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.

Comments

 

3 years ago
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)

Comments

 

3 years ago
Raw Rustic Brown ‘Rice’ & Veggies with White Miso Gravy

This looks like the sort of fundamental recipe that could be easily varied according to one’s preferences or desired cuisine. Change the spicing and you’d have something different.

From Addicted to Veggies.

Today’s post is a tribute to some of my favorite spices, coming together to make my favorite kind of dish: Comfort Food. 

- This Recipe makes enough for roughly 4 generous servings -
Step 1.

Rustic Brown ‘Rice’

Recipe Note: While this recipe calls for the use of Oat Groats for the ‘Rice’ please note that this is only my preference due to my own diet restrictions. If you’re not a fan of Oat Groats then please feel free to substitute them with anything you’d like. I recommend: Wild Rice or Quinoa. Just be sure to toss whatever grain you decide to use with the Dry Spice Flavoring.

-

3 c Oat Groats - soaked 6 to 8 hours

Oat Groats naturally expand (grow in size) when soaked in water. Always re-measure your Oat Groats AFTER you’ve soaked them. The amount noted in this recipe is for post-soaked Oat Groats.

Rinse and Drain your Oat Groats after they’ve been soaked:

Transfer your Oat Groats to your food processor and chop/pulse them evenly. Transfer chopped Groats to a mixing bowl:

Toss your Oat Groats with 3 Tbsp of  Safflower Oil //or// Walnut Oil. Set them aside and move on to making your spice flavoring…

-Rustic Dry Spice Flavoring

In a Spice Grinder add the following:

1/2 c Raw Pumpkin Seeds

3 Tbsp ground Flaxseed meal

1 Tbsp Onion powder

1 tsp dried Thyme

1/2 tsp dried Rosemary

1/2 tsp Sea Salt 

Grind all of the above into a fine powder.

Add this to your mixing bowl with your Oat Groats (or grain of choice)

Mix it all together…

Set your Rustic Brown ‘Rice’ aside and move on to the next step.

—-Step 2. Savory Veggie Mix

1 & 1/2 c Zucchini - peeled and chopped

1/2 c Red/Yellow Bell Pepper - chopped

1/2 c Green Onion - chopped

1/2 c dried Apricot - chopped

Toss all of your veggies together with a dash of salt and pepper. It’s that simple!

—-Step 3. Heating your Brown ‘Rice’ & Veggies

In two separate dishes/trays place your Veggies & Brown ‘Rice’ into your Conventional Oven set at it’s lowest heat. Leave the oven door cracked open and proceed to warm your food for about 30 minutes. Move on to the final step while you are waiting for your food to warm in the oven…

—-Step 4.White Miso Gravy

1 & 1/2 c AtV Sour Cream

1 c Water

3 Tbsp Mellow White Miso paste (found in the refrigerated section of your grocery store)

1 Tbsp Lemon Juice

1 Tbsp dried Parsley

2 tsp Onion powder

2 tsp Nutritional Yeast

1/4 tsp ground Celery Seed

1 tsp Cracked Black Pepper (the more the better!)

Place all of the above ingredients into your blender and puree. 

Gently warm the gravy in a sauce pan on your stove top whisking continuously until it’s warm to the touch —- or in you can heat it in a shallow dish in your dehydrator. 

Enjoy this Miso Gravy drizzled atop your Rustic Brown ‘Rice’ & Veggies. 

You can also have it cold as a lovely dip or dressing for your salad 

Recipe review: "It tastes like Thanksgiving!"

Comments

 

Coffee Cake Breakfast-power Bars (plain or fancy)

I keep clicking through the Addicted to Veggies archive. Which is a little frustrating because I’ve been having trouble getting raw macadamias lately. Bah. :-(

Coffee Cake Breakfast-power Bars (plain or fancy)

 I did a lot of daydreaming over this last weekend…particularly in the area of desserts.

One of my favorite breakfast foods and snacks has to be without a doubt the power/breakfast bar.They’re easy to make (you can make them in bulk too), they’re perfect for on the go people, and can easily be dressed up as a fancy treat for unexpected company! I tend to do my high intensity cardio workouts in the mornings - and a protein rich breakfast bar paired with fresh fruit or a smoothie is my favorite pick-me-up!

Today’s Breakfast bar is inspired by and old vice of mine: Coffee Cake! I hope you won’t be intimidated by the high amount of nuts used in this recipe. These bars are meant to be eaten in a small portion. They are very rich in healthy fats/oils, protein and fiber, so don’t be scared - be healthy!

Coffee Cake Breakfast-power Bars

-

Step 1. Prepping/Grinding your nuts:

1 & 1/2 c Macadamia Nuts - ground up in food processor

Transfer your ground Macadamia nuts to a mixing bowl and set aside

1 & 1/2 c Cashews - ground up in your food processor 

Add your ground Macadamia nuts back into your food processor WITH your already ground Cashews and move on to step 2.

-

Step 2. Sweetener & Wet ingredients:

With your nuts from Step 1 still in your food processor add the following:

1/2 c Coconut Sugar Crystals (also known as Coconut Palm Sugar)
4 heaping Tbsp Date Paste
2 heaping Tbsp AtV Sour Cream //OR// 3 Tbsp Water
2 tsp Vanilla
1/2 tsp Sea Salt

Puree all of the above ingredients together until it becomes a thick heavy paste. You may have to stop to scrape down the sides of your processor once or twice - this is normal! 

Once your batter begins to ball up and move around in your processor it’s done. Move on to step 3...-

Step 3. Finishing your Batter

Transfer your Batter into a mixing bowl and add:

1 & 1/2 c Coconut Flour //OR// Almond Flour

Mix it all together!

-

Assembling your Bars:

Place your batter in a big ol’ lump onto a sheet of parchment paper…

The best way to flatten out your batter is to sandwich it between two sheets or parchment paper and roll it out. Try to keep your bars no more than 1/2” thick. My bar dimensions were roughly 1 & 1/2” width, by 2 & 1/2” length.

Slice them up, dust them with Coconut or Almond flour (this way they won’t stick together)  and store them in an air tight container in your fridge!

-

Unexpected guests coming over for tea and Perry Como?Grab a 10oz bag of your favorite frozen fruit from your freezer - in my case I had frozen Peaches, but Berries will do. Even fresh Apple would be great!Chop up your 10oz of fruit:

Toss your fruit with 3 tsp of Date Paste and a dash of ground Cinnamon…

Place a lid or cover on top of your sweetened fruit and let it sit in the fridge for a little while (15-30 minutes). This will release the fruits natural juices, basically making a syrup.Top your Coffee Cake Bar into your fruit and enjoy!

Comments

 

3 years ago
Raw Butter Crackers

From Addicted to Veggies.

Every once in a while you find a new food that is so tasty, so decadent, it makes you want to hide in a corner and do nothing but eat it quietly and peacefully without any interruption or distraction. I like to call this kind of food: Dangerously Tasty.

I know it might seem silly that a Cracker would be included in this catagory of food, but this isn’t just any cracker. This is THE cracker of all crackers. It’s buttery, it’s salty, it’s crumbly, it’s melt in your mouth amazing, and it’s yours to make. Just be prepared to eat an entire batch all to yourself…because these little buggers are dangerously tasty. Special Thanks goes out to Nikki who mentioned (via Addicted to Veggies facebook page) that she was looking for a Cracker similar to the famous Saltine, to crumble into her Mushroom soup. Thanks for the inspiration Nikki!

Gourmet Butter Crackers

This recipe makes about 3 dozen crackers (maybe more). Make sure pay close attention to to the thickness noted in the recipe - and have a measuring tape on hand!

-

Step 1. Cracker Batter:

2 c Macadamia Nuts

Grind your Macadamia Nuts in your food Processor first! This ensures that they break down evenly when combining the rest of the ingredients. 

With your ground Macadamia Nuts still in the Food Processor add the following:

1/2 c AtV Sour Cream
1/4 tsp Celery seed - ground
1/2 tsp Sea Salt
1/4 c warm water & 4 Tbsp Flaxseed Meal - whisk together and let sit for 3 to 5 minutes so the flaxmeal can thicken

Puree all of the above together until it becomes a thick and creamy texture like so:

—-

Step 2. Assembling your Crackers:

Now I’m gonna warn you - the batter alone for these crackers is so gosh darn tasty, you might be tempted to start spooning it into your mouth and forgo the cracker making process. I won’t blame you if you decide to do this, but I promise the next steps are worth it! Don’t forget to have a measuring tape on hand for these steps!

Place your Dough onto a large 12”x12” sheet of Parchment Paper:

-Spread your Cracker dough into a 1 inch thick Circle or Square. I recommend shaping it into a Square contrary to what my photos suggest (I was in a bit of a hurry when making these):

Place your Dough (seen above) into the Freezer (yes - the freezer) so it can firm up. This is very important because the dough will roll out better once it’s cold and firm. Leave your dough in the freezer for 1 hour.

-

Remove your chilled Dough from the freezer after 1 hour, place it (along with the Parchment Paper it’s sitting on) onto your counter.

-Place another 12” x 12” sheet of Parchment Paper on top of your chilled dough:

- Proceed to roll out your dough (that should now be sandwiched in between to sheets of Parchment Paper)

IMPORTANT: You do not want your cracker dough to be any thicker than 1/8” thick (that’s a half of a quarter inch) The thinner your cracker the better - and the faster it will dehydrate.

-Leave the Parchment Paper on top of your Cracker dough and place it back into the freezer to chill for another 20 to 30 minutes (this is very important! I promise!)

-Remove your Cracker dough one last time from the freezer and proceed to peel off the top layer of Parchment Paper! Your cracker dough should not stick to the top layer of Parchment you are removing because it is chilled. If the dough sticks then place it back into the freezer for another 20 minutes or so. Score your Crackers into desired shape like so:

Leaving your cracker dough on the Parchment paper trim off any access paper and transfer the dough into your Dehydrator.

-Dehydrate your Crackers for 5 to 6 hours.

-

Very carefully flip the Crackers after 5 to 6 hours in the dehydrator and slowly peel off the Parchment Paper (The paper should come off fairly easily - if not leave the crackers upside down with the Paper still on, checking every so often to see if the paper will peel off easily)

They are also a fairly crumbly cracker - so don’t be sad if they break a little. They’ll still taste wonderful!

-

Once your Crackers have been flipped Dehydrate them for another 2 to 3 hours.

-The crackers should firm after sitting and cooling for 30 minutes or so. Don’t be discouraged if they still seem a little soft right out of the warm dehydrator.

-Conventional Oven Directions - **If you don’t have a dehydrator**:

- Set your Oven to it’s lowest heat

- Place your Scored Crackers (and Parchment Paper) onto a wire cooling rack

- Place the cooling rack onto a backing sheet

- Place all of the above into your oven

- Leave the oven door cracked open about 6 or 7 inches

- Proceed to dry your crackers in the oven for roughly 4 hours, checking them ever so often. —-

Comments

 

Raw Ranch Dressing

Paprika and green bell pepper aren’t interchangeable to me (paprika = mmm, green bell pepper = ecccchhhh), but experiment to see what you like.

From Addicted to Veggies.

If you’re like me, and at some point in your life stopped eating certain foods foods (due to health, dietary restrictions, or choice)…you know…those naughty foods that called your name in the night like a seductive edible, er…seductress…yeah…
Anyways…
Did someone say Ranch dressing? Yep - that was me, over in the corner, day dreaming about that horrible salad dressing/dip. So if Ranch still has you thinking longingly about it, heaving a big deep sigh, and cursing it’s name all at the same time, well this post is for you.

Ranch Dippy!

1 c Cashews
1/4 c Apple Cider Vinegar
3 tsp Onion powder (maybe a pinch or two more)

1 tbsp Dried Chives
1 tsp dried Dillweed
1 tsp dried Parsley
3 tsp Dried Green Bell Pepper, or 1 tsp Paprika
1 tsp Nutritional yeast (optional
1 tsp Sea Salt
1 and 3/4 c Water (maybe a bit more after it’s chilled, because it may thicken)

—-

Process/Blend for 3 to 5 minutes, until very smooth

Chill - and enjoy with just about anything!

(Source: addictedtoveggies.com)

Comments

 

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)

Comments

 

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.

Comments

 

Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

The last recipe from that Addicted to Veggies post about leek recipes. And me with broccoli, cauliflower, and a leek in the fridge…

Based on past experience with a raw cabbage-based “Mexican rice” recipe, I’m guessing it’s important not to over-process the “risotto”. And parsley is another herb not worth bothering with in dried form, IMO, especially since it’s available year-round.

Leek Broccoli Cauliflower “Risotto” w/ Herb Cheeze Sauce

This next recipe is my top favorite, and I’ve already eaten it at least five times. It does require a little bit of “before-hand prep” but I promise you it’s totally worth it!

Step 1:

Take a handful of the following three ingredients:

Chopped Leek
Chopped Cauliflower
Chopped Broccoli

Place them in your food processor with

1 Tbsp Nutritional Yeast (optional)
S&P to taste

Pulse all of the ingredients together until them are evenly broken down and resemble the size of rice


Place the “Risotto” into a large mixing bowl and move onto the next step.

Step 2:

Cheezy Herb Sauce

You will first need to make 1 batch of Monsterella Cheeze. This takes a little bit of time, but in order for the sauce to mimic the creamy cheese-like flavors and texture you HAVE to do it. I promise it’s worth it one hundred percent!

3/4 batch of Monsterella Cheeze
1/4 c (soaked) Cahsews
1 Tbsp Dijon mustard
1 Tbsp Nutritional Yeast
1 tsp Onion powder
1 pinch dried Parsley
3 big pinches Italian Herbs
1 Tbsp Apple Cider Vinegar
S&P to taste
1 c Water

Blend very well in food processor

*Optional - once Sauce has been made stir in a handful of dried Leek greens. Place herbed Cheeze sauce into a mixing bowl with dehydrated Leeks and mix well.

Place sauce in refrigerator for half hour to chill. Pour Herbed Cheeze sauce over “Risotto” and mix ingredients together —- you will have leftovers of the cheese sauce, but it will keep for 3 to 4 days. It probably won’t last very long though…it’s that darn good!

(Source: addictedtoveggies.com)

Comments

 

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)

Comments

 


Based on Random Daze theme by Polaraul