Multiple Sclerosis Friendly Recipes

Creamy Vegan Sour Cream

3/17/2019

Until I gave up dairy, I had no idea the many ways nuts can actually be used to mimic dairy favorites. To top it off, I would have never dreamed how easy it actually is. Take this vegan sour cream recipe, it is one step...that's it. All you have to do is blend all the ingredients in the blender. It is seriously that simple. After blending, you will have a lusciously thick and creamy spread that can be used anywhere you would typically use sour cream. I challenge anyone to try this out in place of traditional dairy sour cream. I guarantee it will be a strong competitor on taco night!

Vegan Sour Cream Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

1 cup of raw nuts (cashews, almonds, or walnuts work well)
1/2 cup water
1 Tbsp apple cider vinegar
Juice of 1/2 lemon (about 1.5-2 Tbsp)
1/2 tsp salt

Instructions:

Add all ingredients to the blender and blend well (up to a minute in the blender). It can get really thick so stop in between to scrape down the sides. It will keep well in an airtight container for at least a week.

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Carrot and White Bean Dip

3/10/2019

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This recipe is a fun twist on the traditional hummus dip. The smokey flavor is a wonderful complement to the sweetness of the carrots. As with most of the recipes I share, it is also quick and easy to make. For my tastes, I prefer a thicker dip and use chickpeas, but really any light colored bean will do, e.g. pinto beans or cannellini beans. With pinto or cannellini beans the dip will be a little thinner, which can make it more ideal for use as a sauce instead of a dip.

Roasted garlic is a must for this recipe to come together, but the onions can be kept out if you like. I also love to roast the carrots and onions along with the garlic, but you can of course steam the carrots and onions. This dip pairs well with green peppers and cucumbers but my favorite way to enjoy is as a topping on homemade bread, fresh out of the bread maker!

Carrot and White Bean Dip Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

3 large carrots washed and cut into rounds
4 garlic cloves, with peel on
1/2 white onion, sliced
1 15 oz. can of chickpeas, drained and rinsed
2 Tbsp olive oil
Juice of 1 lemon
1/2 tsp smoked paprika
1/2 tsp cumin
1/4 tsp salt

Instructions:

Preheat oven to 375°F.
Toss the carrots and onions with 1 tsp olive oil and then place carrot rounds and onion slices on a lined baking sheet. The garlic can be roasted in the oven while the carrots and onions are baking.
Bake the garlic cloves for 15 min and carrots and onions for 20-25 min. Remove peel from garlic.
Place peeled garlic, carrots, onions, and beans in the food processor along with the rest of the ingredients.
Process until smooth; scraping the sides occasionally.
Serve or chill until ready to eat!

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Baked Onion Rings and Broccoli

3/2/2019

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I’ll be the first to admit it…I have a problem. I cannot stop making this recipe! Each week I tell myself I will try something different with the broccoli in my refrigerator, but it never fails, I end up making this. In all honesty, there are worse things. But since I love this recipe so much I wanted to share it with all of you who might be looking for a healthy, delicious alternative to the notorious onion ring.

The idea for this recipe came while I was preparing the onion topping for my green bean casserole. I just added broccoli to the onion mix to have added health benefits, and I was hooked. Of course you can just use this recipe to make healthy onion rings if you so desire. These are not only vegan but even gluten-free, if you can believe it. Be sure to make extra cause these puppies won’t last long!

Oven-Baked Onion Rings and Broccoli Recipe
vegan, gluten-free, plant-based, refined-sugar free
Ingredients:

1 onion cut into rings
1 head of broccoli cut into florets
1/4 cup non-dairy milk or vegetable broth
1 Tbsp soy sauce (gluten-free soy sauce if you are gluten-intolerant or coconut aminos if you are soy intolerant)
1-2 Tbsp nutritional yeast
2 Tbsp almonds (grind in food processor or blender)
1/2 cup oats (grind in food processor or blender)
1/4 cup flax seeds (grind in food processor or blender)
1/2 tsp salt

Instructions:

Preheat oven to 450°F.
Add onions, broccoli, non-dairy milk, and soy sauce to a bowl and mix to coat vegetables.
Grind up almonds, oats, and flax seeds.
Add nutritional yeast ground almonds, ground oats, ground flax seeds and salt. Then mix well.*
Spread a single layer on a baking sheet and bake for 30 min, flipping half way.
Broil for the last 1-2 min if it is not quite crispy enough.
You can eat these as a snack or use as a salad topping or side.

*Note: The mixture may need a little additional moisture to stick, but don't worry if not all of it sticks well, just add it to the top on the baking sheet and you will get a nice crispy top layer.

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MS Friendly recipes

Creamy Vegan Sour Cream

Carrot and White Bean Dip

Baked Onion Rings and Broccoli

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