I am always looking for new versions of old things! So I came up with this simple paste.
Use olive paste without lactic acid or lactose proteins. We are walking miles and miles to find the good stuff, but it’s worth it!
Chop some green pepper, some red roasted sweet pepper and some onion, mix it into the paste well and enjoy with potato chips or pepper and carrot sticks!
This is one of our favorite dips and it’s very simple to make. If you have a high powered blender (similar to the Vitamix we use) this recipe takes about 5 minutes to make. In the following order add these ingredients into the blender:
- 1/2 cup (100 ml) of water
- 1/2 cup (100 ml) of red onions (chopping them makes it easier to measure)
- 3/4 teaspoon of sea salt
Blend these starting at a low speed and gradually increasing the speed until the mixture appears smooth. Then add:
- 1 1/4 cup (178 grams) of raw almonds
Continue blending until smooth. It’s that simple!
Here is something that is easy to make and delicious!
Preheat the oven to 150° Celsius (about 302° F)
In a large bowl add the following and mix thoroughly:
- 6 Tablespoons (1/2 cup) of sunflower oil
- 1 cup (200 ml) of water
- 1 1/2 teaspoon of sea salt
- 1/4 teaspoon of nutmeg
- 140 grams (about 5 ounces) of vegan cheddar cheese
- 100 ml (1/2 cup) of rinsed and gently packed spinach (it’s best to rip the spinach with your hands into pieces or even chop it if desired. Do not let spinach dry completely but drain it so it is not soaking wet before adding it to mixture.)
- 1 cup of gluten-free all-purpose baking flour (if you cannot find it to buy it is easy to make, contact us for a recipe).
We take a small cake pan or bread loaf pan and fill the insides with parchment paper. We pack the mixture into the pan inside the parchment paper. We bake it in the oven for 20 minutes inside the pan. After 20 minutes remove the parchment paper from the pan and place the parchment paper directly on the oven rack for another 15 to 17 minutes (or until the knife comes out clean). The end result is so good you will never believe it does not have gluten or eggs in it! Enjoy!
This is delicious and can be used as a dip, spread or for cooking! We most recently used it in our Stuffed Eggplant recipe! This recipe works best using a high powered blender with a tamper to push the ingredients down into the blades.
- 1 block of tofu right out of the package
- 1 1/2 Tablespoons of cashew butter or 3 Tablespoons of raw cashews*
- 1 clove of garlic
- 3 Tablespoons of nutritional yeast
- 1 Tablespoon of lemon juice
- 1 Tablespoon of fresh parsley, chop it a bit before adding to speed the process up
- 2 teaspoons sea salt
- 2 Tablespoons of fresh chopped red onions
- 1 teaspoon of Tamari
- dash of black pepper
- pinch of mustard seed powder
Blend these ingredients until mixture is creamy. It is amazing!
*You will need to soak the cashews for 8 to 24 hours if not using a high powered blender like a Vitamix.
Tonight we invited some friends over for some poker and snacks. Our guests were all meat eaters who consider us lame. So, you understand why I wanted to impress them with cool snacks that do not remind them of their Grandma. Everything we made was gone within the first hour!
Snacks that are gluten-free, vegan and cool? How is that possible?
Why not popcorn and rice cakes with a twist?
To make the popcorn, we buy organic popcorn kernels, put them in a huge pot on the stove over medium heat with olive oil (coat the bottom of the pot with the olive oil), fill the olive-oiled bottom with kernels (but do not put too many so that most of them can pop!) and close the lid. You wait patiently to hear that silent pop pop. When the popping becomes a bit more frequent and louder, take a towel, hold the handles and the lid to lift the pot a bit to give it a good stir (so that no kernel burns). Repeat frequently as long as you hear popping. When you stop hearing popping, remove from the stove; put them in a big bowl so you can either sprinkle sea salt on them (has to be thin or grinded salt) or use a grinder with paprika, basil, sea salt and garlic for magic!
Now for the rice cakes: half of them were with an olive paste spread, then, add a little bit of a caper, a little bit of sun dried tomatoes, a little bit of smoked salt with a sprinkle of fresh dried oregano; the other half of them had this amazing topping (of which the other half of this blog is quite proud of). An inspiration from a late night… he spread agave syrup on the top of them, then he covered them with roasted peanuts and sprinkled sea salt over it all. This is one of our favorite snacks of all time!
Total time from start to finish: 5 minutes
For this recipe you will need a high powered blender like a Vitamix or similar blender.
Add ingredients in this order:
- 1/2 cup (100 ml) of water
- 1/8 cup (20 grams) of fresh red onions (easier to measure when diced or chopped)
- 2 Red Bell Peppers
- 6 Tablespoons (1/2 cup) of nutritional yeast
- 1 teaspoon of sea salt
Blend these ingredients starting on a lower speed on gradually increase the speed until smooth. Then proceed to add into the following into mixture:
- 1 cup (143 grams) of raw almonds*
Blend the almonds until smooth with the mixture. Then add:
- 1/2 cup (70 grams) of raw cashews*
Blend until smooth and enjoy! If the mixture is too thick you can always add a little more water but be careful not to add too much unless you want an extremely runny dip. Enjoy as a dip for your favorite chip or as a spread on your favorite cracker!
*Some people like to soak their raw almonds and cashews in water for 4 to 24 hours before blending them. I did not do it for the dip shown in the picture but you may do it whichever way you prefer.