Vegan Recipes and Plant Based Cooking

A rich and creamy dairy/egg free alternative to the classic french sauce.  The unique taste of saffron combined with garlic makes for a mouth-watering way to dress your favorite mixture of vegetables and beans.  It's also pretty easy to make compared to a traditional hollandaise.  No double boiler required. No whisking. No danger of it splitting.  It tastes better too!  Ingredients 1/2 pkg firm tofu, drained 3 cloves garlic 2 pinches saffron 2 tsps canola oil 3 tbls water 1 tbl salt 1/2 tsp black pepper Instructions Sweat the garlic, saffron, salt and pepper in the oil for 5 minutes.  Add the water and simmer for 5 more minutes. Add the tofu to your blender. Pour the garlic/saffron mixture over it.  Puree until smooth. 

 This is a modification of a chocolate chip cookie recipe I found at iheartvegetables.com. It uses chick peas instead of flour. This idea totally blew my mind. It really does work beautifully.  However, I didn't want to use maple syrup or nut butter as they used in their recipe. Also didn't want to use regular chocolate chips. I wanted to keep it sugar free.  So, I just changed things up a bit to suit my own personal needs. The original idea is not mine, but I thought it might be helpful to some to know that it can be successfully adjusted without sugar or nut butters.  I still used nuts. Just straight up ground almonds. Allulose replaced the maple syrup. Sugar free chocolate chips instead of regular.  If you absolutely cannot use nuts at all, a mixture of ground oats and oil would probably work. Ingredients 1 can chick peas, thoroughly drained and rinsed 1/3 cup ground raw almonds 1/4 cup ground old fashioned oats 1/2 cup allulose 1/2 tsp baking powder 1/2 tsp baking soda 1 ts