Category: New Recipes

18 Feb

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Hemp n’ Dill Ranch Dressing | Oil & Nut-Free

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When it’s cold and rainy outside, which these days it certainly is, I find it hard to eat a lot of salad. I often feel more like comforting foods like pasta or baked potatoes lathered in cashew sour cream…mmm… Right, okay, back to what I was saying :-) I just find that I don’t crave a nice big crispy cold salad the same way in the winter as I do in the summer — that’s where this delicious dressing and the whole bowl comes in.

Hemp & Dill Ranch Dressing

Here I tossed the salad we tossed some hearty lettuce (kale, radicchio, endive and green leaf) with some of the dressing. I then topped the salad with some steamed broccoli and a few pieces of roasted baby sweet potatoes and then I finished the bowl off with a few more teaspoons of the dressing as well as a bit of additional seasoning. Not only was this so very tasty, it also satisfied that comfort-y, yet healthy part my body was craving. I think it’s something about the combination of warm vegetables and the roasted sweet potatoes, along with the creamy dressing that really hits the spot. This was actually our Rouxbe staff lunch the other day, and I can honestly say that everyone really liked it—or so they said :-)

Hemp & Dill Ranch Dressing Ingredients

The ingredients are quite simple — and the dressing can whipped together in about 10 minutes, which is a bonus.

Hemp & Dill Ranch Dressing (or dip)

Ingredients:

  • 3 tbsp minced fresh dill
  • 3 green onions, finely minced
  • juice of 2 lemons (approx. 1/2 cup)
  • 1 cup raw hulled hemp seeds
  • 1 to 2 tbsp Dijon mustard*
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp nutritional yeast
  • 1 tsp vegan Worcestershire sauce
  • 1 tsp agave (or sweetener of choice)
  • 1/2 to 3/4 cup water (or non-dairy milk)**
  • sea salt, to taste
  • freshly ground black pepper, to taste

Method:

To make the dressing, place the hemp seeds, lemon juice, Dijon, garlic powder, onion powder, nutritional yeast, Worchestershire, agave, a good pinch of salt and pepper and a 1/2 cup of water (or non-dairy milk) into a high-speed blender and blend until smooth and creamy. Check the consistency, adding more water, a bit at a time, as needed.

Once done, pour the dressing into a bowl and add the green onions, fresh dill and stir to combine.

For a more detailed recipe with a few extra notes etc. here is the link to the recipe on Rouxbe.

Hope you enjoy it. If you make it, please feel free to add your feedback to the comments section of the recipe.

Ciao for now,

Dawn

07 Apr

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The BEST Biscuits | Dairy & Egg-Free

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Shut the door on this one — the testing is over, we have a winner folks!! And the fact that these biscuits are completely vegan-friendly is TOTALLY irrelevant—these biscuits are simply delicious. They are light, flaky and even ‘buttery’. I am just going to let the images speak for themselves!
Okay, I’ll just add this one last thing— when working with biscuits the most crucial thing to remember is that you DO NOT want to over work the dough. The less you touch the dough, the lighter and more flaky the biscuits will be. If it helps, I sing this song (in my head) when I make these biscuits—it’s called “Can’t Touch This” by MC Hammer. Sorry in advance, if the song sticks with you for the rest of the day :-)





Here is the full text recipe for these Delicious Biscuits!
Hope you enjoy them.
Cheers, Dawn

22 Feb

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Plant-Based Cooking I & The Cook’s Roadmap I Now Available!

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Dearest Friends and Family (current and future),

You have waited patiently for our new courses, and we thank you for your support, authenticity and honesty.

We are incredibly excited to announce the launch of the first-ever online instructor-guided certification cooking courses! Both The Cook’s Roadmap and Plant-Based Cooking are now available to start on demand!

These courses apply our innovative new learning platform to make the path to better cooking accessible to any skill level, anywhere, on demand. Read below (the press release for this launch) to learn more about how these new courses will transform the way the world cooks, eats and lives!

Cheers,
The Rouxbe Online Cooking School Team

Vancouver, British Columbia, February 21, 2013 – Rouxbe (pronounced “ROO-bee”), the leading online instructional cooking school, has released the first two of its many contextualized certification cooking courses: The Cook’s Roadmap (Level 1) and Plant-Based Cooking (Level 1). These two courses will be followed by a series of additional recreational and professional course launches.

The educational material in each course is equivalent to a multi-day recreational or professional cooking course, yet students can start these on-demand courses at any time and at their own pace. At the end of a course, graduating students will earn a Rouxbe certificate. Courses starting at $49.95 USD are available for every skill level and cater to a wide variety of diets.

“After ten years of teaching in and directing professional culinary programs, I see Rouxbe as the future of culinary education. Rouxbe offers an unprecedented front seat to learn the techniques behind and the foundation of good cooking,” said Ken Rubin, Rouxbe’s VP of Culinary Training and chair of The Culinary Trust.

Rouxbe’s courses are based on a simple theory: Learn the right techniques, take the time to practice and you can master thousands of recipes in a fraction of the time it takes to learn them individually.

People wanting to learn to cook are often caught in a cycle of inefficient learning, bombarded by free online and offline content (for example, recipes, celebrity chefs and out-of-context videos). Even if they find the best recipe in the world from a great chef, tested by a team of experts, it won’t work if they don’t understand how to execute and adapt the underlying techniques.

Unlike recipe-centric approaches, Rouxbe’s instructor-guided certification courses focus on the techniques, methods and nutrition necessary to master one’s own kitchen. Inspired by and designed for recreational and professional culinary students around the globe, Rouxbe has spent seven years developing this innovative course delivery platform and meticulously produced technique-driven content to help any student get on the path to better cooking.

Each course is structured within a modern learning framework modeled after the thinking process of professional chefs: the Map of Cooking. This top-down architecture enables students to dive deep into fun activities—including flavor tactics, memory games, timed visual learning, playing “recipe doctor” and negotiating with the “Rouxbe Supreme Court”—all while keeping a sense of the bigger picture.

Rouxbe’s courses are a catalyst for transforming the way you cook, eat and live.

Rouxbe courses fit into students’ lives in a simple, authentic and time-efficient way. Students dictate their own class time and length, leverage real-life instructor support and track their progress through a variety of assessment activities to pinpoint areas for improvement.

You have the power to change your life through food. Let Rouxbe give you the right tools.

Why would you pass up a chance to have a better culinary relationship with yourself and the ones you love? Get a taste of Rouxbe’s unparalleled cooking courses today with a complimentary sample course: http://rouxbe.com/cooking-courses.

ABOUT ROUXBE:
Rouxbe is the world’s leading online cooking school. Founded in 2005, Rouxbe offers certification cooking courses for cooks of all levels (home or professional) using intuitive learning technology with instructor support. Each course is available to start on demand and can be taken at your own pace. Rouxbe can be found in the kitchens of homes, schools, restaurants and professional culinary academies in over 178 countries.

29 Nov

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Tuna-Less Tuna Salad

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This delicious “tuna” salad contains no tuna, egg or dairy. It is made with chickpeas, red onion, celery, pickles and nori seaweed (for that “from the sea” taste). The flavors in this salad are united by vegan mayonnaise, an emulsion that incorporates a protein to become stable. (e.g., Soy or pea protein are commonly used.)

This completely vegan mixture may not be full of fish, but it sure is full of flavor. Click on the image below to view the full recipe.

Have a Sen-sea-tional Day!

The Rouxbe Online Cooking School Team