Tuesday, August 18, 2020

Roasted Garlic Hummus

Since going WFPBNO I have to make our hummus. We always loved Sabra's roasted garlic hummus. So this is my attempt to have that flavor. This was pretty easy to make. To roast garlic slice the tops from an entire head and place in aluminum foil. I squeezed lime juice over the cut head and loosely wrapped in the foil. Bake at 350F for about an hour. Set aside and allow to cool. Once that is done you are ready to start making your hummus.

  • 1 can chickpeas, drained, save the liquid
  • 1/4 to 1/3 cup chickpea liquid
  • 1/4 cup fresh squeezed lemon juice
  • 1 whole head garlic,k roasted
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 tablespoon Sriracha

Add all the ingredients to a food processor and blended until smooth and cream. Adjust seasoning if needed. You can add more bean liquid if it's too thick. Serve with fresh veggies, include in a wrap or top your bagel with a smear.


Tuesday, August 11, 2020

Seven Layer Dip

This dip is delicious. I'm sure you all have had it at some party or event. This is vegan and we normally don't eat store bought vegan sour cream (too processed) but I bought some and used it as a short cut. It's not like we ate the entire dip (although I could!) We always serve this with tortilla chips and homemade pickled jalapenos on the side.

  • 1 can (15-ounce) fat free refried beans
  • 1/2 package low-sodium taco seasoning mix
  • 1 1/2 cups guacamole
  • 8 ounces vegan sour cream (I love Toffutti)
  • 1 cup Daiya cheddar style shreds
  • 1 cup fresh tomato, diced small
  • 1 (2.25 ounce) can sliced black olives
  • 1 1/2 cups shredded iceberg lettuce
  • 3 green onions, sliced

In a bowl combine refried beans and taco seasoning. Stir well.

Spread bean mixture onto bottom of pie pan. You could also use a rectangle baking dish.

Cover beans with guacamole.

Top with sour cream.

Cover with shredded lettuce.

Sprinkle with diced tomatoes.

Sprinkle black olives and then scallions.

Serve with pickled jalapenos and tortilla chips. 

Monday, August 3, 2020

Bean & Mushroom Enchilada Casserole (WFPBNO)

The last time I made this dish we were vegan but no Whole Food Plant Based No Oil. So in stead of using vegan crumbs I used mushrooms. I also made my own sour cream using a Tofu Sour Cream recipe I found online. I also had Brand New Vegan's Cheese Sauce in the frig and dolloped that on top for the last 15 minutes. This was really good. I think I would like the mushrooms to be in bigger chunks for the next time so it's more toothy. But all in all I think this was a huge success.

  • 1 8-ounce package baby bella mushrooms, sliced, chopped or quartered
  • 1/2 cup chopped sweet onion
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 15-ounce can pinto beans, drained and rinsed
  • 1 4-ounce can diced green chili peppers
  • 8 ounces tofu sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic powder
  • 8 6-inch corn or flour tortillas
  • 1 10-ounce can green enchilada sauce
  • 1 cup cheese sauce

Chop onion and mushrooms.

Add mushrooms, onions, chili powder and cumin and saute until onion is tender. If needed add a splash of water to keep from sticking. Remember the mushrooms will begin to release their liquid as they cook.

Stir in pinto beans and un-drained chili peppers. Stir well and set aside.

In a small container mix sour cream, flour and garlic powder until well combined. Set aside.

Place half the tortillas in the bottom of a casserole dish. I cut one in half to fit the dish better.

Top with half of the bean/mushroom mixture.

Top with half of the sour cream mixture.

Add half of the enchilada sauce.

Repeat all three layers (tortillas, rest of bean/mushroom mixture, sour cream mixture and enchilada sauce.

Cover dish with lid or foil and bake at 350F for 35 minutes.

Uncover, dollop with cheese sauce and cook for another 5-10 minutes until it's nice and bubbly.

I serve these types of dishes with shredded lettuce, salsa and pickled jalapenos.