Epicurean Vegan

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Mushroom and Barley-Stuffed Peppers

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Mushroom and Barley-Stuffed Peppers -- Epicurean VeganI know, stuffed peppers again?! But they’re so easy to change up and try new ingredients combinations. Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.

INGREDIENTS:
3 bell peppers, cut in half and seeds and stems removed
1 C pearl barley
2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
1 Tbs olive oil
2 garlic cloves, crushed
1/2 large onion, diced
1-1/2 C mushrooms, sliced
1/4 C pepitas
2 Tbs fresh rosemary, minced
1/2 to 1 tsp shallot salt
Black pepper, to taste
2 Tbs white wine
3 Tbs Earth Balance margarine, divided
Parmezano Sprinkles, optional

DIRECTIONS:
In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes. Preheat the oven to 375. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganOnce the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.

Mushroom and Barley-Stuffed Peppers -- Epicurean VeganStuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Mushroom and Barley-Stuffed Peppers -- Epicurean Vegan

Mushroom and Barley-Stuffed Peppers
 
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Like most stuffed peppers, these are easy to make, but allow some extra time, especially using barley as it takes 45 minutes to cook.
Author:
Serves: 3-6
Ingredients
  • 3 bell peppers, cut in half and seeds and stems removed
  • 1 C pearl barley
  • 2-1/2 C vegetable broth (I recommend Better than Bouillon vegetable base)
  • 1 Tbs olive oil
  • 2 garlic cloves, crushed
  • ½ large onion, diced
  • 1-1/2 C mushrooms, sliced
  • ¼ C pepitas
  • 2 Tbs fresh rosemary, minced
  • ½ to 1 tsp shallot salt
  • Black pepper, to taste
  • 2 Tbs white wine
  • 3 Tbs Earth Balance margarine, divided
  • Parmezano Sprinkles, optional
Directions
  1. In a medium sauce pan, bring the broth to a boil. Add the barley, reduce heat to low, cover, and let simmer for 45 minutes.
  2. Preheat the oven to 375.
  3. In a medium skillet, heat the olive oil and garlic. Add the onions and cook until tender and slightly browned. Add the pepitas, rosemary, shallot salt, and pepper. Cook another 5 minutes over medium to low heat.
  4. Once the barley is cooked, add it to the skillet, along with the mushrooms, and stir well to combine. Add the white wine and cook over medium heat for 3-4 minutes.
  5. Stuff the peppers with the filling and press down, adding as much as possible to each one. Place them into a large baking dish. Add a cup of water to the dish, cover with foil, and bake for about 30 minutes.
  6. Once baked, top each pepper with a half a tablespoon of Earth Balance, replace the foil, and let sit for 5 minutes. Top with the Parmezano Sprinkles, and enjoy!

Have you taken the Leaping Bunny Pledge?

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Like many, I’ve evolved over time to becoming a “strict” vegan. I got rid of dairy in 2007, gave up meat in 2009, have since stop buying and wearing leather and fur (although I never wore fur to begin with) and I’ve been getting rid of all cosmetics and other products that test on animals. Thankfully, Leaping Bunny makes it easy to find cruelty-free products. By signing up (for free!) and taking the leap to be cruelty-free, Leaping Bunny will send you this Cruelty-Free Shopping Guide that lists A-Z, companies that “do not test finished products, ingredients, or formulations on animals.”

It is estimated that up to 100 million animals are tested on annually. Some would argue that many medical breakthroughs of the 20th Century have been established because of animal testing, but I see no reason why lipsticks, eye shadows, and other cosmetic and toiletries need to be tested on animals, which include, but are not limited to primates, dogs, rabbits, cats, and mice. To learn more, I strongly urge you read these 11 Facts about Animal Testing at DoSomething.org. And you can also rely on PETA to show you the horrors of animal testing too. I may not be able to stop animal testing, but I can certainly do something about it at home. I’ll be the first to admit, it can be hard to give up products that you’ve come to love. We all get addicted to certain lotions, makeups, soaps, etc., but it’s not the end of the world. In fact, you may just find a new and cruelty-free favorite. I don’t expect my readers (vegan and non-vegan) to eliminate these animal products from their homes, but I hope to at least make you think about these products you use and what the animals had to suffer through to get it in your hands. (I know, I’m laying on the guilt here…)

If you want to know what companies still test on animals, check out this list. Print it off and start throwing stuff away (or donate it). PETA also is a great resource for more information. Click HERE. 

What are your recommendations for cruelty-free products? 

Product Review: Edward & Sons Brown Rice Snaps

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I discovered these crackers a few months ago, and I’ve been buying them ever since. They’re made by Edward & Sons and come in a variety of flavors including vegetable, toasted onion, and black sesame. I’ve only been able to find the vegetable and toasted onion ones at the store, but you can order the other varieties HERE. Of the two, the vegetable flavored one is my favorite. These are vegan, gluten-free, non-GMO, and 96% organic. Ingredients: Organic Brown Rice Flour, Organic White Rice Flour, Organic Expeller-Pressed Sunflower Oil, Carrots, Garlic, Onions, Red Bell Peppers, Tomatoes, Sea Salt, Citric Acid, Green Bell Peppers. Dehydrated vegetable powders. It ain’t easy finding a tasty vegan and gluten-free cracker, but it looks like Ed and his sons have done an excellent job!

They’re ideal with Daiya cheese!

Starbucks is a Tease

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It’s that time a year again…where Starbucks taunts us vegas with their Pumpkin Spice Latte. Word has gotten around by now to most vegans, that the PSL is not vegan. If you didn’t know that, I’m sorry to be the one to tell you. Even ordering it with soy milk, it contains condensed nonfat milk. Boo! Hiss!

In a quest to make my own at home, I came across this recipe. I haven’t made it yet, but I’m going to try to this week.

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In the meantime, have you found a recipe for a vegan PSL? Please, do share!

Peach N’ Cherry Cobbler with Almond Cream

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Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganWhat do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I’m convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can’t have that many peaches and not make a cobbler. I didn’t have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!

INGREDIENTS:
6 large peaches, pitted and sliced
5-oz bag dried cherries
1/4 C brown sugar
1/4 C sugar
2 Tbs flour
1/4 C vegan margarine, cut into small chunks
1 C oats
1 tsp cinnamon
1/4 C almond milk
Almond Cream:
1-1/2 C almond yogurt
1/4 C sugar
1 tsp lemon juice
2 tsp arrowroot

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

 

DIRECTIONS:
Preheat oven to 375. Combine the peaches and cherries in an 8×8 baking dish.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganIn a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You’ll want little pea-sized pieces of butter.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean VeganTop the fruit with the oat mixture.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

Cover and bake 35-40 minutes.

Peach N' Cherry Cobbler with Almond Cream -- Epicurean Vegan

To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

Peach N' Cherry Cobbler with Almond Cream
 
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What do you do with 20-lbs of Palisade, CO peaches?! After sharing them with friends and family, of course . . . I'm convinced that the best peaches come from Palisade. Every year, Coloradoans anxiously await these incredible peaches from the western slope of the state. Well, you can't have that many peaches and not make a cobbler. I didn't have any ice cream, but I did have some almond yogurt, so I made a sweet cream to top the amazing cobbler. A great way to end the Labor Day weekend!
Author:
Ingredients
  • 6 large peaches, pitted and sliced
  • 5-oz bag dried cherries
  • ¼ C brown sugar
  • ¼ C sugar
  • 2 Tbs flour
  • ¼ C vegan margarine, cut into small chunks
  • 1 C oats
  • 1 tsp cinnamon
  • ¼ C almond milk
  • Almond Cream:
  • 1-1/2 C almond yogurt
  • ¼ C sugar
  • 1 tsp lemon juice
  • 2 tsp arrowroot
Directions
  1. Preheat oven to 375. Combine the peaches and cherries in an 8x8 baking dish.
  2. In a medium bowl, combine the sugars, flour, oats, cinnamon, butter, and almond milk. Use a fork or pastry blender to mix the butter in. You'll want little pea-sized pieces of butter.
  3. Top the fruit with the oat mixture.
  4. Cover and bake 35-40 minutes.
  5. To make the cream, whisk together all of the cream ingredients. Pour the cream over individual servings and enjoy!

Vegan Potato Salad

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Vegan Potato Salad -- Epicurean VeganJust in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!

INGREDIENTS:
10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
1 red bell pepper, finely chopped
3 stalks of celery, sliced
1/2 C fresh parsley, chopped
3/4 C green onion, sliced
3/4 C vegan mayonaise
1-1/2 Tbs Dijon
1/2 tsp apple cider vinegar
1/2 tsp dried dill
1 Tbs dried chives
3/4 tsp shallot salt
1/4 tsp black pepper
1 Tbs nutritional yeast

DIRECTIONS:
Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped. . .

Vegan Potato Salad -- Epicurean Vegan. . . and make the dressing  by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.

Vegan Potato Salad -- Epicurean Vegan

Combine the chilled potatoes with the other veggies and parsley. I think it’s best to use your hands for this—it’s gentler on the potatoes.

Vegan Potato Salad -- Epicurean Vegan

Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Vegan Potato Salad -- Epicurean Vegan

Vegan Potato Salad
 
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Vegan Potato Salad -- Epicurean VeganJust in time for Labor Day Weekend! This is an ideal side dish for a summer picnic or get together. We are planning on having a picnic up in the mountains tomorrow, so after chilling in the fridge for a day, this salad is going to be perfect. The dressing is not all mayonnaise-y tasting like typical potato salads, nor is it mustard-y. Just enough of both and I think using shallot salt is perfect, especially with potatoes. Whatever you decide to pack into your three-day weekend, have fun and be safe!
Author:
Ingredients
  • 10 C potatoes, cubed (about 10-11 medium russet potatoes, but feel free to use red or Yukon Gold potatoes)
  • 1 red bell pepper, finely chopped
  • 3 stalks of celery, sliced
  • ½ C fresh parsley, chopped
  • ¾ C green onion, sliced
  • ¾ C vegan mayonaise
  • 1-1/2 Tbs Dijon
  • ½ tsp apple cider vinegar
  • ½ tsp dried dill
  • 1 Tbs dried chives
  • ¾ tsp shallot salt
  • ¼ tsp black pepper
  • 1 Tbs nutritional yeast
Directions
  1. Boil the potatoes for 10-15 minutes. Do not overcook! You want the potatoes firm, but cooked enough that a fork easily pierces them. Drain and rinse with cold water. You can also plunge the potatoes into cold water. Cover and chill in the fridge. In the meantime, get your other veggies chopped.
  2. Make the dressing by whisking together the mayo, mustard, vinegar, dill, chives, salt, pepper, and nutritional yeast.
  3. Combine the chilled potatoes with the other veggies and parsley. I think it's best to use your hands for this---it's gentler on the potatoes.
  4. Using a rubber spatula, fold in the dressing and coat the potatoes and veggies thoroughly. Chill for several hours. Enjoy!

Baked Tofu Tacos

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Baked Tofu Tacos -- Epicurean VeganThis was a delicious experiment. The Eighth Grader suggested these tacos, so why not? Tofu’s the chameleon of plant-based foods. I had bought some seasoning mix from Savory Spice Shop   that we thought sounded interesting, and decided to try it out on these tacos.

I think it works best to try to marinate the tofu in the seasoning for a few hours. (These tacos tasted even better the next day).

INGREDIENTS:
16-20 oz extra firm tofu, drained and pressed
2 Tbs seasoning mix of your choice, divided
2-4 Tbs olive oil, divided
1 onion, sliced
Taco shells
Lettuce, shopped
Tomatoes, chopped
Salsa
Avocado, sliced

DIRECTIONS:
Cut the tofu into little slabs . . .

Baked Tofu Tacos -- Epicurean Vegan

Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.

Baked Tofu Tacos -- Epicurean Vegan

Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.

While the tofu is baking, saute the onion slices in a little olive oil over medium heat.

Baked Tofu Tacos -- Epicurean Vegan

Once baked, cut each slice in half, longways.

Baked Tofu Tacos -- Epicurean Vegan

I transferred the tofu to the onion pan.

Baked Tofu Tacos -- Epicurean Vegan

Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!

Baked Tofu Tacos
 
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Author:
Ingredients
  • 16-20 oz extra firm tofu, drained and pressed
  • 2 Tbs seasoning mix of your choice, divided
  • 2-4 Tbs olive oil, divided
  • 1 onion, sliced
  • Taco shells
  • Lettuce, shopped
  • Tomatoes, chopped
  • Salsa
  • Avocado, sliced
Directions
  1. Cut the tofu into little slabs
  2. Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.
  3. Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.
  4. While the tofu is baking, saute the onion slices in a little olive oil over medium heat.
  5. Once baked, cut each slice in half, longways.
  6. I transferred the tofu to the onion pan.
  7. Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!

Wild Rice and Blueberry Salad

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Wild Rice and Blueberry Salad -- Epicurean VeganThis recipe comes from Big Vegan cookbook and I thought, what a great combination of ingredients and flavors. The original recipe calls for raspberry vinegar, but after a long search at the grocery store, I found one bottle . . . for $5.99. The fact that I only needed 2 Tbs, and that I rarely come across recipes that call for this fancy vin, I decided to use rice vinegar. Besides, with the maple syrup, I wonder if the raspberry vinegar would make this salad a tad too sweet. Also, may I suggest you buy wild rice in bulk. I went to a regular grocery store (as opposed to Whole Foods, Vitamin Cottage) and they don’t have much in bulk. I picked up a small box of wild rice, but failed to notice (until I got home) that it’s only 4-oz. I needed 6 for this recipe. Who makes 4-oz boxes of rice?! Who needs only 4 ounces?! For 2.69 a box, I find it ridiculous that it’s under a cup of rice per box.

Wild Rice and Blueberry Salad -- Epicurean Vegan

This reminded me of the hilarious scene in Father of the Bride where Steve Martin loses it in the grocery store over hotdogs and hotdog buns. I think the people at the rice factory, got together with the people at the grocery store, and said, let’s make a small box of rice so that customers have to buy two boxes to reach a cup of rice, thus, leaving them with a little bit of rice left . . . Ok, it’s an exaggeration. Just outsmart the rice people and the grocery store people by buying wild rice in bulk.

Anyhow, this is an outstanding salad. I love the combination of flavors and is very simple to make. It’s got a unique sweet and tangy flavor and great for summer.

INGREDIENTS:
6-oz wild rice
1/4 tsp salt
1/4 C canola oil
2 Tbs raspberry (or rice) vinegar
2 Tbs maple syrup
1 C fresh raspberries
1 C fresh blueberries
2 stalks celery, chopped
3 large green onions, chopped

DIRECTIONS:
Bring 2 cups of water to a boil. Stir in the salt and rice. Let it cook anywhere from 25-45 minutes, or until the water is absorbed. Remove from the heat, cover and let it sit about 10 minutes. Transfer to a bowl and refrigerate until cooled. In a small bowl, whisk the oil, vinegar, and syrup together. It’ll get slightly thick.

Wild Rice and Blueberry Salad -- Epicurean Vegan

Combine the celery and green onions with the rice.

Wild Rice and Blueberry Salad -- Epicurean Vegan

Fold in the berries, then toss with the dressing. Enjoy!

Grilled & Stuffed Avocados

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Grilled & Stuffed Avocados -- Epicurean Vegan

There’s a Mexican restaurant here that makes a stuffed and grilled avocado, but they use shrimp and cheese. I wanted to make our own version. We’re lucky around here to find large avocados for a dollar a piece, so when they were on sale, I grabbed several. Our grill hadn’t seen us for a while—in fact, this is the first time we’ve used it this summer. And August is almost over! Anyway, we made the most of it by grilling veggies, too.

Grilled Vegetables

I used this great seasoning from Urban Accents: Teriyaki Grill Kabob Kit, soy, pineapple & sesame.

It was really delicious and an easy way to season vegetables for the grill. Just add some oil and mix it with the veggies. We didn’t use the provided skewers, however, and opted for the grill basket. I separated the mushrooms from the rest of the veggies since they cook fast. I recommend marinating the vegetables for a couple of hours. Over medium heat, grill the veggies for about 30 minutes; stirring often. Add the mushrooms to the grill basket with about 5 minutes of cooking time left.

Now…for the Amazing Avocados . . .

INGREDIENTS:
3 large avocados, pitted and peeled
3 small tomatoes, diced small
1/2 C red onion, diced small
1/2 C fresh cilantro, chopped
1 Tbs red wine vinegar
1/2 tsp lime juice
1 tsp oregano
1/4 tsp salt
1/8 tsp black pepper
Olive oil
Salt and pepper, to taste
Optional: vegan shredded cheese

DIRECTIONS:
To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.

Grilled & Stuffed Avocados (filling) -- Epicurean Vegan

Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.

Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.

Grilled & Stuffed Avocados -- Epicurean Vegan

Cook four minutes on each side.

Grilled & Stuffed Avocados -- Epicurean Vegan

Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Grilled & Stuffed Avocados -- Epicurean Vegan

Grilled & Stuffed Avocados
 
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Author:
Ingredients
  • 3 large avocados, pitted and peeled
  • 3 small tomatoes, diced small
  • ½ C red onion, diced small
  • ½ C fresh cilantro, chopped
  • 1 Tbs red wine vinegar
  • ½ tsp lime juice
  • 1 tsp oregano
  • ¼ tsp salt
  • ⅛ tsp black pepper
  • Olive oil
  • Salt and pepper, to taste
  • Optional: vegan shredded cheese
Directions
  1. To make the filling, combine all of the ingredients in a medium bowl and set aside. I suggest making the stuffing ahead of time and let it get to room temperature.
  2. Brush olive oil on both sides of the avocados. Season with salt and pepper on the rounded side.
  3. Set the grill heat to low. Using a spatula or tongs, place the avocados on the grill rounded-side down. Season the flat side with salt and pepper. You may have to tilt each side of the avocado to get the rounded edges cooked a bit.
  4. Cook four minutes on each side.
  5. Now . . . you could mix in some Daiya cheese into the filling, heat the broiler in your oven up, fill up the avocados, and broil for a minute. (or top with Daiya and broil) Otherwise, just fill each avocado with tomato filling and enjoy!

Carrot-Ginger Soup

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Carrot-Ginger Soup -- Epicurean Vegan

I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold—both ways are delicious. We enjoyed this with the tasty tomato tarts.

Carrot-Ginger Soup -- Epicurean VeganINGREDIENTS:
3 C carrot juice (I juiced 12 large carrots)
1 avocado, peeled and pitted
3 Tbs freshly grated gingerroot
1/2 C unsweetened shredded or flaked coconut
2 dashes of nutmeg
1/2 tsp salt
1/4 C almond milk
Optional: cayenne pepper, to taste

Carrot-Ginger Soup -- Epicurean Vegan

DIRECTIONS:
Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you’d like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

Yields: 32-oz

Carrot-Ginger Soup -- Epicurean Vegan

Carrot-Ginger Soup
 
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I have been wanting to make this soup for some time, ever since we first had some at The Black Cat in Boulder. My friend Jessie, gave me this recipe. I tweaked it a little, and in fact, I may tweak it a bit more next time I make it by using canned coconut milk instead of coconut meat or shreds. Either way, this is a fantastic soup for any carrot lover. It can be served warm or cold---both ways are delicious. We enjoyed this with the tasty tomato tarts.
Author:
Serves: 32-oz
Ingredients
  • 3 C carrot juice (I juiced 12 large carrots)
  • 1 avocado, peeled and pitted
  • 3 Tbs freshly grated gingerroot
  • ½ C unsweetened shredded or flaked coconut
  • 2 dashes of nutmeg
  • ½ tsp salt
  • ¼ C almond milk
  • Optional: cayenne pepper, to taste
Directions
  1. Combine all of the ingredients in a blender or food processor. Blend until smooth (you may have tiny specks of coconut). If you'd like it warm, transfer to a large sauce or soup pot and heat. Enjoy!

 

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