What I’m Cooking

Salad Dressings (to go with my New Year’s Resolution of eating 4 salads a week)

Carrot and Ginger Salad Dressing
(makes about 1 1/3 cups)


  • 1/2 cup carrots
  • 1 1/2 tablespoons ginger
  • juice from 1 lime
  • 2 cloves of garlic
  • 1 tablespoon sesame oil
  • 3 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup safflower or peanut oil

Chop up the carrots.
Grate the ginger.
Toss everything, but the oil, into a food processor and puree.
With the food processor running, slowly pour in the oil through the top opening.
Taste and adjust salt and pepper to your liking.

Vegan Thousand Island Dressing


  • 300g firm & silken organic tofu
  • 4 pickles
  • 1 heaped tbsp tomato puree
  • 1/2 red onion, finely chopped
  • 1 tbsp lemon juice
  • 1 tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp cayenne pepper (if you do not like things on the hot side only use 1/2 tsp)

Finely chop the pickles and onion.

Combine all the other ingredients together in a blender along with half the pickles and chopped onion. Blend until smooth.

Stir in the remaining onion and pickle.

While you patiently wait for more recipes to be added check out some of my favorite cooking blogs:


Chocolate Muffins: (Oh, let’s just call ‘em what they are – healthyish chocolate cupcakes.)

I made these in preparation for a housewarming visit to a friend who is gluten intolerant and vegan.


  • ¾ cup sifted garbanzo bean flour
  • 1 1/3 cup sifted cocoa powder
  • 1 ¾ cup brown rice flour
  • 1 ½ teaspoons sea salt
  • 1 tablespoon baking soda
  • 1 cup canola oil
  • 2 cups water
  • 2 cups maple syrup

I added blackberries, but any berries or nuts would be very tasty in these.


  • Preheat oven to 375° F
  • Combine dry ingredients in a bowl.
  • Combine wet ingredients and mix with a hand mixer or standing mixer if you are a fancy pants with extra fun toys in your kitchen.
  • Slowly add dry ingredients to wet ingredients and mix until smooth
  • Evenly divide the batter to 14 lined (I think liners are a big waste, but I am slowly thinking they are better than trying to inch baked goods out of small areas fully intact) or greased muffin tin cups. Don’t lollygag, answer the phone, or check Facebook or this blog while doing this step or the rising agent won’t have its full effect. Drop the berries or nuts (if that is your persuasion) in top.
  • Bake for approximately 25 minutes.
  • Try not to eat all in one sitting.




  • 4 avocados
  • juice of 1 lemon
  • juice of 1 lime
  • 1 small red onion
  • 1 clove of garlic
  • 1-3  hot peppers (if you are not a fan of spicy simply leave these out)
  • 1 medium tomato
  • cilantro, salt, and pepper to taste


  1. Place peeled, pitted, halved avocados into a large bowl, squeeze lemon and lime over the avocados and mash with a fork.
  2. Place red onion, garlic, and hot peppers (I do not remove the seeds) into a food processors and pulse until everything is finely chopped. Add to avocados.
  3. Dice and remove seeds from tomato. Add to mix.
  4. Add cilantro (I usually add several tablespoons), salt, and pepper to taste.
  5. Cover and refrigerate for an hour before serving.

It may initially seem like this recipe makes a large quantity of guacamole, but placed next to a bowl of chips in a room of more than 2 people it disappears VERY quickly.

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