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
Showing posts with label Lemon Juice. Show all posts
Showing posts with label Lemon Juice. Show all posts
Wednesday, May 29, 2013
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!
Saturday, April 13, 2013
Meatless Monday Recipe-Cashew Cream
Vegan; Gluten Free; Prep Time: 6 hrs.; 10 minutes
I made this to go with the fabulous meal for Bruce and the boys. When I made the recipe originally I followed it to a "T". I felt like it called for way too much lemon juice, so in the post it I'm adjusting the lemon juice. If you feel you need more add an extra tablespoon. To make sweet add 2-3 teaspoons of sugar.
2 cups raw cashews, soaked in 4 cups of water for at least 6 hours, then drained
1 cup cold water
2 Tablespoons lemon juice
Dash or two of sea salt
Place all the ingredients in a food processor and blend until very smooth, about 5 minutes.
**Will keep fresh for one week in a tightly sealed container in the fridge.
Found: Great Gluten-Free Vegan Eats
Sunday, November 25, 2012
Meatless Monday Recipe-Sauteed Brussels Sprouts with Bacony Bits
Sauteed Brussels Sprouts with Bacony Bits
Vegan; Serves 4; 30 minutes
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon Sesame oil
1/4 cup onion, diced
1 clove of garlic
1 Tablespoon thyme
1 teaspoon salt
Freshly ground pepper to taste
2 Tablespoons Bacony Bits
2 teaspoons lemon juice (optional)
1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Add oil to the pan and heat over medium heat. Add onion and garlic, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacony bits, thyme (or savory) leaves and lemon juice, if using, and toss.
Vegan; Serves 4; 30 minutes
2 1/2 pounds Brussels sprouts, trimmed
1 tablespoon Sesame oil
1/4 cup onion, diced
1 clove of garlic
1 Tablespoon thyme
1 teaspoon salt
Freshly ground pepper to taste
2 Tablespoons Bacony Bits
2 teaspoons lemon juice (optional)
1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Add oil to the pan and heat over medium heat. Add onion and garlic, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacony bits, thyme (or savory) leaves and lemon juice, if using, and toss.
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