Tuesday, August 27, 2019
I love Hummus but I like to switch it up a bit and found this easy recipe. It’s a great dip to serve with homemade pita chips or an assortment of your favorite veggies.
Artichoke and White Bean Dip with Rosemary
The Karma Chow Ultimate Cookbook by Melissa Costello
2 teaspoons extra virgin olive oil
2 garlic cloves, peeled and minced
1 shallot, peeled and finely chopped
2 tablespoons fresh-squeezed lemon juice
1/4 cup Vegenaise (or other brand of vegan mayo)
1 tablespoon apple cider vinegar
2 cups canned white beans, drained and rinsed
1/4 teaspoon salt
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon powdered mustard
1/4 teaspoon pepper
1.5 cups frozen artichoke hearts, thawed (jarred or canned are fine, but
Sea salt and ground pepper, to taste.
In a skillet over low heat, heat the olive oil and sauté the garlic and shallot until soft. Put the garlic and shallot mixture into a food processor, along with the remaining ingredients, except for the artichoke hearts. Process until smooth. Add the artichokes and pulse, but you still want some chunks to remain intact. Season with salt and pepper.
Tuesday, August 20, 2019
My mom's neighbor has an over abundance of beautiful cucumbers so I thought I'd switch things up and pickle a few. Love this quick recipe and plan to make a dill version next. Summer is still here folks!
Quick Sweet Pickle Recipe
2 cups sliced cucumbers, approximately 1/4” thick
1/2 cup sweet onion, thinly sliced
1 cup apple cider vinegar
1/2 cup water
1/2 cup white sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 teaspoon non-iodized salt
In a heat safe medium bowl, add sliced cucumbers and onions. Set aside.
In a medium saucepan mix the remaining ingredients and bring to a boil, stirring to dissolve the sugar and salt. Reduce heat and simmer for 5 minutes.
Pour hot liquid over the cucumbers and onions. Let cool or process in a water bath canner for 10 minutes (adjusting for altitude as necessary).
Refrigerate at least 2 hours before serving.
Saturday, August 17, 2019
Even though it isn’t Thanksgiving, in fact it’s summertime, the main dish I’m making tonight is screaming for a side of stuffing. What a great idea, little stuffing biscuits. They look so cute on the plate and I bet kids would love them. Just add some gravy and you’re all set.
The Dirty Vegan Cookbook
Makes approx. 10 biscuits
1/4 cup flaxseed, ground
3/4 cup plain soy or almond milk
4 cups cubed bread, any kind
2 tablespoons vegan butter
1 small onion, finely chopped
1/2 cup celery, finely chopped
4 strips vegan bacon, chopped **I didn’t use
1/4 cup vegetable stock
1 teaspoon dried sage
1 teaspoon dried parsley
salt and pepper, to taste
Preheat oven to 425 degrees. Line a baking sheet with high temperature resistant parchment paper and grease lightly. Combine flaxseed and milk in a large mixing bowl; add bread cubes and toss. Let bread soak up nearly all the liquid and set aside.
I a frying pan on medium heat, sauté onion and celery in butter until very soft, stirring frequently. Add vegan bacon and sauté until browned; allow mixture to cool enough to handle safely. Add vegan bacon mixture to bread and add remaining ingredients to mixing bowl. With clean hands, combine and roll into large balls. Bake for 20 minutes or until biscuits are golden brown.