Spinach Artichoke Dip! 

 

This weekend is The Super Bowl. Not that we really watch it or have any gatherings, but it did get me thinking more about this dip. I've been wanting to play around with this idea for a while. I looked at just using other people's recipes, but I just felt I needed to play around with the ingredients that I've been wanting to try to explore more. Mainly, the use of Butter Beans! That's right, BUTTER BEANS! I was scared of it tasting like a humus variation, which I didn't want to happen! So, here's my first attempt. I am sure I will refine it in the future, but it's pretty good as is! Of course, I am that cook and recipe maker where I feel strongly everyone needs to tweak it to their liking. If there is a spice you don't care for, then simply omit it! 

Why this recipe compared to the million others that are Vegan and Gluten - Free? It's the way I've prepared the Spinach. No recipe that I've found thought of doing it this way! So, enjoy!

What you need: Ingredients

2 cans Butter Beans

1/2 cup cashews (if you do not have a high speed blender such as a Blentec or Vitamix, then you should soak the cashews for at least 2 hours).

1/2 cup to 3/4 cup Plain Non dairy milk. I prefer Cashew milk.

Smoked Salt (I used Alderwood)

Smoked Sweet Paprika

Garlic Powder

Juice from 1 Lemon

1/4 cup nutritional yeast

1 small - med Sweet Onion

1/4 cup Oats

*Cayenne Powder if you want a little kick

*Med. Hot pickled Jalapeños- if you want a little kick

A teaspoon of tapioca starch or arrowroot

Olive Oil to sauteé some of the onion, garlic cloves, spinach

6 - 8 fresh garlic cloves finely chopped

Baby Spinach - A healthy bunch or two ( I used about 1/3 of a 16 oz Costco container). Chopped.

Artichokes - water packed- The container pictured is from Costco and is 2 pounds. I used almost 1/2 of this to equal a pound. Scissor cut to small bite sizes. 

Needed:

High powered blender

Cast iron pan

Pyrex deep baking dish

Steps:

1. Blend: 

Add rinsed butter beans, cashews, milk, smoked salt to taste, 1/2 t paprika, 1 teaspoon garlic powder, 1/4 - 1/2 sweet onion, juice from 1 lemon, tapioca starch, 1/4 cup oats, 1/4 cup nutritional yeast and jalapeños. Blend until is has the consistency of humus. Adjust your flavors. Should be on the slightly salty side since it will carry much of the flavor. I tend to add more of all of the spices for my pallet.

2. Sauteé:

In a cast iron skillet, add a couple of tablespoons of Olive Oil and turn heat on medium/high. Add chopped onion and then garlic. As they start to brown add another tablespoon of oil and toss in the spinach. Add more smoked salt. When the spinach has started to wilt, lower the heat.

3.  Mix:

You will have extra cheesy sauce, (I froze mine for future use) so start adding cheesy sauce, spinach mix and artichokes together. Add a dash or two of cayenne and mix well.  When you have the consistency and ratio that you desire then cover and refrigerate until ready to serve or heat in oven until warm and starting to brown. With pyrex, do not preheat the oven. Put it in the cold oven and turn it on to 350 degrees (I use my convection oven so times will vary so keep an eye on it). 

Enjoy! This is a recipe in progress- I will send out any tweakings! 

There is NO SOY in this recipe either. If you have a nut allergy, then omit the Cashews and add more Oats.

Roasted Tomato Pepper Tortilla Soup

 I didn't start this endeavor thinking Tortilla Soup. It's been in the 90s with high humidity all week. The last thing I was thinking was a hot soup. However, as I looked at 4 pounds of cherry and grape tomatoes and a plethora of peppers, I thought hmm, I've already made marinara and salsa this week. What can I make with all of these small tomatoes. Normally, my grandkids help me eat them. But we are the summer of 2020 and there is a pandemic, so we don't see each other as frequently as normal. My husband loves all of the sauces I make, but he simply doesn't like fresh tomatoes. The end result (pictured left) is a delicious soup! 

What non-food items you will need: 

A blender

A baking sheet

A deep pan or pot (I used my trusted cast iron)

Ingredients

3 - 4 pounds of cherry and or grape tomatoes

1 jalepêno pepper

2 red peppers (I used sweet Italian from my garden)

6 garlic cloves

1 small onion

1 medium sweet potato

1 can black beans

*option a cup or can of corn

*optional I added 5 okras since I had just picked them, but there wasn't enough for a dish

Salt (I use Maldon smoked)

1 teaspoon of Cumin

1 - 3 tablespoon Chili powder ( I use Savory Spice's Peruvian Chile Lime Seasoning)

1 teaspoon Smoked Spanish Sweet Paprika (again, I use the Savory Spice brand)

Black pepper to taste.

2 sprigs of fresh oregano

1 -2 tablespoons lemon juice

Spray oil for the baking sheet (I use spray olive oil)

Enough olive oil to sauteé onion

Preparation

Preheat oven to 400 degrees

Spray baking sheet

Wash and destem the tomatoes

Cut all peppers in half and discard the seeds

Pat dry the vegetables

Spread them on the baking sheet along with 2 garlic cloves as pictured below.

Roast for 30 minutes

After the 30 minutes they look like the picture on the right.

While the tomatoes and peppers are roasting:

Slice onion and remainder of the garlic. Peel the sweet potato and dice. If you choose to add any other vegetables (okra, carrots, etc.) slice thinly. I precooked the sweet potato in the microwave for 2 - 3 minutes. Place enough olive oil in your cast iron pan to just cover the bottom. Heat up the pan and when hot add the onion, remaining garlic and sauteè until the onion is translucent. In two batches, process all ingredients so far including any juice from the roasted tomatoes into the food processor along with all spices and oregano. Add 1 - 2 tablespoons lemon juice. If adding okra, sauteè  until it is well done and not slimy. If okra isn't your thing, then skip this step. Put processed ingredients into the pan and add sweet potato, black bean, and optional vegetables. This is a thick soup. If you want it thinner, then add vegetable broth to desired consistency. Adjust spices to your taste. Enjoy! This recipe can be easily frozen!

Thai Peanut Quinoa Squash Veggie Burgers

Thai Peanut Quinoa Squash Veggie Burgers

Admittedly, I was experimenting when I made these so I didn't pay close attention to measurements. I'm going to try to remember the best I can since these were so DELICIOUS! You will want leftovers or to freeze. I have had so many yellow squash from my garden this summer that I have tried many new things to expand cooking with them. This one is a definite keeper.

Ingredients

For the Burgers:

2 yellow squash

1/2 sweet onion

1 1/2 bella mushrooms

1 red bell pepper

3 cups quinoa

1 cup cauliflower rice

sesame oil

1/3 cup natural peanut butter (the type you have to stir the oil in)

tamari sauce to taste

4 tablespoons nutritional yeast

tablespoon cumin powder

2 fresh garlic cloves

2 Tablespoons arrowroot

Follow package directions for the quinoa. While it is cooking:

Preheat oven to 350 degrees

Place squash, onion, garlic, red pepper and mushroom into a food processor. Pulse until it has the same consistency of the cauliflower rice.

Using either a wok or cast iron pan, put vegetable mixture into hot pan with heated sesame oil. Only use enough oil to stir fry your veggies. 

When the quinoa is done (about 15 minutes) add the peanut butter and mix it with the quinoa. Add tamari sauce and nutritional yeast. Add and mix the veggies and arrowroot to the quinoa mix. Add cumin. Adjust spices to your palate. 

Cover your baking sheet with parchment paper. Make your veggie burgers and bake until golden brown. Carefully turn them over and cook until this side is golden brown.

I served over a simple red cabbage salad. 

Red Cabbage Salad

Ingredients for the Salad

1 cup of thinly sliced red cabbage

1/4 small sweet or read onion, thinly sliced

1 small apple

Fresh cilantro and purple basil (optional)

Thinly slice red cabbage (the amount is up to how much salad you want).

Thinly slice red or sweet onion.

Julienne slice a small apple. 

Top with fresh cilantro and purple basil.

Drizzle with Peanut Thai Sauce

Thai Peanut Sauce

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

dash onion powder

agave

water

In a small bowl or blender add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

7. onion powder

Mix together and slowly add teaspoons of water until you have desired consistency.

* If you prefer cashew butter instead of peanut butter, it is equally tasty. 

Summer Squash Fritters

Yellow Squash Fritters with Peanut Chili Garlic Sauce

This year I have a plethora of yellow squash, so I have been trying to expand ways to cook with them. I think this one is a keeper! 

Pictured here are most of the ingredients:

You will need a food processor, a pan to bake in (I used cast iron), and I used cheesecloth to squeeze excess liquid from the squash. 

For the Fritter:

4 yellow squash

1 fresh jalapeno

1 fresh banana pepper

1 small to medium sweet onion

1/3 to 1/2 package of firm tofu (depends on your taste)

1 tablespoon of arrowroot (I used as a thickener, but if you don't have it I think it will be fine)

1 teaspoon garlic

1 teaspoon onion powder

salt and pepper to taste

*fresh parsley if you desire, or you have it as an edible garnish

salt

Preheat oven to 350 degrees

Spray (I use olive oil spray) into your cast iron pans.

1. Slice the squash in half and salt it generously. This is to draw extra water out of it. Let it rest.

2. Take your tofu and pat dry it and squeeze it to get excess water out of it.

3. Cut squash in cubes and put into food processor. Pulse it until the chunks are no longer. Careful not to make it mushy. Remove and put it in the cheesecloth and squeeze it until you are no longer getting much water out.

4. Put squash into a bowl along with crumbled up tofu.

5. Slice both peppers and onion and put into the food processor and pulse until it is the same consistency as the squash.

6. Add the pepper and onion, arrowroot, garlic and onion powder and salt and pepper to taste to your squash-tofu mixture.

7. Add two tablespoons of Just Egg (vegan).

8. Mix well. Roll into desired sized balls then flatten and put them into the cast iron pans.

Bake until golden brown. While they are baking, make the Peanut Chili Garlic Sauce.

For the Sauce:

Gluten free tamari sauce (soy sauce)

peanut butter

minced ginger (I keep a squeeze bottle of ginger in the fridge)

prepared chili garlic sauce (can be bought at most grocery or asian markets)

agave

water

In a small bowl add:

1. 1/3 cup peanut butter

2. squeeze 1/2 lime juice into the bowl

3. 2 - 5 tablespoons of tamari (depends on your salty preference. I actually use low sodium)

4. 1/4 - 1 teaspoon ginger

5. 1 teaspoon chili garlic sauce (can add more or less if you wish)

6. 1/2 to 1 teaspoon agave

Mix together and slowly add teaspoons of water until you have desired consistency.

Once the bottoms of your fritters are toasted brown (do not flip), then broil for 2 - 4 minutes (watch this- some ovens will brown faster than others).

Top with drizzled peanut chili sauce and fresh parsley.

Enjoy!

Mock Chicken Salad

I hesitate to call this a Mock Chicken Salad since I really don't want to relate my food to meat; but, this is seriously a great mock up! It only takes minutes to make and is easily catered to your individual tastes.

Ingredients

1 20 oz can JackFruit (I use Trader Joe's packed in brine) Rinse thoroughly.

1 15.5 oz can Garbanzo Beans (Chick-Peas) Rinse thoroughly.

1 small Sweet Onion

1 stalk of Celery

Vegan Mayonaise or vegan sour cream to your desired consistency (I've used both and honestly do not have a preference).

Salt, pepper and garlic powder to taste.

Optional:

1/4 cup Nutritional Yeast

1/4 cup nuts (I have used both almonds and cashews)

4 drops of liquid smoke

1/4 cup raisins (I prefer golden)

juice of 1/4 fresh lemon

1/2 t smoked paprika 

Blend all ingredients in a food processor. Process to your desired consistency (it will be the consistency of chicken salad).

MIX in veganaise or sour cream

If desired, add sliced grapes

Serve on your choice of leafy greens

Garnish ideas:

diced apples (really yummy)

sliced almonds or nuts of choice

diced onion or green onion

grape tomatoes or cherry tomatoes

raspberries

This also makes yummy sandwiches and wraps! Enjoy!

Red Lentil Soup

Red Lentil Soup

This Red Lentil Soup is more like a hearty stew than just a soup. It can be spiced up, adorned or made more creamy. It can be a side dish or the main dish.

Ingredients

2 cups dry red lentils

1 sweet potato diced

1 large sweet onion chopped

5 fresh garlic cloves diced

2 celery stalks sliced thinly

1 cup of chopped carrots

2 cans Italian spiced tomatoes, one can blender pureed

2 cups (or more if desired) vegetable broth

4-6 cups water

1/2 - 1 teaspoon Ground Cumin 

smoked salt to taste

ground black pepper to taste

smoked sweet paprika to taste

1. Rinse lentils and remove impurities

2. cook sweet potato in the microwave for 3 minutes.

3. Add all prepared ingredients into a pot. Add diced sweet potatoes.

4. Season to taste.

5. Cook until all ingredients are tender.

Serve with sliced avocado if desired. Add a dollop of vegan cream cheese or vegan cheese if desired. If a spicier stew is wanted, then add red dots or jalepenos. 

Pad Thai

First, I want to thank the internet for having this picture. This is a dish that I have never taken the time to photograph. The reason is simple, we are too busy eating it! Carbs are not a huge part of my diet, but these rice noodles mixed with tofu and peanuts for protein, broccoli and edamame for fiber and nutrients is a comfort food in my home. The beauty of this recipe is the flexibility to add or take away the vegetables as you please.

Ingredients:

Peanut Sauce:

*garlic clove

*3 tablespoons sesame oil

*5 - 10 tablespoons natural peanut butter

*2-3 teaspoons fresh grated or squeezable ginger

*4 tablespoons fresh lime juice

*3 tablespoons low sodium tamari sauce (soy sauce can be a substitute)

*brown sugar (or your favorite sweetener) to taste

*2 - 4 tablespoon tomato paste (can use ketchup as a substitute)

*tablespoon of rice vinegar

*3-6 tablespoons of water (add more if needed)

Blend all ingredients in a blender. Start low on the water and add until desired consistency is achieved.

Main Dish:

1 block of extra firm tofu., drained and chopped into cubes 

8 oz. (more if you need more) rice noodles or buckwheat soba noodles (both are gluten free)

1 carrot, julienned

4 green onions chopped/ plus the rest of the bunch for topping

1 -2 cups broccoli flowerets

1- 2 large zucchini spiraled or chopped

*mushrooms if desired

1- 2 cups edamame, if frozen run through water to defrost and mixed with the sauteé

1/2 cup red pepper julienned

Olive oil to sauteé the vegetables 

Topping

1 bunch of cilantro

1/2 cup of chopped peanuts

remainder of chopped green onions

sesame seeds

lime wedges

Heat a large pan with the olive oil over medium-high heat. Add tofu and brown.

Prepare the noodles as listed on instructions.

Remove and set aside the todu. 

Add another tablespoon of olive oil to the pan and heat. 

Sauteé vegetables and garlic until softened, but not mushy.

Drain the noodles and mix with the vegetables. Pour the peanut sauce over the noodles and vegetables. Top with fresh cilantro, chopped peanuts and green onions. If you have sesame seeds, sprinkle with the seeds and add lime wedges to the side