Creamy Buffalo Chicken Salad Dip aka Desperation Dip (vegan & plant-based)

Yield: approximately 1 1/2 cups

You know those weeks: full to the brim at work and in the evenings and bracketed by similarly packed weekends of entertaining, yet you invited new friends for Friday happy hour in a rare moment of downtime. Then, Friday arrives, and you realize you have nothing more substantial to serve them than cashews and olives.

This is the dip for THOSE times. On our lunch buffet at school this week was a Buffalo Chicken Salad, creamy, not chunky. The staff prepares inspired vegan food for me, but this was not and I abstained. But I have been fantasizing about it, so I dashed into the grocery on the way home, picking up the ingredients along with everything we needed to host Bob’s father’s 90th(!) birthday party and his sister’s 60th–they were born on the same day–on Sunday. Whew!

Please enjoy even when you aren’t harried or maybe especially then:

1/4 to 1/3 cup diced red onion

4 celery hearts, cut into 1-inch chunks

8 ounces chick-un substitute (I use Tofurky Sesame-Garlic Chick’n)

2 to 3 tablespoons mayo (I use Walden Farms no-calorie mayo, but use what you love)

1 tablespoon agave nectar

1 tablespoon wing sauce or Sriracha

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Optional garnishes: sprig of herbs, green or black olive, crumbles of plant-based blue cheese or blue cheese dressing

Accompaniments: celery sticks, cucumber slices, crackers, or sturdy chips

Place onion and celery in food processor and pulse to coarsely chop. Add chick-un and pulse until finely chopped. Add remaining ingredients and pulse until mixture comes together with a creamy-course texture. Cover and refrigerate. To serve, garnish as desired and serve with vegetables, crackers, and chips.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedbuffalochicken #veganbuffalochicken #plantbaseddip #vegandip

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Queso Blanco: Warm, Luscious Cheese Dip (vegan, plant-based, GF)

Vegan and plant-based queso blanco is typically made with cashews and potatoes, but mine is made with cashews and cauliflower for fewer calories and loads of nutrition. Served with plantain chips, it is my new obsession.

Yield: approximately 4 cups

12 ounces cauliflower florets
2 cups raw cashews
4 cups water
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin Juice of 1 medium lemon
2 tablespoons brine from a jar pickled jalapeños
1 tablespoon nutritional yeast
2 teaspoons white miso
1 tablespoon cornstarch
4.5 ounce can chopped green chilies with juice
Garnish: Fresh cilantro and finely diced bell pepper (I like tri-color)
Accompaniment: plantain or tortilla-style chips; also delicious served over Mexican dishes like enchiladas, Quesadillas, and nachos

Place cauliflower, cashews, water, and sea salt in a medium saucepan and gently boil until very tender and all but about 1/4 to 1/2 cup water has evaporated.  Carefully transfer to food processor or high speed blender and add all remaining ingredients except green chilies.  Process for several minutes or until very smooth.  Rinse out saucepan, pour in cauliflower mixture, green chilies and juice, and heat through for a couple minutes over medium or medium-low heat, stirring frequently.  Garnish with bell peppers and cilantro, and serve with chips or spooned over the Mexican dish of your choice.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedcheesedip #vegancheesedip #plantbasedcheesesauce #vegancheesesauce #plantbasedquesoblanco #veganquesoblanco

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A Pair of Sensational Summer Dips/Salsas/Salads: Black Bean & Peach + Sweet Corn (vegan/ plant-based)

If summer gives you peaches and corn…

Last night, Bob and I hosted an impromptu happy hour retirement party for a dear friend, Linda Francis, who finally took the plunge with a swandive out of our school system and into Virtual Virginia as a history teacher.

Our easy menu is as summary as it gets with Claudia Cksimano, a retired teacher friend, and her husband bringing the broccoli salad from my Blooming Platter cookbook. I contributed I a purchased baba ghannoush, served in a martini glass, along with a Black Bean and Peach Salsa and what we fondly refer to as David’s Corn Dip. He was a guest at the party but had to work during the day, so I did the honors and he approved.

On the side, I served sliced cucumber and orange bell pepper strips, as well as two healthy- ish types of chips: a nacho-flavored cauliflower triangular chip and a round Garden of Eaten chip made of chickpeas and such.

All of it was a huge hit and I am pleased to share the new recipes here.

Black Bean and Peach Salsa

Yield: 8 appetizer or 4 side salad servings

1 can black beans, rinsed and drained

1/2 red bell pepper, diced

2 medium peaches, pitted and diced

1/2 mecium yellow or red onion, diced

1/4 cup favorite salsa, drained

1 to 2 cloves garlic, peeled and minced

Juice of 1/2 lime

1/4 teaspoon ground cumin

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Several hours before serving, combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad.

David’s Sweet Corn Dip (cold or hot)

Yield: 8 appetizer or 4 side salad/side dish servings

3 cups fresh corn kernels, any variety, or 1-15.5 oz can yellow corn + 1-15.5 oz can white corn, drained

1/4 cup grated white vegan cheese, like mozzarella style

1/4 cup grated vegan cheddar cheese

1/4 cup favorite salsa, drained

1/4 cup vegan sour cream

1/4 cup vegan mayonnaise (I use Walton Farms no calorie)

1/4 to 1/2 teaspoon ground cumin

1/4 to 1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Sea salt and freshly ground black pepper to taste

Combine all ingredients and refrigerate until serving time. Serve with cucumber slices or your favorite chips or crackers. This is also delicious served as a side salad or hot side dish. For the latter, simply microwave until bubbly.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbaseddip #vegandip #plantbasedcorndip #vegancorndip #plantbasedblackbean #veganblackbean

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Creamy Coconut Lentils with Hot Chili Oil 2 Ways! (Vegan & Plant-based Dip and Burger)

Creamy Coconut Lentils with Hot Chili Oil Two Ways : Dip and Burger!

Hit chili oil/hot chili crisp is my new jam. I can’t stop creating new ways to enjoy it.

1 tablespoon vegetable oil
1 small onion, slivered or diced
2 to 3 green onions, thinly sliced on the diagonal
1 teaspoon soy sauce
2 to 3 large cloves garlic, peeled and thinly sliced
1 pound dry lentils (I used green), rinsed, drained, and picked over
1 tablespoon hot chili crisp (I purchase at Kroger on Asian aisle) or hit chili oil
4 to 5 cups water
4 bouillon cubes or 4 teaspoons vegetable base
1/3 cup coconut milk (I used light)

In a Dutch oven or large soup pot, heat oil to sizzling over medium. Add onion, green onion, and soy sauce, and saute, stirring frequently, until soft. Stir in garlic and saute for another 30 seconds. Add all remaining ingredients except coconut milk and simmer 20 minutes or so until lentils are tender, stirring occasionally. Stir in coconut milk and heat through.

Poached Garlic and Ginger in Hot Chili Crisp:
1 tablespoon hot chili crisp or oil
4 to 5 large cloves garlic, peeled and thinly sliced
1 inch ginger root, peeled and thinly sliced

Place all ingredients in small dish or cup, cover with plastic wrap, and poach in microwave for 30 seconds to one minute or until tender.

To serve as dip with wonton chips:

Cut vegan wonton wrappers into triangles and deep fry in oil heated to about 375 degrees just until golden brown. Drain well and sprinkle with a little sea salt. Serve lentils topped with poached garlic and ginger slices and wonton chips.

To serve as Lentil Burgers with Hot Chili Crisp Slaw:

2 cups Creamy Coconut Lentils with Hot Chili Crisp, cooked until most of moisture is evaporated or absorbed
1 cup old fashioned oats, raw
1 bag (approximately 14 ounces) shredded slaw mix
3 to 4 tablespoons vegan mayo (I use Walton Farms no calorie)
Poached Garlic and Ginger in Hot Chili Crisp

Combine Creamy Coconut Lentils with old fashioned oats and set aside for oats to absorb moisture. Meanwhile, combined mayo with Poached Garlic and Ginger in Hot Chili Crisp to taste. In large bowl, combine dressing with slaw mixture and chill until serving time.

Form lentil mixture into 8 patties approximately 3/4 inch thick. In a skillet sprayed with nonstick spray, pan fry, compacting with spatula, for about 2 minutes on each side over medium heat or until they develop a golden brown crust. Serve atop a mound of slaw, with or without a toasted bun, garnished as desired. I used red bell pepper strips, dill pickles, baby kale leaves, and lightly salted and roasted cashew halves.

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Grilled Corn & Sweet Chili Aioli Dip (vegan & plant-based)

Yield: 2 servings

Dinner time arrived last night before I had a plan. Suddenly, I was famished.

While Bob deep fried pita triangles–only 30 seconds at 375 degrees–I opened the fridge to discover we had 3 cobs of grilled corn and sweet chili aioli: approximately equal parts commercially prepared sweet chili sauce and vegan mayo (I use Walton Farms no-calorie mayo…so I can have deep fried pita triangles) with a little fresh lime juice. So I whipped this together in a couple of minutes.

Grilled Corn Dip with Sweet Chili Aioli

Grilled corn cut from 3 cobs

6 Tri-color cherry tomatoes, cut into quarters or sixths

2 tablespoons, thinly sliced green onion

1 teaspoon minced fresh cilantro

Approximately 2 tablespoons sweet chili aioli or to taste (or 1 tablespoon vegan mayonnaise plus 1 tablespoon prepared sweet chili sauce and a squeeze of lime juice)

Sea salt, if needed, and freshly ground black pepper to taste

Place all ingredients in a medium bowl, start together with a fork, and serve with fried pita triangles, chips, crackers, or the vegetables slices and sticks of your choice. If not serving immediately, store in the refrigerator in an airtight container.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancorndip #plantbaseddip #vegandip #plantbasedcorndip

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Barbeque Bean Hummus (vegan & plant-based)

This delicious dip offers vegans all the delicious flavors of a summer cookout without the meat, mayo, and all the rest of the animal-based products.

Sure, there are vegan alternatives, but I have never craved the vegan meats quite as much as many of my vegan counterparts. This dip allows me to enjoy the flavors of barbecue, slaw, chips, and a poppyseed bun all rolled into one light, quick, beautiful, plant-based dip.

1-15 ounce can dark red kidney beans, rinsed and drained

3 cups broccoli slaw (I purchase it ready made in the produce section)

3 tablespoons BBQ sauce

1/4 cup green onions

2 tablespoons smoked almonds

1 tablespoon dill or sweet pickle juice

1 teaspoon Liquid Smoke

1 teaspoon salt

1 large clove garlic

Garnishes: a few smoked almonds, 1 tablespoon sliced green onions, 1 teaspoon Everything Bagel Seasoning

Accompaniments: chips, crackers, bagel chips, sliced vegetables, etc.

Place all ingredients in the bowl of a food processor and pulse until creamy, but textured. Spoon into a serving bowl and sprinkle with almonds, green onions, and Everything Bagel Seasoning. Serve with chips, crackers, bagel chips, sliced vegetables, etc. (For the photo, I cut a flour tortilla into triangles and lightly browned them on both sides in a dry skillet over medium heat.)

#vegancookout #veganbarbeque #plantbasedcookout #plantbasedbarbeque vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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The Jazzy Vegetarian’s Vegan Miso-Parsley Hummus

Yield: 4 servings

Laura Theodore, aka the Jazzy Vegetarian, is hitting all the high notes and winning awards and accolades in the process. From her latest vegan cookbook, to the Jazzy Vegetarian on public television, to her podcast radio show, to her pop-up restaurant, this vibrant recording artist never misses a beat. She is everywhere: from Netflix to CBS to HBO, just to mention a few forums where she has been featured.

Her recipes are simple and straightforward; the resulting dishes colorful and flavorful. In fact, I gifted good foodie friends with one of her cookbooks, Vegan-ease this Christmas. Like me, they like to use recipes as a starting point for their own iterations, and no better place to start than with Laura’s, though her recipes are perfectly balanced as is.

When her latest cookbook, Jazzy Vegetarian’s Deliciously Vegan hit the stands, I had promised to participate in a “blog tour,” but life got in the way. So, better late than never. Today, I finally had an opportunity to return the favor to this energetic and supportive member of the vegan community, for years ago, she interviewed me on the Jazzy Vegetarian Radio when my cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes was published.

Says Laura of her quick and easy recipe featured here, “Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.”

True confession, I added a tablespoon of oil because I love the mouthfeel of a hint of oil, but I also love Laura’s idea of using good ‘ole tap water for most of the moisture. Also, though I know the prevailing wisdom is to make a recipe as printed the first time and then adjust, I didn’t have any chickpeas on hand, it is pouring rain here, and I didn’t want to run into the grocery store. So, I made it with the edamame which I had in the fridge. Yum. And I used my food processor rather than blender.

Also, because my hummus was leaning in an Asian direction–and because I have been cooking and developing award-winning recipes for a very long time–I made a couple of other alterations: I added 2 large cloves of garlic, minced, and, over the top, I drizzled about a tablespoon of my Blooming Platter Mayo (basically, a white tangy “sauce”) and another of Asian Sweet Chili Sauce for color and zing. I think Laura would approve of my “jazzing up” my version just a little.

But, I guarantee that her unadulterated Miso-Parsley Hummus would be delicious as is:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice (see note)
1 tablespoon chopped fresh parsley
1 tablespoon mellow white miso
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Chef’s Note: For a more lemony taste, add 1 more tablespoon of fresh lemon juice.

Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.

Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

Get your good luck on…any day of the year!

Though I created this recipe for New Year’s Day, it is too tasty, quick, and healthful to only roll out once a year.

I am happy to share black eyed peas like you’ve never had them for good luck throughout the new year and great taste in the present moment:

Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

1/2 red or yellow onion, diced
1-15.5 ounce can black eyed peas, rinsed and drained
Pinch sea salt
8 ounces tofu, silken (dip) or firm regular (spread), patted dry
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon Everything Bagel seasoning

Barely cover the bottom of a large skillet with water and saute onion, stirring, with a pinch of sea salt until it begins to soften, about 2 minutes. Add black eyed peas and continue sauteing until onion is soft and water is evaporated. Place all ingredients in bowl of food processor and process until smooth. Serve garnished with a sprinkling of smoked paprika and, if you have on hand, a few pomegranate seeds. Serve with pita points, regular or fried, pita or bagel chips, or raw vegetables.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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The Best Vegan Hot Broccoli-Cheese Dip
(or soup)

Yield: 4 cups  (about 60 calories per quarter cup)

Broccoli-Cheese Dip is everyone’s favorite that needs no preamble, except this: my dairy-free version is rich and creamy but the flavor of broccoli and cheese shines through.  Serve it a little thinner, and you have the tastiest soup with no tongue-coating, flavor-masking dairy.  Just the perfect savory balance of aged and smoky cheddars, aromatic onion and garlic, and fresh, herby broccoli.

I medium-large onion, diced
2 to 3 garlic cloves, minced
1/2 teaspoon garlic powder
2 cups vegetable broth or stock
16 ounces riced broccoli, purchased or homemade in food processor (I buy at Whole Foods)
2 cups grated vegan cheddar
4 slices–or 4 ounces–vegan smoked gouda, torn into small pieces
Optional: if you like a bit of tanginess, 2 tablespoons vegan Parmesan with other cheeses
2 tablespoons 10-calorie/tablespoon Blooming Platter Mayo (at TheBloomingPlatter.com) or your favorite creamy base, e.g. vegan mayo, vegan cream cheese, cashew cream, etc.
Sea salt and pepper to taste
Accompaniments: raw veg, chips, crackers, or bread

Place onion, garlic, and garlic powder in a large skillet. Add enough broth just to cover bottom of skillet.  Saute over medium heat, stirring, for 3 or so minutes until onion is tender.  Add broccoli and remaining broth, and simmer 5 to 7 minutes or until very tender.  Reduce heat to low, add cheeses, and stir frequently until melted.  Stir in Blooming Platter Mayo or favorite creamy goodness.  Season to taste with sea salt and pepper. If serving as a dip, continue cooking until desired consistency is reached. You may also bake at 350 for 20 minutes with or without additional grated cheese on top. Serve with the accompaniments of choice.  If serving as a soup, add additional vegetable broth, if desired, and heat through.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn



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