Keto Vegan Passion Fruit Sour Cream Dressing#SundayFunday

I had sour cream and passion fruits in the fridge that need to be used up, so experimented to make a vegan dressing and this became the order of the day. I was pleasantly surprised as to how good, delicious and mind blowing the the end result was.
This dip  can be used for crudités , crackers, nachos or salad.

Makes ½ Cup
Ingredients
¼ Vegan Cashew Sour Cream
1 Small Tomato -Chopped
A Pinch Stevia
Salt to taste
1 Passion Fruit
A Drizzle Extra Virgin Olive Oil
Black pepper to taste

Method
Blend all well except the passion fruit and olive oil. Then mix in half of the passion fruit.

Remove into a serving bowl top it remaining passion fruit with a drizzle of Olive oil. Chill in the refrigerator till ready to serve.

Serve, simply delicious and mind blowing taste.

Labels: Dressing, Sour Cream, Passion Fruit, Sunday Funday, Vegan, Cashewnuts, Gluten free, Keto

For Sunday Funday we are sharing recipes "Made From Scratch Salad Dressings" 

Palatable Pastime: Blue Cheese Salad Dressing 

Mayuri's Jikoni: Cranberry Salad Dressing 

A Day in the Life on the Farm: Homemade Celery Seed Dressing 

Sneha's Recipe: Keto Vegan Passion Fruit Sour Cream Dressing 

Amy's Cooking Adventures: Chicken Caesar Salads with Homemade Caesar Dressing 

Bloggetti: Easy Homemade Greek Salad Dressing

Kale Apple & Walnut Salad with Honey Dressing#Foodieextravaganza

This delicious salad is dressed with a tasty sweet honey vinaigrette. Cubes of feta cheese and raisins laced throughout add sweet and tangy flavor. This is a healthy salad low in sodium and gluten-free. This salad with our honey dressing is just perfect for clean eating, it’s very filling, light, healthy, fiber rich and gluten free. That’s the beauty of homemade salad recipes .

Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your fingers until you feel the leaf start to soften.
Massage the leaves until you like the softened texture. DON’T over do it. Or your salad will be unpalatable and mushy. 

Ingredients
5 Cups Chopped Kale
2 Cups Chopped Butter Head Lettuce
1 Large Apple - thinly sliced
¼ Cup Raisins
½ Cup Toasted Walnut - roughly chopped
1oo Grams Feta Cheese - diced
For The Dressing
3 Tablespoons Honey
3 Tablespoons Olive Oil
1½ Tablespoons Apple Cider Vinegar
1/8 Teaspoon Pink Himalayan Salt
1/8 Teaspoon Freshly Ground Black pepper 

Method 

Pull the leafy part off the kale ribs. The ribs are tough and very chewy. Rip them off!
Before you begin making your salad, massage the kale with little salt and oil to make them softer.
Place the kale and butter head lettuce leaves in the bottom of a bowl followed by the rest of the ingredients.
Whisk together the dressing ingredients and pour them over the top of the salad. 

Refrigerate before serving. Enjoy! Very tasty salad and so easy to make.

My Notes
If you prefer to have a softer leaf in your salad you may massage the kale. This is done after you remove the leaf off the ribs of the kale. The process takes about 3 minutes.
Put the kale leaf in a bowl with a bit of oil and a pinch of salt.
Now dig in with your hands. Pick up the leaves gently between your thumbs and fingers.
Gently massage the kale between your finger until you feel the leaf start to soften.
Your kale is massaged as much as you want to continue this process. 

Labels: Foodie Extravaganza Party, Kale, Apple,, Honey, Dressing, Salads, Healthy,

• Barley Salad with Apple and Cranberry from Palatable Pastime
• Chatpata Hot Honey from Magical Ingredients
• Honey BBQ Seasoned Deviled Eggs with Bacon from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Honey Glazed Salmon from A Day in the Life on the Farm
• Honey Oatmeal Sandwich Bread from Karen's Kitchen Stories
• Kale Apple & Walnut Salad with Honey Dressing from Sneha's Recipe 

Keto Coleslaw With Keto Thousand Island Dressing#SundayFunday

Keto Thousand Island Dressing is perfect over salad or on top of burgers / wraps etc..!  So simple with just a handful of ingredients! Try this dressing, you’ll never purchase a store bought again! This dressing takes just 10 minutes to prepare and is both low carb and delicious! 

2 Tablespoons of this dressing has 3 grams Carbs. This is a delicious salad made with this dressing.

Ingredients

For The Dressing
1 Cup Mayonnaise
¼ Cup Sugar Free Ketchup
¼ Cup Sugar free Sweet Pickle - chopped
¼ Cup Sugar free Sweet Pickle Juice
1½ Tablespoon Minced Onion
1 Large Clove Garlic - minced
2 Tablespoons Red Bell Pepper , chopped - optional
1½ Large Hard Boiled Egg - pressed through a fine sieve
For The Salad

½ Medium Head Cabbage
1 Small Carrot
½ Cup Shredded Lettuce
2 Tablespoons Heaped Keto Thousand Island Dressing
Salt & Black Pepper to taste

Method  
For The Dressing

Place mayonnaise, ketchup, chopped sugar-free sweet pickle, pickle juice, minced onion, minced garlic, red bell pepper ( I did not add), hard boiled egg in a mixing bowl and mix well to combine.  

Pace all ingredients in a blender and pulse until the ingredients are smooth. If you want a chunky dressing, then pulse it once or twice only. Store salad dressing in refrigerator and use within 7 days

For The Salad 

Mix all ingredients in the bowl and refrigerate for at least 30 minutes so that the flavors infuse. Serve cold.

Labels: Cole Slaw, Keto, Low Carb, Dressing, Carrot, Cabbage, Lettuce, Salad, Sunday Funday, International Cuisine   

• A Day in the Life on the Farm: BYO Chef Salad Bar 
• Karen's Kitchen Stories: Fennel, Red Cabbage, Goat Cheese, & Citrus Salad
• Sneha's Recipe: Keto Coleslaw with Keto Thousand Island Dressing 
• Culinary Cam: Lahpet Thoke (Fermented Tea Leaf Salad) 
• Cook with Renu: Marinated Fig and Mozzarella Salad
• Mayuri's Jikoni: Pasta & Sweet Potato Salad 
• The Mad Scientist's Kitchen: Pasta Salad 
•  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Mojito Cucumber Salad 
• Food Lust People Love: Tenderstem Broccoli (Broccolini) Potato Salad 
• Amy's Cooking Adventures: Vegetarian Greek Salad with Chickpeas  

Vegan Italian Pasta Salad With Basil Dressing#SundayFunday

So flavorful pasta salad with fresh herbs, tomatoes, olives, pickled pepperoncini's, red onion and a basil dressing. It’s perfect for potlucks and picnic's. This Vegan Italian Pasta Salad is quick, easy to put together.

For Pasta Salads, cook the pasta a little longer than the directions given since Al denté is ideal for hot pasta dishes, but for pasta salads it should be a little softer/slightly overcooked pasta. Pasta firms up a lot once it’s cold hence a slightly overcooked pasta works best for salads.

Ingredients 
For The Basil Dressing
¼ Cup Olive Oil 
1 Teaspoon White Vinegar
1 Tablespoon Water
½ Teaspoon Sea Salt or to taste
¼ Teaspoon Garlic Powder
¼ Teaspoon Onion Powder
¼ Teaspoon Sugar
12 -15 Fresh Basil or more to your taste
¼ Teaspoon Dried Basil
¼ Teaspoon Black Pepper Powder
For The Salad
2 Cups Boiled Pasta
1 Cups Cherry Tomatoes - chopped
2 Tablespoons Fresh Herbs (I use basil, thyme & oregano)
⅓ Cup Green & Black Olives - chopped
1 Small Red Onion - chopped
1 Tablespoon Pickled Pepperoncini's - chopped

Method

Cook pasta according to package instructions, but add an extra minute to the cooking time. The pasta should be just slightly overcooked .
While the pasta is cooking , let's prepare the dressing.

Add all of the dressing ingredients to a blender. Blend on medium-high speed until the dressing is a creamy light green with plenty of fresh basil flecks are seen throughout.

Drain the pasta and transfer it to a large bowl. Immediately toss the hot pasta with ⅔ of the dressing (enough to liberally coat). Chill.
Once the pasta is cold, mix in dressing mixture, tomatoes, olives, chopped herbs, pepperoncini's, and red onion. Chill. 

Taste and adjust seasoning before serving.

Labels: Vegan, Italian, Basil, Dressing, Salad, Side Dish, Pasta, Healthy, Sunday Funday

For Pasta Salad and Noodle Salad Event 

Sneha's Recipe: Vegan Italian Pasta Salad With Basil Dressing 

Amy's Cooking Adventures: Caprese Pasta Salad 

A Day in the Life on the Farm: Couscous Salad 

Palatable Pastime: Pineapple and Butternut Macaroni Salad 

Karen's Kitchen Stories: Chinese Egg Noodle Salad with Pork 

Mayuri's Jikoni: Tropical Pasta Salad 

Cook with Renu: Vegetable Orzo Pasta Salad   

Keto Avocado & Basil Green Goddess Dressing#SundayFunday

4

You will love this finger licking creamy keto, vegan, whole30, gluten free dressing. It's such a pleasing and beautifully green, full of and herby flavors and nutrition.

You can use this creamy, he4rby dressing on top of a fresh salad or as a dipping sauce for fries., snacks, drizzle it on top of eggs, or use it inside wraps and even bake chicken.

Ingredients
1 Large Ripe Avocado
6 -7 Tablespoon Water
1 Tablespoon Lemon juice
2 Cloves Garlic
2 Tablespoons Fresh Parsley
2 Tablespoons Fresh Chives
3 Tablespoons Fresh Basil
¼ Cup Extra Virgin Olive Oil
Salt & Black pepper to taste

Method

4

Add all the ingredients except oil to your blender. Pulse until everything is broken down slightly.
Turn the blender on low-medium, and slowly drizzle the oil in as it blends until incorporated. Season to taste. 

Tran4sfer to an airtight container and pour extra virgin olive oil on top about an inch above it ( this helps the dressing not to turn black or mild dew).

My Notes
Store in the refrigerator it stay's good for 4-5 days.

Nutritional information & Macros
Servings: 4
Amount Per Serving
Calories 191
Fat 19.6g
Protein 1.2g
Total Carbs 4.7g
Net Carbs 1.7g

Labels: Whole30, Dressing, American, Keto, Avocado, Basil ,Low Carb, Gluten free, Olive Oil, Creamy, Vegan, Sunday Funday

Sunday Funday: Fresh Basil  

• Sicilian Caponata from Pandemonium Noshery
• Creamy Turkey Pesto Risotto from Amy's Kitchen Adventures
• Honeydew Caprese Salad from Mayuri's Jikoni
• Keto Avocado & Basil Green Goddess Dressing from Sneha’s Recipe
• Pad Kee Mao (Thai Drunken Noodles) from Palatable Pastime
• Pesto Bread from Karen’s Kitchen Stories