VEGAN SPINACH DIP

VEGAN SPINACH DIP

I’d be a liar and you’d never believe a thing I said if I told you that this vegan spinach dip tastes exactly like the full fat, full cheese, full mayo version. But I’d be an equally big fibber if I neglected to convey just how ridiculously good this spinach dip is.

To help you get the picture, let me start by sharing my mental dialog as I devour a normal batch of spinach dip at a party:

Bite 1: “OMG!!! This is A-M-A-Z-I-N-G!!!!”

Bites 2-5: “Ohhh… I reaalllly shouldn’t… but I can’t help myself”

Bites 6-10: “Now I’m thirsty, let me wash it down with a giant red Solo cup of soda.”

Bites 11-∞:”It’s gone and I ate most of it… What have I done… How could I have been so weeeak…”

Perhaps you can relate? Well, here’s the internal dialog I had with myself as I scarfed down this vegan spinach dip:

Bite 1: “hmm… not quite the same….”

Bite 2-5: ” But… this is pretty damn good!”

Bites 6-10: “Wow! I can’t {MUNCH}… stop…{DIP}…eating… {CHOMP}… it”

Bites 11-∞: ” It’s gone… but I just ate 189% of my daily Vitamin A, 94% of my Iron, 82% of my Calcium, 72% of my magnesium, 57% of my protein, 56% of my vitamin C, 50% of my fiber for the day…”

And while I can’t promise you won’t feel any guilt at all (especially if you hijack that part of the buffet and slap away hungry hands trying to get a taste), but I can tell you that you won’t have to go to confession at your cardiologist’s office.

VEGAN SPINACH DIP
VEGAN SPINACH DIP

INGREDIENTS:

  • 400 grams Soft tofu
  • 100 grams Raw cashew nuts (3/4 cup soaked in water overnight and drained)
  • 25 grams Nutritional yeast (~1/4 cup)
  • 2 teaspoons Apple cider vinegar
  • 3 grams Salt (~1/2 teaspoon)
  • 260 grams Spinach (175 grams cooked and squeezed)
  • 1 tablespoon Vegetable oil
  • 175 grams Onion (1 medium onion)
  • 2 cloves Garlic (minced)
  • 100 grams Water chestnuts (diced)
  • Extra virgin olive oil
  • Smoked paprika

INSTRUCTIONS:

  1. Add the tofu, soaked cashews, nutritional yeast, vinegar, and salt to the bowl of a high-speed blender (such as a Vitamix) and blend until it forms a smooth puree. If the blender won’t spin, try adding a little water (or coconut milk) at a time and use the tamper to help it along. The mixture should have the consistency of pudding.
  2. Chop the roots off the spinach and put it into a large bowl. Wash the spinach under running water while agitating it with your fingers until the water is no longer muddy. Then, stop the water and give any remaining grit a chance to settle to the bottom of the water.
  3. Lift the floating spinach off the top of the water, leaving any remaining sand at the bottom of the bowl.

You can find complete recipes of this VEGAN SPINACH DIP in norecipes.com

 

Butternut Squash and Spinach Tortellini

Butternut Squash and Spinach Tortellini

Creamy Butternut Squash and Spinach Tortellini – you will love the flavorful creamy sauce prepared with freshly made butternut squash puree and spiced up with lemon pepper, nutmeg and paprika!

This is one of those truly seasonal recipes – perfect in the Fall and in the Winter when the fresh butternut squash abounds!  This dish is great on its own, as a meatless entree, it’s also great with grilled chicken.

Butternut Squash and Spinach Tortellini
Butternut Squash and Spinach Tortellini

Ingredients

  • 1 cup butternut squash puree
  • 1 cup half and half + more, as desired
  • 1/4 teaspoon nutmeg
  • pinch of paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning (approximately)
  • 2 cups tortellini, uncooked
  • 8 oz of fresh, uncooked, spinach
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Add 1 cup of butternut squash puree, 1 cup of half and half, 1/4 teaspoon of nutmeg, a pinch of paprika, and 1/4 teaspoon salt to the large skillet, on medium heat. While heating, stir all the ingredients to combine. Add about 1/4 teaspoon of lemon pepper seasoning – don’t add all of it at once, add a little and add more, to your taste.
  2. Add the spinach on top of the mixture, cover with the lid, remove from heat. Let the spinach wilt in the pan, covered, off heat.
  3. While the spinach wilts, bring the medium pan of water to boil, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 – 10 minutes in boiling water). Once the tortellini is cooked, drain the water.

You can find complete recipes of this Butternut Squash and Spinach Tortellini in juliasalbum.com

A TRIO OF HUMMUS

A TRIO OF HUMMUS

Hello everyone! This is André. How is everyone’s week going? Our week is going by in a flash! In fact, our ability to track the calendar over here has actually come down to how scaringly frequent fridays seem to have become. Hours become days, days become yet another week, and suddenly we find ourselves sighing “is today friday? AGAIN?”. I think this is something that most people can probably relate to. Since we work on both our professions directly from our home office, weekdays get all mixed up and mondays turn into saturdays, sundays feel like wednesdays and fridays just seem to be always just around the corner. The one good thing about this is that the days are finally getting warmer and longer and we can already feel the first few breaths of spring.

Even though we wish fridays would come more slowly, we do hope for them for a very simple reason: a new recipe will be up on the blog! And today is all about hummus. Forget what I said about being addicted to granola, HUMMUS is the deal! And we since we could not settle with: a) posting a plain hummus recipe and b) posting just one hummus recipe, here they are. Three jacked-up, flavourful hummus recipes that will help you make the most addictive sandwiches, some delicious falafel wraps and even create drool inducing veggie pizzas (sub the classic tomato pizza sauce for the sundried tomato hummus!). Or perhaps as pictured, served with raw veggies and toasted whole wheat tortillas for dipping. Sometimes we even include a dollop of hummus in our meals, just because. Need another idea? Take a big jar of hummus along in your adventures, it is the perfect roadtrip and picnic snack!

Hummus is super easy to make and we’ve learned that it actually freezes really well. We keep some in the freezer in case we suddenly get the munchies for hummus sandwiches or have a dinner party coming up for which we need appetizers. So get your food processor going and give either or ALL of these flavours a go! We love all three of them, but the Lemon & Cumin always seems to disappear much faster. Thanks for reading guys! Let us know what you think of these in the comment section below.

A TRIO OF HUMMUS
A TRIO OF HUMMUS

INGREDIENTS
LEMON & CUMIN HUMMUS

  • 2 400 ml. cans organic cooked chickpeas, rinsed and drained
  • 2 garlic cloves, center germ removed
  • 1/3 cup | 80 ml. tahini
  • 1/4 cup | 60 ml. lemon juice
  • 1 tsp sea salt
  • zest of 1 lemon
  • 1 tsp ground cumin
  • 1/4 cup | 60 ml. lukewarm water

GREEN HERB HUMMUS

  • 2 400 ml. cans organic cooked chickpeas, rinsed and drained
  • 2 garlic cloves, center germ removed
  • 1/3 cup | 80 ml. tahini
  • 1/4 cup | 60 ml. lemon juice
  • 1 tsp sea salt
  • parsley sprigs and cilantro sprigs, 1 large handful each ( about 20 grams in total )
  • 15 sprigs of chives ( about 5 grams )
  • 1/4 cup | 60 ml. lukewarm water

SUNDRIED TOMATO & PAPRIKA HUMMUS

  • 2 400 ml. cans organic cooked chickpeas, rinsed and drained
  • 2 garlic cloves, center germ removed
  • 1/3 cup | 80 ml. tahini
  • 1/4 cup | 60 ml. lemon juice
  • 1 tsp sea salt
  • 3 whole sundried tomatos, soaked in warm water for at least 10 minutes
  • 1 tsp paprika
  • a pinch of cayenne pepper
  • 1/4 cup | 60 ml. lukewarm water

INSTRUCTIONS

FOR EITHER OF THE HUMMUS RECIPES

  1. Throw all the ingredients in your food processor/ blender ( except for the lukewarm water ) and blend until they turn into a thick but smooth paste. You may have to stop a few times to scrape down the sides of the container.
  2. With the motor running, slowly feed the lukewarm water into the food processor and blend until everything is combined.

You can find complete recipes of this A TRIO OF HUMMUS in cocooncooks.com

General Tso’s Tempeh

General Tso’s Tempeh

I absolutely adore asian influenced flavors as shown in examples A and B.  One of my most favorite dishes when I ordered Chinese takeout in the past was General Tso’s Chicken.  There is just something about its deliciously sticky, sweet, and slightly spicy flavors that I just crave.   Today, I am pleased to share a revamped vegan and much healthier version using tempeh as the protein instead of chicken.  It is simple to make and will certainly feed your jones for chinese take out.  Get your chopsticks ready!  (Or if you are like me and cannot operate chopsticks…use whatever works – fork, fingers, you get the idea.)

I don’t know about you guys, but I have found this summer to be an incredibly busy one. It is hard to believe that it is already July. Before you know it, the summer will be in the rear view mirror and winter will be peeking its head around the corner. When I signed into WordPress today, I was dumb-founded when I realized it has been nearly a month since I have posted an update to my blog. Yikes – where has the time gone?

I have to admit, June was a little crazy in the Breast Cancer Maven household. Early in the month, I found myself in and out of doctor’s appointments which is always a very stressful time for me. As much as I try to keep my “scanxiety” at bay, I am not always in the best place mentally to try and create during that time. On a positive note, as I reported in my previous post, all those tests came back negative and I am all set for another year. Yay Yay!

General Tso’s Tempeh
General Tso’s Tempeh

Ingredients
Tempeh

  • 1-2 8 ounce packages of tempeh (organic is best)
  • ¼ cup cornstarch (preferably Non-GMO)
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 1 TB avocado or olive oil

General Tso’s Sauce

  • avocado or olive oil (drizzle for the pan)
  • 2 tsp ginger, minced
  • 2 cloves of garlic, minced
  • ½ cup vegetable broth
  • 2 TB Tamari Sauce (or soy sauce if not gluten free)
  • 2 TB tomato paste
  • 1 TB rice vinegar
  • 1 TB vegan hoisin sauce
  • 2 tsp maple syrup

Instructions
Tempeh Prep

  1. Preheat a steaming pan.
  2. Cut the tempeh package into half or thirds.
  3. Steam the tempeh chunks for 10 minutes. Remove from heat, cut the tempeh into bite size chunks. (You can stop here if you prefer not to fry your tempeh and skip to the sauce prep instructions).
  4. Mix the cornstarch, garlic powder, and paprika and pour into a plastic bag.
  5. Lightly coat each piece of tempeh with the cornstarch mixture, shaking off any excess.
  6. Preheat a skillet on medium heat.

You can find complete recipes of this General Tso’s Tempeh in breastcancermaven.com