Dips/Spreads

PS White Bean Dip

Chef: Laura Theodore, Jazzy Vegetarian

Makes: 6 to 8 Servings

Prep Time: 5 min

INGREDIENTS

  • 1 can (15 oz) white beans, drained and rinsed

  • 1/2 c raw cashews

  • 2 T filtered or spring water

  • 4 t freshly squeezed lemon juice

  • 1 clove garlic

  • 1/2 t sea salt

  • 1/4 t cayenne pepper

  • 2 T sweet red or orange pepper, diced

  • Dill weed or fresh dill sprigs, for garnish (optional)

DIRECTIONS


  1. Put the white beans, cashews, water, lemon juice, garlic, salt, and cayenne pepper in a high-performance blending appliance and process until smooth and creamy. Do not overprocess.

  2. Transfer to a pretty bowl and fold in the diced pepper. Top with dill (if using).

  3. Serve with carrot sticks, celery sticks, or whole-grain crackers.

Laura Theodore byline pic.jpg

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian @

www.jazzyvegetarian.com,

www.lauratheodore.com,

www.vegan-ease.com

Streaming Online Television Channel: www.jazzyvegetariantv.com

Facebook: https://www.facebook.com/JazzyVegetarian

Youtube: https://www.youtube.com/user/thejazzyvegetarian.

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PP Spicy Tomato Hummus

Denise Kling-pelto Hummus.jpg

Chef:  Denise Kling-Pelto
Prep Time:  5 minutes

 

 

 

 

 

 

INGREDIENTS

  • 1 can or 2 c of chickpeas/garbanzo bean w/ some aqua fava (juice naturally that stays after draining; about 1 t)
  • 1 T organic tomato paste
  • 1 t-T fresh chili paste
  • 1 T fresh squeezed lemon juice
  • 1 T spicy brown mustard
  • 1 clove of peeled garlic

DIRECTIONS

  1. Place the lemon, tomato paste, mustard, garlic clove and chickpeas in a blender.  Process until smooth.
  2. Serve with your favorite veggies.

TIPS

  1. Great spread for any whole plant based veggie sandwich.
  2. I use the bit of aqua fava to make the garlic creamier.  It mimic the tahini smoothness without all the fat.
  3. Don’t use chili paste if you don’t like heat.
  4. Play with recipe and add your favorites; bbq, pesto, etc.

PBNSG’s “Culinary Curator”, Denise teaches many of the Transitions Classes and makes the contacts with chefs from the United States and around the world.  With her partner, Debby Knight Jones, she teaches and presents at multiple venues around the area.

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Vegan Corn Butter

Chef:  Chuck Underwood
Makes:  2 cups of Corn Butter
Prep time:  5 minutes
Cook time:  5-10 minutes
Total Time:  10-15 minutes

 

 

INGREDIENTS

  • 2 cans Sweet Corn, no salt added 15oz
  • OR...16 oz bag Frozen Corn (thawed)
  • 1-2 Tbs Water
  • 1 Tbs Lemon Juice
  • 3/8 tsp Salt
  • 1/4 tsp Garlic Powder
  • OR..1-2 cloves Freshly Minced Garlic (for garlic butter)


DIRECTIONS

  1. Drain liquid from cans of corn and add the drained corn directly to your blender.   If using frozen, add the thawed bag of corn instead.  
  2. Add remaining ingredients and blend until smooth and creamy.  If using frozen you may need to add an additional tablespoon of water.   For more of a 'garlic butter' taste, add 1-2 cloves of freshly minced garlic instead of the powder.
  3. Scrape into pan and simmer on low heat until slightly thickened.

Relying on his Southern Heritage, Chuck creates those yummy comfort foods "Plant Rich Style"!  Connect Chuck Underwood at: 
https://twitter.com/brandnewvegan/
https://www.pinterest.com/brandnewvegan/
https://www.instagram.com/brandnewvegan/

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PP Italian Chickpea Spread

Chef:  Terri Edwards
Makes:  4 Servings
Prep Time:  5 minutes  (This time does NOT include several hours of chilling)

 

 

 

INGREDIENTS

  • 1 15 oz can of chickpeas or 1 ½  cup fresh cooked
  • ¼ c water
  • 1 T balsamic vinegar
  • 1 clove garlic
  • 2 T fresh cilantro
  • ½ t basil 
  • ½ t oregano
  • Salt and pepper to taste
  • ½ t smoked paprika

DIRECTIONS

 

  1. If using canned chickpeas, drain and rinse in a colander to remove salt and preservatives.
  2. Combine all ingredients in a blender or food processor and blend into a smooth paste.  Stop to scrape down the sides of blender when necessary
  3. Place in airtight bowl and chill several hours or overnight to allow flavors to blend. 
  4. Serve with fresh cut vegetables, pita bread, or on a sandwiches.  

TIPS

  1. Keeps 5-7 days in the refrigerator.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

 

 

 

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PS Lots of Garlic Hummus

Chef:  Laura Theodore; Jazzy Vegetarian
Makes:  4 servings
Prep Time:  5 minutes

 

 

 

 

 

 

 

INGREDIENTS

  • 1 c chickpeas (garbanzo beans), drained and rinsed
  • 1/4 c plus 2 T filtered or spring water, plus more as needed
  • 5 cloves garlic, chopped
  • 2 T sesame tahini
  • 2 T frshly squeezed lemon juice
  • 1/2 t chili powder, plus more for garnish
  • 1/4 t sea salt

DIRECTIONS

  1. Put all the ingredients n a blender and process until smooth.  Add a bit more water if needed to achieve desired consistency.
  2. Transfer the hummus to a pretty bowl and sprinkle the top with a pinch more chili powder, if desired, for a festive presentation.

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author,  Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian

 

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PP: White Bean and Artichoke Dip

Chef:  Jessica Meyers-Altman; Garden Fresh Foodie
Makes:  6 servings
Prep Time:  1 minutes

INGREDIENTS

  • 1 14 oz can cannelleni beans rinsed and drained
  • 1 14 oz can artichoke hearts drained
  • 2-3 t fresh lemon juice
  • 2 cloves garlic
  • ¼ t sea salt (or to taste)
  • ¼ t cayenne pepper
  • Fresh basil

DIRECTIONS

  1. Place all ingredients into a food processor or blender, except for basil. Blend.
  2. Cover and set for a few hrs.
  3. Top with basil (chopped) or as you like for presentation. Or use the white bean and artichoke dip as a stuffing for banana peppers!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram:  www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

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PP: Lime Jalapeno Hummus

Chef: Jean Hayes
Makes: 8-10 servings
Prep time: 5 min
Cook time: 5 min
Total time: 5-10 min


Ingredients

  • 1 can of chickpeas, drained and rinsed (reserve the liquid from the beans)
  • 1 can of cannellini beans, drained and rinsed
  • Juice and zest of 1 lime
  • 1 jalapeno pepper, diced and seeded (use the seeds for more heat)
  • 1/2 of an orange bell pepper or red bell pepper
  • 2-3 large cloves of garlic, minced/chopped
  • 1-2 tablespoons whole grain Dijon mustard
  • A couple of teaspoons of fresh thyme, I love lime thyme

 

Directions

  1. Put the pepper skin side up on the grill or on top of a gas stove and roast until the skin is black.
  2. Put it in a paper bag or wrap in paper towels and let it sit a couple of min and then scrape off the black coating. 
  3. While the pepper is roasting, put all of the other ingredients in the food processor.
  4. Chop the pepper coarsely and place it in the food processor and turn it on.
  5. Add some bean liquid until the hummus is the consistency you like. 
  6. You can also add some of your favorite hot sauce for more heat if you like.

Tips

  1. Serve with fresh veggies, and/or on a sandwich with whole grain bread or pita. I love the crunch and heat from the jalapeno and the mild flavor of the orange pepper. The lime just pulls all of the flavors together beautifully!
  2. The beauty of hummus is that you can experiment with different flavors by changing the herbs, liquid, peppers, and mustards and it will always be delicious! 

Remember to have fun with your food and enjoy! Theplantbasednurse.com

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Creamed Kale

Member Chef:  Jeremy Glogower
Prep Time: 5 minutes
Cook Time:  3-4 minutes
Total Time:  Less than 10 minutes

Ingredients

  • 1c chickpeas
  • 1c almond milk
  • 2 T dried chopped onions
  • 1/4-1/2 t salt to taste
  • a bunch or kale, washed

Directions 

  1. Steam the kale by putting it in the microwave for 3 to 4 minutes or steam on stove top.
  2. Place the rest of the sauce ingredients in the Vitamix and blend.
  3. Arrange kale on plate and top with the sauce.

 

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PS: Roasted Tomatillo Salsa and Chips

Chef: Andrea Seppinni
Makes: Approx. 3 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

 

Ingredients

  • 1 1/4 lb. tomatillos (approx., 10-12 medium), papery husks removed, green fruit rinsed of sticky coating and stem cut out
  • 1-2 medium jalapeno peppers
  • 2-3 cloves garlic, peeled and rough chopped
  • 1 bunch fresh cilantro, rough chopped, separating 1/3 aside
  • 1 ripe avocado, diced
  • 1 c chopped red onion, divided in half
  • Sea salt, to taste, optional
  • Freshly ground black pepper

Directions

  1. Preheat your oven to 475°F.
  2. Roast for 10 minutes; turn the tomatillos and jalapeno/s onto their other sides with tongs. Roast for 10 minutes longer, until golden, some brown spots develop and the juices run out.
  3. Remove the sheet pan from the oven, and let the tomatillos and jalapenos cool slightly.
  4. While wearing rubber gloves, peel off and discard the outer skin off the jalapeno/s; cut the stem/s off with a paring knife and split the pepper/s open. Scrape the seeds and ribs out and discard. If you like you salsa a little hotter, include a few of the seeds, leave the ribs in, or both since this is where most of the fire lives.
  5. Place the tomatillos, jalapeno/s, garlic, 1/2 cup onions, 1/3 of the cilantro and the avocado into the carafe of a blender or the bowl of a food processor and blend or pulse just until the ingredients are well integrated.
  6. Taste and add salt, optional, pepper, remaining onion and cilantro and water to thin, if necessary. Pulse a few times just until the onion and cilantro are mixed through, but chunky and still visible.
  7. Adjust seasoning and add more water if necessary; stir through with a wooden spoon.
  8. Transfer to a storage container, and chill for at least an hour to allow the flavors to blend.

Tips

  1. Total time does not include chilling.
  2.  Serve with baked tortilla chips and crudité. 
  3. This salsa is also great drizzled over enchiladas, burritos and as a salad dressing!

Andrea Seppinni
http://www.plantchef.com/

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PP: Stawberry Mango Salsa

Chef: Katie Mae
Makes 2¼ cups
Prep time: 5 minutes

Ingredients

  • 1 cup strawberry diced
  • 1 cup mango, diced
  • 2 tablespoons yellow onion, minced
  • 2 tablespoon jalapeño pepper, seeded and minced
  • 2 tablespoons fresh cilantro, diced
  • 1 lime, juiced

Directions

  1. In a medium bowl, combine strawberries, mango, jalapeño, onion, cilantro and lime juice. 
  2. Mix well. 
  3. Serve at room temperature or chill in refrigerator.

Connect with Katie Mae on Facebook where she shares more recipes, tips and resources for a stellar plant-based diet! You can also have her recipes delivered to your inbox.

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May-No: Plant-Based Mayo, Oil and Egg Free

Chef:  Andrea Seppinni
Makes:  2 cups
Prep Time: 10 minutes
Total Time: 2 hours, 10 minutes (2 hours refrigeration)

 

Ingredients

  • 1 12-oz. box firm silken tofu, drained and patted dry with a paper towel
  • 1-2 T agave nectar, or to taste
  • 2 T smooth Dijon mustard, or to taste, depending on the potency of your mustard 
  • 1 T distilled white vinegar
  • Juice of 1/2 a lemon, approx. 2-2 1/2 T
  • Fine India black salt (also called kala namak) to taste*
  • White pepper, to taste

Instructions

  1. Blend all the ingredients in a mini food processor or blender.
  2. Adjust seasoning to taste.
  3. Cover and refrigerate to allow to chill and thicken, at least 2 hours.
  4. Use as you would standard mayonnaise in dips, dressings and sauces.
  5. Store refrigerated in an airtight container for up to two weeks.

Tips:  Black salt or kala namak from India  is great for any dish into which you’d like to impart an egg flavor such as tofu scrambles and plant-based eggless salads. Kala namak can be found at international markets or online.

COPYRIGHT 2015 | PLANTCHEF.COM

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PP: Spring Chick(pea) Eggless Salad

Chef:  Andrea Seppinni
Makes:  4 Servings
Prep Time: 10 minutes

Ingredients

  • 2 t sweet relish
  • 1 stalk celery, diced
  • 2 T diced onions
  • 6 oz. extra ­firm silken tofu, diced
  • 1/8 t granulated garlic
  • Pinch of turmeric
  • 1 t yellow mustard, optional
  • 1/3 c plant­ based (low/no ­oil) mayo, such as May­No
  • 15 ­oz. can chickpeas, drained and rinsed
  • Kala namak (black salt), to taste
  • Freshly ground black pepper, to taste

Directions

  1. Place the drained rinsed chickpeas in a medium bowl and mash well with a potato masher.
  2. Stir in the mayo, mustard, optional, relish, celery, onions, granulated garlic, turmeric, kala namak and black pepper. Taste and adjust seasoning.
  3. Fold in the diced tofu. If you have time, chill to allow the flavor to develop, but otherwise dig in.
  4. Serve scooped onto lettuce leaves or spread generously on bread with lettuce or sprouts.

http://www.plantchef.com/spring­chickpea­eggless­salad/ for full post.


Tips
You may be able to find kala namak at an international market or it can be ordered online. This
is a great dish to make for non-­plant ­based eaters too!

COPYRIGHT 2015 | PLANTCHEF.COM

 

 

 

 

 

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Kind Queso

Chef: Andrea Seppinni
Makes: 2 servings
Prep time: 5 minutes
Cook time: None

Ingredients

  • 2 c unsweetened non-dairy milk of your choice
  • 2 c roasted butternut squash
  • 1 1/4 c nutritional yeast
  • 1 c  water
  • 1/2 c  chopped yellow onion
  • 1 clove chopped garlic
  • 4 T  organic cornstarch
  • 1 T  plus 1t  salt-free taco seasoning
  • 1 t  yellow miso
  • 1 t  smoked paprika
  • 1 t  chipotle powder, or to taste

Directions

  1. Place all the ingredients in the carafe of a blender and blend well, stopping to scrape down the sides as necessary.
  2. Pour the blended cheez sauce into a sauce pot and bring to a simmer over medium heat.
  3. Whisk with a wire whisk frequently for 5-6 minutes, or until the sauce becomes glossy and there is no longer a starchy taste from the cornstarch.
  4. Serve immediately over baked corn or tortilla chips, with crudite (a fancy way of saying veggies), or keep warm on low in a small slow cooker or in a crock on a hot plate to serve as a hot dip.
  5. Store leftovers in a covered airtight container for up to five days.
  6. Reheat gently on the stovetop or microwave, adding water as necessary to obtain desired consistency.

Additional options

Add drained diced tomatoes and canned roasted Hatch chilis or rinsed black beans - yum; or omit the chipotle powder and taco seasoning and add 2 tablespoons tomato paste and 1 tablespoon vegan worcestershire sauce when blending and stir through al dente whole wheat elbow macaroni and serve as is or bake - comfort all the way!

Tips

The total cook time does not include the time it takes to roast the squash.

Butternut squash is in season and plentiful at farmers’ markets beginning early fall through early spring. However, you can roast and freeze it for the future.

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