Archive for the ‘Sauces, Dips & Condiments’ Category

If you love kimchi, but don’t have the time to make it yourself this is a perfect shortcut recipe. Also, store bought kimchi can be somewhat expensive. It’s also a perfect quick snack or a condiment with noodles.


One head Kissel Sour Cabbage

½ cup Sriracha Sauce

½ cup rice vinegar

4 tbsp. Sesame oil


Cut cabbage in half, and then in quarters. Then slice each quarter into two inch cubes.

In small bowl mix sriracha, rice vinegar and sesame oil.

Place cabbage into a large mixing bowl and toss with sauce till cubes flake apart.

Place in a beautiful dish and serve with chopsticks!

*Courtesy of Jenny Duffy

~The Vegan Project


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1 can of black beans

1 large shallot, chopped (about 3 tablespoons)

1 tablespoon of olive oil plus 1/4 cup for blending (or you may substitute water to blend for a lower fat version)

1/2 teaspoon each of salt and pepper

6 basil leaves, torn

1 small jalepeno, seeded and chopped (optional)

Sautee the shallot in 1 tablespoon of olive oil on low heat. You want them to get golden and caramelized.  Set aside. Drain the black beans and put them in your food processor along with the torn basil leaves, shallots, jalepeno, salt and pepper.  Turn processor on low and add the olive oil (or water) through the top. Turn on high and blend till smooth. Like any dip, the longer it sits, the better it gets.  Try and hold out as long as you can!  Really great in a sandwich or wrap, and of course with some tortilla chips for some guilt-free dippin’.  Low in fat, high in fibre and flavour, this dip is good for your heart and your soul.

~The Vegan Project

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This creamy pesto is lemony and fresh, super simple and keeps well in a jar in the fridge for a week.  Put it on EVERYTHING! (Makes 2 cups)

Lemon basil, thai basil, sweet basil, purple basil...

Creamy Lemon-Basil Pesto

1 cup raw cashews

the juice of 2 lemons

the zest of one lemon

2 packed cups lemon basil (any variety will do)

4-6 cloves of garlic

1 teaspoon salt

1 teaspoon pepper

1 teaspoon apple cider vinegar (i felt like it needed a bit more tang when i tasted it)

1/2-1 cup of olive

water to thin to a desired consistency

Chop the cashews in the blender/food processor first, then add the rest of the ingredients.

~The Vegan Project


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