Tag: vegan

Crudités with Almond Ranch Dip

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Almonds provide the creaminess in this ranch-flavored dip inspired by an old peppercorn dressing that we used to dip carrots in when we were kids. Though it takes just moments to put together, the almonds have to be soaked overnight, so requires thinking a day ahead. Choose colourful vegetables to go with your dip of choice, or serve with toasted whole grain, gluten-free crackers or pita bread. Use coarsely ground peppercorns for a kick of flavor, if desired.

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Crudites with Almond Ranch Dip

For the crudités:
A wide variety of colorful vegetables, such as peppers, carrots, celery, tomatoes, or whatever is in season.

For the Almond Ranch Dip:
1 heaping cup whole raw almonds, soaked over night, and skins removed
4 1/2 tablespoons cider vinegar
3 tablespoons lemon juice
1 tablespoons extra-virgin olive oil
1 to 2 teaspoons agave nectar
1 1/2 teaspoon onion powder
1 teaspoon dried dill
1/2 teaspoon garlic powder
Sea salt to taste
Lots of fresh ground pepper
1/2 to 1 cup water, for blending
1/4 cup freshly minced parsley

After soaking and skinning the almonds, put them in a heavy-duty food processor. Add the vinegar, lemon juice, olive oil, 1 teaspoon of the agave nectar, onion powder, dill, garlic powder, a pinch of salt, and a bit of pepper.

Pour in about 1/3 cup water, and turn processor on. Continue adding water until reaching a dippable consistency. Stir in parsley. Adjust seasonings and agave nectar to taste. Refrigerate before serving, preferably at least a few hours.

Warm Quinoa with Apples, Raisins, and Pecans

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Consider quinoa as a sweet way to start the day instead of a savory side dish. Similar to baked oatmeal, this easy recipe is warms you up in the morning, while offering a balance of brain food and deliciousness, too. For a dessert, add a little extra maple syrup and a scoop of nondairy coconut milk ice cream.

quinoa apple raisin bake

Warm Quinoa with Apples, Raisins, and Pecans

2 cups nondairy milk (I like unsweetened vanilla Almond Breeze)
1 cup dry quinoa, rinsed
2 small apples, cut into small chunks (a good baking apple)
1/2 cup raisins
1/4 cup pure maple syrup
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt
1 cup pecan halves, chopped
1 tablespoon nondairy buttery spread (such as Earth Balance) or 2 teaspoons coconut oil (though the Earth Balance is my preference here)
1 tablespoon unrefined cane sugar

Preheat the oven to 350F. Lightly grease a 9×9-inch glass baking dish.

Bring the milk to a boil in a medium saucepan. Add the quinoa. Return to boiling and cook for 2 minutes. Remove from heat and add the apples, raisins, maple syrup, cinnamon, vanilla, and salt. Mix well. Pour the mixture into the prepared dish. Cover with foil and bake for 15 to 20 minutes, until the quinoa is fluffy and has absorbed the milk.

Put the pecans, margarine, and sugar in small bowl. Mix to completely coat the pecans. Sprinkle the mixture over the quinoa. Return to the oven and bake, uncovered, for 25 minutes longer, until the pecans are fragrant and the top is browned. Let stand 5 minutes before serving.

Iced Matcha Latte

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Fragrant matcha gets a dose of summer flavor when serve chilled with a drizzle of syrup. If you opt for the Ice Syrup route, check out icesyrup.com where you can see where to pick up the unique, local ingredient.

matcha latte

Iced Matcha Latte

1/4 cup hot (not boiling) water
1/2 teaspoon good quality matcha tea
1 1/2 teaspoons coconut syrup or ice syrup
1/2 cup unsweetened coconut milk beverage or other neutral nondairy milk
1/4 teaspoon vanilla extract
About 6 ice cubes

Put the hot water in a small bowl. Add the matcha and whisk until smooth. Stir in the coconut syrup or ice syrup until it dissolves. Pour the mixture into a glass. Add the nondairy milk, vanilla extract, and ice cubes. Mix well. Serve chilled.

Note: Both syrups lend a different flavor to the drink, so be sure to mark your preference before you pour it in. Give it a taste and sample as you add it for your own level of sweetness.