I think I am sufficiently stocked with oil until Skylar graduates from high school for at least a few months
But you can never have too much oil for making any of these recipes: Cinnamon Sugar & Ginger Roasted Potato Sticks
Roasted Sweet Potato Fries Lemon & Dill Roasted Potato Sticks
Caramelized Ginger & Olive Oil Roasted Beets
Vegan Sloppy “Bean & Lentil” Joes
Mango Balsamic Rice, Beans, & Mixed Vegetables
Cheezy Vegetable Bake Apple Glazed Vegetables & Edamame Stir Fry
Vegan Chili (Crock Pot or Stovetop) Spicy Vegetable Corn & Bean Soup Mango Ginger Maple Tofu Peanut Sauce Baked Tofu
So yes, Crisco, thanks for the olive oil. I will for sure get greasy with it put it to good use. In any of the recipes I just highlighted, I either use oil and it’s listed in the recipe or it’s mentioned as an optional add-in. Adding 1-2 Tbsp of olive oil to most any savory recipe won’t hurt it and will most likely help it, so get your grease on.
The other oil I use frequently is Coconut Oil
I never used to like coconut oil. I thought it tasted like I was chewing on waxy bits of Hawaiian Tropic tanning oil. But boy, times have changed. Need proof? Consult my Coconut Oil Recipes Section for ideas & recipes such as: Coconut and Olive Oil Roasted Potato Sticks (Roasted “French Fries”) Roasted Coconut Ginger & Peanut Butter Carrots
No Bake Coconut & Chocolate Chip Cookie Dough Bites Olive Oil Containing Recipes – Many found in: Entrees section Roasted & Baked Veggies & Sides section Soups & Chili section Tofu section Coconut Oil Containing Recipes has it’s own post And I have a Themed Recipes Section where you can find recipes categorized by type, i.e. banana containing recipes, oat & oatmeal recipes, chocolate dessert recipes, mango recipes, etc. And in most recipes you can use coconut oil in place of olive oil, provided you realize a coconut flavor will be imparted. I’ve come to love this, i.e. roasted potatoes or sweet potatoes roasted with coconut oil + cinnamon rock, but some people still are of the waxy Hawaiian Tropic mindset so do as you see fit and as your tastebuds prefer. I find olive oil much more neutral than coconut oil, but you can’t make Raw Vegan Chocolate with it, either. There are pros and cons to all oils in terms of flavor, viscosity, smoke point, i.e. how high you can cook with them before they smoke Here’s the nutritional info for one tablespoon of various types of oil: Source And here’s another chart you may find interesting Source From my last post about my New Blog Look, thanks for the compliments! And yes, we all seem to want to change something about our sites. A constant work in progress! Questions:
- What kind of oil do you use most often? Favorite kinds/types/brands? How often do you use oil? I use oil when I am sauteeing on the stovetop or roasting food in the oven, but since it’s been summertime and warm out, I haven’t been roasting as much, or making soups, or much baked tofu or other recipes I’d use oil in, but when the weather cools off, I’ll be back at it with my oven turned on and an oily vibe going on. And no, I don’t use any fancy oils like walnut or hemp on a regular basis. I stick with coconut, olive, and occasionally sesame oil for peanut sauce. Lately, the most frequent use of oil is coconut oil on my popcorn with nooch and chocolate chips
- What’s your Favorite Recipe to make using oil? Ever made anything sweet with oil? How was it? I have! Raw Vegan Coconut Chocolate Chocolate Coconut Cashew Butter Vegan Gluten Free Pancakes All of those sweet creations use coconut oil and they’re all good! But I’m partial and wouldn’t post it if it wasn’t. I’ve never made anything sweet with olive oil, but I’ve seen recipes lately. P.S. This post will be linked in my Themed Recipes Section
