Nutritarian Sour Cream/Mayo

This tasty condiment is so versatile that it can be used to replace both sour cream and mayo!

Mrs. Love Chard and I have enjoyed it on Nutritarian paninis, creamed cucumbers, a topper for loaded baked sweet potatoes, an addition to a hearty bowl of taco salad, as a cream for soups, and have added ground cayenne or hot sauce of choice to make spicy mayo for sushi.

We also love using this as a base for homemade salad dressings: blend with fruit, vinegar, spices, and herbs.

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Ingredients:

  • 1 package [12-14 ounces] organic soft* tofu

  • ½ cup raw cashews**

  • 2 tbsp lemon juice + a little lemon zest if you wish

  • 2 tbsp white vinegar

  • 1 heaping tbsp mustard, any variety [we like spicy brown or Dijon]

  • ⅛ tsp onion powder

  • 1 pinch garlic powder

  • 1 dash black pepper

  • 1 dash ground cayenne pepper, optional

  • Water [as needed to reach desired consistency]

Instructions:

Place all ingredients in a high-powered blender/food processor [we use our Nutribullet] and blend until creamy.

Notes:

*If using firm or extra firm, simply add some water until desired consistency.

**If you would like to restrict your nuts or have a nut allergy you can replace cashews with an even amount of cooked beans or do a combination of both. This is a common practice at Love Chard HQ. [chickpeas/garbanzo beans are our fav!]

Tangy BBQ Sauce

Football season is here[!!!] and Mr. Love Chard and I had a BBQ sauce at the top of our creation list. This easy BBQ sauce is perfect to use for BBQ baked tofu or Sloppy Foes. The ginger + balsamic vinegar combo makes for a slightly tangy Korean-style BBQ.

 

One of our favorite ways to use this to make the BBQ baked tofu. Grab a package of firm or extra firm [we make sure it’s organic + non-GMO]. Drain, and slice into 8 or 9 slices. Carefully dunk each slice in to the BBQ sauce, lay on parchment paper on top of a cookie sheet. Bake on 400* degrees for 30 minutes, flip, and bake for another 30 minutes [longer if needed]. These are great to eat alone, as a side, or on a toasted piece of sprouted grain bread with romaine, tomato, vegetable broth sauteed mushrooms, avocado, and topped with mustard. 

 

Another fave is Sloppy Foes [Joes]. Simply mix together cooked lentils and either cooked rice or farro with the barbecue sauce. Serve warm on a toasted sprouted whole grain sesame bun.

[Pictured] We enjoyed them with a side of slaw made of cabbage, pomegranate infused red wine vinegar, one finely cut fresh orange with the juices, sprinkled with a no-salt seasoning blend, and topped with black seedless grapes.

To make this BBQ sauce, simply combine all ingredients into a high powered blender or food processor and blend until smooth. Once blended, transfer to a stove top pan [with lid] and simmer on medium heat for about 15 minutes; stir occasionally. You’re done!

Store leftovers in an air tight container in the fridge for up to 7 days. This BBQ sauce also freezes and reheats well.

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Tangy BBQ Sauce

Prep time:  7 mins

Cook time:  15 mins

Total time:  22 mins

Ingredients

  • 2 large vine ripe tomato or 4 roma tomatoes [about 2 cup chopped]

  • ½ cup natural ketchup or tomato paste [no sugar or high fructose corn syrup added, low sodium or no-salt added]

  • 4-5 pitted medjool dates

  • 1 teaspoon apple cider vinegar

  • 3 teaspoons balsamic vinegar

  • 1 teaspoon coconut aminos [or ½ teaspoon liquid aminos]

  • 1 tablespoon ground mustard powder

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon smoked paprika

  • ¼ teaspoon chili powder

  • ½ teaspoon ground ginger

  • ⅛ teaspoon black pepper

  • pinch of white pepper

  • pinch of cayenne pepper

Instructions

  1. Combine ingredients into a high powered blender or food processor and blend until smooth.

  2. Transfer to a stove top pan.

  3. Place on lid and simmer on medium heat for about 15 minutes; stir occasionally.

Nutritarian “Parmesan Cheese”

It doesn’t get any easier than this! Place a few ingredients in food processor and pulse until desired texture. Store in an air tight container in the refrigerator for 2ish weeks… but it will probably be gone before then! 

Try different nut and seed mixtures and adjust to taste. I also love this with Brazil nuts, hemp seeds, and almonds. Walnuts is a great addition too… you really can’t go wrong!

This condiment is so versatile that you can really enjoy it on or in so many dishes: spaghetti, tacos, popcorn, salad, creamy tomato basil soup, or whatever you’d like.

For the popcorn, use an air popper or pop it dry on the stovetop. Once popped, spray with liquid aminos or coconut aminos, and add Nutritarian Parmesan cheese topping.

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Nutritarian "Parmesan Cheese"

Ingredients

  • 1 cup raw cashews*

  • 4 tablespoons nutritional yeast

  • ¼ heaping teaspoon garlic powder

Instructions

  1. Place cashews, nutritional yeast, and garlic powder in high powered blender/food processor and blend until desired texture.

Notes

*Brazil nuts and hemp seeds [or a combo of the three] make a great substitution for the cashews. We typically use ¾ cup brazil nuts to ¼ cup hemp seeds when making this version. Walnuts are great too! Try different nut and seed mixtures and adjust to your preferred taste.

Salt-Free Taco Seasoning

Forget that highly addictive and high sodium packaged
seasoning! We have two different homemade versions of no-salt taco seasonings. The first recipe, pictured, is more spicy [using black pepper and more cayenne] and also has dried oregano. 

We love either of these recipes in our Wheat Berry + Walnut Taco “Meat”!

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Taco Seasoning [no-salt]

Prep time:  5 mins

Total time:  5 mins

Ingredients

  • 2 tablespoon chili powder

  • 4 teaspoons ground cumin

  • ¼ teaspoon black pepper

  • 1 teaspoon paprika

  • ½ teaspoon dried oregano [optional]

  • 1⁄2 teaspoon garlic powder

  • 1⁄2 teaspoon onion powder

  • 1⁄8 teaspoon ground cayenne pepper [optional]

Instructions

  1. Mix ingredients and store in an air tight container.

This second recipe is more mild without the bite. With either recipe, store in an air tight container or ziplock baggie near your other spices.

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 1 1/4 tablespoons garlic powder

  • 1 1/4 tablespoons paprika

  • 1 tablespoon onion powder

  • Pinch of ground cayenne pepper [optional]

Plant Based Sour Cream / Mayo

This tasty condiment is so versatile that it can be used to replace both sour cream and mayo!

Mrs. Love Chard and I have enjoyed it on Nutritarian paninis, creamed cucumbers, a topper for loaded baked sweet potatoes, an addition to a hearty bowl of taco salad, as a cream for soups, and have added ground cayenne or hot sauce of choice to make spicy mayo for sushi.

We also love using this as a base for homemade salad dressings: blend with fruit, vinegar, spices, and herbs.

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Nutritarian Sour Cream/Mayo

Author: Mr. Love Chard

Recipe type: Condiment

Prep time:  5 mins

Total time:  5 mins

Ingredients

  • 1 package [14ish ounces] organic soft* tofu

  • ¼ cup raw cashews

  • ¼ cup white beans [or red lentils or chickpeas]

  • 2 tablespoons lemon juice + a little lemon zest if you wish

  • 2 tablespoons white vinegar [or rice vinegar or white wine vinegar]

  • 1 tablespoon mustard, any variety [we like Dijon or spicy brown]

  • ⅛ teaspoon onion powder

  • Pinch of garlic powder

  • Dash of black pepper

  • Dash of ground cayenne pepper, optional

  • Water as needed to reach desired consistency

Instructions

  1. Place all ingredients in a high-powered blender/food processor [we use our Nutribullet] and blend until creamy.

Notes

*If using firm or extra firm, simply add some water and a bit more of the vinegar and seasonings.