{ CREAMY SPINACH ARTICHOKE DIP }

Pre-baked

Post-baked (along with notcho sauce and coconut almond chocolate sauce (recipe coming soon)

This is incredible! The original recipe is here at 86lemons.com.

3/4 c. plain unsweetened non-dairy milk
3/4 c. raw cashews (unsoaked)
3 T. freshly squeezed lemon juice
2 garlic cloves
2 T. nutritional yeast
3/4 t. salt
1/2 t. ground mustard
ground black pepper to taste

2 handfuls fresh spinach
2 cans artichokes in water, drained & rinsed

• Preheat oven to 425.
• Blend first ingredients until very creamy.
• Add spinach and blend until chunky.
• Add one can of artichokes and blend until chunky.
• Add second can of artichokes and blend just to incorporate, leaving big chunks.
• Transfer to an 8x8 baking dish or equivalent. (I baked mine in a quart jar to serve at tonight's Relief Society fondue fest.)
• Bake at 425 for 20 minutes.

I'm serving it with whole wheat & flax baguettes (recipe to be posted soon), but it would be delicious on crackers or pretty much anything.

{ TOFU FETA CHEEZ }

Mom found this somewhere (?) and uses it in a delicious tomato salad I hope to post soon. We also love it on crackers!

1 pkg firm or extra firm tofu (refrigerated kind), pressed
1/2 c. water
1/3 c. mellow miso
1 1/2 T. white wine vinegar
1 1/2 T. lemon juice
3/4 t. salt
1/2 t. garlic powder

For Salad:

• Cube pressed tofu.
• Blend other ingredients.
• Marinate tofu in sauce at least 8 hours before adding to salad.

For Crackers:

• Process miso, vinegar, lemon juice, salt, and garlic powder until smooth.
• Crumble pressed tofu into processor.
• Pulse, slowly adding water, until desired consistancy. I like a small cottage cheese consistancy.
• Allow to marinate in fridge for at least 8 hours. I like it best after 3 or 4 days.

{ LETTUCE WRAPS }

I did it. Finally. These aren't quite PF Changs, but they're pretty good.

I mostly followed this recipe, with a few changes. Neither Mike nor I liked the suggested recipe for spicy sauce. We just drizzled a little soy sauce on top.

{ BAKED TOFU }

1 package firm or extra firm tofu, pressed
1 t. rice vinegar
1 t. honey
1 t. orange juice concentrate
3 T. water
1 T. soy sauce
1/2 T. Chinese chili sauce

• Cut pressed tofu into 1/4-inch cubes.
• Combine marinade ingredients in a ziploc bag.
• Add tofu and allow to marinate for a couple hours or overnight.
• Spread tofu on parchment paper on baking sheet.
• Bake at 375 for 40 minutes, stirring/flipping once.

{ COOKING SAUCE }

1 T. sesame seeds or 1/2 T. tahini (1 t. sesame oil)

3 T. water

1 t. orange juice concentrate

1 T. soy sauce

1/8 to 1/4 t. vanilla

1 t. rice vinegar

1/2 T. Chinese chili sauce

1 t. miso

1/2 t. mollases

1/8 t. pumpkin pie spice

1 drop stevia (1 t. sugar)

2 t. cornstarch

• Process sesame seeds into fine powder/tahini.
• Add remaining ingredients and process/blend until smooth.
• Set aside.

{ TOFU MIXTURE }

1 t. fresh minced ginger

2 cloves garlic, pressed or minced

1/4 c. minced red onion

2 green onions, sliced

1/2 can water chestnuts, diced

• Saute ginger, garlic, and red onion for 2 minutes.
• Add green onions and water chestnuts and saute for another 2 minutes.
• Add cooking sauce and stir until thick (happens very fast).
• Add baked tofu and combine.
• Serve rolled in lettuce leaves, drizzled with soy sauce.

{ SUN-DRIED TOMATO KALE CHIPS }

This recipe is adapted from Oh She Glows.

My kids love these! They take a while to cook/dehydrate in the oven, and they are done in stages. When my kids hear me checking them, they come running and beg for the done chips as I take them out. A batch rarely lasts into a second day. (That means the 4 of us are eating 2 bunches of kale in 1 day!)

2 large bunches kale
1/3 c. sun-dried tomatoes, soaked in 3/4 c. water at least 1 hr. (reserve water)
1/4 c. raw cashews, soaked at least 1 hr.
3/4 c. garbanzo beans, drained and rinsed (1/2 can)
2 large garlic cloves
1/2 c. fresh basil (2 T. dried)
2 T. fresh lemon juice
2 T. nutritional yeast
3/4 t. salt

• In 2 separate bowls, soak tomatoes and cashews for at least 1 hour. After soaking, reserve the tomato water; drain and rinse the cashews.
• Wash kale leaves and tear into peaces, discarding the stems. Dry the leaves in a salad spinner or pat dry with a towel. Place greens in a large bowl; set aside.
• Combine all ingredients, except tomato water, in a food processor. Process until smooth, gradually adding tomato water.
• Pour sauce over the kale and use your hands to massage sauce into leaves.
• If you have a dehydrator, dehydrate for about 12 hours at 105-110F.
• If you, like me, do not have a dehydrator, spread kale leaves in a single layer on parchment paper on baking sheets and bake at the lowest temperature your oven will do. (Mine is 170F.) After 2 hours, check the chips, remove any that are done (and eat them), and rotate your baking sheets. If your oven is like mine, a few will be done after 2 hours. Then I start checking every hour. Some chips take up to 5 hours to completely dehydrate.

If you want to skip the dehydrating completely, this also makes a really good kale salad!!

{ NOT-CHO CHEEZ }

Adapted from yummly.com.

1 c. water
1/2 c. non-dairy milk
1/2 c. raw cashews
6 oz. pimientos
2 T. cornstarch
2 T. nutritional yeast
1 T. lemon juice
1 to 1 1/2 t. salt
1 drop stevia (optional)
4 oz. diced green chilis

• Blend all ingredients except chilis until very smooth.
• Cook in a saucepan over medium heat, stirring constantly, until thick.
• Add chilis and serve.

(This sauce is great with these homemade tortilla chips.)

{ TOFU DIPPERS }

Thank you, Mama Pea, for these! They are a favorite around here! (I use sucanat instead of brown sugar.)

We have them with this curry dipping sauce, also from peasandthankyou.com. (I replace the oil with undrained white beans.)

{ ROASTED RED PEPPER HUMMUS }

This is really good hummus! It's one of Angela's, of Oh She Glows. Here's the link to the recipe and instructions on how to roast peppers.

(I skip the olive oil and add 1/4 t. paprika. If, like me, you don't have tahini, process 1/3 c. unhulled sesame seeds before adding other ingredients.)

{ RAW CINNAMON ROLLS }

These are one of our favorite snacks. They're straight from Tess Challis, of Radiant Health Inner Wealth. Here's the link!

(She says these store in the refrigerator for several weeks. Ours never last more than 10 minutes!)

{ POTATO PEEL PIE MINIS }

 I hosted my book group a couple weeks ago. We read The Guernsey Literary and Potato Peel Pie Society (a MUST read, if you ask me), so, naturally, I had to serve potato peel pie.

I didn't use the original World War II recipe (potato peels + 1 T. milk to form a crust; 1 potato + 1 beet boiled in salt water and mashed for filling). I found a few ideas online and then made my own version. They were really tasty!

{ POTATO PEEL CRUST }

3 c. fleshy potato peels, grated
1 small onion, chopped

1 T. egg replacer + 1/4 c. water
2 T. baby food prunes
1/4 c. whole wheat flour
1/2 t. salt

• Cut peels off of 8 small to medium potatoes. (I basically squared off the long sides of the potatoes and peeled the short sides, so you have some potato flesh with the peels.)
• Grate peels using a food processor.
• Chop onion and combine with potato peels.
• In a separate bowl, whisk together egg replacer and water until frothy.
• Whisk in prunes, flour, and salt.
• Add potato peels and onions and mix until well combined.
• Press a heaping tablespoon of peel mixture into each of 24 cupcake holders (lightly oiled).
• Bake at 400 for 15 minutes.

{ FILLING }

I basically used my twice baked potato recipe for the filling and then sprinkled tiny diced (boiled) beets on top.

flesh of 8 small to medium potatoes, steamed

1 1/2 c. butternut squash, steamed

1/2 c. roasted garlic sauce
3/4 c. non-dairy milk
1/3 c. nutritional yeast
1/2 t. salt
1/4 t. pepper
1/4 t. paprika

1 beet, boiled and diced small

• While crust is cooking, chop and steam potatoes and squash, then mash with potato masher.
• Add remaining ingredients and mix until well combined.
• When crust is ready, spoon potato mixture on top and sprinkle with beets.
• Bake at 400 for 15 minutes.

{CASHEW CHEEZ BALL}

This was delish!  We served it at our New Year's Eve party to very normal, non-vegan people.  It was a hit!

I just doubled this cashew cheeze recipe, processed it for a lot longer to make it creamy, and chilled it for several hours.  Here it is:

2 c. raw cashews
1/2 c. water
5 T. fresh lemon juice (juice from 1 lemon)
1 t. salt
2-4 cloves garlic


1/2 c. cilantro, packed

• Process all ingredients except the cilantro until very smooth.
• Add cilantro and process until desired consistency.

• Line a round mould with saran wrap.  (I used one of my baby's stacker balls.)
• Fill mould with cheez.
• Cover and chill for several hours.
• Turn onto serving tray and remove mould and saran wrap.
• Brush with water to smooth lines.
• Serve with vegan crackers.

Note: I roll mine (after it's set) in toasted pecans mixed with black pepper and nutritional yeast. Delish!

{EASY PECAN PIE BITES}

Mom happened upon these here.  They are my new favorite snack.  So good!

dates
pecans

Replace date pits with pecans.  Done.

{RAW TACOS}

I saw this on The Cooking Lady (Thanks!).  I really liked it, but the cheeze was pretty rich, so I couldn't eat enough of it to get full.

I think the ground walnut "meat" would be a great addition to any taco salad, tostada, soft taco, etc.

And the cilantro-cashew cheeze reminded me a bit of ranch dressing.  I might try to tweak it a bit to make a salad dressing.  I've been wanting a good vegan ranch for a long time.

I also think the cheeze would make a great vegetable dip!

{GROUND WALNUT MEAT}

1 c. raw walnuts
1/2 T. ground cumin
1/2 T. ground coriander
1/2 T. liquid aminos, tamari, or soy sauce
1 pinch salt

• Place all ingredients in a food processor.
• Process until mixture resembles ground meat.  (Be careful to not over process into butter.)

{CILANTRO-CASHEW CHEEZE}

1-2 cloves garlic

1/2 t. salt

1 c. raw cashews

2 1/2 T. fresh lemon juice

1/4 c. packed fresh cilantro leaves

1/4 c. water

• Place garlic and salt in a food processor and process into small pieces.
• Add cashews and process into a paste.
• Add lemon juice, cilantro, and water.
• Process to mix well.

To Serve:

• Spread 2 T. cheeze down center of Romaine lettuce leaf.
• Sprinkle with 2 T. ground walnut meat.
• Top with salsa and avocado slices.
• Wrap and enjoy!

{PAN SEARED PORTABELLOS}

Mom shared this recipe a while ago in an email.  I tried it the other day and loved it!  Mariah (my 3-year-old) also loved them; Elaine (2) and Mike wouldn't even try them. Not mushroom fans.

2-3 large portabello mushrooms (or 1 lb. baby portabellos)
1 T. water
1 T. balsamic vinegar
1/2 t. dried oregano
1 1/2 T. apple juice concentrate
2 garlic cloves, minced or pressed
2 T. soy sauce

• Trim mushroom stems flush with base of the mushroom.  Discard stems (or cook them with the mushrooms).
• Combine sauce ingredients in a skillet or sauce pan with a lid.
• Warm over medium heat until bubbly.
• Place mushrooms, top side down, in the pan.
• Cover, and cook for 3-5 minutes.
• Turn mushrooms over.
• Cook, covered, for another 5 minutes.

Here's a how-to video:

{CANDIED YAMS}

7 medium sized yams/ sweet potatoes
6 2-inch strips orange zest, white, spongy pith removed
4 cinnamon sticks, broken in half
1 c. freshly squeezed orange juice
2/3 c. pure maple syrup
1 T. light sesame oil (or olive oil)
2 T. freshly squeezed lemon juice
1 1/2 t. peeled and finely chopped ginger root
1/2 t. course sea salt

• preheat oven to 375
• peel and halve the yams crosswise, cut each half lengthwise into 4 wedges
• place the yams in a baking dish that will hold them snug in a single layer
• tuck the orange zest and cinnamon sticks amongst the yams
• in a bowl, whisk together the orange juice, maple syrup, oil, lemon juice, ginger, and salt.
• pour the mixture over the yams
• bake for 1 hr 15 min, basting every 15 min, until the yams are tender and glazed and the pan juices are syrupy
• remove the orange zest and cinnamon sticks before serving
  

{BRUSCHETTA}

This is just a basic bruschetta recipe, but it's the one we've used for a long time and it always turns out delicious. We serve it with lightly toasted whole wheat french bread.

2 to 3 c. diced fresh tomatoes

2 t. garlic, minced (about 4 cloves)

1/4 to 1/2 c. fresh basil (1/8 c. if using dried)

1/4 t. salt

1/8 t. pepper

balsamic vinegar to taste (optional)

{BAKED FRIES}

6 to 8 medium potatoes

seasoning salt (or seasoning of choice)

• Slice unpeeled potatoes into thin slices or wedges, lengthwise.

• Put in a large bowl and toss with seasoning salt or other seasoning.  (I actually just put the lid on the bowl and shake it.)

• Transfer to lightly greased cookie sheet.

• Bake at 425 for 45 minutes to 1 hour, turning once.

{BLACK EYE PEA SALSA}

This is a favorite to take to parties. Everyone always asks for the recipe!

2-3 large tomatoes, diced
1 can sweet white corn, drained (or 1 1/2 cups frozen corn)
1 can black eye peas, drained or undrained (depending on how much liquid you want)
1 bunch cilantro, finely chopped
1 bunch green onions, chopped
2-3 large avocadoes, chopped
1/4 cup vinegar (or 2 T. lime juice)
1 pkg. Good Seasons Italian Dressing (powder)

• Combine all ingredients in bowl, adding avocados just before serving. Serve with tortilla chips.