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White Bean Spread/Dip

I wanted to make a type of sandwich spread or dip for JB. It is very simple and delicious. It also freezes well. This White Bean Spread/Dip is made entirely in the food processor, which is another plus.

Combine all the ingredients, with the exception of the parsley into a food processor. Process until smooth and creamy. Add parsley and pulse 2-3 times to incorporate the parsley.

Note: White Bean Spread/Dip can be used as a sandwich spread or dip for veggies. You could also thin it out with some plant milk and turn it into a sauce. It is very versatile and adaptable to different flavor profiles.

Serve. Eat. Enjoy.

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Green Goddess Dressing

I think just about everything needs a sauce or a dressing. It just makes the dish come together and amps up the flavor. I made this dressing for a client. It is nutrient rich, flavor packed and completely delicious. Thank goodness I made extra for my home.

Oh, and another thing, it is made in the blender. Now that is easy.

Note: You can use any cultured plant that you like. You can even make it yourself. Also, you can use any type of nuts that you like.

Combine all the ingredients into a high-speed blender and blend until smooth and creamy. Chill for about 30 minutes before serving.

Serve. Eat. Enjoy

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Healthier Chocolate Hazelnut Spread

This Chocolate Hazelnut Spread is divine and decadent. It is light and airy and irresistible. Most Chocolate Hazelnut Spreads use whole hazelnuts that need roasting, coconut oil, sugar and other ingredients I do not want to eat. Mine is much simpler (only 6 ingredients) and delicious.

I did not have hazelnuts when I made this, but I did have hazelnut flour/meal. It worked perfectly. WARNING: This is definitely an indulgence so do not go overboard. I  know it will be hard, but you can do it.

Uses for the Chocolate Hazelnut Spread are numerous: fruit dip, added to smoothies, crepe filling, spread onto waffles and to make truffles. Oh my, so many options.

  • 1 c hazelnut flour/meal
  • 1 tsp pure vanilla
  • 1/2 tsp salt
  • 2/3 c dark chocolate chips, melted
  • 3/4 c plant milk
  • 1/2 c Date Paste

Combine all the ingredients into a high-speed blender. Blend on the nut butter setting. You may need to stop and scrape the sides down. Just start over. This actually only took about 3 minutes to blend.

Taste for sweetness and adjust as needed.

Share. Eat. Enjoy.

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Macadamia Sour Cream

I made this Macadamia Sour Cream for a client that can not eat cashews. It is very similar to the Cashew Sour Cream that I make with a few adjustments to meet the needs of my client. I used this version to make a Chickpea Salad Spread, which is an adaptation of my Chick(en)pea Salad Nests. Even with the changes, this Macadamia Sour Cream is pretty tasty.

  • 1 c macadamia nuts, raw, soaked
  • 1/4 tsp Himalayan salt
  • 1/2 – 3/4 c water, or as needed
  • 2 1/2 tbsp lemon juice

Combine all the ingredients into a high-speed blender and blend until it is smooth and creamy. You may need to scrape the sides down and add additional water as needed.

Store in a sealable container in the refrigerator.

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Creamy Cilantro Sauce/Dressing

I came up with this recipe because what I thought was an epic fail turned out to be an amazing discovery. I attempted to make homemade yogurt with macadamia milk, which did not turn into yogurt, but Cultured Macadamia Milk.

Because macadamia nuts are to expensive to throw out I was determined to come up with a way to use this perceived failure. That is when I came up with the Creamy Cilantro Sauce/Dressing, which turned out to have incredible flavor.

  • 2 containers of Cultured Macadamia Milk
  • 1 1/2 c cashews, soaked
  • 1 lemon, zested, juiced
  • 1/2 c cilantro, remove stems
  • 1 tsp garlic, minced
  • 1/2 tsp Himalayan salt
  • pinch of pepper

Combine all the ingredients into a high-speed blender. Blend until smooth and creamy, about 60 seconds.

I’ve used this for a sauce for Falafels, bowls, burritos, salads. The possibilities are endless.

Serve. Eat. Enjoy.

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Spinach Pesto

Okay, I will be honest with you. I am not a big fan of parsley. I feel like I am eating grass. I am just not that keen of the flavor. Also, a little basil goes a long way for me. Too much basil and I feel like I am eating black licorice, and I really do not like black licorice at all. I shiver just thinking about it.

That is why I came up with this pesto that has nutrient packed spinach and a touch of basil. Just enough basil to get a little of the flavor, but not over powering. I served the pesto with some brown rice spaghetti and butter nut squash noodles – Delicious.

  • 2 tbsp, pine nuts, toasted
  • 1 tsp garlic, minced
  • 1 lemon, zested
  • 4 c baby spinach
  • 1 tbsp basil
  • 3 tbsp Vegetable Stock
  • 1/4 c nutritional yeast
  • pinch of Himalayan salt and pepper

Toast the pine nuts of medium heat in a non-stick skillet. Be careful, and keep an eye on the pine nuts. They can easily burn if you walk away.

Combine all the ingredients into a food processor and process until it almost looks like a paste.

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You can thin it out with more vegetable stock or some pasta water. Both will work just fine.

Serve. Eat. Enjoy.

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Olive Pistou

What is Pistou? Pistou is a typical condiment from the Provence region of France most often associated with the Provençal dish soupe au pistou, which resembles minestrone and may include white beans, green beans, tomatoes, summer squash, potatoes, and pasta. The pistou is incorporated into the soup just before serving.

This Olive Pistou is a refreshing take on the original Pistou made with a refreshing combination of kalmata olives, orange segments, golden raisins, and garlic.

Use this Olive Pistou to top salads, soups or even roasted vegetables.

  • 2 oranges, peeled, segmented, chopped
  • 1 lemon, juiced
  • 1/3 c kalmata olives, pitted, chopped
  • 2 tsp garlic, minced
  • 1 tbsp flat leaf parsley, chopped
  • 2 tbsp golden raisins

Combine all the ingredients into a large bowl. Stir until thoroughly combined.

Store in a sealable container in the refrigerator.

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Tofu Ricotta

Tofu Ricotta can be used as a filling for lasagna, manicotti or as a topping for pizza. You can make a double batch and  freeze part of it for when you need it again. That way you have part of the work already done.

This particular recipe has steamed spinach in it. However, you could leave it out if you so choose. My thought is to try to get greens in my meals as often as I can.

  • 1 block of firm tofu, 14 oz., crumbled
  • 2 tbsp tahini
  • 3 tbsp nutritional yeast
  • 2 1/2 tbsp shallot, minced
  • 1/4 tsp nutmeg, freshly grated
  • 1 lemon, zested – safe half of the lemon for juice
  • 1/2 lemon, juiced
  • 2 tsp garlic, minced
  • 3 c baby spinach, steamed, drained well, chopped

In a large bowl mix together: tofu, tahini, nutritional yeast, shallot, nutmeg, lemon zest and juice. Thoroughly mix tofu.

Add spinach to tofu mixture and  stir until well combined.

The mixture should hold together well, but not too wet.

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The Best Mushroom Gravy

I have made mushroom gravy before, but I tweaked it and I can honestly say this is the Best Mushroom Gravy. It has a secret ingredient that makes the mushrooms pop in flavor.

  • 1/2 c onion, small dice
  • 8 oz. cremini mushrooms, whole, remove stems and mince the stems
  • 2 tsp garlic, minced
  • 1 tsp All-Purpose Seasoning
  • 1 tbsp miso paste
  • 1-2 c Basic Vegetable Stock – reserve 1c for slurry
  • 2 tsp porcini mushroom powder
  • 1 tbsp cornstarch

Note: Remove the stems of the mushrooms and mince. Slice the caps. Those will be added in another step.

In a large skillet sauté onion, minced mushrooms stems and All-Purpose Seasoning . Cook over medium heat until the onions are translucent. Add garlic to skillet and cook the garlic until it is fragrant. Deglaze the pan with vegetable stock as needed.

Note: The porcini powder is made by grinding dried porcini mushrooms into a powder.

Mix together 1 c of vegetable broth with cornstarch and porcini mushroom powder to make a slurry. Set aside.

Add the remaining vegetable broth and miso paste to the mushrooms in the skillet. Bring to a simmer.

Turn heat off and add slurry. Stir gravy until has thickened.

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Serve. Eat. Enjoy.

 

 

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Sweet Potato Cream

This Sweet Potato Cream was used in my Blueberry Crumble with Sweet Potato Cream. That little treat was amazing – All of it. I thought the Sweet Potato Cream was so good itself that it deserved a post of its own. It is a versatile cream that can be used for parfaits or as a topping.

This recipe is fairly simple. It just takes a little steaming, blending, chilling and a little patience. It is so worth developing patience.

  • 5 c sweet potatoes (white), peeled, cubed, steamed
  • 2/3 c maple syrup
  • 2 tbsp vanilla
  • 3/4 – 1 c water

Peel and cube the sweet potatoes into 1-inch cubes. Steam potatoes. (You can either use a covered pot with a steamer basket or your microwave.) The potatoes should be fork tender. Let cool completely.

Combine all the ingredients into a high-speed blender. Start with 1/2 c of water and add more as needed, until it reaches a smooth and creamy consistency and your desired thickness. Chill for at least an hour.

Note: Sometimes I like to mix this with some whipped coconut cream to make a mousse like texture.

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Serve. Eat. Enjoy.