Category: Vegetarian and Vegan

Vegetarian and vegan recipes

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Exotic Moroccan Almond Hummus

Exotic Moroccan Almond Hummus

This recipe is great to serve with chips or veggies as a dip. It's also delicious in a sandwich or wrap.

  1. Combine all ingredients in a food processor or blender.
  2. Pulse until it starts to blend. Then run on high until creamy as desired.
  3. Sprinkle a bit of dip mix on top.
Prep Time: 20 minutes - Cook Time: 5 minutes
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Garlic Goat Cheese Spinach Dip

Garlic Goat Cheese Spinach Dip

This is a wonderfully different version of traditional spinach dip. The Garlic Dip mix brings a tiny bit of heat and a great flavor when combined with the goat cheese.

  • 10 oz frozen spinach (thawed and completely squeezed dry)
  • 4 oz goat cheese
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1/4 cup Mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, shredded
  • 1Tbsp Sauce Goddess Garlic Dip and Spread Mix
  1. Preheat the oven to 350.
  2. Combine all ingredients in a bowl.
  3. Stir well.
  4. Place in oven safe dish.
  5. Bake until top is golden brown and nice and warm. Around 30 minutes.
  6. Serve with tortilla chips or veggies.
Prep Time: 15 minutes - Cook Time: 30 minutes
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Cream Cheese Pile-Up

Cream Cheese Pile-Up

It doesn't get easier with this snack recipe for something sweet and spicy over whipped cream cheese. Gobble them up with chips, pita pieces, veggie sticks or fingers (if you won't like them someone else will).

  • 1 tub of whipped cream cheese
  • 1 bag of tortilla chips or ruffles (or other sturdy chip or cracker)
  • 1 jar of Sauce Goddess Sweet & Spicy sauce or Roasted Jalapeno Relish
  1. Open tub of cream cheese
  2. Run a warm or wet knife around the outside (makes the cream cheese removal easier)
  3. Flip the tub of cheese on a plate or bowl
  4. Pour half the relish or sauce over the cheese (save the second half for pouring over the cheese after the delicious top has been eaten)
  5. Serve with chips

Crazy easy but super tasty.

Prep Time: 2 minutes
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Gourmet Hamburger Bar

Hamburger Bar

Grilling burgers during the summer is a true red, white and blue tradition. Step your game up this season when friends and family come over by rolling out a condiment bar that's a step above.

  • favorite burger meat or vegan option
  • avocado (or guacamole)
  • bacon
  • flavorful cheeses
  • mushrooms
  • relish
  • BBQ sauce
  • hot sauce
  • onions
  • tomato
  • lettuce
  • pickles
  • mustard
  • mayonnaise
  • ketchup
  1. Make bacon on the stove to desired crispness
  2. Saute mushrooms
  3. Slice avocado in half then lengthwise
  4. Cut slices of of cheese or crumble into small pieces depending on type
  5. Slice onions and tomatoes
  6. Tear lettuce leafs into burger size pieces
  7. Grill burgers to desired wellness
Prep Time: 15 minutes - Cook Time: 30 minutes
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Creamy Dill Potato Salad

This creamy potato salad is perfect for your picnic. The fresh dill adds a great flavor.

Creamy Dill Potato Salad

This creamy potato salad is fresh and light with all the dill and zingy mustard. It's a perfect side dish for heavy burgers and also light grilled fish.

  • 8 large yukon gold or red potatoes
  • Dressing
  • 1 1/2 cup mayonaise
  • 1/4 cup dijon mustard
  • 1/4 cup fresh dill, chopped fine
  • 5 stalks of celery, diced
  • 1/2 green onions or chives, diced
  • 1 jalapeno, diced (optional)
  • 2 Tbsp Sauce Goddess Sweet Heat seasoning
  • 1/4-1/2 cup Rice vinegar (or white wine vinegar)
  • salt and pepper to taste
  • Garnish
  • 1 Tbsp fresh dill sprigs
  • 1 tsp Sweet Heat
  1. Mix all dressing ingredients in a large bowl.
  2. Taste to see if it needs salt and pepper. Add as needed.
  3. Dice potatoes into chunks.
  4. Boil in salted water until just tender.
  5. Drain potatoes well in a colander. removing all water.
  6. Add to dressing and stir gently.
  7. Taste to see if it needs salt and pepper now that the potatoes are in it.
  8. Cool in fridge until ready to serve.
  9. When ready to serve, add garnish of dill and sweet heat.
Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 1/2 cup
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Grilled Asparagus

This is a recipe that is made for almost every grill out. It’s bright and fresh tasting with fennel and thyme.

Grilled Asparagus
  • 1 lb asparagus, whiter hard ends trimmed off
  • Olivie oil
  • 1 tsp Original Super Chunk
  1. Drizzle olive oil over asparagus.
  2. Sprinkle Super Chunk.
  3. Grilled until the stems just begin to get a bit softer.
Prep Time: 5 minutes - Cook Time: 10 minutes ; Yield: 4-6
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Creamy Avocado Dip

The creamy texture of avocados and the “good for us” fat makes them an easy addition to any meal. This recipe is a quick dip you an make. It’s like guacamole but with some dairy for extra creamy dipping.

  1. Slice each avocado in half and scoop out the insides into a bowl.
  2. Add sour cream and juice.
  3. Add spices. If you want it milder, use 1 1/2 tsp of Latin Heat. If you want it spicier, use 2 Tbsp.
  4. Stir to combine.
  5. Serve with tortillas chips or slices of fresh pepper.
Prep Time: 20 minutes ; Yield: 8 servings
Serving Size: 1/4 cup
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Grilled Ratatouille

Grilled Ratatouille

This rich veggie side dish is better grilled with a little sweet roasted flavor of the flames.

  • 3 small Japanese eggplant, sliced in 1" thick slices
  • 6 small yellow squash and zucchini, sliced in half lengthwise
  • 1 small onion, sliced in 1/2 " thick slices
  • 1 bell pepper
  • 3 cloves garlic (diced)
  • 1/2 cup black olives, sliced in half
  • 1/2 cup olive oil
  • 2 Tbsp Sauce Goddess Original Super Chunk
  • 2 Tbsp dry oregano
  • 1 Tbsp dry parsley
  1. Wrap garlic in foil with 1 tsp of olive oil.
  2. Place eggplant, squash, zucchini, onion and bell pepper in a bowl.
  3. Drizzle with 1/2 cup of olive oil.
  4. Sprinkle with Super Chunk, oregano and parsley and toss gently.
  5. Place all veggies directly on a medium grill, including the pouch of garlic in foil.
  6. Cook, flip as needed to prevent burning.
  7. When the veggies are done the garlic should be as well.
  8. Remove everything from grill and dice veggies into bite-sized pieces.
  9. Place all grilled diced items in a serving bowl with garlic and olives.
  10. Stir to combine, add salt and pepper as needed for seasoning.
Prep Time: 10 minutes - Cook Time: 30 minutes ; Yield: 8 servings
Serving Size: 1/2 cup
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Grilled Artichokes with Lemon Butter

This is a great variation on simple steamed artichokes. The toasty flavor is worth the extra time.

Grilled Artichokes with Lemon Butter
    Prepping the Artichokes
  1. Trim the stem ends of the artichoke.
  2. Fill a large pot with 4-6 cups water. Should be 3 inches up the side of the pot.
  3. Insert a steamer basket or colander to hold the artichokes.
  4. Place artichokes in basket, cover with a lid and bring pot to a boil.
  5. Cook on high for 30 minutes (your cook time may vary) until the stems feel tender but not mushy. Testing with a fork is fine. It’s should insert firmly but easily.
  6. Let artichokes cool completely.
  7. Once cool, slice each one in half lengthwise.
  8. Now the fuzzy “choke” needs to be removed. The choke is the inner part of the leaves that is soft and furry but is not edible. Cut around the choke area with a sharp knife taking care not to cut through. The slice resembles a smile. Using one hand on the leaves and one hand to hold the artichoke in place, grab the inside purple leaves. Pull down towards the fuzzy choke area. The entire choke and purple leaves should pull out. Make sure all the fuzzy choke hairs are removed completely.
    Grilling the Artichokes
  1. Preheat grill on medium heat.
  2. Drizzle artichokes with olive oil on both sides.
  3. Sprinkle with 2 tsps of Original Super Chunk and place cut side up on a medium grill.
  4. Cook 10 minutes until lightly browned.
  5. Flip to cut side down and cook another 10 minutes.
  6. For dipping sauce, melt butter and add the juice of both lemons and tsp of Original Super Chunk.
  7. Pour sauce into a bowl for serving.
  8. Serve all artichoke halves on a single platter with dipping sauce and an empty plate for the leaves.
Prep Time: 10 minutes - Cook Time: 1 hour, 10 minutes ; Yield: 8 servings
Serving Size: 1/2 an artichoke
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Cucumber Salad

Cucumber Salad

Not only is this salad is light and fresh, it’s fast and easy. Perfect for a summer get together.

  • ½ ea sweet onion, sliced thin
  • 1/2 each red pepper, sliced thin
  • 4 each small Persian cucumbers (or one long seedless), sliced thin
  • 1 Tbsp Sauce Goddess BBQ Sweet Heat spice rub
  • 2 Tbsp granulated sugar
  • 1/2 tsp celery salt
  • 1/4 cup rice vinegar
  • 3 Tbsp olive oil
  1. Place the sliced veggies into a large bowl.
  2. In a jar add rice vinegar, oil, BBQ Sweet Heat, celery salt, and sugar. Put the lid on tight and shake the dressing to combine.
  3. Pour the dressing over the veggies mixture. Stir to combine.
  4. Place in the fridge until you are ready to eat.

This recipe is best if made a few hours ahead and gets better after a day.

Prep Time: 15 minutes
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