I originally created this deliciously different, colorful, nutritious, and flavorful tapenade especially to dollop atop my Moroccan Soup with White Beans and Kale, recently published on Go Dairy Free (GDF). But, the two go together so beautifully that GDF founder and creator, Alisa Fleming, published the tapenade today..
It has a multitude of applications beyond a soup topper: serve it on crostini, as in the photo; toss it with whole grain pasta; or dollop some on a baked sweet potato…just use your imagination!
So, before winter oranges are all gone, whip up a batch to nibble on this week, as it won’t spoil quickly. You will be glad to have plenty of this colorful, tangy, and simultaneously rich, yet bright, spread on hand.
Check out THIS LINK for the recipe and the back story to find out why in the world I would serve something so sophisticated it in a stainless steel dog bowl!
Thanks, as always, to Alisa Fleming, creator and founder of Go Dairy Free!
This hearty Vegan Queso Con Carne Dip is an oldie but goodie, and the essence of traditional Superbowl snacking.
Though this recipe lacks the seasonal influence of most of my other recipes, like those in The Blooming Platter Cookbook, frozen corn, soy crumbles, soy milk, and nutritional yeast makes it nutritious, and onions, green chilies, Ro-tel tomatoes, and a host of Mexican spices insures that it is fragrant and addicting.
Even though our dog Huff is co-starring in a“Crash the Superbowl” Doritos commercial. I like this “Queso” served with Frito “Scoops” to do just what the name says. And I don’t feel too badly, as Frito-Lay makes both products.
A big and fat-free thank you to Susan Voisin, the queen of delicious fat-free vegan food, for including The Blooming Platter and one of my recipes in her tasty fat-free Superbowl starting line-up at the Fat-Free Vegan Kitchen.
I can think of no better endorsement for this scrumptious dip than that my National Art Honor Society teenagers ask for it by name and devour it at our meetings!
Move over Guy Fieri! Your “Triple D” has nothing on our “Quadruple C”!
Plus, no animals are harmed in the making of “Christmas, Chanukah, Curry & Cakes”–unlike “Diners, Drive-Ins, & Dives”!–my 11th annual all-girls vegan holiday party.
The Brief History
Every year, on the second Wednesday in December for the last decade, 20 of my “tribe” have gathered at Joe’s and my home for a curry buffet dinner and special cakes, cookies or other confections. The party is beloved of all and it is a very special treat for me to feed my nearest and dearest a beautiful and nutritious veg meal (well, the desserts are beautiful if not terribly nutritious), and gift them with ornaments, picture frames or, one year, miniature cookbooks.
The Swap
But, this year, for some reason, I wanted to change it up a bit. I especially wanted to host a “Swap.” You know about swaps, yes? All of the guests bring nice, but unwanted or unneeded household and garden goods, as well as clothing and accessories. Then, using one of several methods for redistributing the goods, everyone goes home with items more to their liking. It is especially perfect this time of year because guests can “shop” for free holiday gifts, which is very welcome in this economy.
The procedure I decided on was to have each guest write her name on a clothespin, one for each item that she brought. The clothespins then become currency for “buying” other items. Realizing on my way home from school the day of the party that there would be no way to tell my own possessions that I want to keep(!) from those that were up for grabs, I decided to have each guest also fill out an index card to place with each item. A draped table in our foyer topped with a pretty vase of clothespins, a bowl of index cards (that matched our decor!), and a couple of containers that held a spectrum of colored Sharpie markers provided the perfect staging area. I simply explained the process to the first guests to arrive and they to the next and so on. It was so fun to watch our living room and den be transformed into an eclectic upscale boutique.
What happens if more than one person “pins” the same item? As one friend said, “Girl Fight!” What actually happens is really fun. As a group, we moved through each room, stopping when we came upon items with two or more pins. The pins went into a festive wine bag, I shook them up amidst good-natured chanting and ribbing, and asked someone to draw. Whoever’s name is drawn is the “winner” of the item, but the other person(s) gets to select something else.
Adding a 5th C: Charity
After the swap, there were unclaimed items in which people had interest, so they asked if they could make a donation to charity through me and “purchase” the items. I thought that was a great idea, so they discreetly tucked bills into the clothespin vase and chose the merchandise they wanted. When everyone was gone I discovered that we had collected $50! Wanting, in the spirit of CCC & C, to donate to a women’s or to a food-related charity, I discovered A Well-Fed World whose tagline is “Feeding People/Saving Animals” because their mission is certainly in the spirit of CCC & C. Just click on the link to read all about their important work and, perhaps, make a donation. With just a few items remaining, I made short order of boxing and bagging them up, dropping them off Saturday morning at a nearby thrift store that benefits our Children’s Hospital of the King’s Daughters.
The Food
Since I wanted everyone to freely browse, I decided that “finger food” and small plates were in order. I have lots of favorite appetizers from my Blooming Platter Cookbook, so I thumbed through the fall and winter sections choosing hot, room temperature and cold dishes and crafting the following easy menu. It was a huge hit with all of the guests.
The Tangy Indian White Peas were the only dish not from the cookbook, but I had to make them because, though I had run into an Indian market just for puri to serve with the Saag Dip, the nicest fellow shopper–an Indian–shared a recipe with me, leading me around the store to show me what I needed. The “recipe” is simply the white beans cooked until soft in salted water seasoned with a little turmeric until all of the water has evaporated. Into that mixture is stirred prepared mint chutney and, my addition, a little cilantro and mango chutneys for good measure. Delish and ultra easy!
**For the uninitiated, Prosecco is Italian white sparkling wine that complements everything, especially vegan food. But my husband loves it, too, and he is “a vegan and more.” I first learned of it from Italian celebrity chef, Giada de Laurentiis. It is ridiculously affordable, even in restaurants, at about $30/bottle. But, at Trader Joe’s, a very respectable bottle can be had for about 5 bucks! For a New Year’s post, I plan to share my very special way of serving it. Stay tuned!
Since CCC & C is all about sharing, it is my pleasure to share one of the recipes that I served from the cookbook with you here. For the others, I hope you’ll consider snagging a copy of the book for yourself and your friends!
Blooming Broccoli Dip
Yield: 4 cups
I chose this dip because it’s a crowd pleaser and because our farm market has been harvesting lovely heads of broccoli this fall and winter. Note: I tripled the recipe to serve 20 and I’m glad I did because there was none left over!
3 tablespoons olive oil
2 tablespoons apple cider vinegar
1 tablespoons maple syrup
1/4 teaspoon curry powder (or to taste)
Sea salt and freshly ground black pepper
3 cups small broccoli florets
1/2 cup chopped red or orange bell pepper (or a combination)
2/3 cup golden raisins
2 scallions, thinly sliced
Vegenaise or other vegan mayo (start with 3 tablespoons and add more as desired)
3 ounces smoked almonds, finely chopped
In a large bowl, combine the olive oil, vinegar, maple syrup, curry powder, and salt and pepper to taste. Whisk well to combine. Add the broccoli, bell peppers, raisins, and scallions and toss to mix well. Fold in the mayo, a few tablespoons at a time, until the desired consistency is reached. Reserve any leftover mayo. Refrigerate the broccoli mixture, covered, several hours or overnight. Fold in the almonds just before serving. Taste and adjust seasoning if necessary. Serve chilled.
l to r: Blooming Broccoli Dip, Mini Puff Pastry Cups, & Curried Cous-Cous
Presentation is everything, no?
Recently, I needed to make a batch of my almost-famous Vegan Spinach-Three Bean Dip for a National Art Honor Society meeting. As my school’s sponsor, I created it a few years back knowing how popular spinach dip is, but wanting the kids to have a protein boost in their afternoon snack. It was a huge hit and my students still ask for it.
For this month’s meeting, I held a little back so that I could photograph it in a different guise than previously presented. In an earlier post, it looks as I intended: hearty and ready for the big game in front of the TV.
Here, I was going for a lighter and slightly more elegant presentation: a dollop in a Frito “Scoop.” Given the humble makings of spinach dip, some folks may think that trying to dress it up is futile, but since we eat with our eyes first, to me it’s like the difference between an ice cream scoop in a cone and one in a pretty parfait glass.
2 tablespoons olive oil leaves from 3 nice size sprigs of fresh sage 1-15 ounce can white beans (like cannellini), rinsed and drained 1/4 cup shelled pistachios juice of one lemon approximately 6 tablespoons of olive oil, or enough to reach desired consistency pinch of sweet or smoky paprika coarse sea or kosher salt to taste freshly ground black pepper to taste Garnish: a sprig of fresh sage
Accompaniment: heated or grilled whole wheat pita triangles, toasts or crackers
In a cast iron skillet over medium-high, heat olive oil until shimmering. Add fresh sage leaves and heat for a couple of minutes, stirring frequently, to release fragrance. Remove from heat and place in processor with all remaining ingredients except garnish. Process until fairly smooth, scraping down sides of bowl as needed. Serve with pita, toasts or crackers.
There is nothing “unvegan” about traditional guacamole but, unfortunately, I developed either a food sensitivity or an allergy to avocados in my 20s. It was a sad day, as I was born in Texas and loved my mom’s “guac.” But, recently, when I was making my Vegan Pea, Pistachio and Fresh Tarragon Hummus, I was struck by how similar the color and texture of the pureed peas was to mashed avocado.
So, with May peas still in season, I bought a pint at Stoney’s outdoor market, pureed them, and folded in all the traditional quacamole ingredients. I don’t think the resulting dip would fool anyone, but it is really delicious and very pretty with ruby red tomatoes dotting the creamy green puree.
Even if you can eat avocados with no ill effect, I think you’ll enjoy having this recipe in your repertoire for a little something different or when fresh peas are in season. It’s delicious plain and in quesadillas.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
I took this deliciously different spread to a lovely Easter feast today (see Vegan Quinoa Pilaf with Leeks, Edamame, Red Chard and Mushrooms). The recipe is the result of my accidentally overcooking the lentils. I substituted edamame in the pilaf and created this winning spread from the lentils. You ‘gotta love those happy accidents. And I know you’ll love this dish too.
For this recipe and some 170+ more,
I invite you to purchase my first cookbook:
The Blooming Platter:
A Harvest of Seasonal Vegan Recipes
Tofu ups the protein in this beautiful minty green version of hummus. The peas–fresh if you can get them, though frozen works perfectly well–lend a delicate earthy sweetness. And the lemon zest, olive oil and garlic and onion powders round out the flavors with depth and a little zing.
12 ounces Silken firm tofu 16 ounces fresh or frozen peas, thawed Zest of one lemon Garlic and onion powder to taste (about ¼ teaspoon each) Coarse sea or kosher salt to taste Freshly ground black pepper Optional: 2 generous tablespoons nutritional yeast 4 tablespoons olive oil Serve with: pita, bagel or plantain chips. My favorites of the latter are spiked with chili, lime and salt and are available at some Hispanic markets.
Combine first 7 ingredients in the bowl of a food processor fitted with a metal blade. Puree until almost smooth and then drizzle in olive oil until very smooth. Refrigerate covered if not serving immediately. Serve with pita, bagel or plaintain chips. Of the latter, I love the ones seasoned with chili, lime and salt, available at some Hispanic markets.
I originally created this deliciously different, colorful, nutritious, and flavorful tapenade especially to dollop atop my Moroccan Soup with White Beans and Kale, recently published on Go Dairy Free (GDF). But, the two go together so beautifully that GDF founder and creator, Alisa Fleming, published the tapenade today..
So, before winter oranges are all gone, whip up a batch to nibble on this week, as it won’t spoil quickly. You will be glad to have plenty of this colorful, tangy, and simultaneously rich, yet bright, spread on hand.
