Every time I go to take a picture with my iPhone (usually of Boyd) I get that message “Storage is full”. Then I scroll through my countless pictures of Boyd- all of them are too cute to delete. So I try to delete some of the food photos I have stored but I am realizing that I have a HUGE backlog of recipes I haven’t shared with you yet!
So I think I’m going to clear out some pics by sharing a couple of the recipes I’ve tried lately but haven’t blogged about.
1. The oldest pic is this one for Dairy Free Ranch Dressing: Going dairy free wasn’t hard but giving up Ranch dressing was difficult for my kids (they love dipping veggies in good ol’ Ranch dressing.) I made this recipe from coolingwithcurls.com. It was great! You will need:
- 1/3 cup unsweetened coconut milk (the kind in the box not the can)
- 1 teaspoon apple cider vinegar
- 1 cup mayonaise (I used the olive oil based mayo)
- 2 Cloves garlic (crushed)
- 2 Tablespoons chopped Italian parsley
- 3 Tablespoons minced green onions
- 1 teaspoon white wine vinegar
- freshly ground pepper
You can find the directions here.
2. The next recipe in my iPhone clear out is this recipe for chocolate frosting.
OMG! Yummy rich chocolate frosting that is made with pumpkin purée!
To make this you’ll need:
1/2 c. canned pumpkin
1/2 c. unsweetened cocoa powder
1/4 c. honey
1/4 c. unsweetened applesauce
1 tsp. vanilla extract
You can find the directions here. The actually cupcakes from the recipe are meh but the frosting is the bomb!
3. Salmon! We had this totally amazing Crispy Honey Garlic Salmon last weekend. It was so great!
We served the salmon with risotto. Amazing and quick! You’ll need:
- 2 tbsp. honey
- 1 tbsp lemon/lime juice (freshly squeezed is best)
- 2 – 3 large garlic cloves, crushed
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 6 x 3 oz each salmon fillets, skin on/off
- 1 – 2 tsp olive oil
- 2 green onions, finely chopped
You can find the directions here.
4. The last recipe in “project delete some pics” is this amazing Sweet Potato & Black Bean Enchiladas from the Oh She Glows cookbook. If you don’t have the cookbook (but I do recommend it even if you are a “meat-atarian” and not a vegan), I found a variation of the recipe on her website ohsheglows.com
The ingredients are readily available at your local grocery store:
1 tbsp extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup sweet potato, chopped and cooked (boiled)
1 bell pepper, chopped 2 handfuls spinach, chopped
1 can black beans (~2 cups), drained and rinsed
Enchilada sauce (see below)
1.5 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps (I used Food for Life Ezekiel)
Cilantro Avocado Cream Sauce, to pour on top (recipe on website)
Green onion & chopped cilantro, to garnish
Read more: http://ohsheglows.com/2011/05/04/vegan-enchiladas-with-cilantro-avocado-cream-sauce-2/#ixzz3SoJzQWEI
2 tbsp chili powder
1 tbsp flour
2 tbsp extra virgin olive oil
2 (8-oz) cans tomato paste 1 cup + 1/4 cup water (or more as desired)
1 tsp cumin
1/4 tsp cayenne powder
3/4 tsp garlic powder
1/2 tsp onion powder salt & pepper, to taste
Read more: http://ohsheglows.com/2011/12/13/naughty-nice-vegan-enchilada-casserole/#ixzz3SoLRqXCu
The enchiladas were amazing!!!! My family (including my sometimes picky daughter) loved them!
Well I hope you enjoy trying this weird mishmash of recipes- I’m going to delete a ton of photos off my iPhone and take a few pictures of my cute dog! Here’s a picture I did manage to take before my iPhone filled up:
Choose happy 🙂