Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini

1 Red, Yellow and Orange Bell Pepper

2 Scallions (Green Onions)

4 Tablespoons Vegenaise

2 Tablespoon Tahini

2-4 Cloves Fresh Garlic

Juice of 3 Meyer Lemons

Sea Salt & Black Pepper

Handful of Parsley and/or Cilantro

Drizzle of Olive Oil

1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.

Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip

4 Heaping Tablespoons Vegenaise

3 Tablespoons Olive Oil

Juice of 2 Meyer Lemons

3 Cloves Fresh Garlic

2 Tablespoons Fresh Curly Parsley

1 teaspoon Dried Minced Onion

Pinch of Dried Oregano

Pinch of Dried Marjoram

Pinch of Ground Coriander

Pinch of Sea Salt

Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.

Eggplant "Cheddar Cheese" Spread

OMG I am super excited about this post and I think, you will be too, once you make a batch.  This easy spread made of roasted veggies, tahini, canola oil and lemon really satisfies a vegan cheese craving.  Trust me.  You will be so surprised.  The taste and texture mimic some of those old cheese spreads I remember so fondly from childhood that were never left off the holiday table.  So this holiday season, surprise all your guests with this vegan version.  I promise you won't miss the dairy in this one!

Eggplant "Cheddar Cheese" Spread

1 small Eggplant (traditional)

2 small Zucchinis

6 cloves Garlic

1/2 sweet yellow Onion

1/4 cup Sun Dried Tomatoes

1/2 cup Tahini

1/4 cup Canola Oil (plus 2 Tablespoons for roasting veggies)

Juice of 2 Lemons

Salt and Fresh Cracked Black Pepper (to taste)

Begin by rough chopping and roasting all veggies, onions and garlic tossed in a bit of canola oil and coated with salt and pepper.  Roast on a large baking tray at 400 degrees F for about 20 minutes, stirring occasionally.  Don't worry if some of the veggies get a little charred, that will just add some smoky flavor to your "cheese" - DELISH!  Remove from oven and allow to cool on tray.  Add to food processor along with 1/2 cup tahini, juice of 2 lemons, blend until smooth and drizzle in oil to finish to achieve a light, creamy consistency.  Taste teste with spoon and add additional salt and pepper if needed.  Transfer to a glass vessel and refrigerate until ready to serve.  DO NOT PACK IT DOWN.  The "light as a cloud" fluffy consistency (i.e. cheese spread) is what you are going for.  This would be great on any crackers of choice or as a replacement for cream cheese on things like bagels and toast.  This would also make an excellent sauce for your pasta of choice.  Garnish with parsley and basil if desired.  Chef's note:  For a special holiday event, roll the spread into a log shape and coat with chopped toasted pecans.  Voila - CHEESE LOG with no cows.  ENJOY and HAPPY HOLIDAYS LOVES!

Red Curry Coconut Peanut Spaghetti Squash

I adore eating curries of all types.  Of course the best curries are those made entirely from scratch but sometimes that isn't an option.  What is great about this dish is it is fast, fun and easy to throw together.  You can make individual portions if you want to save some of the hearty squash for another application.  Just halve or quarter the ingredients and you are good to go.  It is a nice change up from having your curry over a traditional bed of Jasmine Rice and you get your pasta fix too, with less carbs.  This hearty dish is rich and satisfying and will have everyone swooning at it's complexity with such few ingredients.  Enjoy!

Red Curry Coconut Peanut Spaghetti Squash

1 Medium Spaghetti Squash

4 Tablespoons Red Curry Paste (Thai Kitchen, see photo)

2 Cans Coconut Milk

2 Tablespoons Coconut and Peanut Spread (Earth Balance, see photo)

1 Tablespoon Soy Sauce

Sambal (Chili Garlic Sauce), for garnish

Cilantro, for garnish

Cook Spaghetti Squash whole in oven on roasting pan for 1 hour at 400 degrees F or until tender, rotating once half way through.  Allow Squash to cool to touch. Slice in half long ways and scoop out slimy flesh and seeds.  Using a fork remove "Spaghetti" and put in a large bowl.  Over medium-low heat combine coconut milk, curry paste and coconut and peanut spread.  Whisk gently to combine.  Add squash to mixture and reduce heat to simmer, stir to combine and cook for 5-7 minutes.  Add soy sauce and remove from heat.  Serve immediately with garnish of sambal and chopped cilantro.  Allow unused portion to cool before refrigerating in a tightly sealed glass container.

Chef's note:  this dish stands on it's own but could certainly be varied by adding onions, carrots, peppers or your other vegetables of choice if desired.

Creamy Hummus

2 cups prepared chickpeas (used dried chickpeas, soaked for 24 hours, then cooked in 6 cups water and a pinch of baking soda, allowed to cool and removed individual pea skins by hand.)

1/2 cup Tahini (100% pure sesame seeds, no additives)

1/2 teaspoon Sea Salt

1/4 teaspoon Black Pepper

2 cloves fresh Garlic

Juice of 1 lemon

1 teaspoon ground Cumin

Begin by soaking dried chickpeas for 24 hours.  Rinse and add to a large pot and cover with six cups of cold water and a scant dash of baking soda.  Cook for 60 minutes or until tender and skins pop off easily when you pinch peas between two fingers.  Working carefully, remove all skins from peas by hand.  Place peas, garlic, salt, pepper, cumin and lemon in food processor and blend until fully combined.  Lastly add Tahini and continue to blend until creamy and fluffy.  Be sure to scrape down sides of blender so all ingredients are incorporated.  Serve fresh hummus immediately or refrigerate unused portion in tightly sealed glass for up to one week.  Garnish with olive oil, if desired, and serve with fresh pita chips and vegetables.

Vegan Gnudi COMING SOON

Ok so this post is purely a tease at this point. I have yet to make vegan gnudi but I can't wait to and when I do I am hoping it will be next on your list of things to make as well. First I plan on whipping up some vegan ricotta to make the gnudi. I am not sure if I will use cashews or another nut, perhaps brazil nuts? I adore cashews and they are such a perfect canvas for an abundance of fare but I am excited to put other nuts to the test. Last night I made some beautiful creamy pesto with basil, almonds, garlic and lemon. It came out so fabulous, succulent and creamy. It would be incredible on my upcoming vegan gnudi. Stay tuned! Happy Saturday Everyone!