Tag: soy-free

Vegan “Cheesy” Fondue with Roasted Vegetables

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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.

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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.

Jalapeños Stuffed with Roasted Garlic Hummus

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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.

(Microwaved) Sea Salt and Lime Chips

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A few minutes in the microwave is all you need to make these potato chips. The best part of homemade chips is making them thick-cut–my favourite kind.

Mini Black Bean and Rice Burgers with Salt and Lime Chips2

Sea Salt and Lime Chips

1 russet potato
Coconut oil for greasing
1 lime, juiced into a bowl
Sea salt for sprinkling

Using a mandolin or a knife, slice the potato as thinly and consistently as possible. Lightly oil a microwave safe plate.

Dip each potato slice into the lime juice, and put potato slices on the plate without overlapping — you’ll probably have to do more than one batch. Sprinkle evenly with sea salt.

Set microwave for five minutes, and cook on high, watching closely until brown spots begin to appear, stopping if necessary. Check potatoes and restart microwave, watching closely, as microwave ovens vary. Chips are finished when they begin to feel crisp to the touch — they will continue cooking (and firming up) while they cool.

Store any leftovers in an airtight container.