Roasted Rainbow Pepper Aioli

About 2 Cups assorted peppers, mild to hot.  I used mini red, yellow, orange, green, jalapeno and Thai Bird's Eye chilis

Sea Salt

Scant Drizzle Canola Oil

Parchment Paper

1 Cup Canola Oil

Begin by removing stems from all peppers.  Wash and slice lengthwise.  Coat in sea salt and a drizzle of oil.  Spread out into one even layer on a large baking sheet lined with parchment paper.  Bake at 350 degrees F for about 30 minutes.  Remove and allow to cool completely.  Add mixture to food processor and puree, scraping down sides as necessary.  While machine is running, drizzle in canola oil until emulsified.  Taste test and add additional sea salt if needed.  Store in large glass jar in refrigerator until ready to serve.  Use as a dip or sandwich spread.  Also goes great on your favorite pasta.

Black Eyed Pea Hummus

Growing up my Mom always made Black Eyed Peas for New Years.  She said eating them gave us good luck and the more we ate, the luckier we'd be!  This riff on Hummus transforms Black Eyed Peas to a rich, creamy spread worthy of much good fortune to come!  I like how the raw garlic, black pepper and sesame oil enhance the subtle nuttiness of the humble pea.

1 1/2 Cups Cooked Black Eyes Peas

2 Cloves Fresh Garlic

1/2 teaspoon black pepper

1/2 teaspoon sea salt

1/4 teaspoon white sesame oil

2/3 Cup Olive or Canola Oil (or a combination of the two oils)

Dash of Bragg's Liquid Aminos

Juice of 1 Lemon

Blend all ingredients except oil at high speed in food processor, scraping down sides as needed.  Drizzle oil in while machine is running.  Serve immediately with fresh veggies, chips and crackers.  Refrigerate unused portion for up to 1 week.  Good Food Luck!  Enjoy!  

Purple Basil Parsley Pesto

If you do not have access to Thai Basil, you can certainly use traditional Basil.  This flavor punch nutrient dense spread is sure to please even the pickiest of eaters.  My kids devour it in all it's greeny goodness!  Enjoy!

1 Bunch Purple Basil (Thai Basil)

3 Sprigs Curly Parsley

1 Fresh Garlic Cloves

1/4 Cup Raw Whole Cashews

Juice and zest of 1 Meyer Lemon

1/2 Cup Olive Oil

1 Tablespoon Nutritional Yeast

Salt and Pepper

Begin by thoroughly washing, drying and destemming basil and parsley.  Add to food processor along with all other ingredients (EXCEPT Olive Oil) and turn on machine.  Drizzle in oil while machine is running.  Puree until desired consistency is reached, scraping down sides as needed.  Taste test for seasoning levels.  Serve immediately on top of steamed veggies, pasta and more!

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!

Creamy Sun Dried Tomato Spread

1 Tub Vegan Cream Cheese

1/2 Cup Sun Dried Tomatoes

2 Cloves Fresh Garlic

A Few Sprigs of Parsley and/or Basil

Sea Salt and Fresh Cracked Black Pepper

Dash of Balsamic Vinegar

Crush Garlic Cloves and add to cream cheese along with finely minced herbs, vinegar and seasonings.  Stir well.  Serve immediately or refrigerate until use.  Goes great smeared a top sourdough bread or pasta of choice!

Arbol Chili Sauce

3 dried Arbol Chilies

2 cups Water

1 six-ounce can Tomato Paste

3 cloves fresh Garlic

1 Tablespoon ground Cumin

1 teaspoon Sea Salt

1/4 teaspoon Black Pepper

1 teaspoon dried Oregano

2 Tablespoon Sugar

In a small saucepan cover dried chilies (stems removed) with 2 cups water. Cover and bring to a boil, cook for 5 minutes.  Turn off heat and allow to sit for 5 minutes. Add contents of pot to blender with other ingredients and blend on high speed until well blended.  Arbol Chili Sauce can be served warm, room temperature or cold.  Use sauce immediately or store unused portion in tightly sealed glass vessel in refrigerator for up to one week.  Pairs well with hummus, tamales and so much more!

Ginger Garlic Dressing and Marinade

Do you love the taste of fresh Ginger?  Do you wish there was an easy way to infuse your favorite dishes with it's Umami flair without the prescence if it's tough fibers?  Have no fear!  Throw this dressing together and enjoy it a top all your favorite veggies and more!

Ginger Garlic Dressing

2 inch knob fresh Ginger (outer skin removed)

3 cloves fresh Garlic

3 Tablespoons Tamari

3 Tablespoons Canola Oil

Sea Salt and Black Pepper

Remove skin of ginger using a spoon or pairing knife and slice into small chunks.  Remove skins of garlic.  Add all ingredients into food processor or high speed blender.  Blend until smooth.  Store in airtight glass jar in refrigerator for up to 1 week.  

Chef's note:  Pairs well with steamed veggies of choice, especially green beans, brocolli and carrots (pictured).

Also makes an excellent marinade for your protein of choice.