Fruit Salsa

 

Fruit Salsa

makes enough for a party!

 

4 Apples, peeled, cored, and diced

4 Kiwis, peeled and diced

2-16oz containers of strawberries, diced

12oz Frozen raspberries, thawed

1/4 Cup lemon juice

2 Tbs brown sugar

5 Tbs fruit preserves, jam, or jelly

Orange juice

 

 

Place apples, kiwis, strawberries,and raspberries in a large bowl.  In a small bowl, combine lemon juice, brown sugar, and fruit preserves.  Then, add orange juice by the tablespoon to small bowl to thin out sauce to desired consistency. Pour sauce over fruit, and stir to coat.  Serve with cinnamon pita chips.

 

Notes: More or less lemon and orange juice can be used.  Any fruits in season would work in this recipe.  A sprinkle of cinnamon or fresh minced mint can change the taste, as well.  This can be served without chips as a salad, too.

Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Garlic Fries

 

Garlic Fries

 

8 Potatoes, scrubbed and sliced or pressed into fries

1/2-1 Tbs olive oil

10-12 Garlic cloves, minced

1/2 Tbs dried parsley

1/2 tsp salt

1 tsp pepper

 

Place all ingredients in a large bowl and toss to coat.  Place on a baking sheet and bake at 400 degrees for 30-45 minutes.

 

Notes:  We used our new fry press to cut these.  While we had the oven on today, we baked 12 potatoes for 20 minutes.  We are going to use the press to make fries out of these potatoes later this week.  I'm hoping this will decrease the baking time some.  I will update later.

Hot Chocolate Party 2012

On Saturday, we had our friends over for a hot chocolate party.  There was food, games, and, of course, hot chocolate!  Everything was Vegan and really yummy!

 

Apple Nachos

 

7-8 Apples, sliced

1/4-1/2 Cup dark chocolate chips, melted

Caramel agave sauce,

1/2 Cup walnuts, chopped

 

Arrange sliced apples on a large plate.  Drizzle melted chocolate and caramel over apples and top with walnuts.

 

Notes:  I used an apple corer/slicer that makes 8 apple wedges, which I then cut in half to make slices.  Peanuts, pecans, or almonds could also be used. 

 

Colorful Veggie Tray

Served veggies with spinach dip made with Tofutti Better Than Sour Cream.

 

Gingerbread Cookies

I followed this recipe, with a few exceptions.  I quadrupled the recipe, the dough did not need refrigerated, and I only used 11 cups of flour, instead of 12.  It makes a huge batch.  Now I have leftover dough in my fridge that I will bake later this week.

 

Creamy Vegan Crockpot Hot Chocolate

 

12 Cups unsweetened vanilla almond milk

2 Cups French vanilla coconut milk creamer

1 Cup turbinado sugar

1 Cup cocoa powder

1.5 Tbs vanilla extract

A pinch of salt

 

Whisk all ingredients together in crockpot.  Cook on low for 4-6, stirring occasionally.

 

Jicama Sticks

Jicama is a sweet, crisp root, classified as a legume.  It grows in South America, and is sometimes referred to as a Mexican yam.  It can be eaten raw or cooked.  Jicama is rich in Vitamin C, high in fiber, low in calories, and fat-free. 

Raw Jicama Snack Sticks

1 Large jicama, cut like fries
1/2 Tbl. chilli powder
1/4 tsp cayenne
1 tsp Dried cilantro
1/4 tsp salt

Put all ingredients in a large baggie and toss to coat.  Eat them raw for a quick on-the-go snack!

 

White Bean Pesto

picture from www.fiddlersgreenfarm.com

White Bean Pesto

1 15oz Can Great Northern beans, drained and rinsed

4 Cloves garlic, minced

5 Sprigs fresh parsley

5 Sprigs fresh dill

2 Tablespoons lemon juice

Pepper to taste

1 Tablespoon Italian seasoning

Place all ingredients in a food processor and process until desired consistency is reached.  This can be used as a sandwich filling, a sandwich spread in place of mayonnaise or Veganaise, or as a dip for veggies or pita chips.

Mini Mexican Pizzas

Mini Mexican Pizzas

adapted from this recipe

makes 12

1 12oz pkg Yves Veggie Ground

1 16oz can refried beans

1/2-1 cup salsa

1 packet taco seasoning

Sliced black olives

Daiya pepperjack shreds

12 small tortillas made using this recipe

In a skillet on the stove mix veggie ground, refried beans, salsa and taco seasoning and heat through.  Place tortillas in a muffin pan and bake for about 3-5 minutes at 375 degrees.  Then scoop about 1/8th cup bean mixture into each tortilla.  Top with as many olives and as much cheese as desired.  Return to oven and bake for about 10 minutes or until cheese is melted.

Black Eyed Pea Dip

picture fromwww.tastygardner.com

Sorry, I didn't get a picture of the dip I made, I will get one next time because I will definitely be making this again!

Black Eyed Pea Dip

serves 10-12

3 Cups cooked black eyed peas, mashed

2 Cups cooked black eyed peas, whole

3 Tablespoons fresh cilantro, chopped

1-2 Tablespoons jalapenos, diced

1/2 Onion, diced

2/3 Cup salsa (can be mild, medium, or hot, depending on desired taste)

1 Tablespoon lime juice

2/3 Cup Tofutti Better Than Sour Cream

1-2 Cups Daiya Shredded Pepperjack Cheese

Salt and Pepper to taste

Hot sauce to taste (I use Cholula)

Combine all ingredients in a bowl and spread in greased or non-stick shallow casserole dish.  Bake at 350 degrees for 25 minutes, or until heated through.  I served this with tortilla chips. 

Note:  I prepared most of the ingredients in my food processor.  Also, the heat of this dip can vary depending on amount/type of peppers, salsa, and cheese used.  This can be served with a layer of salsa on top.  This is a great party appetizer.

Taco Dip

Taco Dip

2- 8oz tubs of Vegan cream cheese (I use Tofutti)

1 Cup pumpkin puree

1 6 oz can black olives

1 red bell pepper

1/4 onion

4 Tablespoons taco seasoning

1/2 tsp galic powder

1 tsp chilli powder

Salt and Pepper to taste

In a food processor, chop olives, bell pepper, and onion.  Place these in a bowl.  Then blend cream cheese, pumpkin, taco seasoning, garlic powder, chilli powder, salt, and pepper in the food processor until smooth and creamy.  Combine cream cheese mixture with chopped veggies and enjoy!  We usually dip carrots, celery, crackers, or chips in this dip.