Dressings/Condiments Archives - Page 4 of 5

Edamame Hummus

May 29, 2011 by epicureanvegan

My wonderful friend and neighbor brought this over to me. We are both foodies and even though she’s not vegan, she always whips up amazing vegan creations for me to try. This hummus is full of flavor and is great with veggies, chips, crackers, etc. A refreshing summer dip!

INGREDIENTS:
2 C edamame
2-3 garlic cloves
2-3 lemons, juice and zest reserved
1/3 C tahini
5/8 C olive oil
1/2 avocado, peeled and pitted
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cumin
1/4 tsp ground coriander
1/16 tsp cayenne
1/2 tsp agave

DIRECTIONS:
Using a food processor, blend edamame, garlic, lemon juice, lemon zest and tahini. With motor running, slowly drizzle in oil to emulsify mixture. Add remaining ingredients and puree until smooth. Enjoy!

Recipe: Edible Front Range

Creamy Tofu-Port Spread

May 2, 2011 by epicureanvegan

I love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It’s ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it’d be great on a toasted bagel, English muffin, or toast.

INGREDIENTS:
14-oz tofu, drained, pressed, and cubed
2/3 C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
1/4 C port wine
Salt, to taste

DIRECTIONS:
Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

Creamy Tofu-Port Spread

I love experimenting with making vegan cheeses and spreads and this one is so easy and delicious. It's ideal as a sandwich or wrap condiment, or a dip for crackers and veggies (particularly, veggie crackers)! I also think it'd be great on a toasted bagel, English muffin, or toast.

Author: Epicurean Vegan

Ingredients

14-oz tofu, drained, pressed, and cubed
⅔ C nutritional yeast flakes
3 Tbs yellow or red miso (I used yellow)
3 Tbs tahini
1 Tbs lemon juice
2 tsp Worcestershire sauce
¼ C port wine
Salt, to taste

Directions

Add everything into the food processor and blend until smooth and creamy. Store in an airtight container in the refrigerator. Makes about 2-1/2 cups. Enjoy!

Chickpea Havarti Spread

April 10, 2011 by epicureanvegan

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

INGREDIENTS:
1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
1/2 C raw cashews
1/3 C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground dill seed
1/2 tsp whole celery seed
1/4 C lemon juice

DIRECTIONS:
Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.

Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.

Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Chickpea Havarti Spread

This spread can easily be called a dip as well. It almost has a chowder-like taste to it. From the Ultimate Uncheese Cookbook, this recipe is simple and delicious! This would also make a great condiment for sandwiches or wraps, too.

Author: Epicurean Vegan

Ingredients

1 C water
2 C drained cooked or canned chickpeas (one 15 or 16 oz can)
½ C raw cashews
⅓ C nutritional yeast flakes
2 tsp onion powder
1 tsp salt
½ tsp garlic powder
½ tsp ground dill seed
½ tsp whole celery seed
¼ C lemon juice

Directions

Place all ingredients in a blender and process until smooth. Transfer to a medium sauce pan and cook over medium heat, stirring often until very thick, about 15-20 minutes.
Remove from heat and cool a few minutes. Pour into an air tight container and chill for several hours to overnight.
Enjoy on crackers, as a vegetable dip, or as a sandwich condiment. Makes 2 cups.

Cashew Spread

April 4, 2011 by epicureanvegan

I think I might be getting the hang of these nut cheeses. I thought I’d try my hand at making a cashew cheese spread and I love it! It’s perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you’ll like this one, too!

INGREDIENTS:
1 C raw cashews
1/4 C lemon juice
1 tsp garlic, minced
1 Tbs olive oil
1 tsp yellow miso
1 tsp onion powder
1 tsp dried chives
1/4 C cold water
1/4 tsp salt

DIRECTIONS:
Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.

Transfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

Cashew Spread

I think I might be getting the hang of these nut cheeses. I thought I'd try my hand at making a cashew cheese spread and I love it! It's perfect as a sandwich condiment, a cracker topper, or lathered on an apple slice. You can play with the flavors, but I like an herb-y kind of spread and I think you'll like this one, too!

Author: Epicurean Vegan

Ingredients

1 C raw cashews
¼ C lemon juice
1 tsp garlic, minced
1 Tbs olive oil
1 tsp yellow miso
1 tsp onion powder
1 tsp dried chives
¼ C cold water
¼ tsp salt

Directions

Soak the cashews in a bowl of water for about an hour; drain and rinse. In a food processor, grind the cashews until fine. Add the rest of the ingredients and process until smooth.
Transfer to an airtight container and chill for 3-5 hours. Makes about 1-1/2 cups. Enjoy!

Almond Cheeze Log

February 8, 2011 by epicureanvegan

This fluffy, mild cheeze is outstanding. I originally posted the recipe for it back in December. I’ve made it a few times since then, and this time, made a log out of it and brought it to my neighbor’s Super Bowl Party. It was a hit. I use the cheese as a pizza topping, sandwich spread, and pasta topper. Just this morning I made breakfast tarts using it. I recommend making a double batch at a time since it does take a while—but I guarantee you’ll love it!

The guys were (almond) Cheeseheads for the day!

INGREDIENTS:
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
Cheesecloth (a thin cotton napkin works great, too)
Toasted walnuts or pecans
Agave nectar

DIRECTIONS:
First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and 1/2 C of cold water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band. I have found that a cloth napkin works really well for this—even better than cheesecloth.

Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. After it has chilled, spoon it onto a layer of plastic wrap and form a roll, or log.

Unwrap and roll it out onto a plate. Sprinkle the toasted walnuts or pecans on top and then drizzle with agave. Serve with crackers or Grannie Smith apple slices. I love this recipe (from Vegetarian Times) and even though you have to soak and chill a lot, it’s worth it.

Almond Cheeze Log

This fluffy, mild cheeze is outstanding. I originally posted the recipe for it back in December. I've made it a few times since then, and this time, made a log out of it and brought it to my neighbor's Super Bowl Party. It was a hit. I use the cheese as a pizza topping, sandwich spread, and pasta topper. Just this morning I made breakfast tarts using it. I recommend making a double batch at a time since it does take a while---but I guarantee you'll love it!

Author: Epicurean Vegan

Ingredients

1 C blanched almonds
¼ C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
Cheesecloth (a thin cotton napkin works great, too)
Toasted walnuts or pecans
Agave nectar

Directions

First, to blanch the almonds, add them to a small sauce pan and fill with water, just to cover the almonds. Bring to a boil for 2 minutes. Drain and rinse with cold water. Pinch the skins between your finger and the skins will slide right off. Dry them off well.
Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water. Next, puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and ½ C of cold water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.
Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band. I have found that a cloth napkin works really well for this---even better than cheesecloth.
Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. After it has chilled, spoon it onto a layer of plastic wrap and form a roll, or log.
Unwrap and roll it out onto a plate. Sprinkle the toasted walnuts or pecans on top and then drizzle with agave. Serve with crackers or Grannie Smith apple slices. I love this recipe (from Vegetarian Times) and even though you have to soak and chill a lot, it's worth it.

Plum Crock Cheez

February 1, 2011 by epicureanvegan

Today’s high is a whopping -4 degrees. School was even canceled. So not only is it a great day to be in the kitchen (later I’ll be baking something delish–stayed tuned), but thanks to the snow day, I’ll be home to watch Oprah and her vegan challenge! Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook). This one is actually called, “Plum Good Crock Cheez” and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I’m not sure which version is my favorite!

INGREDIENTS:
1/2 lb (8oz) firm tofu, drained
3 Tbs nutritional yeast
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs umeboshi plum paste
1 tsp onion powder
1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

Plum Crock Cheez

Since the crock cheez was such a big success, I decided to make it again, but follow one of the variations listed in the cookbook (The Ultimate Uncheese Cookbook). This one is actually called, "Plum Good Crock Cheez" and uses umeboshi plum paste. It is outstanding! It tastes very similar to the original version, but with a tangier, sweeter punch. I'm not sure which version is my favorite!

Author: Epicurean Vegan

Ingredients

½ lb (8oz) firm tofu, drained
3 Tbs nutritional yeast
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs umeboshi plum paste
1 tsp onion powder
½ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp dry mustard

Directions

Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. Enjoy!

Amazing Mac ‘N Cheez Sauce

January 7, 2011 by epicureanvegan

Guess what? You’ll never guess where this recipe came from! That’s right . . . how’d you know? The Ultimate Uncheese Cookbook. All right, I have one more recipe from the book in the queue, then that’s it. Promise. I just can’t help it; these recipes are amazing. As vegans, we all know how difficult it can be to find tasty “cheese” so when you find what works—go with it. This sauce is delicious, creamy and ready in less than 10 minutes. I added some vegan Worcestershire and some light miso, but feel free to tweak the recipe to your liking because it’s a pretty basic sauce. You can serve it over pasta, potatoes, or other veggies.

INGREDIENTS:
1/2 C flour (any kind)
1/2 C nutritional yeast flakes
1 tsp salt
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp paprika, sweet, hot, smoked or regular
2 C nondairy milk (I like almond milk)
1/4 C olive oil
1/2 tsp prepared mustard, any variety (I used Dijon)
Optional: 1 tsp vegan Worcestershire, 1 Tbs light miso

DIRECTIONS:
In a medium saucepan, combine the flour, nutritional yeast, salt, onion powder, garlic powder and paprika. Gradually whisk in the nondairy milk, olive oil, and mustard. Combine well, then add the optional ingredients, if using. Cook over medium heat stirring with a whisk constantly until the sauce is smooth and thick. Enjoy! Oh, and when it comes to leftovers, like most nondairy cheese sauces, I recommend heating the sauce in a saucepan on the stove. Otherwise, it gets dried out.

Crock Cheez

January 5, 2011 by epicureanvegan

When I tell people I’m vegan, a lot of them will say that they could probably give up meat, but cheese?! Are you kidding? They just can’t give up this coagulated, compressed, salty, melty product of milk. I can understand; back in the day, I was definitely a cheese-whore. But thanks to The Ultimate Uncheese Cookbook, I can go back to my cheese-whoring days of yore. If you don’t already have this cookbook, run, walk, bike, drive (carpool, if you can), ride the bus . . . to the nearest locally-owned and operated (if possible) bookstore and buy it! Either that, or visit me often, because rest assured, I will be making (and posting) every recipe from this cookbook throughout the coming months. I am amazed at how delicious (and easy!) these recipes are. I know . . *eye roll* . . .there may be a few cheeze recipes that won’t fool you skeptics out there, but that’s okay, I’m aware that some fake cheese taste, well, fake. It’s gonna happen, but I’m finding that there are enough out there to make up for those few. This crock cheeze is absolutely amazing! It tastes incredible. The cookbook also list several different variations of this recipe that I will definitely try–watch out for those posts. 🙂 I made it shortly before dinner and I wanted to eat just that on crackers, but my family would have gone hungry . . . I don’t know that I would have shared.

INGREDIENTS:
1/2 lb (8oz) firm regular tofu, drained and pressed
3 Tbs nutritional yeast
2 Tbs Tahini or raw cashew butter (I used tahini)
2 Tbs lemon juice
1-1/2 Tbs light miso
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

I love Denver Tofu (not just because I live in Colorado) but because it really is outstanding.

DIRECTIONS:

Cut tofu into large cubes. Place in a small saucepan and cover with water—just enough to cover the tofu. Bring to a boil, then reduce heat and simmer for 5 minutes.

Remove from heat and drain well. I used a fine mesh strainer to ensure any small pieces didn’t fall through. Chill uncovered in the refrigerator until it’s easy to handle. Crumble it up into a food processor and add the other ingredients. Process until smooth, scraping the sides, if necessary. Transfer to an airtight container and chill in the fridge for several hours to overnight. This is a pretty important step, like with the Party Cheese Ball and the Cheddar and Sun-Dried Tomato Dip. The flavors really need a chance to mesh and mingle. That is, if you can wait that long. 🙂

It’s A Cheeze Extravaganza!

December 25, 2010 by epicureanvegan

Well, first of all, Merry Christmas! I hope everyone has had a wonderful, fabulous holiday full of family, friends and happiness. Even Moe-Dog is having a happiness hangover:

And apparently, he’s a little embarrassed about it:

My mom surprised me with a copy of The Ultimate Uncheese Cookbook and I have had uncheese on the brain since. For Christmas Eve, we typically do drinks and appetizers, games and movies, so I made three different cheezes from the recipe book and one from Vegetarian Times. A few of the cheezes will require a couple days’ worth of time—but rest assured—they’re easy and worth it. You will need to blanch almonds, something I had never attempted before, but found it to be quite an easy process.

First up:

Port Wine Uncheese

This is super simple to throw together. The pinto beans give it that dry cheese taste and texture and even if it doesn’t taste exactly like cheese, it still has excellent flavor. I recommend adding some nutritional yeast–maybe a 1/4 C for more of a cheesy flavor if you feel it needs it. Otherwise, it’s fab on its own. The recipe calls for nonalcoholic red wine, but I went with an actual port.

INGREDIENTS:
2 C (1-15 or 16 oz can) pinto beans
1/4 C nonalcoholic red wine or port wine
3 Tbs sesame tahini
1 Tbs light or chickpea miso (I used light miso)

DIRECTIONS:
Throw it all in a food processor then let it chill several hours or overnight. You could then roll it in roasted walnuts or pecans for extra flavor, if desired.

Source: The Ultimate Uncheese Cookbook

Incredible Almond Creme Cheez

This one has a fluffy, lemony flavor that pairs really well with herbed crackers. The taste is very mild, so herbed crackers work great with this one. You will need to blanch the almonds for this, which is very easy: place almonds in a saucepan with enough water to cover them. Bring to a boil for 1-2 minutes, then drain and allow to cool. Pinch the skins between your finger and the skins will slide right off. Dry them off well.

INGREDIENTS:
1/4 C blanched almonds
1/2 C hot water
1/2 C cold water
2 Tbs lemon juice
2 Tbs kuzu, arrowroot, or cornstarch (I used cornstarch)
1/2 tsp nutritional yeast
1/2 tsp salt

DIRECTIONS:
Grind the almonds to a fine powder. Transfer to a blender (I did as the recipe said, but I’m sure just using the food processor is fine) and add the hot water; process until thick and creamy. Add the cold water and remaining ingredients; blend until smooth and creamy. Pour into a saucepan and bring to a boil, stirring constantly. Once it thickens, reduce the heat to medium and cook, stirring constantly for another minute. Let it cool. Fluff with a fork or whisk and transfer to a storage container.

Chill for a few hours. Before serving, beat again with a fork or whisk.

Source: The Ultimate Uncheese Cookbook

Onion, Dill and Horseradish Cheez

If you like cheese with a kick, you’ll love this one. The horseradish is perfect in this and makes for a great sliced cheese. I’m not crazy about dill, so next time I will go easy on it and not add the full two teaspoons, but aside from that, it’s a great addition to any cheese platter.

INGREDIENTS:
1-1/2 C water
5 Tbs agar flakes
1/2 C chopped raw cashews
1/4 C nutritional yeast
3 Tbs lemon juice
2 Tbs tahini
2 Tbs white horseradish (not creamed)
2 tsp Dijon mustard
1 tsp salt
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp dried onion flakes
2 tsp dried dillweed

DIRECTIONS:
Lightly oil a 3-cup plastic (I used glass) container and set aside. Combine the water and agar flakes in a saucepan and boil.

Reduce the heat and simmer, stirring frequently 5-10 minutes, or until flakes are dissolved. Transfer to a blender and add the cashews, nutritional yeast, tahini, horseradish, mustard, salt, onion powder, and garlic powder.

Process until smooth. By hand, add the onion flakes and dillweed. Pour into the prepared container and cool uncovered in the fridge. Once it is completely cooled, cover and chill several hours to overnight. Before serving, slice thin.

Source: The Ultimate Uncheese Cookbook

Almond Cheese: Spreadable and Feta-Style

(Spreadable)

(Feta-Style)

Now this is probably my favorite. This one comes from Vegetarian Times and despite the time and effort, I’ll be making it over and over again. I doubled the recipe because it can be made into a spreadable version and a feta-style. The only difference is that the feta-style requires baking—a very simple step.

INGREDIENTS: (undoubled)
1 C blanched almonds
1/4 C lemon juice
3 Tbs olive oil
1 clove garlic, peeled (I used minced)
1-1/4 tsp salt
Cheesecloth

DIRECTIONS:
Place almonds in a medium bowl and cover with 3″ of water; soak for 24 hours. Drain and rinse twice with running water.

Puree the almonds, lemon juice, 3 Tbs olive oil, garlic, salt and 1/2 C of cold water in a food processor until smooth. Place a fine mesh strainer over a bowl and line the strainer with a triple layer of cheesecloth. Spoon mixture into cheesecloth.

Bring the corners and sides of the cheesecloth together and twist around the cheese, squeezing out any excess moisture. Secure with a rubber band.

Chill 12 hours or overnight. Discard any excess liquid—I squeezed a little more out. One half I left in the fridge and for the feta-style: Preheat oven to 200. Line a baking sheet with parchment paper and unwrap cheese and transfer it from the cheesecloth to the baking sheet. Flatten to a 6″ round with a 3/4″ in thickness on the sheet.

Bake for 40 minutes. Let cool. I then transferred it to a bowl and used a fork to break it up into feta-like chunks. Place in a storage container and refrigerate for several hours. Add to salads or soups—you’ll love it! Enjoy!

I’m sure Moe will recover from his Christmas overload soon . . .

Cashew Cheeze Spread

October 4, 2010 by epicureanvegan

I was inspired by Opera Singer in the Kitchen’s recipe for this cashew cheeze spread, but I made some changes–adding some other flavors and putting my own spin on it. It came out delicious! An easy appetizer or even sandwich spread that is sure to please!

INGREDIENTS:
1-1/2 C raw, unsalted cashews
1 garlic clove, minced
2 Tbs lemon juice
2 tsp white miso paste
2 tsp nutritional yeast
1/2 C fresh parsley, chopped
1 tsp Worcestershire sauce
1/3 C white onion, chopped
1/2 tsp Garlic and Wine seasoning
2 tsp pimento, diced

DIRECTIONS:
In a food processor, chop up cashews–but not too fine. Add garlic, lemon juice, miso, nutritional yeast, parsley, Worcestershire sauce, onion, and seasoning. Process until smooth. Transfer to a mixing bowl and thoroughly stir in the pimentos. Line a small bowl (I used a 2.5 cup Tupperware bowl) with plastic wrap or waxed paper. Scoop cheeze mixture into bowl and mold it to the inside the bowl.

Wrap extra plastic wrap around the cheeze and refrigerate for several hours. The longer the better–for the flavors to mingle. Serve with cracker and veggies, or use as a sandwich condiment. Enjoy!

Edamame Hummus

Creamy Tofu-Port Spread

Chickpea Havarti Spread

Cashew Spread

Almond Cheeze Log

Plum Crock Cheez

Amazing Mac ‘N Cheez Sauce

Crock Cheez

It’s A Cheeze Extravaganza!

Cashew Cheeze Spread

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