3 years ago
Raw Vegan French Onion Dip

From Addicted to Veggies.

Raw Vegan French Onion Dip

Step 1.

Before-hand Prep

Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.

Making your Dip

*** In a medium mixing bowl combine: 

1 & 1/2 cups AtV Sour Cream 
Pinch of Sea Salt & Pepper 

Mix evenly and set aside

*** In a small mixing bowl combine the following dry ingredients:

2 Tbsp Minced Dried Onion (you can find this in the spice section of your grocery store, and possibly the bulk spice section as well)
2 Tbsp Onion Powder
3/4 tsp Garlic Granules
Additional Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the Onion develop.

This dip is simply dreamy. I just don’t know what else to write. If you’re an Onion Dip Fanatic like I am, then give it a try! I’ve been making batches of this to keep in my fridge because it’s so good, and you can enjoy it in so many different ways. My adorable sister ate this while visiting from the East Coast and said: "How Did you make this without using MSG? It’s seriously (explicit) addictive!"That translates to success in my book.

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3 years ago
Raw Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Here’s a recipe using the previous Smokey Pumpkin Garlic Dip. Also from Addicted to Veggies, of course.

Brown ‘Rice’ Autumn Salad with Smokey Pumpkin Sauce

Makes 2 to 3 meal sized servings or 5 to 6 “side dish” servings

Step 1. Brown ‘Rice’ Autumn Salad:

Make a HALF batch of Brown ‘Rice' - for the Brown 'Rice' in this Salad I chose to chop the Oat Groats a little bit smaller than normal and it seemed to work really well.

Combine the following into a mixing bowl:

Brown “Rice”
1 & 1/2 c Apple - chopped (roughly 1 medium Apple)
3/4 c sweet grape Tomatoes sliced in half
3/4 c Red Bell Pepper - chopped
3/4 c Green Onion

Mix together evenly!

Step 2. Smokey Pumpkin Sauce:

6 Tbsp Smokey Pumpkin Garlic Dip
1/4 c Water
Sea Salt and Pepper to Taste

In a small mixing bowl whisk together the above ingredients. Proceed to either pour on top of your Brown “Rice” Autumn salad, or mix into the salad.

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Smokey Pumpkin Garlic Dip

If you’re not familiar with Lapsang Souchong, here’s a bit of context. My maternal grandfather was a big tea-drinker, and Lapsang Souchong was probably his favorite tea ever. He and Grandma were planning a visit to Victoria, British Columbia, and of course had to stop at Murchie’s Teas. My dad put in a special request: “A pound of Lapsang, please… the extra-creosote variety.”

Grandpa used to call it “Lapsang Dingdong” when I was a kid, and if to this day if it comes up in speech I have to pause to make sure I’m using the right term.

From Addicted to Veggies.

Lapsang Souchong is a marvel in the world of loose leaf teas. You either love it or can’t stand it, because not very many people want to drink something that tastes like a campfire. The method for making this wonderful tea is simple:The Chinese black tea leaves are dried in bamboo baskets over pine-wood fires. This method of drying the leaves above pine wood smoke infuses the leaves with the most amazing flavor, to me it’s very reminiscent of mesquite.

Where can you find Lapsang Souchong Tea?

  • Most Natural foods stores should carry it (check out the bulk section). 
  • You might find it pre-bagged in some grocery stores, although I prefer to buy it in loose leaf form. 
  • If your town has a local coffee shop that sells loose leaf teas ask them if they carry it. Chances are even if they don’t carry it they can easily order it for you! 

There is something truly amazing about this tea when combined with food. This next recipe is evidence of just that, and seriously you guys - it’s party worthy! If you’re looking for an amazing new dip to add to your holiday menu then look no further. You and your guests will not be disappointed.

Smokey Pumpkin Garlic Dip

Step 1.

Before hand Prep: 

combine 1 c Warm Water with 2 Tbsp Lapsang Souchong loose leaf tea 

Let the tea leaves “steep” in the warm water for 1 hour, strain water into a bowl and *set aside.

Your tea water should be a lovely clear Amber color like this:

To speed up your tea “steeping” time place your tea in a clear glass jar and set in the direct sunlight. If you go this route then you will only need to soak your tea leaves for about a half an hour.

Step 2.

Making the Dip:

2 c Cashews - soaked 4 hours
1 c (packed) shredded Pumpkin flesh
2 tsp White Mustard //or// 1 Tbsp Apple Cider Vinegar
1 Tbsp Coconut Nectar //or// 2 Medjool Dates soaked until softened
1 to 2 tsp minced Garlic (for a milder garlic taste you can opt to use 1 tsp of Garlic granules)
2 tsp dried Parsley
1 tsp Onion powder
1/2 tsp Lemon Pepper
1/2 tsp Paprika
1/2 tsp Sea Salt - or to taste
1 cup of *Lapsang Souchong Tea Water (previously set aside)

Combine all of the above into your food processor and puree for roughly 3 minutes, until smooth.

I recommend pairing this dip with crisp Apple, Cucumber, or by the spoonful in copious amounts….when no one is looking of course.

(Source: addictedtoveggies.com)

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3 years ago
Broccoli Stems with Creamy Garlic Herb Dip

From Addicted to Veggies, whose archives I seem to be poking through.

Thank you to Lisa over at Raw on $10 a Day (or Less) for this awesome reminder that Broccoli Stems are the BEST snack! Yummers forever!

Broccoli Stems with Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

1 c Zucchini - peeled and choppped
1 & 1/2 c Macadamia nuts
2 Tbsp Lemon Juice
2 Tbsp Dijon Mustard
1 tsp Apple Cider Vinegar
1 tsp Onion powder
1 tsp Parsley
1 tsp Dillweed - dried
1/2 tsp Lemon Pepper
1 to 2 tsp Garlic Granules //or// 1 clove Garlic
1 Tbsp Medjool date paste //or// 2 Medjool dates
Sea Salt to taste
1/2 c Water

Puree the ingredients for up to 5 minutes in your food processor, or until very smooth/whipped.

(Source: addictedtoveggies.com)

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Creamy Dill Dip

Tip: the simpler way to express “1 Tbsp & 1 tsp Onion powder” (which doesn’t count on people noticing the bold type or the ampersand) is “4 tsp onion powder”.

The sour cream recipe can be found here.

From Addicted to Veggies.

One of my favorite things about Holiday parties is the finger food I get to make (and eat). There’s no question that I have an affinity for appetizers, but for someone who loves dips as much as I do I definitely have a very discriminating palate. I like my dips to taste like they’re loaded with all kinds of flavor - in short, I like my dips to taste like they’re NOT raw/vegan.

I’m happy to say that this Holiday season I have successfully fooled my non raw vegan friends with some amazingly tasty dips…and I’m going to share one of them with you right now!

AtV Creamy Dill Dip

Step 1.

 Before-hand Prep
Make a batch of AtV Sour Cream (you will need to use half of 1 batch)

Step 2.
Making your Dip
*** In a medium mixing bowl combine:
1 & 1/2 cups AtV Sour Cream
1 tsp Date Paste //or// Coconut Nectar

Mix evenly and set aside-

*** In a small mixing bowl combine the following dry ingredients:

2 heaping Tbsp Dillweed - dried
1 Tbsp & 1 tsp Onion powder
1 tsp Garlic Granules
1/4 tsp ground Celery Seed
Sea Salt and Pepper to taste

Using a fork, mix together your dry ingredients evenly. Slowly add your dry ingredients into your Sour Cream. Once you’ve mixed your dip let it chill in the fridge for about an hour - this will let the flavor of the dried Dillweed develop.

—-My favorite way to serve this dip for parties is with a HUGE bowl of thinly sliced Cucumber rounds. You can pair it with chips, bread wedges, sliced apple…and probably many more things. Either way you can’t go wrong!

In the photo above I paired the Dill dip with fresh cucumber, apple, and a dash of lemon pepper - all piled onto flax/rye ‘bread’ (recipe for bread will be coming soon). This is probably my favorite way to eat the dip as a meal or snack.

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Creamy Leek and Cucumber Soup

See the previous recipe for the "caramelized" leeks.

Addicted to Veggies, again.

Creamy Leek and Cucumber Soup

Dearsweetbabyjesus this soup is SO good. It’s definitely a favorite of last week’s meals. And it’s fairly simple too! This recipe makes roughly 2 small bowls or 1 large bowl of Soup.

1/2c Chopped Leeks
1/2 c Cucumber (seeds removed)
1 medium Avocado
1/4 c Cashews (soaked 2 hours)
3 pinches Lemon Pepper
3 pinches Garlic Granules (can also use fresh garlic if you prefer)
2 pinches Celery Seed ground
1/2 tsp Dill weed
2 tsp Onion powder
1 Tbsp Nutritional Yeast
1 c Water
Sea Salt to taste

In food processor puree the above ingredients very well – for roughly 5 minutes, stopping to scrape down the side of processor once or twice as you go.

Top the Soup with ‘Caramelized’ Leeks and a dash of Cayenne.

(Source: addictedtoveggies.com)

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3 years ago
Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

This one won’t be seasonal around here until June.

Another from Addicted to Veggies.

Taco Salad —- Leek Salsa with spicy Cashew ‘TVP’

Spicy Cashew ‘TVP’

Soak 1 cup of Cashews for 2 hours. Drain/rinse cashews and either: pulse in food processor or finely chop. Place finely chopped Cashews in bowl and add the following spices:

3 to 4 Tbsp Taco Seasoning
2 Tbsp Onion powder
1 Tbsp Nutritional Yeast
1/2 tsp Garlic Granules
1/ 2 tsp Cumin
Cayenne to taste
S&P to taste

Mix well!

Leek Salsa

4 to 5 small Tomatoes chopped
1 c Leek rinsed/drained/and finely chopped
1 c Red Onion finely chopped
1/2 c Celery chopped
3 Tbsp Lime Juice
1 Tbsp Apple Cider Vinegar
1 (heaping) Tbsp Date Paste
4 pinches Lemon Pepper
4 pinches Garlic Granules
Dried or Fresh Cilantro to taste
Cayenne to taste
2 tsp Onion powder (optional)
Sea Salt to taste

Mix the above well. Let it chill in fridge for 1 hour so flavors can build.

You can enjoy a Taco Salad by using the above two recipes and piling them on top of a bed of lettuce, shredded Cabbage (as seen in the photo) Spinach, or any kind of your favorite green. I also like to add Avocado and some of my Monsterlla Cheeze for a fresh creamy texture

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3 years ago
Raw Vegan Holiday Mushroom Loaf

Thanksgiving is next week (yikes!) and I have a hunch I need to be a bit more organized this year than in the past — can’t just toss a Field Roast in the oven and throw together a roux-based mushroom gravy to go with the butter-laden mashed potatoes, y’know? (Although one of my family’s traditional recipes is actually 100% raw vegan and really good. I’ll pull that out of the recipe file and post it.)

This mushroom loaf from Addicted to Veggies sounds tasty.

If you’re looking for a non-tofu veggie substitute for your Holiday “meat” then I beg you to try this! The great thing about this recipe is that it can totally be done without any fancy kitchen tools - all you need is a little patience, a good sharp knife, and a hungry tummy (and maybe a couple more things noted in the recipe).

Please be sure to see the end of the recipe for notes on how to heat the Mushroom Loaf in your oven if you don’t have a dehydrator.

Raw Vegan Holiday Mushroom Loaf

Step 1. Prep before hand:
1 c ground/smashed Macadamia nuts
I chose to grind my nuts in a food processor —-
To smash your Mac nuts: place nuts in zip-lock baggy and pound with a flat heavy object.
-

Step 2. Seasoning your Mac nuts:
1/2 tsp dried Thyme
1/4 tsp dried/ground Rosemary
1/2 tsp dried Dillweed
1 tsp Onion powder
1/2 tsp Lemon Pepper
1 tsp dried Parsley
Sea Salt to taste

Add the above ingredients to your ground/smashed Macadamia nuts - proceed to grind/smash again. Remove the contents of your Whitlock baggy, placing them in a mixing bowl and setting them aside. 

-

Step 3. Mushrooms!
2 dozen (24) Crimini Mushrooms - minced very very well (you can either do this by hand, or in a food processor). If you are doing this by hand then you can mince and mash with the flat side of your chopping knife to get a very thorough and fine mince.
2 or 3 Green Onions (scallions) minced very well

Add your Mushrooms and Onions to the bowl containing your seasoned Macadamia nuts. Mix/Mash well )to do this you can use a hand masher or you can pulse with your food processor).

To your mixing bowl add: 
1 Tbsp White Mustard //or// 1 tsp Lemon Juice
1 tsp Minced Garlic //or// Garlic Granules (optional)
1 Tbsp Nutritional Yeast
1/4 c Water (for a Smokey flavor use Lapsag Souchong Tea Water)-

Mash/Pulse-You should now have your Mushroom Loaf mixture, and it should look like this:

Okay - not that exciting…yet…-

Step 4. Final Step! Making your Mushroom Loaf //or// Burgers!
I fist shaped these into little Burgers (using a Biscuit cutter), at about 1/2” thick. 

Dehydrating Method: Dehydrate Burgers 5 to 6 hours, flipping half way though.

-

Oven Method:  Set Oven at Lowest heat, leaving the Oven Door cracked open Place the Burgers on Parchment paper, place Parchment paper onto a Cookie/Cooling rack, and place cooling rack on a pan. Heat Burgers in oven (keeping door cracked open) for 1 to 2 hours.

To make a Mushroom Loaf:
Form into Patties, and flatten them very thin (1/4” or thinner)

Proceed to Dehydrate or Heat in Oven as noted above. When Patties are finished heating remove from Dehydrator/Oven and simply Form into a Loaf. 

(Source: addictedtoveggies.com)

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3 years ago
Raw Green Bean Casserole

Although green bean casserole was not a traditional dish in my family, this sounds great, and very seasonal. I would not use canola  oil, myself.

From Addicted to Veggies.

AtV Green Bean Casserole
Step 1. 
Green Beans
In a mixing bowl combine the following:
1 lb (2 1/2 to 3 cups) fresh Green Beans - sliced on the bias, or chopped however you like
1 Tbsp Lemon Juice
1 tsp Coconut Nectar //or// 1 tsp Date Sweetener
1/2 tsp Garlic Granules //or// Garlic powder
1/2 tsp Onion Powder
Mix all of the above ingredients into a bowl and let marinade for at least a couple of hours. I let mine marinade overnight.
-
Step 2. 
Caramelized Onions
1/2 Large White Onion - thinly sliced.
Toss Onion in a pinch of salt and 1/2 tsp of Canola oil
Dehydrator: Place sliced Onion onto Parchment paper and Dehydrate for 2 hours or until “wilted” looking. Remove and refrigerate until ready to assemble Casserole.
Conventional Oven: Place sliced Onion onto a sheet of Parchment paper, place parchment paper onto a cooling rack, place cooling rack onto a cooking sheet/pan. Set oven to lowest heat possible, leaving the oven door cracked open place your Onions in oven and “dry” them for roughly 1 hour, or until “wilted” looking.
-
Step 3. 
Almond-Onion Topping
Into a zip-lock baggy combine:
1/2 c Amonds
1 tsp Onion powder
pinch of Salt and Pepper
Get out your roling pin or heavy flat skillet and pound those Almonds into a crumble!
-
Step 4. 
Creamy Mushroom Sauce
You can make this sauce in either a Food Processor or by hand. Please read carefully for *directions to successfully make this by hand.
*By Hand: 1/2 c raw unsalted Cashew Butter
Food Processor: 3/4 c raw Cashews
1 tsp Lemon juice
1 tsp Onion powder
1 tsp Nutritional yeast
1/4 tsp ground Celery Seed (celery salt will work, just be careful with any additional salt)
2 pinches of dried/ground Thyme
*1 or 2 Handfuls of dehydrated Crimini Mushroom - crumbled (you can usually find these pre-dried at any grocery store, just ask!)
Salt & Pepper to taste
*1 c Water
  *By Hand: In a large mixing bowl combine all of the sauce ingredients. Crumble your Mushroom into the bowl. Proceed to slowly add your water, whisking as you go. You may not end up needing the entire cup of water, so be careful to not add it all at the same time! Once all of the ingredients have been mixed together move on to assembling your Casserole!
 In Food Processor/Highspeed Blender: Combine all of the sauce ingredients including Mushrooms and Water. Puree until smooth - for roughly 3 to 5 minutes. Now get ready to make that casserole!
-
Step 5. 
Assemble & Heating your Green Bean Casserole
Heating with a Conventional Oven:
Set your Oven to its very lowest heat, leaving the door closed until your Casserole has been Assembled —-
Add your Caramelized Onions and Green Beans together in a Shallow Casserole dish, spreading them out evenly. Pour your Sauce over/on-top of your Green Beans. Top it off with the Onion Almond Crumble. Place your Casserole dish into the warm oven - leaving the door cracked open - for up to 1 hour. Remove when warmed through and ready to eat!
-
Heating with a Dehydrator:
Assemble Casserole as noted above in a very shallow Casserole dish. Warm in dehydrator for 2 to 4 hours. When Beans are warmed through remove from Dehydrator and serve immediately!

(Source: addictedtoveggies.com)

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