Vegan Olive Gardenish salad dressing. Yay!

OLIVE GARDEN DRESSING...

Okay, ask anyone who knew me in college and, hands down, my favorite restaurant was the Olive Garden. Back then the eggplant parm and the manicotti with all of the salad I could eat were my absolute favs.  Back then (and I'm not going to tell just how far "back then" was or I would commit the abominable for women, especially women my age) the Olive Garden was very expensive.  Sometimes I would only have the salad ($4.00) and bread sticks.  I would still be absolutely happy with just that selection.

However, anyone who truly knows me knows that I love to make anything that I love in restaurants at home.  In truth, I hate to eat out because of shows like "Mystery Diners" or "Restaurant Stakeout."  Additionally, you really never know what truly goes into your food (you may think it's vegan, but it's really bugs, oysters, or has chicken stock in it).  I truly enjoy knowing what's in my food.  Therefore, it's only natural to try to replicate things.

For the main salad, you want iceberg lettuce as the main base, but I also cut up about a head of romaine because I think it's more nutritious than just iceberg.  Next, cut up a tomato or a half cup to a cup of grape tomatoes, olives, and a half of a small onion (thin slices).  You may optionally throw in a few jalepeno peppers.  Lastly, some Italian seasoned croutons will nicely round out this salad.  Wait!  You're not done yet, because now you must add the dressing (to taste) to the bowl.

OLIVE GARDENISH DRESSING (Vegan style)

In a separate container make base dry mix or use Good Seasonings Italian Dressing packet:

1 tablespoon garlic salt

1 tablespoon onion powder

1 tablespoon sugar

2 tablespoons oregano

1 teaspoon Monk's pepper

1/4 teaspoon thyme

1 teaspoon basil

1 tablespoon parsley

1/4 teaspoon celery salt

2 tablespoons salt

Dressing Mixture:

1/4 cup cider vinegar

2/3 cup olive oil

2 tablespoons water

2 tablespoons dry mix

½ teaspoon sea salt

½ teaspoon sugar

½ teaspoon Italian seasoning

¼ teaspoon garlic powder

¼ teaspoon Monk's pepper

½ tablespoon vegan mayo

1 ½ tablespoons water

2 tablespoons apple cider vinegar

¼ cup cold-pressed extra virgin olive oil

Instructions:

1. Pour Good Seasonings Italian packet into a jar and go to step #2 or in mixing bowl, combine all ingredients for dry mix.  Then store in an airtight container.  Use only 2 tablespoons for this recipe. (I always make my own dry mix because I am not fond of all of the stuff in the Good Seasonings packet, but if you don't mind, then you can use that.)
2. Next, combine dressing mixture in a jar.  Cover and shake vigorously. 
3. Pour on top of lettuce, tomatoes, onions, olives, and croutons and enjoy!

Yesterday and today, I had a hearty salad with the Olive
Gardenish dressing.  Yum!!!

Note:  You may add all of this to a mason jar and shake vigorously.

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I hope you like this recipe.  If you don't think it is an exact match, then I hope you think it's pretty close. Enjoy!  

Strawberry lemonade that's above grade!

STRAWBERRY LEMONADE...

Just the other day, my little niece handed me a red-colored drink, which seemed like paradise in a cup when I tasted it.  On that hot day, this cool strawberry lemonade hit the spot all over!  I was hooked.  I even admit that I've had it every day since.  I'm promising to stop making this drink once I run out of strawberries, which will be in the next day or so.  I feel as if I'm addicted.  I really hate that feeling.

However, it's good to have good things in moderation.  I will probably limit my intake of this drink to no more than twice a week.  This recipe is super easy to make and that could be why I'm so addicted.  If my buds are craving sweets, I turn to this drink and I'm satisfied.  It's that yummy!!! This has me wishing that I owned my own strawberry farm and lemon trees.

Strawberries and lemons are simply good for your health.  I know that I told you about them in other blog posts, but now I will probably recount how lemons and strawberries are so good for you.  Lemons contain vitamins (Vitamin A, Vitamin B-6, Vitamin C) and minerals (calcium, copper, iron, magnesium, phosphorus, potassium, and zinc).  They also provide a boost to the immune system, fighting sickness, due to their antibacterial and anti-inflammatory properties.  Strawberries also contain vitamins and minerals and  boost the immune system with phytonutrients that help fight diseases, such as cancer and heart disease. They are also high in fiber and low calorie.   As always, google the amazing nutritional and health benefits of lemons and strawberries for yourself!


Now, let me give you the ingredients to this super-easy and tasty drink.  It's literally dessert in a glass!


NAE-NAE'S STRAWBERRY LEMONADE
Servings: 1

Ingredients:

• 1 organic lemon, juiced (or an organic lime may be an adequate substitute)
• 6 organic strawberries, medium to large  (throw in seven if you want)
• 1 tablespoon vegan organic cane sugar (or 2 teaspoons agave, light raw honey)
• 1/4 cup ice (more if desired)

Instructions:

1. Combine all ingredients in a high speed blender or Nutri-bullet.  
2. Blend until smooth or desired consistency is obtained.  

Using less ice makes this strawberry lemonade a drink.

Note: The more ice, the more of a slushy you get (see below photo).  The less ice, the consistency is more liquid-y (see above photo).

Adding more ice makes a strawberry lemonade slushy! Yum!

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Enjoy it!  I think I'll have me another one!  It is better than any strawberry lemonade I've had at a restaurant. I  have the ripe, juicy strawberries right now and that may be the key thing!  If you like this drink as much as I do, I'll love to hear from you!  Again, enjoy! Salud!

Cheese please! Vegan muenster that makes you wonder!

MUENSTER VEGAN CHEESE...

In my vegetarian college years, I would eat muenster cheese by the block.  I loved the stuff.  It had the softness and saltiness I craved.  However, the sickness that followed my cheese consumption was never favorable to me and feeling bad is never wonderful. Therefore, once college ended, I heavily slowed my cheese consumption.  I read once that cow cheese was so damaging to the body that it should not even be considered food.  We stomach it because it tastes so good, especially since most folks have a degree of lactose intolerance. 

For anyone who ever saw a documentary on dairy cheese and how it's made, the reasons for not eating cheese (or any dairy for that matter) are obvious.  If you've never watched a documentary on cheese, I highly encourage you to do so.  Now-a-days, even vegetarians have come to realize that cheese can be made with animal rennet and they have to be cautious of which cheeses are made with this animal ingredient.  Many of us know that cheese is a mucus-forming substance, and debilitates many people with asthma, sinusitis, and other mucus-related ailments; but the taste keeps us coming back.  Many of us would be vegan except that we love dairy so much.  I understand.  I REALLY do.  In my undergraduate college years, I'd joke with friends that I had turned into a mouse because I ate so much of this stuff.  However, now, I am striving to be rid of all animal by-products for a healthier lifestyle; and therefore, I have been looking for palatable alternatives to dairy and cheese.

So, here's where I'm at right now.  Most vegan cheeses on the market that are free of casein (an animal protein) make me gag.  I found Miyoko Schinner's book "Artisan Vegan Cheese" and I started trying the recipes in there.  Now, if you haven't purchased this cookbook yet, you should know that most of the cheeses take some time to make.  However, there are a few that are pretty quick to make. I've also found that I have to stick exactly to the recipe (which is very hard for me because I like to change things up so much).

Blended mixture first in sauce pan.

In my last post I've finally mastered the vegan yogurt (Yay!).  I found that I had to use organic unsweetened plain soy yogurt to culture organic unsweetened plain soy milk.  I tried to use coconut milk (MAJOR FAIL) and  almond milk (though it turned to yogurt, the whey separated).  I also found that the "potent" probiotic I used was lacking in strength to culture my yogurt.  So, sticking to Miyoko's recipe paid off.  It's a good thing it did because I needed this yogurt to make the vegan cheese that I'm blogging about today.  It's muenster cheese!  Fast and delicious!!!

After blended mixture has thickened after 5 minutes.

Though I'm not posting Miyoko's recipe for muenster cheese (it's not mine to give), I am giving everyone a link to her YouTube video.  It's the easiest of all of the cheeses I've made so far because it takes only 5-7 minutes from start to finish.  It sat in the refrigerator for only 3 hours and I put paprika around it to mimic the red on the muenster cheese.  I've tasted it and it is SO VERY similar to the cow version. This will become a staple in my house. I can have my vegan cheese now without gagging.  No animal protein or unsafe ingredients, period.  Here's Miyoko's video on muenster cheese: http://www.youtube.com/watch?v=3zbPLXONzXA

Once poured into the mold, it started to firm immediately.

If you love this recipe as much as I do, let me know.  Some of these cheeses take days to get to the finished product.  I will post them as they become ready, but for now, I am so EXCITED about making tasty cheeses the vegan way!

Finished muenster cheese rubbed with paprika.  It's pretty spot on. Yum!