La Dolce Vegan!. Sarah Kramer
href="#fb3_img_img_20299138-aa17-5633-ac11-83d49e82d1af.jpg" alt="u4"/> tsp salt
1
1 tsp tamari
1 tbsp imitation “bacon” bits (optional)
In a food processor, combine all ingredients and blend until smooth. Makes approx. 1
MUSHROOM PÂTÉ
Conventional pâté is meat-based but veggie pâté is guilt-free and can be served with slices of pita, crackers, or bread. And it even makes a great sandwich filler.
1 cup vegetable stock
1 red onion, chopped
2 garlic cloves, roughly chopped
1 cup button mushrooms, roughly chopped
1 cup shitake mushrooms, roughly chopped
1 tsp ground sage
1 tsp dried rosemary
1 tsp ground nutmeg
1 tsp salt
1 cup walnuts, toasted
1 tbsp tamari
2 tsp balsamic vinegar
1 tbsp ground flax seeds
1 slice of bread, roughly chopped
In a large saucepan on medium-high heat, bring the stock to a boil. Add the onions, garlic, mushrooms, sage, rosemary, nutmeg, thyme, salt, and pepper and simmer for 8-10 minutes or until liquid has been absorbed and evaporated. In a food processor, combine mushroom mixture with walnuts, tamari, balsamic vinegar, ground flax seeds, and bread and blend until smooth. Press evenly into an 8-inch loaf pan (or fancy serving dish with a 2-inch lip) and refrigerate for at least 2 hours before serving. Makes 1 loaf.
OH BABY ONION DIP
Oh baby . . . hurry up and kiss me before you smell my breath.
1 large onion, finely chopped
1 garlic clove, minced
1 tbsp olive oil
In a large saucepan on medium heat, sauté the onions and garlic in the oil until onions are translucent. In a small bowl, stir together the onions, “sour cream,” parsley, salt, and pepper. Refrigerate for at least 1 hour before serving. Makes approx. 1
GILLIAN’S LENTIL DIP
My sister is making me do this . . . this is our favorite summer dip recipe. – Gillian, Toronto, ON (Serve this delicious dip with flatbread or crackers and try not to eat it all before the guests arrive.)
1 cup red lentils
1
2 tbsp olive oil
3 tbsp oil (e.g. flax, hemp, grapeseed)
1 - 2 garlic cloves
1 tsp ground cumin
In a medium pot, bring water and lentils to a boil. Reduce heat and simmer for 2-3 minutes. Remove from heat, cover, and let stand for 12-15 minutes. In a food processor, blend the lentils, oils, lemon juice, garlic, cumin, and salt until smooth. Makes approx. 2 cups.
EDAMAME HUMMUS
Ahhh. The ever popular vegan hummus . . . with a twist. Behold, the edamame!
2 cups spinach, tightly packed
2 - 3 garlic cloves
2 tbsp olive oil
2 tbsp oil (e.g. flax, hemp, grapeseed)
1 tbsp lemon juice
1 tbsp tamari
1 - 2 tsp Asian chili garlic sauce (or other hot sauce)
Steam edamame until bright green and thawed. In a food processor, combine the edamame and all other ingredients, and blend until smooth. Makes approx. 2 cups.
ROASTED RED PEPPER HUMMUS
Roasted red bell peppers can be found in the pickle aisle of your local grocery store. This hummus is great when served with pita bread or as a sandwich spread.