Artichoke Guacamole

I am not sure this is a guacamole but it is definitely an amazing bruschetta or dip of any kind. Very sophisticated flavors. We really really loved this. Such a fun snack or dinner with pita chips or crostini. Plus super low in fat and calories, which I love!

Artichoke Guacamole
adapted from The Olives Table by Todd English and Sally Sampson
Makes about 1-1/2 cups

1 can of artichoke bottoms, including stem
1/2 small red onion, finely chopped
2 plum tomatoes, chopped
2 tablespoons fresh lemon juice (about 1/2 lemon)
3 tablespoons extra-virgin olive oil
1 teaspoon toasted sesame oil
1/3 cup chopped scallions
1 teaspoon sea salt
1/2 teaspoon black pepper

1. Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat. Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes. Drain.
2. When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl. Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, salt, and pepper and gently mash with a fork.

Up close 🙂

Slow-cooked Open Enchiladas

Such a super fast and satisfying meal. I made this as a dinner but we realized what an amazing salsa/dip this would make! So yummy with tortilla chips! When I make this again, I will forget about adding the tortillas in since we could just eat this with the chips anyway.

Before the Daiya

after Daiya, ready to eat!

Slow-cooked Open Enchiladas

  • 1 28-ounce can diced tomatoes
  • 1 16-ounce bottle chunky salsa
  • 1 6-ounce can tomato paste
  • 2 15-ounce cans black beans, rinsed and drained
  • 1 15 1/4-ounce can whole kernel corn, drained
  • 1 4-ounce can diced green chiles
  • 1 1/2 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 6-10 6″ corn tortillas
  • daiya or any other vegan cheese
  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Spread about 1 cup of this mixture into the slow cooker liner; spread evenly. Top with 2-3 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  2. Cover and cook on the low heat setting about 5 hours.
  3. Add vegan cheese on top and continue cooking for another 10 minutes, till melted. Serve hot.

Party Time! Fun Vegan Snack/Apps Ideas

I am super excited about the Jets game this weekend!!! I wanted to share some past ideas for fun snack ideas to serve for the big game (or really any party :)) I know that sometimes we can end up at a party without any good vegan grub (potato chips don’t count!) so I like to always be prepared and bring something fun with me 🙂

Have a great weekend! Go J-E-T-S!!

Cheesy Baked Penne with Cauliflower and Crème Fraîche VEGAN Version! SO GOOD!

Sweet Potato Fries with Raspberry Dipping Sauce

Beet Ravioli with Herb Cheese Filling

Garbanzo Guacamole

Meltaway Peppermint Patties

Vegan 7 Layer Dip

Vegan Eggplant Pecan Pesto Dip

Herbin’ Ranch Dip

Babaganush

Chocolate-Covered Katie’s Banana Butter

Chocolate Banana Oatmeal Cookies

Chopped “Liver” Spread

Vegan 7 Layer Dip

I like to go to and host parties — and around this time its all about Football!!

GO J-E-T-S!!!!!!!!

I always want something yummy that everyone will like but of course want to keep it vegan. This was actually beyond deelish and people were bumping their hands to get in there for more 🙂

Hosting a Championships or Super Bowl Football party? Or just attending one and need a fabulous dish to bring….try this one out and let me know what you think. I am sure you and everyone else will be super delighted!!!

with cheese layer, after baking

before cheese layer and baking

Vegan 7 Layer Dip

1 (16-ounce) can vegan refried beans
3 large avocados
3 tablespoons fresh lime juice
2 (8-ounce) containers vegan sour cream
1 packet taco seasoning
1/2 cup diced mild green chiles, drained
1 can sliced black olives
5 tomatoes, chopped
2 cups shredded cheddar daiya or other vegan cheddar cheese

  1. Preheat the oven to 350 degrees.
  2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish.
  3. Spoon avocados into a bowl and mash with the lime juice. Spread on top of the refried beans.
  4. Stir together the sour cream and taco seasoning, and spread over the avocado.
  5. Sprinkle the chiles over the sour cream, and top with a layer of black olives.
  6. Add the tomatoes, and sprinkle with the cheese.
  7. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.
  8. Serve warm or at room temperature.

Kelp Noodles & Veggies in Peanut Sauce

Kelp Noodles are AWESOME! They are just seaweed yet you can eat them like noodles! Love it 🙂 They would go great with many different sauces. Have fun and experiment with them. They come out of the package a little crunchy. But after you rinse them and mix them with a sauce (containing some citrus or vinegar) they soften up and are super yummy!

I can never get enough ‘Peanut Sauce’ haha so I had to give this one a try. YUM! And with the grated daikon and carrot it was the perfect meal. I put the bowl in the Dehydrator for 30 minutes and it was great to have a slightly warmed meal.

Right out of the package they need a little help. But afterwards they were so good!

Kelp Noodles & Veggies in Peanut Sauce
Adapted from The Sunny Raw Kitchen

1 package kelp noodles

‘Peanut’ Sauce
3 tbs almond butter
2 tbs tahini
2 garlic cloves
2 1/2 tbs lime juice
1 tbs tamari
1 tbs raw sesame or coconut oil
1 tbs olive oil
1/2 tbs grated fresh ginger root
1/2 tsp salt
1/4 – 1/2 tsp red pepper flakes (depending on how hot you like it)
1/2 tsp salt
3 tbs agave
1/4 cup water

Blend until smooth. If necessary, add more water until desired consistency is reached.

Veggies
1 cup grated carrot
1 cup grated daikon

Place rinsed noodles and veggies in a large bowl. Toss with desired amount of Peanut Sauce. Let sit on the counter or in the Dehydrator for 30 minutes before serving.

Vegan Eggplant Pecan Pesto Dip

Ahhh Football Season!!! Ad my J-E-T-S!!!  are playing awesome! We have been really busy lately but this last Sunday, Michael and I got to hang out on Sunday and watch the games. Pure heaven! My hubby, football and super healthy & delicious Vegan snack goodness!

I had made a double batch of kale chips a few days before and then whipped up this insanely amazing and unbelievably low-fat dip! We served the dip with multi-grain pita chips and it was divine! The whole time we were eating it I couldn’t believe how good it was since I had just made it and knew what was in it and what was not in it! (fat!!!!) There is 1 cup of Pecans in this but there was no other oil or any other”creamy” ingredients. We really enjoyed the dip warm 🙂

Happy Snacking!!

Vegan Eggplant Pecan Pesto Dip
Makes about 3 cups
Recipe adapted from Dr. Neal Barnard

1/2 cup water, more or less as needed
1 medium onion, diced
1/2 teaspoon crushed garlic
1 large eggplant, peeled
1 cup pecans
1/2 cup firmly packed fresh basil
2-3 tablespoons fresh lemon juice
2-4 tablespoons light miso
dash of salt

Heat water in a large non-stick skillet. Add onion and garlic and cook over medium-high heat for 5 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Add to onion, cover, and reduce heat to medium. Cook, stirring often, until eggplant is very soft, about 25 to 30 minutes. If necessary, add a little more water to keep eggplant from sticking to pan. When tender, transfer eggplant mixture to blender or food processor. Add remaining ingredients and process until completely smooth. Mixture will be thick. Serve immediately while warm or at room temperature. Store leftovers in refrigerator and reheat to serve.

Herbin’ Ranch Dip Reprise! YUM!!

I love when you come to dishes you haven’t made in so long and get to enjoy them all over again. I haven’t made this dip in a year and a half and it was so nice to come back to it! Plus if you add some extra oil/water you get dressing for lots of salads too 🙂 So handy! I also love that you can make Raw and Vegan Super Creamy Dips! So awesome!

I made this for our wonderful Surprise Birthday Party for my Dear and Beloved Teacher, Phil! I also made the yummy Vegan chopped liver. I usually make the chopped liver for Passover but since it is so addictively amazing I might start making it year round. YUM! Break out the crudité and enjoy both of these fun dips!!!

Here is the link to the dip: Herbin’ Ranch Dip

All packed and ready to go to the party 🙂

Lettuce Wraps with Almond Butter Sauce

This was such a super fast and deelish meal! The sauce is perfect and very similar to a Thai Peanut Sauce. It is nutty, tangy and sweet! YUM! If you keep the veggies cut and ready to go this makes a snack in seconds! The sauce is also perfect to dip crudite in.

Almond Butter Sauce

Lettuce Wraps with Almond Butter Sauce

Lettuce Wraps

  • Boston Lettuce
  • Jicama, julienned or shredded
  • Carrots, julienned or shredded
  • Cucumber, julienned or shredded
  • Almond Butter Sauce

Place lettuce leaves and stack the Jicama, cucumbers and carrots in them. Drizzle almond butter sauce on top. Enjoy!
Almond Butter Sauce

  • 1/2 cup Almond butter
  • 3 cloves garlic, chopped
  • 1 ounce chopped onion
  • 1/2 tsp Curry powder
  • 4 T Almond or any non-dairy milk
  • 4 tsp Lime juice
  • 2 tsp Agave
  • 1/2 teaspoon salt

Blend or process all the ingredients until smooth.

Parent’s Dinner Party – Raw Vegan Caesar Salad

A few weekends ago we were super happy to host both sets of our parents over our house for dinner. We have been so busy lately it was nice to all get together 🙂 It was really great to see everyone and everyone enjoyed the deelish vegan meal I put together! Awesome!! All goodness!

We started off with a Raw Vegan Caesar Salad. YUM!! I haven’t made this in over a year and it was soooo good!! I doubled the recipe and kept the rest of the dressing in the fridge for a weeks worth of salads and dip for carrot sticks! You know when you eat the same food over and over and you don’t want it anymore — that did not happen! It was disappointing when we finally finished the dressing 🙂 YUM!!!

Check out the recipe here Raw Crisp Caesar Salad with Pinenut Parmesan. DEEELISH!!

Beet Ravioli with Herb Cheese Filling

This was deelish!! I love beets! I found this dish sweet, crunchy and savory! YUM! The herb cheese filling will make a fabulous dip as well. I know this dish will be a super crowd pleaser.

herbed cheeze

Beet Ravioli with Herb Cheese Filling
Adapted from http://www.therawtable.com/

1/2 cup cashews, soaked in water for 30 minutes to 1 hour
1/2 cup macadamia nuts
1 Tablespoon Bragg’s Liquid Aminos or Nama Shoyu
1 Tablespoon lemon juice
1 date, pitted
1/2 tsp. dried Herbs of Province or sprinklings of marjoram, thyme, basil & tarragon
1/4 tsp. minced garlic
1/4 cup water

1 1/4 cup fresh spinach
3 fresh basil leaves
1/4-1/3 cup red onion

Peeled beets for the outer layer

  1. Place the first set of ingredients in a food processor and blend until very smooth. Clean out your processor and put the second set of ingredients in. Pulse chop until they are finely minced, but not just a green mush. Gently fold the greens into the cheese-like mixture until well combined.
  2. Spiral or mandolin-slice your beets to a very very thin width.
  3. Spoon your “cheese” filling onto one slice and top with a second.
  4. Serve and Enjoy 🙂

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