23 Days of Vegan Part Food - Day 12: Sunflower Seed Butter / Almond Butter Dark Chocolate Truffles
Melt the chocolate in a double boiler.
In a food processor, combine the butters, soymilk and vanilla until smooth.
Add sugar, cocoa and melted chocolate and process again until you reach a creamy consistency.
Transfer to a bowl and refrigerate for at least one hour.
Scoop out the chocolate mixture with a melon baller and roll in almond meal.
Place truffles in refrigerator until well chilled and serve.
Mushroom and Spinach Phyllo Pockets with Tahini Dill Sauce
Preheat oven to 400 °.
Saute shallots in vegetable broth over med-high heat, until caramelized. Add in mushrooms and allow them to cook down – about 5 minutes. Add in spinach and take off heat after it wilts, about 1 minute.
In a large mixing bowl, mix the mashed beans with the mushroom/spinach mixture, the olive oil and salt & white pepper. Roll out the phyllo. Carefully peel away one sheet and fold in half lengthwise. With a pastry brush, brush on the coconut oil on the entire sheet. Scoop 2-3 TBS of mushroom/spinach on to one end of the dough in the middle. Begin to fold the dough over in a triangle fashion, like folding a flag. When you reach the other end, apply a little more coconut oil to it and seal the pocket. Place all pockets on a baking sheet lined with parchment paper and bake for 20 minutes. Serve with Tahini Dill Sauce (recipe below).
Tahini Dill Sauce
Blend all ingredients together; add more water as needed if it is too thick. Add dill at end and continue to blend for another couple of seconds. Serve immediately.
White bean spread
Combine all ingredients in a food processor and puree until creamy. Chill for about a half hour. Drizzle a little bit of olive oil over the dip just before serving (if using). Serve with toasted baguette.
Pair this dip with a baguette: Slice a baguette 1/2 inch thick, brush with olive oil, and cook at 350° for 15 minutes.
23 Days of Vegan Party Food – Day 9: Soup Shots!
Creamy Carrot Ginger Soup and Lentil and Spinach Soup
CARROT GINGER SOUP
Over medium high heat, sauté the shallot in the oil for about 3-4 minutes. Add in the ginger and continue to cook for about 2 minutes more. Add in carrots and broth and bring heat down to a simmer. After about 30 minutes, the carrots should be soft. Add in the orange juice, stir and take off heat. Using an immersion blender, puree the soup until smooth. Add in the coconut milk and return to heat. Stir until well combined and heated thoroughly. Serve in 2 oz tasting cups.
LENTIL AND SPINACH SOUP
Add all the above seasonings into a pot over low heat and cover for about an hour, until the lentils are soft. OR, add all ingredients to a pressure cooker and cook for 10-12 minutes. Allow pot to sit for an additional 5-7 minutes before releasing.
Remove bay leaves and add:
Continue to cook until spinach is wilted. Add in lemon and stir. Serve in 2 OZ tasting cups.
Jalapeno Poppers with Sweet Peppeadew Cream
Yu’um! A new twist on an old party fave! The heat and the sweet in each pop will waken up your guests appetites and these little offerings will probably the first to go at your party.
Preheat oven to 350. Wash jalapenos and slice lengthwise. De-seed and set aside. Drain off the cashews and add to blender. Pour in about 1/8 C water and blend until you get the consistency of a paste. Once well blended, add in the peppadews one by one until you reach the taste and color you like. Add in a pinch of salt and and give it another pulse or two. Scoop the mixture into each of the peppers and sprinkle the breadcrumbs on top. Allow the poppers to bake for about 15-20 minutes (until you see the breadcrumbs begin to brown a little).
Serve and enjoy
Southwest Black Bean Sliders with Chipotle Mayo
Preheat oven to 350°. Line baking tray with parchment paper (or lightly oil tray). Pulse beans in food processor or mash them with a potato masher/fork/hands… Don’t mash too well, you want to see some of the beans intact. Transfer the beans to a large bowl and add the cilantro, chilies and spices. Once integrated, add in the breadcrumbs by ¼ C at a time. Shape patties. Lightly spray the patties with cooking spray and bake on each side for about 8-12 minutes. Serve warm with or without buns.
Using the remaining chilies, minced them up very fine and mix together vegan mayo and chilies with their sauce to you taste.
Indian Spiced Tofu Lollipops with Cilantro Chutney
Making the tofu:
Over medium/high heat, oil a large pan. Toss tofu in pan to evenly coat with oil and lightly shake on garam masla, toss again. Continue to flip and re-season the tofu as each side becomes browned. When complete, place on a plate to cool. Stick each cube with a short skewer (or a lollipop stick).
For the chutney:
In a food processor, blend all ingredients except the cilantro until well mixed. Scrape down the sides many times to really incorporate all the flavors. Slowly add in the cilantro leaves until the mixture turns green.
Place a dollop of chutney on each lollipop or pour into a bowl for dipping.
Add in some vegan cream cheese to make a sandwich spread!
This was not originally included in the 23 Day project, however, after my girlfriend posted on my Facebook page that she wanted this recipe for her little girl (riiiiiiiight…), that set off a number of other friends to chime in and they just kept on requesting. I got to thinking (insert joke here), hey - this is party season for the kids, too! Enlist their help and have them take these into their parties at school (ya know, if they are allowed to do that sort of thing).
Crap Free Granola Bars
In a large mixing bowl, combine the oats through the chopped banana. Add in your peanut butter and then brown rice syrup and either with a spatula or using your hands, mix all ingredients together until it is sticking together.
Scoop mixture into an 8 X 8 dish (or some type of similar baking dish). Evenly distribute and pat down very well. Cover with cellophane and refrigerate for four hours. Slice and serve.
You can substitute almost any ingredient:
-Use only the dried berries you like
-don’t like coconut, omit it
-can use flaxseed meal in place of chia seeds
-any kind of nut butter will do; nut allergy? Use sunflower seed butter
-brown rice syrup, can be subbed out for honey, agave syrup, maple syrup etc…
OK, for all of you who think “eating vegan” is so darn tough, check this one out! Forgo the nut covered cheese ball this year and offer your guests this dreamy little delight. This also makes a great hostess gift. Let’s kill two birds here - package this up as a gift and give. Chances are they’ll put it out and now you, my plant based partner, will have something to nosh on too!
Cheesy Herbed Cashew Spread
Blend cashews, vinegar and tomato paste. Once creamy add Italian seasoning and the nutritional yeast. Chill for at for ½ hour. Use as a spread, dip or condiment!
Mini Chipotle Tempeh Tacos
In a large skillet and over med-high heat, sauté onion until translucent, about 3-4 minutes. Add garlic and continue to cook for another 30 seconds. Add tempeh, chili powder and salt. Allow to cook until tempeh begins to brown – about 4 minutes. Add salsa and mix well. Once heated thoroughly, remove from heat and begin to build tacos.
If you cannot find mini taco shells, you can make your own! Purchase 12” round corn tortillas and with a round cookie cutter, cut out mini rounds. Heat olive oil in a skillet and once sizzling; add the tortillas one by one. Only let them fry for about 5-7 seconds on each side, quickly remove and gently fold in half. They will dry as mini taco shells.