Spinach Artichoke Dip (Vegan and Nut Free)

 

Ingredients

• 1 ½ cup warm white beans (I use Great Northern)
• ½ cup water (more or less)
• ½ tsp onion powder
• ½ tsp garlic powder
• ½ tsp salt
• 2 Tbsp nutritional yeast
• ½ cup artichoke hearts (jarred, without oil, or frozen)
• 1 tsp lemon juice
• 1 cup raw spinach

Do

1. Puree beans, water and spices in a food processor or high-powered blender.
2. Add artichoke hearts and lemon juice and pulse slightly until it reaches desired texture.
3. Pour dip into heat safe container (I use an oven safe casserole dish). Rip spinach into smaller pieces and mix into dip.
4. Bake for 20 minutes or until warm.

Serve

This dip is great with crackers or chips but also really good on bread or in a wrap. This is oil-free and diary-free but tastes sinfully good.

Recipe from:  http://myplantbasedfamily.com/2014/09/24/spinach-artichoke-dip/

Ashli's Potato Leek Soup

While visiting Austin, my SIL Ashli made this delicious soup for us. 

Ingredients
5 medium-sized golden potatoes (with or without peel, or half and half)
6 cups vegetable broth (organic low salt) 
3 large leeks
2-3 tablespoons olive oil (I leave this out to make it SOS free)

Instructions

• Wash and cut potatoes.
• Cook leeks in olive oil in pot until soft.
• Add potatoes and broth (broth should cover potatoes).
• Cook until soft.
• Blend until smooth.
• Add water or milk if too thick.
• Add salt and pepper to taste.

 

Almond Poppy Seed Cake

Ingredients
1½ cups non-dairy milk
8 ounces dates, pitted and quartered (about 12+ Medjool)
1½ teaspoons almond extract
1¼ cups rolled oats, ground into flour
¾ cup dry/uncooked millet, ground in flour
2½ tablespoons poppy seeds
2 teaspoons baking powder
1 tablespoon lemon zest (from 1 medium lemon)
Instructions

 1. Preheat oven to 325. Line a standard 9-by-5-inch loaf pan with parchment paper (or use a silicone baking pan). In a small bowl, place the chopped dates, non-dairy milk, and almond extract, and set aside (so dates can soften).

2. Grind the oats and millet together into flour in your blender, and place into a mixing bowl. Add to this the baking powder and poppy seeds, and mix with a fork.

3. Blend the dates, non-dairy milk, and almond extract until smooth. Pour into the bowl of dry ingredients, along with the lemon zest, and mix just until all of the dry ingredients have been incorporated.

4. Pour batter into pan and bake for 55 to 60 minutes uncovered. It will be done when it is an even medium brown and has some cracks on the top. Insert a toothpick and if it comes out clean, it’s likely done. Let cool for 15 minutes before removing from the pan to cool further on a cutting board. (It will rise during baking then fall a bit during cooling.) Cool for another 20 to 30 minutes before slicing. Serve as is or with Lemon Frosting (see original link for frosting directions).

Preparation: 30 minutes
Cooking time: 55 to 60 minutes
Makes: 1 standard loaf (about 10 slices)

Recipe from Straight Up Food:  http://www.straightupfood.com/blog/2014/11/18/almond-poppy-seed-cake/

The Best Blueberry Muffins Ever!

I didn't know how to list these.  Breakfast, dessert, snack?  Yes to all of them.  Enjoy!

Ingredients
12 Medjool dates, pitted and chopped (about 1-1/2 cups or 8 ounces)
1 cup non-dairy milk
1-½ cups old fashioned rolled oats
¾ cup millet
2 teaspoons baking powder
½ teaspoon ground cardamom
½ cup applesauce
1 teaspoon lemon zest, packed
1 cup fresh or frozen blueberries (if frozen, do not thaw first)
½ cup roughly chopped walnuts

Instructions
1. Preheat oven to 350. In a small bowl, cover the chopped dates with the non-dairy milk and set aside (so the dates may soften).

2. Grind oats and millet into a flour in your blender (a high-speed blender will do a finer job) and place into a mixing bowl. Add the baking powder and cardamom to this and stir with a fork.

3. Place the dates and non-dairy milk into a blender and blend until smooth. Add this date mixture to the bowl of dry ingredients along with the applesauce and lemon zest, and mix with a spoon until all the dry ingredients have disappeared.

4. Gently fold in the blueberries and chopped walnuts. Spoon the batter into a silicone muffin pan or parchment muffin papers in a metal pan, filling each muffin cup about 3/4 full. (Since the batter has no oil, I have found that regular cupcake papers tend to stick to the muffins).

5. Bake for 30 minutes. The muffins will be done when the tops have begun to brown and cracks appear, and when a toothpick inserted comes out clean. Let cool in the pan for at least 15 to 20 minutes before removing.

Preparation: 30 minutes
Cooking: 30 minutes
Makes: 1 dozen muffins

Recipe from:  http://www.straightupfood.com/blog/2013/10/04/blueberry-muffins/

Cauliflower Buffalo wings

Ingredients

• ¾ cup brown rice flour
• 1 cup water
• 1 tsp paprika
• 2 tsp garlic powder
• Salt and pepper, as desired
• 1 head cauliflower, cut into bite size pieces
• ¾ cup cayenne hot sauce (such as Franks)
• 1 Tbsp coconut oil (optional...we left it out, why add the calories?)

Preparation

1. Preheat oven to 450°F and line a cookie sheet with parchment paper.
2. In a mixing bowl, combine brown rice flour, water, paprika, garlic powder, salt and pepper. Whisk to get all the lumps out. Add more water if need to thin out batter. Batter should just thinly coat cauliflowers.
3. Dip cauliflower into batter and allow excess batter to drip off. Place cauliflower on parchment lined cookie sheet.
4. Bake for 15-20 minutes, flipping once, or until batter is hardened and cauliflower is cooked through.
5. Whisk together cayenne hot sauce and coconut oil until combine. Toss cooked cauliflower in sauce. Serve with Cashew Ranch Dressing or Baba Ganoush.

Link to recipe:  http://myvega.com/vega-life/recipe-center/cauliflower-buffalo-wings/

Dr. Fuhrman's Healthy Chocolate Cake

Ingredients

CAKE
1 2/3 cups whole wheat pastry flour
1 teaspoon baking powder
3 teaspoons baking soda
3 1/2 cups pitted dates, divided
1 cup pineapple chunks in own juice, drained
1 banana
1 cup unsweetened applesauce
1 cup shredded beets
3/4 cup shredded carrots
1/2 cup shredded zucchini
3 tablespoons Dr. Fuhrman's Cocoa Powder or other natural cocoa powder
1/2 cup currants
1 cup chopped walnuts
1 1/2 cups water
2 teaspoons vanilla extract
CHOCOLATE NUT ICING:
1 cup raw macadamia nuts or raw cashews, unsalted
1 cup vanilla soy milk
2/3 cup pitted dates
1/3 cup brazil nuts or hazelnuts
2 tablespoons cocoa powder
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees.
Mix flour, baking powder, and baking soda in a small bowl.
Set aside.
In blender or food processor, puree 3 cups of the dates, pineapple,
banana, and applesauce.
Slice remaining 1/2 cup dates into 1/2 inch thick pieces. In large
bowl, mix sliced dates, beets, carrots, zucchini, cocoa powder,
currants, walnuts, water, vanilla and flour mixture.
Add the blended mixture and mix well. Spread in a 9.5" X 13.5"
nonstick baking pan.
Bake for 1 hour or until a toothpick inserted into the center
comes out clean.

ICING:
Using a high powered blender*, combine all icing ingredients until
smooth and creamy. Place a dollop over warm cake and serve. If desired,
you may spread on cooled cake instead.

* A food processor may be used to combine icing
ingredients but the icing will not be as smooth.

 

Recipe from this link:  http://mitchspinach.com/recipes/chocolate-cake

 

 

Pasta Fagioli with Cranberry Beans and Kale

Using a pressure cooker cuts the time it takes to cook dried beans by about half, but I’ve also included regular cooking directions at the end of the recipe.

Ingredients

• 2 cups dried cranberry beans, borlotti beans, or pinto beans (soaked for at least an hour–see step 1)
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 7 cloves garlic, minced and divided
• 1 teaspoon fresh rosemary, minced (or 1/2 tsp. dried)
• 1/4 teaspoon red pepper flakes
• 26 ounces chopped tomatoes, canned
• 3 teaspoons dried basil leaves, divided
• 2 teaspoons dried oregano, divided
• 1/2 teaspoon smoked paprika
• 2 teaspoons salt (optional or to taste)
• 2 cups small pasta, whole grain or gluten-free preferred
• 10 ounces kale, stems removed and leaves chopped (4-6 cups chopped)
• 3 tablespoons nutritional yeast
• freshly-ground black pepper, to taste

Instructions

1. At least an hour before cooking: Check the beans for rocks and other debris and rinse them well. Then do a quick soak by placing the beans in a pot or pressure cooker, covering with 2 inches of water, and bringing to a boil. Boil for 1 minute. Remove from heat and let stand for at least 1 hour. Drain well and rinse. Set aside. (Alternately, soak overnight, drain well, and rinse.)
2. Heat your pressure cooker (use the Sauté or Brown button on electric PC’s). Add the onion and a pinch of baking soda (optional) and cook until it begins to soften, adding water by the tablespoon if necessary to prevent sticking. Add the celery, half of the garlic, the rosemary, and the red pepper flakes and cook for another 2 minutes.
3. Add the tomatoes, 2 teaspoons of basil, 1 teaspoon oregano, and the smoked paprika. Heat, stirring, until hot.
4. Add the drained beans, 6 cups of water or vegetable broth, and salt, if you desire. Lock the lid in place, bring to high pressure, and cook at high pressure for 10 minutes. (Electric PC’s: select Manual and set the time to 10 minutes.) After 10 minutes at high pressure, remove from heat or turn off electric cooker and allow the pressure to come down naturally for 15 minutes. Release all pressure using a quick release. Carefully open the lid and check the beans. If they are not all completely softened and cooked, replace the lid and bring to high pressure for another minute or two. Quick-release pressure and check beans again. Do this until the beans are all tender.
5. Once the beans are done, add the reserved garlic, basil, and oregano and check to see if additional salt is needed. Add the pasta and return to medium heat (electric PC–use Sauté or Brown setting). Cook, stirring frequently, until the pasta is almost al dente–just a touch undercooked. Stir in the kale, turn off the heat, and cover the cooker. Allow the kale to cook in the residual heat for about 5 minutes. Check kale and pasta for tenderness and add more time if needed. Stir in nutritional yeast and freshly ground black pepper to taste and serve.

I always cook the pasta separately on the stove.  After the soup is done pressure cooking, I add the kale, let that wilt, and then add in the pasta, nutritional yeast, and black pepper.

Notes

No Pressure Cooker Directions:
Follow the directions in steps 1 through 3, using a large, heavy pot. Then add the dried beans, salt, and 8 cups of water or broth. Cover and bring to a boil. Reduce the heat to low and simmer until beans are tender, adding more water if necessary. Allow 1 1/2 to 2 hours for beans to cook.

Uncover the pot and bring back to a boil. Add the pasta and reserved seasonings and check the liquid level–there should be enough to cover the pasta completely; if not, add more. Cook until pasta is al dente. Add the kale, cover the pot, and cook on low for 3-5 minutes. Add nutritional yeast and black pepper to taste.
 

Preparation time: 15 minute(s) | Cooking time: 1 hour(s)

Number of servings (yield): 8

 

Nutrition (per serving): 329 calories, 14 calories from fat, 1.6g total fat, 0mg cholesterol, 817.5mg sodium (including 2 tsp. salt), 937.2mg potassium, 61.7g carbohydrates, 15g fiber, 3.7g sugar, 19g protein.

Recipe from here:  http://blog.fatfreevegan.com/2014/11/pasta-fagioli-with-cranberry-beans-and-kale.html?utm_source=MadMimi&utm_medium=email&utm_content=%E2%9C%BF+NewsBites%3A+8+Recipes+You+Don%27t+Want+to+Miss&utm_campaign=20141117_m123130500_%E2%9C%BF+NewsBites%3A+8+Recipes+You+Don%27t+Want+to+Miss&utm_term=pasta-fagioli1_jpg_3F1416243046