Garlicky White Bean Dip

October 13, 2011 by 1 Comment

This dip is easy and quick to make and it’s so inexpensive!  If you don’t have a food processor you can use a potato masher or the back of a fork. 

Garlicky White Bean Dip
(Print this recipe!)

Ingredients:
1 can white beans (I used cannellini)
1 clove garlic, minced
2 tsp olive oil (optional but I think it adds a nice flavor!)
1 T parsley
squeeze of lemon juice
salt to taste

Directions:

In food processor combine white beans, garlic,olive oil and a small squeeze of lemon juice.

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Process until it starts to come together.  If it’s too thick add a splash of water or vegetable broth to thin it out a bit.

Add parsley and salt, to taste.

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Continue processing until it reaches a nice smooth dip-able texture.  Scoop out into a bowl and use as a dip for veggies and crackers, in place of hummus, or as a spread on a sandwich or a wrap.

 

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This is sooooo good!  And it’s so simple I can’t believe I didn’t think of it sooner!  I can’t wait to play around with a few different variations of this dip!  Enjoy!

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Taco Pizza

October 12, 2011 by Leave a Comment

Tacos.  Pizza.  Two of the greatest things in the world come together in this recipe to rock your taste buds!  I think this may be the best pizza I’ve ever had.

 

Taco Pizza
(Print this recipe!)

Ingredients:
1 recipe of your favorite pizza dough- I used this recipe. Or you could use a pre-made pizza crust if you like!** 
1 small onion, chopped
1 bell pepper, chopped
1 package tempeh(8ish oz), crumbled
1 package taco seasoning (about 4 T)
1/2 cup water
pizza sauce of choice (or you could use salsa!)
1 cup cheese of choice, I used Daiya pepperjack
topping suggestions: shredded lettuce, chopped tomatoes, salsa, chopped avocado, sour cream, etc…

Directions:
Prepare pizza dough and set aside until you are ready to put your pizzas together.

Preheat oven to 350 degrees F.

Over medium heat sauté onions and bell peppers in a little cooking spray until softened.

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Add the crumbled tempeh and sauté until it starts to brown.

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Add taco seasoning and water.  Stir until water is absorbed.  Remove from heat.

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Roll out your pizza dough- I made mine into two smaller pizzas, but you could also do one big pizza if you like.

Top dough with your pizza sauce, your tempeh taco mixture, and a little cheese. (you will most likely have some of the tempeh mixture leftover- it makes a great taco or burrito filling!)

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Bake for 10-15 minutes, or until crust is golden brown and cheese is melty and bubbling.

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Top your pizza with your favorite taco toppings and serve immediately.

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**Note: The pizza recipe I linked to makes two regular sized pizzas.  I divided it into 4, used two for this to make two small pizzas and froze the other 2 pieces to use later.  You’ll also need an hour for rising time, so make sure to plan accordingly!

 

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National Coffee Day: Peanut Butter Mocha

September 30, 2011 by 4 Comments

Happy National Coffee Day friends!!  Sorry this is so late in the day, but I HAD to post something on national coffee day!  I celebrated by recreating an awesome coffee drink that they have at my favorite coffee house.

I’m not going to lie.  This drink is really really rich.  This is more like a dessert treat than a morning coffee.  That doesn’t mean it isn’t still insanely delicious though!  Chocolate and peanut butter are a match made in heaven!

Peanut Butter Mocha
(Print this recipe!)

Ingredients:
1/2 cup nondairy milk (if you want it frothy use soymilk- it froths like nobody’s business!)
2 Tablespoons dark chocolate chips
1 Tablespoon creamy peanut butter
1 shot espresso or 1/2 cup really strong coffee
sweetener to taste (I used a drizzle of agave nectar)

Directions:
In a big mug add chocolate chips and peanut butter and melt in the microwave- about 45 seconds.

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Make your espresso or brew your coffee.  I have a cute little espresso maker that’s super easy to use.

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Carefully stir your hot espresso or coffee into your melted peanut butter/chocolate mixture.  Mix well.

In a microwaveable cup heat your nondairy milk for about a minute.

Blend your hot nondairy milk in your blender until nice and frothy.

Slowly add frothy milk to your espresso/chocolate/peanut butter mixture.

 

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To. Die. For.

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How did you celebrate National Coffee Day?!

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Make your own Pumpkin Spice Latte

September 27, 2011 by 1 Comment

It’s officially fall even though it doesn’t feel that way here in Texas- it’s still ranging from 95-99 degrees.  Sad smile 

Even though we’re not getting any lovely cool weather here, it’s still fall and that means it’s time for pumpkin flavored things!

It’s been a long time since I’ve had one of the pumpkin spice lattes from Starbucks because the syrup they use has dairy in it and I try to avoid dairy.  I decided it was high time that I came up with my own version!

My version is inspired by Mama Pea’s Pumpkin Spice Latte. 

Nothing says fall like a Pumpkin Spice Latte!  Even if it is 95 degrees today.

Pumpkin Spice Latte
(Print this recipe!)

Ingredients:
1/2 cup nondairy milk (if you want it frothy use soymilk- it froths like a champ! I had almond milk on hand so that’s what I used)
2 Tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice
2 Tablespoons agave nectar (or sweetener of choice)
1 shot espresso or 1/2 cup really strong coffee

Directions:
Make your espresso or brew your coffee.  I have a cute little espresso maker that’s super easy to use.

In a microwaveable cup mix your nondairy milk, pumpkin pie spice, canned pumpkin, and sweetener.

Microwave for about a minute until the mixture is hot.

Blend the mixture in a blender until it’s frothy.

Pour the mixture into a large coffee mug and stir in your espresso/coffee.

 

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Happy Fall Y’all!

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Meatless Monday: Soyrizo and Potato Tostadas

September 26, 2011 by 3 Comments

Hi friends!  It’s time for another Meatless Monday!

 

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Have you ever tried soyrizo?

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I know what you’re probably thinking, but it is really really good.  My carnivorous brother actually told me that I needed to try this because it is amazing.  He insisted several times that I try it, so I finally did.  And he was totally right!  He says that it tastes just like chorizo.  I’ve never had chorizo, so I’m just going to take his word for it.

I try not to do too too many processed soy products, but this is one that I do have occasionally because I love it.  And I almost always make tacos or tostadas with it.

 

Soyrizo and Potato Tostadas (yield: 8 tostadas)
(Print this recipe!)

Ingredients:
1 medium potato, cubed
1 small onion, diced
1 package soyrizo
8 corn tortillas
Cooking spray- a few spritzes
topping suggestions: non-dairy cheese, shredded lettuce, chopped tomatoes, avocado, salsa, sour cream

Directions:
First, prepare your tostada shells.  Preheat oven to 300 F.  Spritz a baking pan with cooking spray, place tortillas on pan and spritz top of tortillas with cooking spray and sprinkle with a little salt.  Bake tortillas until crisp on each side, flipping tortilla halfway through.  Time will vary- watch them closely so they don’t burn!  Set aside until you’re ready to top them.

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Next add cubed potatoes to a medium stock pot, cover with cold water and bring to a boil.  Reduce heat to medium and simmer until potatoes are fork tender.  Drain potatoes and set aside.

 

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Sauté onions in skillet over medium until tender (I like to sauté in a little veg broth- it adds an amazing flavor to your vegetables and no extra fat!).

Add soyrizo to the onions and break up with your spoon.

Add potatoes and stir until the potatoes are incorporated.  It’s okay if the potatoes mash into your soyrizo mixture a little, but don’t stir too much because you still want chunks of potato.

 

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Time to top your tostadas!

Layer your tostadas however you choose- I used a little Daiya Pepperjack cheese, as much lettuce as I could get on there, tomato, and salsa.

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And I served it with black beans on the side.

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So. Good.

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