Tag: gluten-free

Vegan “Cheesy” Fondue with Roasted Vegetables

Leave a comment

Choose any vegetables you love to dip, or use as a cheesy sauce. The cumin and peppers add a slightly Mexican flavour, making it top-notch for nachos, too.

IMG_1930

 

Vegan Cheesy Fondue with Roasted Vegetables

Vegetables, for roasting
Olive oil, for the vegetables
2 cups water
3/4 cup (36g) nutritional yeast flakes
1/3 cup cooked cannellini beans
1/3 cup roasted red peppers, chopped
4 teaspoons tapioca starch
1 tablespoon fresh lemon juice
1 heaping teaspoon ground cumin
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
Fine sea salt to taste
Freshly ground pepper to taste

Preheat oven to 425°F (220°C). Cut the vegetables to a uniform size and toss with olive oil. Sprinkle with salt and pepper. Roast until tender. I recommend cauliflower (about 25 minutes), broccoli (about 20 minutes), and asparagus (about 10 minutes), all perfect for dipping.

Put the water, nutritional yeast, beans, roasted red peppers, tapioca starch, lemon juice, cumin, onion powder, and garlic powder in a blender. Blend until smooth. Sample for salt and pepper, adjusting to taste.

Pour the mixture into a medium saucepan. Cook on medium-high heat, whisking frequently, until thickened, about 6 to 8 minutes.

Serve with vegetables.

Maple Barbecue Tofu Bites

Leave a comment

These tofu bites are a great pop-in-the-mouth treat. You can double the marinade, reserve it after marinating them, and heat it as a dipping sauce, although they really don’t need it. If you freeze the tofu, then thaw it, the consistency forms a “meatier” texture, however, a long marination still delivers the same amount of flavor. See my note below about pressing tofu if you’re unfamiliar with this (imperative!) step.

Maple Barbecue Baked Tofu2

Maple Barbecue Tofu Bites

5 tablespoons water
3 tablespoons tomato paste
3 tablespoons wheat-free tamari or gluten-free soy sauce
2 tablespoons pure maple syrup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 teaspoons yellow mustard
1/4 -1/2 teaspoon cayenne pepper
1 (350g) package extra-firm tofu, pressed and cut into 1/2″ (12 mm) cubes

Put the water, tomato paste, tamari, maple syrup, onion powder, garlic powder, mustard, and cayenne pepper in a shallow bowl. Whisk to combine. Gently stir in the tofu cubes, cover, and let sit for three to five hours.

When you’re ready to bake the tofu, preheat the oven to 375°F (190°C). Cover a baking sheet with parchment paper, and spread the tofu, in a single layer, on the sheet. You can reserve the marinade, if desired, for a dipping sauce.

Bake for 30 minutes, turning every 10 minutes.

Note: Pressing tofu removes the excess moisture and allows it to absorb the marinade much more efficiently, with a far tastier end product. To do it, layer a cutting board with two layers of clean towels. Top with tofu, and layer with another two towels. Top with a board (I use another cutting board), then put a heavy object on top (like a cast iron pan, or a heavy pot or two) that offers even weight distribution. Allow to press for at least 30 minutes, changing the towels if they become soaked through.

Jalapeños Stuffed with Roasted Garlic Hummus

1 Comment

The roasted garlic in the hummus creates a sultry, mellow flavour, rich in taste without the pungent kick of raw garlic, and can be made a few days in advance to make day-of assembly a breeze.

Jalapeños Stuffed with Roasted Garlic Hummus4

JALAPENOS STUFFED WITH ROASTED GARLIC HUMMUS

Roasted Garlic Hummus
1 large head of garlic
1 (14 oz./398 mL) can chickpeas, drained and rinsed
2 tablespoons roasted tahini
1/4 cup warm water
Juice of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon fine sea salt

To Assemble
About 20 jalapenos, cut in half, length-wise and seeded
Fresh cilantro, for garnish

To make the hummus, preheat oven to 375°F (190°C). Cut off the very top of the garlic bulb so just the tops of most of the cloves are exposed. Wrap securely in aluminum foil and place in oven to roast for one hour. Remove and let cool.

Using your fingers, squeeze the roasted garlic into the food processor. Add all remaining ingredients except for cilantro and jalapenos. If not completely smooth, add a dash or two of water until smooth consistency is reached. Test for seasoning. Refrigerate overnight if desired.

When ready to stuff the jalapenos, preheat oven to 425°F (220°C). Spoon hummus in each jalapeno half, filling the crevasses, and transfer on a baking sheet. Depending on the size of the jalapenos, you might have some left over (eat it within a few days).

Bake the stuffed jalapenos  for 17 to 20 minutes, until jalapenos are tender but still slightly firm. Garnish with cilantro if desired. Serve at room temperature.