the lettuce and bread, in a large bowl until evenly combined. Transfer to prepared baking dish. Bake until the cheese is bubbly and starting to turn golden about 20 minutes.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. In this blog we share a recipe for Brussels Sprouts.
MAKE BRUSSELS THE BEST PART OF THE MEAL WITH BACON BRUSSELS GRATIN
Brussels Sprouts are one of our favorite veggies, in spite of the fact that they don’t have the best reputation. We typically chalk up people’s distaste for the green veggie to not knowing just how delicious it can be – roasting is basically the only way to go – and therefore not realizing how great it is, and we try to do our parts to show everyone what a great ingredient it is. Here, we took some lightly roasted Brussels (gotta get a little color on them) and then made a creamy, cheesy, flavorful gratin to showcase them and make everyone fall in love with them…you need to try this!
The key here is roasting your sprouts ahead of time. Not only does this ensure that your veggies will be perfectly tender by the time they’re cooked in the gratin and come out of the oven, but roasting them gives an amazing flavor that takes everything up a notch. Add to that the crumbled bacon, cheese, and rosemary, and you’ve got yourself a side dish that’ll steal the show. At least that’s what happened at our dinner!
Brussels Sprouts Gratin
45 minutes to prepare serves 6
1 1/2 pounds brussels sprouts, halved
8 oz. bacon, cooked and crumbled
1 cup sharp cheddar cheese, grated
1/2 cup fontina cheese, grated, optional
3/4 cup heavy cream
2 tablespoons extra‑virgin olive oil
1 sprig rosemary, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon red pepper flakes, optional
Kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F.Toss Brussels sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
Toss Brussel sprouts with olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15‑20 minutes, or until semi‑softened.
In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses.
Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon.
Reduce oven temperature to 350º, return the baking dish to oven and bake for 20‑25 minutes, or until cheese is bubbly and just set.
Remove from oven and let cool 5 minutes before serving.
Chicken Bacon Ranch Lettuce Wraps are the easiest way to ditch carbs or gluten!
1 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Freshly ground black pepper
16 leaves romaine
8 slices provolone
8 strips cooked bacon
2 roma tomatoes, thinly sliced
Ranch, for drizzling
Chips, for serving (optional)
In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and no longer pink, 8 minutes per side. Let rest 5 minutes, then slice.
Line a surface with a large square of parchment. Fold up bottom corner to make a triangle. Cover paper with 3 leaves romaine and top with 2 slices provolone, tomato, 2 slices bacon, and cooked chicken slices, then drizzle with ranch and season with salt and pepper. Top with romaine leaf.
Roll wrap by folding sides in toward one another, then tightly wrap parchment paper around the bottom. Poke with a toothpick.
Preheat oven to 375 degrees F. In a large bowl, combine flour and cauliflower, Toss until fully coated.
Set up a dredging station: In one bowl, add panko breadcrumbs and in another bowl whisk eggs and add 2 tablespoons water. Dip cauliflower in beaten eggs, then panko until fully coated. Transfer to a parchment-lined baking sheet and season generously with salt and pepper.
Bake until golden and crispy, 20 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked cauliflower in sauce and serve with ranch if desired.
Gluten Free Regina is an online resource for people visiting or living in Regina, who would like information on different places to eat in and around the area. You don’t think you’ll like the Mac and Jeezy? We have more Gluten free video recipes.
We love our guilty pleasures, Terry Crews makes Mac and Cheese into Mac and Jeezy.
Perfect for a dish at a pot luck, a dish for a holiday or if you’re just craving Mac and Jeezy. Use gluten free pasta noodles.
1. Preheat oven to 350°F/180°C. 2. Cook macaroni “al dente” according to package directions. Drain with cold water. 3. In a bowl, combine cottage cheese, cheese, sour cream, egg, and salt. Fold in macaroni. 4. Grease a 2-quart casserole dish with coconut oil. 5. Spoon mixture into casserole dish and sprinkle with extra cheese and paprika. 6. Bake for 45 minutes.