Buffalo Chickpea Dip
Vegan; Gluten Free
Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.
1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided
1. Preheat the oven to 375 degrees.
2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.
3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.
Found and slightly adapted from Gluten Free in the City
Wednesday, May 29, 2013
Monday, May 20, 2013
Meatless Monday Recipe-Nacho Cheese Sauce~Vegan Style
Nacho Cheese Sauce~Vegan Style
I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.
1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt
1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.
2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.
Store in a covered container for up to 4 days in the fridge.
Adapted from: Artisan Vegan Cheese
I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.
1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt
1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.
2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.
Store in a covered container for up to 4 days in the fridge.
Adapted from: Artisan Vegan Cheese
Saturday, May 11, 2013
Meatless Monday Recipe-Stuffed Artichokes
Vegan; 1 hour 30 minutes
Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.
4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary
1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.
2. In a medium bowl combine ingredients, mixing till well combined.
3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.
Sunday, May 5, 2013
Meatless Monday Recipe-Lemon Glazed Lavender Scones
Lemon Glazed Lavender Scones
Vegan
I love the fact that one can go to the Pearl Farmers Market and pick up fresh lavender buds. Used in this recipe, these are quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from food.com
1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk
1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.
2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.
3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.
4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
Lemon Glaze
2/4 cups sifted organic powder sugar
the zest and juice from one lemon
1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!
Vegan
I love the fact that one can go to the Pearl Farmers Market and pick up fresh lavender buds. Used in this recipe, these are quite tasty and SUPER easy to make, these are perfect for a brunch or a Mother's Day get together.... Depending on the size you shape the scones will change the amount the recipe yields. Adapted from food.com
1/2 cup organic sugar
1/2 teaspoon dried lavender buds
1/2 cup earth balance, at room temperature
egg replacer equal to 2 eggs
1 1/2 cup all purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
2/4 cup hemp milk
1. Preheat the oven to 350°F; line a 12 count muffin pan with paper liners or shape into triangle scone shapes.
2. Put the sugar and lavender buds in a food processor. Process briefly to combine. Sift flour, salt and baking powder in a large bowl.
3. Tip the lavender sugar into a bowl with the earth balance and beat together until pale and fluffy. Beat the egg replacer into the earth balance mixture, a little at a time, then fold gently into the sifted flour. Stir in the hemp milk, then spoon the mixture into the muffin cups.
4. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool.
Lemon Glaze
2/4 cups sifted organic powder sugar
the zest and juice from one lemon
1. Sift the powder sugar in a bowl. Zest the lemon and set aside. Squeeze lemon juice into the sifted powder sugar a little at a time and stirring, till you get a glaze consistency. Drizzle over the scones and sprinkle with lemon zest, store in the fridge till ready to serve.... Enjoy!
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