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White Bean Crock Cheez

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White Bean Crock Cheez -- Epicurean VeganThis cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don’t eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it’s made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.

INGREDIENTS:
2 C cooked white beans or garbanzo beans
3 Tbs nutritional yeast flakes
2 Tbs tahini
2 Tbs lemon juice
1-1/2 Tbs light miso
1-2 Tbs olive oil
1 tsp onion powder
3/4 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard

DIRECTIONS:
Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

White Bean Crock Cheez
 
Print
This cheeze comes from The Ultimate Uncheese Cookbook and is similar to the other crock cheez from the same cookbook. The change here is that this recipe uses white beans (I used Great Northern beans) instead of tofu. That makes a difference, especially for those who don't eat soy (or a lot of it) for various reasons. This is a great alternative. The taste is only slightly different as you can tell it's made with beans, and the texture is a little bit softer and smoother. I love to have this on pieces of pita bread, on crackers, or spread on toast. You can also use garbanzo beans in place of the white beans.
Author:
Ingredients
  • 2 C cooked white beans or garbanzo beans
  • 3 Tbs nutritional yeast flakes
  • 2 Tbs tahini
  • 2 Tbs lemon juice
  • 1-1/2 Tbs light miso
  • 1-2 Tbs olive oil
  • 1 tsp onion powder
  • ¾ tsp salt
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ¼ tsp dry mustard
Directions
  1. Combine all ingredients in a food processor. Process until smooth, stopping to scrape down the sides as necessary. Chill several hours or overnight. Keeps 5-7 days in the fridge. Enjoy!

 

Quinoa with Sun-Dried Tomatoes & Zucchini

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Quinoa with Sun-Dried Tomatoes & Zucchini -- Epicurean Vegan

This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers—an ideal (and protein-packed) combo!

INGREDIENTS:
1/2 cup sun-dried tomatoes (not packed in oil–your choice)
1-1/2 cups low-sodium vegetable broth, divided
1 cup finely chopped red onion
3 cloves garlic, finely chopped
3/4 cup dry white wine
1/4 cup lemon juice
1 cup uncooked quino
1 small zucchini, sliced, then quartered
1/2 cup roasted cashew pieces
2-4 green onions, thinly sliced

DIRECTIONS:
If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring 1/2 cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.

Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

Quinoa with Sun-Dried Tomatoes & Zucchini
 
Print
This recipe comes from Whole Foods and originally had broccoli in it. The broccoli in my fridge had seen better days, so I decided to use zucchini. The recipe also says to not use sun-dried tomatoes packed with oil, but that was all I had, so I went ahead and used them. I think it came out delicious and I served it with open-faced TVP burgers---an ideal (and protein-packed) combo!
Author:
Ingredients
  • ½ cup sun-dried tomatoes (not packed in oil--your choice)
  • 1-1/2 cups low-sodium vegetable broth, divided
  • 1 cup finely chopped red onion
  • 3 cloves garlic, finely chopped
  • ¾ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup uncooked quino
  • 1 small zucchini, sliced, then quartered
  • ½ cup roasted cashew pieces
  • 2-4 green onions, thinly sliced
Directions
  1. If using (dried) sun-dried tomatoes, soak them in hot water for 15 minutes, then chop them once they soften. Bring ½ cup of the vegetable broth to a simmer. Add the onion and garlic; cook for 5 minutes. Add the chopped sun-dried tomatoes, the remaining 1 cup of the broth, white wine, and lemon juice. Bring to a boil. Stir in the quinoa. Reduce heat to a low and simmer, covered for 20 minutes. Add the zucchini to the top and cover; simmer another 10 minutes.
  2. Once the zucchini is softened and the liquid has been absorbed, toss well to combine. Serve garnished with the cashews and green onions. Enjoy!

 

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