Vegan Spicy Peanut Dip/Sauce

April 7, 2011
vegan spicy peanut dip or sauce

Vegan Peanut Dip or Sauce

Spicy Peanut Dip/Sauce

This is kind of like Indonesian satay sauce, but without the coconut milk. It’s easier to make than the traditional version, because we are starting with peanut butter instead of raw peanuts. I used creamy, but chunky will work as well.

There is a mixture of sweet, salty, sour and spicy, along with a creamy richness from the peanut butter. You can adjust the spiciness to your taste. The recipe as written is on the mild side.

It works great as a dip for crudite, and I mixed the leftovers with sautéed vegetables and served them with rice. You can sprinkle some sesame seeds on the top for garnish.

Vegan Spicy Peanut Dip/Sauce

1 cup peanut butter
1 cup water
2 TBS shoyu
4 TBS brown sugar
1/4 teaspoon cayenne
2 cloves garlic, minced
4 teaspoons minced fresh ginger
4 TBS apple cider vinegar
3/4 teaspoons salt
1 TBS toasted sesame oil (optional)

Mix together all ingredients. Using hot water helps to soften the peanut butter and makes it easier to mix.

Note:
This was served at Ray’s memorial service at the arboretum. The other recipes can be found also, including Black Bean Dip, Broccoli Salad, Pea Salad, and Vegan Tofu-Spinach Dip.


Black Bean Dip

March 6, 2011
vegan black bean dip

Vegan Black Bean Dip

I had forgotten about making this recipe in a normal-sized batch, and a friend reminded me today about it. So I apologize for the delay.

Yes, this is the dip that was served at Ray Baker’s memorial at the arboretum.

(If you want the dip with the hoisin sauce and lots of garlic, that’s the Asian Black Bean Dip recipe you want.

If you want the other memorial food recipes, so far I have:
Broccoli Salad
Vegan Tofu Spinach Dip
Frozen Pea Salad (with or without feta)
Russian-Korean Carrot Salad)

This black bean dip is quick to make and extremely healthy, full of fiber and antioxidants. You can adjust the cayenne to taste, or use fresh or canned chiles or chipotles or chipotle powder instead. It has a mild chile hit to it as it is.

I haven’t tried it with other beans yet, but my guess is it would be just as tasty with other types, such as kidney or pinto beans, and possibly garbanzos, too.

Here is the recipe. Please leave a comment to let me know what you think if you try this yourself.

Vegan Black Bean Dip

3 TBS canola oil
1-1/4 cup chopped onion (about 1 medium)
2 cloves garlic, minced
1 cup chopped bell pepper (about 1 medium)
1 can (11 oz) corn, drained and rinsed

1 can (15 oz) black beans, drained and rinsed
1 tsp cumin
1/4 tsp cayenne
1 tsp salt
3 TBS apple cider vinegar

Saute onion, garlic, bell pepper, and corn in oil until onions and bell peppers are soft, about 10 minutes.

Add to blender or food processor with the other ingredients. Blend.

Serve with tortilla chips or crudite. Makes 3 cups dip.


Vegan Tofu-Spinach Dip

January 11, 2011

vegan appetizer tofu spinach dip

Vegan Tofu Spinach Dip


This recipe was developed as a vegan appetizer version of that onion and spinach dip that probably everyone has had at some potluck or party some time in their life. You know the one–I think you mix sour cream, onion soup mix, mayonnaise, water chestnuts, and spinach.

This has no dairy, no cholesterol, no unpronounceable chemicals or flavorings, and is almost as easy to make.

Recently I made a version for a memorial service, and I didn’t have gobs of dehydrated onions or powders to throw in. So I used minced onions and minced garlic for one batch, and sauteed onions and garlic for the second batch, for less of a strong onion bite.

Someone has already asked for the recipe, so it obviously tasted okay. I cannot post the exact recipe I used for the large batches, because I was making hundreds of pounds of food and had no time to measure or write anything down. Instead of 2 cups of tofu per batch, I used 2 blocks! I’ll give you some approximate amounts, though, to help you out.

Here is the original, normal-sized recipe I developed:

Vegan Tofu-Spinach Dip

2 cups tofu
1 teaspoon salt
1-1/2 teaspoons sugar
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 Tablespoon dried onion flakes
5 Tablespoons lemon juice
1/4 cup oil
1/2 cup chopped water chestnuts (half of an 8-ounce can)
1 cup cooked, chopped spinach* (this is probably about equal to one box of frozen spinach, thawed)

Blend all ingredients EXCEPT water chestnuts and spinach. Add water if necessary. Blend until it is smooth.

Stir in water chestnuts and spinach.

Serve with crudite or chips, or as a spread on bread, crostini, or crackers.

I’ve also served it inside a round loaf of sweet bread. Cut off a thin slice from the top. Pull the center out in chunks, leaving a bowl-like shell. Put the dip into the bread bowl and serve the bread chunks for dipping.

That makes a nice mix of sweet, sour, crunchy, salty, and creamy, and the dry bread soaks up the dip very nicely.

To make it with fresh onion and garlic,

use the same recipe, with the following changes:

Omit garlic and onion powders
Omit dehyrated onion flakes
Add 2 cloves minced garlic
Add 1/2 cup minced onion (I used sweet onions)

Taste and see if you need to add more onion and/or garlic. Keep in mind that the flavors will meld nicely if you let it sit.

I recommend you refrigerate this several hours, or overnight, before serving, but it’s not necessary.

*Note about the spinach: I’ve used regular spinach and cholesterol spinach, and both worked well. You could probably substitute other cooked greens instead, such as kale or collard greens, to get a similar flavor.


Asian Black Bean Dip (A Vegan Recipe)

December 16, 2010

vegan asian black bean dip

Vegan Asian Black Bean Dip: spicy, sweet, pungent, and addictive


Here is an easy dip that you can whip together when you need something to serve guests in a hurry. You are likely to have almost everything needed in your fridge and pantry. The one exception might be hoisin sauce, although I keep a bottle of the stuff in my fridge all the time.

This got devoured tonight with some friends. We had tortilla chips (organic, of course!) and sugar snap peas with it.

The garlic, ginger and cayenne give it a little bit of a nip, and it has an addictive quality to it. Or, as my Brit friends would say, a “more-ish” quality.

Here is the recipe:

Asian Black Bean Dip (Vegan)

1 can (15 ounces, 425 grams) black beans, drained and rinsed
1 Tablespoon minced fresh ginger
1 clove garlic, chopped
1 Tablespoon roasted sesame oil (see note below)
1 Tablespoon soy sauce
1/8 teaspoon cayenne
1 Tablespoon rice vinegar
1/4 cup chopped green onions
2 teaspoons sugar
2 Tablespoons hoisin sauce

Place all ingredients in a blender or food processor. Blend, stirring down often, until you get a smooth paste. It will still have bits of the green onion in it.

*Note: The sesame oil is the dark type, with full-bodied flavor and aroma, not the light and mild oil. It is often found in the Asian foods section of the store.

Sprinkle with sesame seeds or chopped green onion for a prettier presentation.

Serve it with tortilla chips or crudite.


Healthy Halloween Treat: Bloody Popcorn

October 19, 2010
healthy halloween treat bloody popcorn

Healthy Halloween treat: Bloody Popcorn

Maybe you are sick of the candies everywhere at Halloween. Or you are just one of those people who prefers savory, salty treats. You are in luck!

Okay, I admit, this isn’t exactly red, so the name Bloody Popcorn doesn’t quite do it justice. Besides, it’s not runny, like blood. You could always say it’s flavored with dried blood.

The color will be more red if your paprika and chili powder are really fresh. At any rate, trust me, nobody will complain about the flavor, even if they do scrunch their noses at the name.

This has cayenne in it, which gives it a bit of heat. If you are serving this to kids who aren’t used to spicy foods, leave the cayenne out.

The mixture of spices makes for a sweet, salty, slighty fiery mixture. It’s quite addictive.

And popcorn is a whole grain. That’s right! You can eat it without guilt. In fact, know that you are getting fiber and nutrients from it.

Popcorn Nutritional Information

It is full of complex carbohydrates and 1.2 grams of fiber per cup of popped. That means it keeps you fuller longer and your blood sugar from spiking, unlike simple sugars and refined foods without fiber.

It contains a small amount of protein, as well as other minerals, such as calcium, iron, magnesium, phosphorus and potassium. It’s a good source of manganese as well, a micro-nutrient.

Vegans, no worries. This is a completely vegan recipe.

Recipe: Vegan Bloody Popcorn

“Dried blood” spice mixture:
1/2 teaspoon paprika
1/8 teaspoon cayenne (optional)
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt
2 teaspoons sugar (organic if possible)

2 Tablespoons popcorn (organic if possible)
2 Tablespoons canola oil

Method:

Combine spices in a small bowl. Mix well and set aside while you pop the corn.

In a saucepan with a tightly fitting lid, place oil and ONE kernel of popcorn. Cover and place on high heat.

When the one kernel pops, dump in the rest of the kernels.

Cover and begin shaking the pan back and forth over the stove, to keep everything moving and to prevent burning.

Keep one hand on the lid while you continue to move the pot. The popcorn will start popping and continue for about 30 seconds or so.

The moment you hear the popping stop, remove it from heat and dump it into a large bowl.

Immediately add the spice mixture and toss well, to get as much to stick to the kernels as possible. There will be some that collects at the bottom, but you’ll get enough to stick to make it delicious.

My guess is that this will become one of your favorite healthy Halloween treats. And I think you’ll end up snacking on it the rest of the year, too!

Find more ideas for healthy Halloween treats, party food and Halloween party stuff.


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