Creamy Baked Kale + Artichoke Dip
We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.
In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking!
Creamy Baked Kale + Artichoke Dip
1 1/2 cups (about 1 - 15 oz. can) cooked white beans
1 cup Sir Kensington's Fabanaise Vegan Mayo
1/4 cup nutritional yeast
1/4 cup roasted red peppers
2 tablespoons lemon juice
1 teaspoon fresh basil, chopped
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon oil or vegan butter
4 cloves garlic, minced
1 medium yellow onion, finely chopped
1 heaping cup artichoke hearts, roughly chopped
3 packed cups de-stemmed kale, leaves roughly chopped
1/2 cup panko breadcrumbs (use GF if you prefer)
Preheat oven to 375º.
In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside.
In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely.
Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount! For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons.
*Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.*
Creamy Avocado Pesto Pasta
When life gives you lemons, you could make lemonade. Or you could get some serious meal-spiraton from us and make this lemony Avocado Pesto Pasta, instead! This creamy dish is packed with flavor but comes together super easily - you can even make the pesto ahead for an easy instant meal builder. It's the perfect dish for welcoming in warm, spring weather and the recipe is easily doubled for family-sized meals or lunch-leftovers. Top it with a sprinkle of hemp seeds for a bit of texture, and of course serve with fresh lemon slices- they add a ton of fresh flavor when squeezed over the top!
Before we get cooking, just wanted to let all my Orange County pals know that my vegan, organic baked goods are now being sold at Green Bliss Cafe in downtown Fullerton! This week they've got Oatmeal Cream Pies and Perfect Peanut Butter Cookies from our NEW Homestyle Vegan Cookbook (available for pre-order!!), as well as matcha-glazed and maple-glazed donuts! And if you need a custom baked goods order, let us know! We're happy to help bake and deliver whatever goodies you may need. Any questions? Shoot me an email at email@example.com. Now let's get cookin'!
1 1/2 cups fresh basil
1/4 cup hemp seeds (shell-free)
1 1/2 tablespoons lemon juice
2 garlic cloves
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 cup olive oil
1 medium avocado, halved and seed removed
16 ounces spaghetti noodles (or any pasta you prefer!)
lemon slices, for squeezing + garnish
hemp seeds, for garnish
In a food processor or high speed blender combine the basil, hemp seeds, lemon juice, garlic, pepper and salt. Drizzle in the olive oil and scoop the avocado into the mixture and process until creamy. Set aside.
Bring a large pot of salted water to a boil. Cook the noodles until al dente, then drain.
Pour the avocado pesto sauce into the pasta and toss to coat evenly. Garnish with a squeeze of lemon and a sprinkle of hemp seeds. Serve + enjoy!
Leftovers last in the fridge up to about a week.
Mediterranean Pesto Wrap
We're still trying to keep the New Year reasonable healthy, and have been munchin' on this wrap for about a week now. We had to share. Simple in construction, the flavors mingle and POP! We used falafel as the main protein in these wraps, but you could easily substitute veggie burgers, 'meat'balls, beans, tofu, or go all veggie to keep it simple! It's really all about the pesto, olives + creamy avocado. I've been making two wraps at lunch time each day- one to eat then & there, and one to eat for dinner at work. Its a great way to pack a bunch of veggies into one meal without really realizing it, and adding a protein- like the garbanzo based falafel, is a great way to stack off snack-y hunger all afternoon! And while we like lavash bread for its shape, softer texture, and ease-in-wrapping, you can use whatever wraps (gluten-free, perhaps?) you prefer. Pro-tip: warm up your lavash/ wrap/ pita on low heat in the oven for a minute before filling it. Makes it a little easier to wrap-up and gives the whole sandwich a very cozy, drippy pesto thing that is just too good to miss. Let's eat!
1 piece lavash bread (or your favorite wrap or pita)
2-4 tablespoons garlic hummus
4 falafel (or one of the protein replacements from above!)
2 tablespoons basil pesto
1 small cucumber, cut into thin spears
1/4 of a small onion onion, thinly sliced
1/4 of an avocado, sliced
5-8 kalamata olives, pitted and sliced
1 tablespoon roughly chopped cilantro
handful of mixed greens
sprinkle of hot sauce (optional, but recommended)
Heat your oven on low to prepare to heat your lavash bread.
Bake/ heat your falafel or prepare your protein of choice. While your protein cooks, cut up your cucumbers, onions, avocado, olives, and cilantro.
Place your lavash bread in the oven for a a minute to warm it up. Heat it TOO long and the wrap will become too hard to fold and wrap easily, so just let it get warm, then pull it. On you've pulled it, lay it on a work surface, like a large cutting board. Spread hummus evenly around the middle of the lavash. Top with falafel (or veg burger, tofu, whatever!), then pesto. Arrange cucumber, onion, & avocado around falafel width-wise (like shown below). Sprinkle with sliced olives, chopped cilantro, and hot sauce. Finally, toss on a hearty handful of greens. Starting at one end of the lavash bread, begin to roll the wrap up away from you, tucking the innards in to the bread under as you roll to form a tight wrap, which'll help keep your ingredients in. If you prefer to tuck the ends in around the roll, more 'burrito-style'- go for it. I'm just not great at it, and don't mind open-ended wraps. Once its rolled up tight, use a serrated knife to slice the wrap in half at a slight angle. Serve, enjoy! (Makes one wrap- but there are two halves, if you're a good sharer. If not, double the recipe!)
Tomato Basil Spaghetti Squash Bake
When I started brainstorming this recipe, it came from a combination of laziness (I'm not ashamed) and a desire to cut my own work load. Cooking a spaghetti squash, shredding it, and then warming up spaghetti sauce, chopping up tomatoes and basil from our garden, stirring, and serving....well, it just seems like a lot! And the dishes it produces- far too many, if you ask me. I knew I could make it easier on myself. How exactly? Well, think of this as a 'one pot' meal, where all you really need is a squash. And maybe a baking sheet.
The beauty of this is that you really do just throw all the ingredients into your hollowed squash halves and bake for about an hour- easy peasy! Once its ready just remove it from the oven, shred the squash with a fork, and serve. Your guests will love the taste, and you'll love the easy clean-up. Its healthy, light. and full of fresh (from our garden, in this case) veggies. So lets give three cheers for a lack of dishes and more time to eat, 'cause thats the ultimate goal. Lets do it!
1 medium-sized spaghetti squash
2-3 tablespoons olive oil
2 cloves garlic, minced
1/2 cup tomato sauce
1/2 cup cherry tomatoes, halved
1/4 cup basil, chopped
salt & pepper, to taste
Preheat oven to 375 degrees. Slice the stem off the top of your squash, then turn on it side and slice it in half lengthwise. Remove seeds and innards, and toss in the compost. Drizzle each half with olive oil, a little over a tablespoon each, and sprinkle each side evenly with minced garlic. Pour about 1/4 cup of sauce into each half, then top each side evenly with sliced cherry tomatoes, basil, salt & pepper. Cover in aluminum foil and place on a baking sheet to catch any drippings. Bake for 50-60 minutes, until mixture is bubbling and squash is fork tender.
Once ready, remove from oven and use a fork to separate squash strands. If you want, you can scoop mixture into a bowl and stir, if you like more room to work. Otherwise, use a fork to toss the squash pasta and tomato basil mixture together right in the squash halves, and serve immediately. Sprinkle with fresh basil and nutritional yeast to garnish. Makes 6-8 servings. Saves well in an airtight container in the fridge for up to a week. Enjoy!
Strawberry Basil Ice Cream
I know, I know, I've been complaining about the heat for weeks now. But the struggle is REAL. And our tiny home is gettin' real toasty from about noon to 7 pm lately. Ick. We're whipping up cool treats to beat the heat exhaustion and avoid trips the movie theatre just to pay $24 for air conditioning. Our basil plants have been freaked out by the weather too, so they're in flowering mode and we're trying to eat up what what we can before this round of growth wraps up. Basil is great in bruschetta and we certainly don't have a shortage of tomatoes, but ice cream tastes better than lukewarm bruschetta. Trust me.
Plus, ice cream in fun flavors is FUN. I know, I said it twice. But seriously- this flavor will change how what you think about plain ol' strawberry ice cream. (But if you still love the original, we've got a recipe for that too.) Adding basil livens it up and makes it refreshing. Plus, you'll look like a regular Martha Stewart the next time you serve this to your friends. Seriously. And if you grow your own basil, you can brag about that too. 'Cause you rock. Now, let's all SCREAM for (dairy-free, vegan, gluten-free & raw)ICE CREAM!
2 cans coconut cream
1 lb. strawberries, rinsed and hulled
1 loosely packed cup of fresh basil
1/4 cup agave nectar
1 teaspoon vanilla
Combine all ingredients in a high-speed blender or food processor until completely combined and pour into a freezer-safe container. We used a loaf pan. Let mixture freeze 4-8 hours or overnight, and remove from freezer 10 minutes before serving to soften. Scoop into bowls, cones, or your mouth. Enjoy!
Mediterranean Quinoa Salad
Sometimes, I wake up craving salad. I have a hard time eating too many 'lunch' foods before 9 am, but when you want cucumbers, you want cucumbers. The last time this happened (2 days ago), I decided a green smoothie would be the way to go. I made the smoothie and started drinking it...but it was just too sweet. I wanted ONIONS. I wanted CHEEZE. I wanted a salad. To add a bit of protein and circumvent the fact that I didn't actually have any greens, I subbed in a healthy serving of quinoa and mixed in some of my favorite super fresh, summer flavors like radish, lemon, and fresh pear tomatoes straight from the garden. With all those tasty summer flavors you only need a light EEVO + lemon juice dressing and a bit of salt and pepper to round it out! This recipe is ready, start to finish, in about 30 minutes, and is ready for eating IMMEDIATELY! So snack on salad for breakfast- this salad isn't the whimpy green salad your taste buds are expecting. And I promise, it'll hold you over 'till lunch.
3 cups cooked quinoa (we used red quinoa, use what you prefer)
1 heaping cup of cherry or pear tomatoes, halved
1 cup cucumber, sliced & chopped
1/2 cup radishes, diced
1/2 cup green onions, thinly sliced
1/4 cup chopped parsley
1/4 cup chopped basil
2 lemons, freshly squeezed (about 1/3 -1/2 cup juice)
2-4 tablespoons olive oil
salt & pepper to taste
1 cup vegan cheeze crumbles (we used Teese Mozzarella!)
Cook quinoa according to package instructions. (Normally 1 cup quinoa + 1 1/2 cups water, bring to boil, simmer till water is absorbed.) Set aside to let cool completely before mixing in veggies.
Once cooled, toss in tomatoes, cucumbers, radishes, green onions, parsley, basil, lemon juice, & olive oil. Toss to combine. Season with salt & pepper to taste. Add in cheeze crumbles and toss gently to incorporate. Refrigerate until serving, makes 8 servings. Leftovers save well in a sealed container for 3-4 days. Enjoy!
Triple-Decker Caprese Grilled Cheeze Panini
It's been warm and sunny here in Southern California (surprise, surprise), and our tomato plants are EXPLODING! We're growing 4 different varieties and picking anywhere from 4 to 20 tomatoes a day. It's a good thing we like 'em! We've been making bruschetta, soup, and eating 'em raw with a little olive oil and salt, but this sandwich may be my new favorite way. The best part? You can spread it with your very own, super simple, homemade vegan cheeze! And now you'll have a quick recipe anytime you want spreadable vegan cheese. Don't have cashews? Use any nut you have on hand; fun flavors abound from brazil nuts, macadamias, and pine nuts as well! Keep it gluten-free with gluten-free bread or sub in hearty portobellos for a bread-less alternative. But use three slices anyway- the triple-decker-ness is the best part!
1 cup cashews, soaked
1 tablespoon lemon juice
1 clove garlic
1/4 teaspoon salt
1/4 teaspoon pepper
2-4 tablespoons water
1 medium sized tomato, sliced OR 12ish cherry tomatoes, halved
1/4 cup fresh basil, roughly chopped
sprinkle of freshly ground black pepper
3 slices of bread (GF is that's your jam)
To make the cheeze, combine cashews, lemon juice, garlic, salt, pepper, and water in a food processor and mix until smooth. Scoop out, set aside.
Cut your tomatoes and basil, and set aside. Warm up your panini press (or just a greased pan on the stove). Assemble sandwich beginning with a slice of bread, a generous layer of your homemade cheeze, tomato slices, basil, and a sprinkle of pepper. Top with the next slice of bread, and repeat. Spread the final slice of bread with another thin layer of cheeze before topping the sandwich. Place in panini press until golden lines form and cheeze is melty, or grill until golden and crispy on both sides. If you prefer a crunchier sandwich (Alex does), consider toasting your middle slice before adding it to the sandwich. Enjoy immediately with a frosty bev. (Leftover cheezy spread can be stored in the fridge up to a week.)
Hemp Seed Basil Pesto
Before we get started today, I wanted to announce the WINNER of our Rawsome Vegan Baking cookbook giveaway! And the lucky winner of their very own copy is...Veggie Loops! (Assuming thats your real name...hehe.) I've emailed you and look forward to sending your your copy of Emily's raw-mazing book! Thanks to everyone that entered, and to Emily for letting us be a part of her book tour. We love ya, Em!
Having a jar of pesto in the fridge is pretty much the same as having a pile of expensive jewelry in the closet- its mealtime gold. Throw it on a pizza, in pasta, or as a sandwich spread and you're halfway to solving the weeknight dinner conundrum! Plus, it whips up in a flash and lasts a few weeks in the fridge, so you can make several meals out just one batch. Alex loves this recipe and uses it every time he makes pasta, adding some chopped tomatoes and vegan mozzarella to make his own capresé salad. I'm a sucker for just putting it on bread with veggies and having a panini for lunch, but either way- its a crowd pleaser.
Plus remember that annoying, "Where do you get your protein from?" question we discussed last time? Well, hemp seeds are a complete protein, meaning they contain all of the essential amino acids and are a great source of protein, magnesium, iron & fiber for vegans . They're one of the greatest superfoods you can find! And they're easy to sneak into healthy recipes. The hemp seeds add a slightly nutty flavor that contrasts the slight bitterness of the basil in the recipe, and makes for a super healthy sandwich slather.
This recipe is also super easy to manipulate to your own liking; hate hemp seeds? Try replacing them with flax seeds or your soaked nut of choice. Out of lemon juice? Try lime juice or apple cider vinegar. Only have black truffle sea salt on hand? Throw it in! The experimentation is all up to you. That being said, the original is pretty goddamned good. So, lets eat!
3 cups fresh basil
1/2 cup hemp seeds (shell-free)
3 tablespoons lemon juice
3 garlic cloves
1/2 tablespoon black pepper
1/2 teaspoon salt
1/2 cup olive or grapeseed oil
Rinse basil and separate leaves from stems. Toss the stems in the compost and the leaves in a food processor or high speed blender. Add the hemp seeds, lemon juice, garlic, salt & pepper. Blend until smooth. Add oil and blend again until evenly incorporated. Store in a sealed container in the fridge for up to 2 weeks. Makes about 2 cups. Enjoy!
Spinach & Wild Mushroom Lasagna with Basil Almond Cream
On weeks I work a lot, I like to make giant pots full of something to bring for lunch all week. I like it full of protein to keep me from snacking, be easy to reheat if I get the chance, and if not- taste good enough cold to enjoy. After weeks of chili and potato based soups, I was craving something a little different. With plenty of dehydrated mushrooms from late summer gathering and lots of fresh spinach in the fridge, I got to work using up those GF lasagna noodles I picked up so long ago. We were pleasantly surprised with the amount of flavor in this dish, and loved the almost meaty texture of the mushrooms. Topped with a little homemade parmesan cheeze, it was a serious treat as leftovers for three days before we'd gobbled up the whole pan. And don't worry- we give instructions for regular 'boil' noodles and the often criticized (but equally delicious in our opinion) 'no-boil' noodles. Let's eat!
Basil Almond Cream Sauce:
1 cup soaked almonds
2 cloves garlic
2 tablespoons lemon juice
1 tablespoon dijon mustard
1/2 cup nutritional yeast
3 tablespoons dried basil OR a heaping 1/2 cup fresh basil
1 cup water
Soak 1 cup almonds in warm water for at least an hour. Drain the almonds, set aside, and save 1 cup of the soaking water for blending.
Combine all ingredients in a high-speed blender or food processor until a creamy consistency is reached, about 30 seconds to a minute. Scoop into a bowl and set aside to use later in the lasagna.
Spinach & Wild Mushroom Lasagna:
1 box (about 9 ounces) gluten-free no-boil lasagna noodles*
25-30 ounces of pasta sauce (about 3+ cups)
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1.5 ounces of dried, wild mushrooms OR 8 ounces fresh wild mushrooms, roughly chopped**
4 packed cups fresh spinach
1/4 cup water
1 tablespoon dried oregano
salt & pepper to taste
1/2 recipe vegan parmesan cheeze OR about 1/2 cup of your favorite parmesan substitute
*If using noodles that require boiling, cook to instructions on package, drain, and use in place of the noodles in our recipe. Also, remove about 10-15 minutes earlier than the total cook time of about 45 minutes that ours requires.
**You can use your favorite mushrooms from the grocery store, too. Button, cremini, and chanterelles would all be great here.
If you haven't already made the Basil Almond Cream Sauce, do that (recipe above.) If you have, start here:
Preheat oven to 400 degrees and lightly grease a 9 x 13 in. baking dish.
Heat olive oil in a large, deep skillet and toss in onions and garlic, and cook until onions are softened and turning slightly translucent. Add mushrooms, water, and spinach by the handful, stirring to wilt spinach and help mushrooms absorb the water. Cover with a lid and let simmer, stirring occasionally, for about 5-8 minutes or until spinach is wilted and mushrooms have absorbed all the liquid and onions are beginning to caramelize. Add in spices and simmer one more minute. Remove from heat and set aside.
Now, pull out that lightly greased casserole dish and spread about 1 cup of pasta sauce across the bottom. Top with noodles, about 4 per layer, spread evenly across and covering the sauce. Next spread about 1/2 of the Basil Almond Cream across the noodles, top with half of the spinach & mushroom mixture, sauce, and more noodles. Do another round of Basil Almond Cream, cooked veggies, and noodles, saving the last of the sauce to cover the top layer of noodles and prevent them from burning. Finally, sprinkle the top with your parmesan cheese, cover with a lid or aluminum foil, and bake for 45-50 minutes, until sauce is bubbling and cheese is slightly browned. Let cool, slice, and enjoy! Saves well in the fridge for about a week.