Dry Ranch Seasoning Mix (vegetarian recipe/ vegan mix, gluten free, citrus free, nightshade free)

1 teaspoon dried parsley
3/4 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried thyme
1/8 tsp dill


DIRECTIONS
In a small bowl, stir together the parsley, pepper, seasoned salt,
garlic powder, onion powder and thyme. Use as a substitute for Ranch
Dressing Mix.


To make dressing, mix this recipe with 1 cup mayonnaise and 1 cup buttermilk.
For dip, mix this recipe with 1 3/4 cups sour cream and 1/4 cup of buttermilk.
Use in place of one packet of Ranch dressing mix in recipes.

I double this recipe up, and use 1 tsp per 1/4 cup mayo and buttermilk ( wether vegan mayo, and soymilk buttermilk or regular), let it sit for an hour or so in the fridge and serve!

Yet Another Tomato Free Ketchup ( Gluten free, Tomato free, Nightshade free,Vegan)

Talia’s tomato free Ketchup


This one is closest to regular ketchup, although it is not as sweet, so it is more like organic lower sugar ketchup. Feel free to add more sugar if you like a sweeter ketchup.

6 oz Nomato sauce
1/4 cup hot water
1/4 cup sugar
1/2 cup vinegar
1/4 cup water
1 tbsp sugar
1 tsp salt
pinch of garlic and onion powder

Bring to a boil, then simmer for 20 minutes, and cover until cooled

Talia's light and crispy baked french fries (Vegan. Low Fat, Simple)

Slice as many potatos as you want into a fry shape. I kept the peel on for extra vitamin C and Fiber.

I then soaked them for a few minutes in ice cold water anddried them.

I then sprayed with pam and sprinkled them in whatever spices I wanted to use.

I baked the fries for 15 minutes at 350, then at 400 for about 15 -20 more minutes and broiled them for 6 minutes to crisp them right.

Serve with your favorite condiment and enjoy!

Super Simple Black Bean Soup ( Gluten free, vegan, citrus free, nightshade free)

Ingredients
1 onion, finely chopped
2 garlic cloves, minced
2 celery ribs, finely chopped ( I was out of this, so I used 1 tsp celery salt)
2 small chicken bouillon cubes or consume
1-1 1/2 cup boiling water
2 (15 ounce) cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1 tbsp Vinegar

Directions

1. In a pot, combine the first five ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3 Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4 Add the rest of the beans and vinegar to the soup and simmer until thickened.

Ginger Salad Dressing( Gluten free, vegan, citrus free)

This is my favorite salad dressing. I also use it as a vinegrette over pasta, vegetables, and beans. This recipe is fat free, easy to make, and definatly cheaper then buying a bottle of chemically laden salad dressing at the store. I hope you enjoy it as much as I do!

1/4 cup onion
1/4 cup vinegar ( it says rice wine, I just usewhite)
1/2 cup soy sauce
1/8 tsp ground ginger

puree in a food processor until emulsified

Ginger Salad Dressing

Pesach Matzah Rolls! (gluten free when made with oat matza,vegetarian, dairy free, kosher for passove)

So now that passover is over, and you are stuck with all this matzo meal, try this recipe! My husband says it tastes like matza balls- but 3 batches went this week!

1 cup boiling water
1.4 cup oil
1/4 tsp salt
2 cups of Matza Meal
4 eggs

Mix the oil, water and salt together, add matza meal until it forms a ball, then add eggs one at a time, until fully encorportated.
Shape into rolls, place in a pan, and bake at 425 for 30 minutes. These rolls are airy and light.