Delicious Dairy free Cheese

A delicious Vegan, GF, dairy free, creamy cheese that can be used as a dip, a pasta sauce, or a drizzle over your favorite nacho combo.

Ingredients :

3/4 Cup peeled and diced Yukon gold potatoes

3/4 cup peeled and diced sweet potatoes

2 cloves garlic

1/4 cup raw cashews

1 tbsp apple cider vinegar

2 tbsp nutritional yeast

1/2 tsp onion powder

1/2 tsp salt

1/4 cup olive oil

1/4 cup water

Instructions:

Place the potatoes in a saucepan and cover with cold water by about 1 inch. Add a few pinches of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 8 to 12 minutes.

Drain and transfer to a high-speed blender with the garlic, cashews, apple cider vinegar, nutritional yeast, onion powder, salt, olive oil, and water. Blend until smooth.

For spicy vegan cheese, add the chipotle pepper or pickled jalapeños. If you’d like a smoky flavor, add the smoked paprika.

Serve with tortilla chips for dipping or over pasta.

Recipe: Loveandlemons

Cauliflower Mash With Roasted Garlic

This is a simple, delicious and healthy alternative to mashed potatoes and comes in at about 1/4th the calories and a lower insulan spike.  It also has more vitamins and minerals and we all know how good garlic is for us. (But you can always whip this up without the garlic)

INGREDIENTS:

• 1 large head cauliflower, cut into florets
• 2 Tbsp of Earth balance ( or butter)
• 1/4 to 1/2 cup unsweetened coconut or almond milk
• One head of garlic (if making with roasted garlic)
• Drizzle of olive oil
• Fresh chopped chives (optional)
• 1-2 Tbsp. Nutritional yeast
• sea salt and pepper to taste

TO PREPARE:
*If adding garlic - if not, skip ahead to the next section.

Preheat oven to 400 degrees F. Peel away the outer layers of the garlic bulb, then cut off the very top of the head of garlic to expose the individual garlic cloves.

Place in aluminum foil and drizzle with olive oil. Seal the foil around the garlic. Bake for 25-30 minutes (until the cloves are soft)  Allow garlic to cool, then squeeze the roasted garlic cloves out of the skin and set aside (or you can squeeze right into the pot when you blend it all together.)

Place about 3 inches of water into a large pot and bring to boil. Place a steamer insert and then cauliflower florets into the pot and cover. (If you don’t have a steamer, just put the cauliflower right into the water, but steamed retains more of the nutrients and flavor).  Steam for 12-16 minutes, until completely tender and soft.  Drain well and return to pot. Add roasted garlic, (if adding) earth balance/ butter and salt to the cauliflower.  Slowly pour in a little of the nondairy milk as you are mixing, using a blender, immersion blender or food processor, combine ingredients until smooth. Top with chives (optional) and freshly ground pepper and extra salt to taste.

Mini Chickpea Frittatas

Not just for breakfast but a great snack at any time. (Recipe by Mostly Vegan)

Ingredients:

• 2 Cups of Garbanzo Bean (Chickpea) flour
• 2 Tbsp. Olive oil (and spray for muffin tins)
• 3-4 cups chopped of your favorite 3 veggies (Favorites are: broccoli, spinach, zucchini, red bell pepper, onion, etc)
• ½ cup thinly sliced scallion ( green onion)
• 1 tsp. baking powder
• ¼ cup nutritional yeast
• 1 tsp. Sea salt
• ½ tsp. Black pepper

To Prepare:

• Preheat oven to 400 degrees
• Combine flour, yeast, baking powder, salt and pepper in a bowl w/ 2 ½ cups of water. Whisk together and set aside.
•  Heat Olive oil and sauté all chopped veggies (except the scallions) until they cook down.
• Add in scallions and cook another few minutes. Remove from heat.
• Spray well a standard size muffin pan( 12) AND one smaller one (6) w/ oil spray.
• Divide the veggie mixture by heaping Tbsp’s in each cup.
• Using a ¼ cup measure, fill the cups with the batter. Stir gently each cup to distribute the batter through the veggies.
• Bake for 30-35 minutes until the cups begin to brown on top.
• Remove from oven and let cool for 10 minutes ( this sets the batter)
• Take muffins out of the tins carefully ( you may need to use a knife to loosen around the edges) and place on a cooling rack.
• Serve warm or cool before storing in the fridge for up to 5 days.
• You can reheat the muffins in an oven or toaster oven @ 400 degrees for 10 minutes.