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 the delicacies I missed so I decided to create my own! The traditional recipe calls for wine vinegar which Jake dislikes deeply, so I used apple cider vinegar and it worked! This spread is savory, give it a try!
- 1 big eggplant
- 1 Tablespoon of olive oil
- 1 Tablespoon of apple cider vinegar
- 1 Tablespoon of lemon juice
- 3 garlic cloves
- 1 cup of cashews
- 1 Tablespoon of vegan Parmesan cheese
- sea salt
First and foremost, take a knife and cut the eggplant vertically in various places, so that it doesn’t burst in your oven!! Wrap the eggplant in aluminum foil, place it in the oven at 180° Celsius (356° F) to grill her. An hour later, take it out of the oven and unwrap it, carefully, because the eggplant holds the heat for way too long!
Peel the skin off. The easiest way I found for doing this is to hold the eggplant by the green handle vertically above the table and with the knife, cut the skin off. Put the flesh in a mixer with all the rest of the ingredients and blend until smooth!
Prepare your cream, we used a Cacao Hazelnut Cream
Pre-heat the oven to 190° Celsius (375° F)
In one large mixing bowl add and whisk:
- 3 cups of gluten-free, all purpose, self-raising flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of sea salt
Set this aside and proceed.
In another large mixing bowl add:
- 3/4 cup (150 ml) of vegan butter
- 1/2 cup sugar
- 3/4 cup brown sugar
Mix and mash this into a smooth mixture, then add:
- 2 Tablespoons of ground flax seeds mixed or whisked with 1/2 cup of water
- 1/2 teaspoon of vanilla powder
Mix this as smooth as you can. Then take the first bowl you set aside that contains the dry ingredients and add them into the wet ingredients bowl. Stir completely until it resembles a cookie dough.
Now take a slightly larger than average ball of cookie dough and flatten it with your hand on a sheet of parchment paper. You should be able to do this 18 times with this recipe and still have some dough mixture left over. You will need this left over dough so keep it. Once you have flattened cookie dough balls 18 times you can take the Cacao Hazelnut Cream and put about 1 teaspoon of it on top of each flat “cookie”. From here you will fold up all sides of the flat cookie to almost cover the cream. Be careful not to rip the dough though so do not worry if it does not completely cover it. This is why you kept the left over dough, to fill in the top of each cookie. Then mold and shape the final cream filled cookie into a round shape, using very gentle pressure. Too much pressure will cause the dough to rip and leave you with cream oozing out of the cookie.
It is not as complicated as it sounds! Once you have all 18 cookies made, you may sprinkle some brown sugar on top of them or bake them as they are. We did not sprinkle anything on top of ours due to there being a lot of sugar (to us) in the recipe already.
Remember, cookies continue to bake even after you take them out of the oven! 8 to 9 minutes is all it should take at 190° C. If they are turning brown on top, they have been in too long! We hope you like them!
A special note: the flavor really comes to life after sitting in the refrigerator overnight!
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!
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.