Archive for the ‘Appetizer’ Category

Let me start by saying that this doesn’t actually taste like sour cream…but don’t run away just yet! It may not taste exactly like the real deal when on its own, but I think it serves pretty well as a substitute!

After all, I don’t know about you, but some of the vegan substitutes you find in stores scare me: I recently came across a fake mozzarella cheese made from rice that actually resembled mozzarella in taste and looks (obviously ;)), and that kind of scared me; I didn’t read the ingredient’s list, but I’m sure I would have found some weird ones.

Anyway! back to the recipe.

This is one of the few recipes I make that has Elisa’s (my youngest sister) stamp of approval, and she is no fan of vegan cuisine. She actually went as far as to say she likes it better than the real deal…so it can’t be that bad, right?

Vegan “Sour Cream” 

makes approximately 1, 1-1/2 cups

175 g. (circa 6 oz) silken tofu (soft if you want it creamier, but firm works too)

1 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp sunflower oil ( or other light oil)

1/2 tbsp extra virgin olive oil

1 tsp rice syrup (or other mild-tasting sweetener)

1/4 tsp salt

1/16 – 1/8 tsp paprika 

1/16 – 1/8 tsp black pepper

Singing, although optional, is highly advisable: it just makes everything better!

The process? just put everything in a food processor and whirl away!

Chill in the fridge before serving.

With taco-chips:

On some stir-fried veggies and lentils:



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Are any of you familiar with the song I want a Hippopotamus for Christmas? I discovered it this year and immediately fell in love with it; as a joke I sent a link to my mom telling her that was what I wanted for Christmas.

Little did I know she would actually get me one…until I find this beauty wrapped up under our Christmas tree

She’s adorable isn’t she?

My mom tells me her name is Pamela…I might have to change that 😉

Hippo apart, today I wanted to share with you a hummus recipe: I really like hummus, but for some reason I never seemed to get good results with my recipes: too garlicky, too bland, too everything-but-hummus. But I desperately wanted some hummus to have on Christmas ( since everyone else was having meat, I needed to find a good substitute), so I took out a cookbook that had a hummus recipe and used it as a base to make my own recipe.

And I finally have a succesful hummus recipe!


Inspired by Horn of the Moon Cookbook 

1 1/2 cup dried chickpeas

2 garlic cloves

1 onion

1 medium carrot

1/2 cup tahini

1 cup water

1/2 cup lemon

2 tbsp tamari

1 tbsp extra virgin olive oil

Soak the chickpeas overnight, then cook for aprox. 1 hour, or until tender.

Chop the garlic cloves, onion and carrot.

Toss everything in a food processor (if it’s big enough) or, like I did, in a big bowl, mix well and process in more steps.

That’s it! easy-peasy.

One awesome way to have hummus? With roasted potatoes: they go perfect together!

And you can bet that bowl of hummus with the grissini were my lunch, along with a red bell pepper 😉

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