Spinach Olive Dip & Homemade Tortilla Chips

Spinach Olive Dip & Homemade Tortilla Chips

1/4 block Firm Tofu

1/2 cup frozen (thawed) spinach 

1/4 cup cooked broccoli (cooled)

1 cup Veganaise

1/4 cup Dayia Shredded Cheddar

1 tablespoon of olive oil

1/2 teaspoon sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

4 Soft tortillas (wheat preferred)

1/2 can black olives pitted

Put all ingredients (except the tortillas and black olives) in a food processor and blend until smooth.  Put in fridge.

Cut tortillas with a pizza slicer into 6-8 even pizza sized wedges.  Sprinkle with salt and and pepper and bake on 350 degrees until just turning brown, turning them once or twice to check coloring.  

While the tortillas are cooking, slice the black olives in round slices and add them to the dip and stir. 

It tastes 1,000,000 times better than it looks!!! The Dayia cheese makes it have little lumps in it.  None vegan people liked this dip!!  

Creamy Pea Peanut Noodles - Vegan

Creamy Pea Peanut Noodles Vegan

I forgot to take a picture!! Next time

2 cups homemade vegetable broth (or boxed)

1 pound of whole wheat spaghetti 

1 half of large sweet onion

3/4 cup frozen peas

3/4 cup nutritional yeast flakes

1/2 cup salted or unsalted peanuts 

3 tbsp low sodium soy sauce

1 tbsp oil of your choice

1/2 tsp black pepper

1/2 tsp garlic powder

Salt and pepper to taste

Get your noodles cooking and then start the sauce.  I used regular wheat spaghetti for this meal and homemade vegetable broth.

1. Cut up onions in bite size pieces

2. Add oil to sauce pan, heat and add onions

3. Add garlic powder and black pepper, stir and cook onions until translucent

4. Add frozen peas and stir/cook til thawed

5. Add peanuts to food processor and process until fine powder like substance 

6. Add onions and peas, vegetable broth to food processor, and process until smooth

6a. If you have a Vitamix, add the mixture to it and blend until super creamy

7. Pour back into the saucepan, add soy sauce and nutritional yeast flakes.  Stir.  If consistency is too thick add a little vegetable broth until you like the creamy consistency.  

8. Noodles should be ready. Plate noodles and pour some creamy pea peanut sauce over top.

9. Salt and pepper to taste

If you want to make it a sort of Thai meal, add Red Pepper Flakes to step 6 and blend in/add til you have your spicy flavor that you like.

Vegan Stuffed Mushrooms

    

Vegan Stuffed Mushrooms 

Ingredients:

Double/triple ingredients for large batches 

8 large mushrooms 

1/2 cup Vegetable broth

1/2 cup garlic powder

2 cups Dry Stuffing mix, I used Pepperidge Farm Herb

1 TBSP of Olive Oil

1 small onion

3 small celery stalks

1/2 cup fried onions

1 tsp garlic powder

Pepper to taste 

1/4 cup Daiya Mozzarella Shreds 

1. Pull off the stems of mushrooms (Wash, Save, Set aside) and use a spoon to scoop out as much as you can of each to make a little mushroom bowl

2. Rinse Mushrooms and pat dry with paper towels.  These need to be pretty dry so when you bake them, the moisture doesn't ooze out and make a slimy mushroom

3.  Cut onions, celery, and mushroom stems in tiny pieces.  Add onions and celery to fry pan with Olive Oil

4. Once the onions and celery are soft, add the mushroom stems that you cut up, then add garlic powder and pepper

5. Measure out two cups of dry stuffing mix and dump in fry pan, add 1/2 to 3/4 cups of Vegetable broth and mix well until you get a gummy stuffing

6.  Add the fried onions to the mixture and mix well

7. Pre heat oven to 375 and then use your stuffing mixture to stuff your mushrooms.

8. Add some Daiya Mozzarella Shreds on top of each one. A little goes a long way with these Shreds

9. Bake Mushrooms for 20 minutes or until the mushrooms look "dry" and not slimy

This serves 2 people.  If you're using for a party, I would make 4 batches of these.  Non vegans like this too.  Also if you are serving at a party with dairy eaters, go ahead and split these up, put half Daiya Shreds on some and half regular dairy mozzarella on the others.