Goddess Dressing

Sprouted Clean Protein Salad

This dressing is a game changer. Move over ranch, the goddess has arrived! I have been tasting this goddess sauce here and there over my salads, over tofu, over whatever I could  find really. The food itself have started becoming an excuse for the sauce so I thought it was time to come up with a home-made version that is fresh, and made up of good stuff. By the way, if you haven’t been using tahini as a standard pantry item, it is time to start now. No point resisting.

Also, what I used the dressing for in this picture is I think quite noteworthy. It is a sprouted clean protein salad. I sprout a mix of quinoa, mung beans and green lentils for 3 days, just soaked in water. It is super fun to eat the sprouts as is but optionally you can toast them in a pan lightly coated with olive oil for a few minutes. I use this sprouted mix in everything these days. So incredibly tasty and I know I am getting my clean, complete protein every day, not to mention all the fiber and super nutrients.

#vegan #mungbeans #quinoa #greenlentil #salad #dressing

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Miso Cauliflower Dip

Miso Cauliflower Dip

Miso has a way of completely surrounding you with a deep, pungent umami flavor and I can’t have enough of it. And it turns out, miso pairs so well with the mild, creamy, nutty flavor of the cauliflower. I keep making this recipe as a crowd-pleaser warm-serve dip, or as a nutritious pasta sauce, or as a topping for open-faced sandwiches. Give it a go and I am sure you will find many more ways to enjoy this easy and versatile dish. The recipe is below.

#vegan #miso #cauliflower

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Creamy Cashew Spread with Fresh Herbs

cashew-cream-spread[Guest post by Debra from Vegelicious Kitchen, also on insta @vegeliciouskitchen]

So, I guess I could call this recipe “cashew cream cheese” but it’s not cream cheese. Sometimes I think when recipes are vegan and they resemble the look and creaminess of a cream cheese, for example, that’s what the recipe ends up being called. But, I think that can be putting expectations on a recipe that aren’t realistic.

Not that in any way am I saying it’s not a good recipe, it’s just different than dairy cream cheese.Yes, this recipe for Herb Cashew Spread is really creamy and yes it is filled with fresh chopped herbs and yes it does look like a dairy cream cheese spread, but it’s not cheese. It’s its own unique thing – a spread made with nuts and fresh herbs – delicious and nutritious!

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Red Bell Pepper and Walnut Sandwich

Bell Pepper Walnut Sandwich

I have lately been really into veggie sandwiches, as you can tell. I have come across many people who assumed being vegan would mean giving up on sandwiches because of, you know, cheese and meat. And that’s a real issue since many of them rely on packing their own sandwiches for lunch. But once you are outside the box a little bit and are willing to try, there are wonderful options.

Red bell peppers, walnuts, tomato paste, garlic and greens is one such combination. With a nice and rich umami taste and a good amount of texture (thanks to walnuts), this sandwich will fill you up and feed your senses while nourishing you with nutrients. Here is the recipe for the filling:

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Warm Spinach Artichoke Dip

Spinach Artichoke Dip

Another beautiful weekend is upon us and I am already thinking about the dips that has become the tradition in our family. I am tackling a classic this time, with a few twists.

The spinach artichoke dip is interesting. Even the people who don’t like spinach and/or artichoke are strangely into this one. My version is enjoyed warm and made vegan. The cream is made with soft tofu, incorporating a good kick of protein into it. I always keep some frozen spinach in the freezer and I also usually have a can or jar of marinated artichokes. So it is really easy to put together on a whim. Here is the recipe:
5 from 1 vote
Warm Spinach Artichoke Dip
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Course: Dip
Cuisine: Vegan
Servings: 2 cups
Author: Dreamy Leaf
  • 1/2 red onion chopped
  • 2 garlic cloves minced
  • 16 oz 1 lb frozen spinach
  • 1 cup soft tofu drained
  • 1/4 cup nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon crushed red pepper
  • 1 can or marinated artichoke, drained and chopped
  • 1 tablespoon chopped fresh dill optional
  • 1 tablespoon olive oil
  • Salt as needed
  1. Put the tofu, nutritional yeast, lemon juice and peppers and salt in a high speed blender and blend until pureed.
  2. Put the olive oil in a skillet over medium heat.
  3. Add the onion add garlic and cook for 2 minutes.
  4. Add the spinach and artichokes. Cook for about five minutes.
  5. Add the tofu mix, cook for few more minutes.
  6. Decorate with dill before serving.
  7. Serve with bread or pita chips.

Artichoke Olive Tapenade with Za’atar

Olive and Artichoke Tapenade
It probably doesn’t get much more Mediterranean than this. If you have seen enough of my posts, you already know how much I am into dips and spreads, especially the savory ones. They are great to have ready in the kitchen so you can spread them over your toast, or just plain bury your face in them. I’m not the one to judge.

Olives and artichokes were meant to be together but what really binds them is a good olive oil and a good spice mixture. Specifically, the za’atar which is made with thyme, sumac and sesame seeds to name a few. It is not generally available everywhere so it may be a bit of an issue to locate. I made my mental note to mix my own next time. Here is my tapenade recipe:

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Homemade Mustard

Homemade Mustard
Some sauces have become so successful that they made their way in virtually every household and that’s amazing. Of course I am talking mainly about ketchup, mayo and mustard. There is a good reason for this popularity. On the other hand, these wonderful sauces are sometimes not paid the respect they deserve because there are a plethora of large companies putting junk versions of these on the shelves of the big box grocery stores. So it is always satisfying to make homemade versions of them.
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Spicy Red Lentil and Sweet Potato Dip

Red Lentil Dip
I cannot really describe precisely how good this red lentil and sweet potato dip felt. Pretty much everything in this recipe is warming and cozy. It just feels like big hug and a tap on the back saying that life is beautiful and comfortable and everything is OK. It seriously tasted that good. Besides, when you know that what you are eating is super nutritious, the whole experience becomes so much better. Full of wholesome proteins, carbs and fiber, this hits a nice balance to keep your system running smooth and strong. Here is the recipe:
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Mango, Lime & Mint Dipping Sauce

Mango Dipping Sauce
Just going through my mango obsession phase and I may not reach the other end. This just maybe a permanent obsession (I think those are called “habits”) and it is OK. It is totally justified. I got to know and love mangoes later in life. It certainly wasn’t a childhood thing for me. It took a few tries to acquire a taste for it and know the unripe from the ripe. But once I did, I was hooked. There is definitely a certain bite to its taste and it may be a turn off for some at first try. But that’s what gives it another dimension. It beats the boring, bland, just plain sweet taste.
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Marinated Bell Peppers

Marinated Bell Peppers
It is now officially summer and that means there will be plenty of fresh peppers around. In fact my little fridge re-organization this weekend revealed that I already amassed a sizable pepper pile. So I decided to marinade them to give them a little extra life and use. I find this really handy to have around actually. Delicious as an appetizer, pasta sauce, spread on toasts or as a condiment in sandwiches. Pretty versatile and easy, it will keep in the fridge for a week. The recipe is below.
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