Recent salad dressings

 Chipotle Ranch 

https://www.onelovelylife.com/chipotle-ranch-dressing/#tasty-recipes-32457-jump-target

This one, as written tasted too much like mayo, so I added more garlic powder and then some white wine vinegar. I used the high side of the chipotle peppers, probably closer to a tablespoon.

Honey lime vinaigrette https://www.allrecipes.com/recipe/235712/honey-lime-vinaigrette/

Used this as a general guide, didn't add any extra sugar, and just used olive oil.

Caesar dressing again

 https://whats4supper2night.blogspot.com/2019/05/vegan-caesar-dressing.html

Was my first attempt at the dressing.

This was my second, not too bad. I prefer this yogurt base over the mayo base. I can make a double batch and it fits in a small half pint canning jar.

https://www.loveandlemons.com/caesar-dressing/#wprm-recipe-container-42205

Vegan Brown Gravy

 When I'm out of mushrooms and I want to make gravy, this recipe is quick and easy

https://shaneandsimple.com/easy-vegan-brown-gravy/

I used the veggie Better than bullion. It gets pretty thick pretty fast so I had to add more water on the back end. Otherwise, it's got a good flavor. I'll use this again when I don't have any mushrooms.

Thanksgiving 2020

 I made Thanksgiving dinner for just our immediate family this year. I started cooking on Wednesday evening, resumed Thursday morning and cooked all through the day.  The kids helped quite a bit and I had a lot of fun with it.

Menu included -

Vegan seitan roast which I made from scratch since we couldn't find a pre-made tofurkey roast.

Mashed potatoes

Stuffing

Cranberry sauce

Roasted Brussels sprouts with maple glaze

Pecan and chocolate pie

Vegan Caesar Dressing

I really was craving a kale Caesar salad during my modified Whole 30. Since most store-bought Caesar dressings have anchovies, much less aren't Whole 30 compliant, I decided to make my own. I found this recipe for vegan Ceasar salad dressing from Minimalist Baker.
It calls for hummus as the base, so not completely W30 compliant, but since I was eating beans, it was ok for me. I just omit the maple syrup/sweetener and I still thought it tasted pretty good!

Kohlrabi Carrot Fritters

I had a CSA kohlrabi bulb to use and I didn't want to eat them raw in a salad.
I found this fritter recipe to use. I didn't make the dipping sauce because I didn't have the ingredients, but I did make a version of the sauce from this recipe .

I made sure to squeeze most of the liquid out of the veggies, and that definitely helped during the frying process. For the sauce, I made a 1/4 recipe m because 1 cup of mayo is a lot!! I also used up some green garlic that I had.

I really liked how it all turned out, but the rest of my family disagreed. At first Leela was enthusiastic, but said she didn't like it after one bite. Then I made the mistake of making her try the sauce. It was a mistake because raw garlic to her I spicy, so she took the bite and promptly spit it out.

Oh well, more for me! This was eaten with pizza for the others and a really good quiche made by a friend for me. Also we had salad- Leela will definitely eat salad with balsamic "dressing," girl loves her sweets!

Fritters

• 2 kohlrabi
• 1 carrot
• 1 egg
• ¼ teaspoon kosher salt
• ¼ teaspoon cayenne
• ½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
• ½ avocado
• ¼ cup plain yogurt
• ½ lemon
• ¼ teaspoon kosher salt
• Green onions (for garnish)

1. Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot. Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
2. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.
3. In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
4. Serve fritters with avocado cream and sliced green onions.

Dipping sauce 

20garlic cloves, peeled (about 2 heads)
Extra-virgin olive oil
1 cup mayonnaise
3 tablespoons lemon juice
1 teaspoon kosher salt
¼ teaspoon ground black pepper
¼ cup chives, minced

1. Heat oven to 375 degrees, put garlic cloves in a small baking dish and add enough olive oil to cover. Roast until garlic is soft and golden, about 30 minutes. Cool.
2. Drain garlic, reserving oil. Transfer to a food processor, add 1 tablespoon reserved oil and the mayonnaise, lemon juice, salt and pepper and purée. Transfer to a bowl and stir in chives. Use remaining oil for another purpose.

Peanut Sauce 2?

Martha Stewart's peanut sauce was ok, but probably could use some spice that we didn't add because of Leela.

Salsa Verde

I got tomatillos in the CSA share a couple weeks ago, so I thought I would try to make some salsa verde. There are lots of recipes online, but I went with Cookie & Kate's Salsa Verde.
I followed it pretty much to the letter, I may have omitted the jalepenos, but I can't remember now.
We had it with some quesadillas and I thought it was very good. Ebon didn't like it, but Leela readily dipped her chips in it.
I had some leftover, so I froze it. I think I'll try to make some Enchilada Verde sometime in the near future. Or maybe I'll make some breakfast burritos and put it on. The possibilities are many!

Balsamic Vinaigrette

I made a salad dressing out of balsamic vinegar the other day. I was so proud of how it turned out. Now i'm realizing I didn't write down what my measurements were. I think I followed a recipe online, but I think it was:

1/4 cup olive oil
1/8 cup balsalmic vinegar
2 teaspoons of dijon mustard

not sure about these:
sugar
salt
pepper

I will revise once I try again.

In any case, mixing all the ingredients together, everything emulsified and didn't separate, even after several days in the fridge! It was tasty too.

Herb Butter sauce for Trout

Ebon made an Herb Butter sauce for a trout he caught at Walden pond. He prepared the fish with lemon juice and slices, olive oil, salt, pepper, and a little rosemary then baked that in the oven at 400degF for about 20 min. While that was in the oven, he made the sauce from Julisa's Album. I thought the sauce, while a bit thin, was very good. Maybe spending a little more time reducing the sauce would make everything even tastier!