Cannellini Bean Dip

I think this dip is pretty yum! I like it with pita chips. I like it on tortillas made into wraps. I'd probably like it other ways also. :) It's a nice change to hummus, yet very similar.

Ingredients:

1 15oz can cannellini beans (other white beans work well also!)

2 T lemon juice

1 clove garlic, minced

1/4 C olive oil

1/4 C fresh parsley or 1 T dried

1/4 tsp oregano, dried

Salt, to taste

Instructions:

Put all ingredients into a blender and process until smooth.

Note: if I use dried parsley, then I leave it out until the very end of blending; however, this does not matter if you don't mind a light green dip. :)

Comments

Potato Carrot Cheese

Everyone needs to try this recipe. I could sit and dip chips in this cheese at every meal, I think. I like that it has lots of fiber and nutrients. It's a little cheaper than some recipes because the base is made from potatoes and carrots. It is bursting with flavor! Ingredients: 2 C cooked potatoes 1 C cooked carrots 1/2 C nutritional yeast, scant 1/2 C water (use from cooked potatoes and carrots) 1/3 C light olive oil 1 Tbsp lemon juice 2 tsp salt 1/2 tsp chicken-style seasoning 1/4 tsp garlic powder 1/4 tsp onion powder 2 oz pimientos Instructions: Put all ingredients into a blender and blend until smooth and creamy. Serve with chips, on broccoli, as macaroni and cheese, on lasagna. This is so very yummy!

Tater Tot Casserole

Warm and comforting! You cannot go wrong with this meal. It's the vegan version of regular tater tot casserole with an added surprise of nutrition. Ingredients: 32 oz. frozen tater tots 2 cups frozen cauliflower 2 cups mushroom soup substitute* 1 cup vegan sour cream** 2 cups shredded vegan cheese Instructions: Mix all ingredients together in a large mixing bowl. Pour into a sprayed 9x13 baking dish. Bake at 375° for 45 minutes. *Note: Here is my Dairy-Free Condensed Mushroom Soup recipe. **Note: You can use my vegan mayonnaise recipe. To make it more sour cream-like, just add an extra tablespoon of lemon juice.

Tofu Dinner Roast

This is a wonderful loaf! It's so simple to throw together, and it tastes so good! You can even make it ahead of time and put in the fridge until you want to bake it. Ingredients: 2 - 16oz firm water packed tofu 1 - 6oz bag puffed rice cereal 1 chopped onion 1/3 C melted earth balance 1/3 C braggs liquid amigos 1 Tbsp beef like seasoning Optional - add 1/3 C chopped walnuts Instructions: Crumble tofu into very small, almost mashed, pieces. Add all other ingredients and mix well. Press firmly into a 9 x 13 pan. Bake on 350, covered, for 45 minutes. Uncover and bake for 15 to 20 more minutes. E njoy!!

Amy's Happy Tummy

Search This Blog