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1. spinach artichoke dip

2. pumpkin challah

3. scalloped potatoes and butternut squash with roasted chestnuts

4. apple crisp

5. quinoa salad with black beans and mango

6. chickpea and almond cheese bake


1. Spinach Artichoke Dip

¾ cup raw cashews

½ cup finely diced onion

½ cup finely diced red pepper

2 cloves garlic

1 can artichokes

5 oz fresh spinach (wilted)

½ cup hot water

2 tbsp. lemon juice

1 tbsp. nutritional yeast

1 tsp. sea salt or to taste

1 tbsp dill (if desired)

  1. On medium-high heat, sauté onions, red bell pepper,  and garlic in a bit of olive oil (1 tbsp or less). When onions have become transparent, add in the artichokes (chopped) and sauté for a few more minutes
  2. In a blender, combine cashews and water, nut. Yeast and salt until smooth. Add lemon juice and blend well.
  3. In a bowl, mix the onion/pepper/artichoke mixture with the cashew mixture – stir well. Transfer to an oven-proof baking pan and bake at 350 for 15-20 minutes – it should be a bit bubbly and lightly browned around the edges. You can also place under the broiler for a few minutes to get a nice, lightly browned crust on top.
5. quinoa salad with black beans and mango from the ppk                                                                                                                      
6. chickpea and almond cheese bake 
TOMATO SAUCE
-olive oil
-medium onion
-4 cloves garlic, minced
-1 inch piece of ginger, peeled and minced
-1 Tbs. minced fresh chili (I like jalapeno) or cayenne pepper–USE THE FRESH CHILI–better flavor
-2 tsp. garam masala or curry powder (use more than this)
-1/2 tsp. chili powder
-large pinch sugar
-salt and pepper
-2 c. chopped tomatoes
-1/2 c. coconut milk
-1/2 c. chopped cilantro
-1 tsp. cumin seeds or cumin
-1 tsp. mustard seeds (I don’t have these so I just use straight up mustard)
1) Oil in skillet, add onion, garlic ginger, chili–cook until soft. Then stir in curry, chili powder, sugar, salt and pepper.
2) Add tomatoes until they start to release liquid, add coconut milk and cilantro. Bring to soft boil.
3) Turn down heat, so sauce bubbles until tomatoes break up and sauce thickens.
4) Add cumin and mustard (seeds).
5) Add this sauce to the chickpeas and “feta” in pan
BAKED CHICKPEAS WITH ALMOND CHEESE
-2-4 c. chickpeas. Choose your amount. I always find these legumes to dry out a dish if there’s too many.
-salt and pepper
-1 1/2 c. cubed feta–this is where I use almond cheese (see recipe on blog)
1) Add chickpeas to baking pan
2) Add tomato sauce
3) Add spoonfuls of almond cheese and tuck them underneath the surface
4) Bake at 350-400 until the sauce bubbles and the top is a bit browned (20-30 minutes). I’ve also found that baking it for longer at 325 helps it not get too liquid-y.
Can be served with couscous and pita. Whatever you like.
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