Wednesday, January 18, 2017

French Onion Dip


I grew up in the 70s, and back then french onion dip was a rare treat eaten with potato chips. It wasn't something we had often because my mom was very health conscious, but when we did - the creamy dip was like nothing else.

This vegan version takes some time to prepare, but it so amazing and worth the time spent caramelizing the onions. We had this dip on New Years Eve and are completely in love with it. It is just as rich and creamy as the version I remember from so many years ago.

Vegan French Onion Dip


1 tbsp vegan margarine (Earth Balance works well)
1 tbsp olive oil

1 large sweet onion, diced into even pieces (do the best you can and don't make them too thin - you want them to stand up to the cooking)
rounded 1/4 tsp salt

1 cup vegan mayonnaise (Our favorite is Vegenaise)
1 cup vegan sour cream (Tofutti has a good one)
1 tsp vegan Worcestershire sauce
1/2 tsp garlic powder
1/4 tsp black pepper
1/2 tsp salt


Heat the vegan margarine and the olive oil in a large non-stick frying pan over medium low heat. Add the diced onion and the salt and stir to combine and spread out through the pan. Then let the onions sit for 10 minutes before you stir them. Then let them sit again for another 10 minutes - repeat this process, stirring and letting them sit, until they are a deep golden brown color. This will take 45 minutes to an hour.

Once the onions are done let them cool a bit while you prepare the rest of the ingredients. In a mixing bowl combine the vegan mayonnaise, vegan sour cream, Worcestershire sauce, garlic powder, black pepper, and salt. Fold in the caramelized onions, and refrigerate. It is best after it has rested in the fridge for an hour or two.... this way the flavors can really combine.

Serve with crackers or potato chips.

Monday, January 16, 2017

Mushroom Stroganoff with Boca Crumbles


This recipe is a throw back to my grandmother's ground beef stroganoff. My mother preferred to cook from scratch, while my grandmother embraced recipes made with various cream soups. She (my grandmother) once had me over for dinner and served a beef stroganoff made with cream of mushroom soup over thin ribbon noodles, I remember thinking it was such a delicious combination. The creamy sauce coating the long ribbon noodles was so good and I have loved the combination ever since. I have finally landed on a vegan version that hits all the right notes for me: savory, creamy, and rich.

Mushroom Stroganoff with Boca Crumbles


8 oz noodles, cooked according to package directions (ribbon noodles are best)

2 tbsp vegan margarine
1/2 yellow onion, diced fine
8 oz mushrooms, chopped (I like to use half baby portobello and half button)

1 tbsp vegan Worcestershire sauce
12 oz Boca crumbles (or other TVP product)
1 cup water
1 1/2 tsp Better Than Bouillon (or other vegetable bouillon)

12 oz vegan sour cream (Tofutti makes a really good one)

pinch of nutmeg
1/2 tsp black pepper
1/4 tsp paprika
salt to taste (the amount will depend on how salty your vegetable broth is)


Prepare the pasta according to the package directions.

Heat the margarine over medium heat in a non-stick frying pan, and add the diced onion and cook until it turns translucent. Next, add the mushrooms and a pinch of salt and saute until they begin to soften. Once the mushrooms have cooked down a bit, add the Worcestershire sauce, the Boca crumbles, the water and the bouillon. Let that cook until the crumbles are heated through. Lower the heat to warm and stir in the sour cream, nutmeg, black pepper and paprika. Taste and adjust the seasonings. Serve the sauce warm over the noodles.

For 6 servings. Nutritional information from

Nutrition Facts
Serving Size 245 g
Amount Per Serving
Calories from Fat 
% Daily Value*
Total Fat 
Saturated Fat 
Trans Fat 
Total Carbohydrates 
Dietary Fiber 
Vitamin A 4%Vitamin C 3%
Calcium 11%Iron 55%
Nutrition Grade B
* Based on a 2000 calorie diet