Vegan Nacho Dip

Adapted from Colleen Patrick-Goudreau’s The Vegan Table. Pour it on everything. Or, mix it with a can or Rotel and then pour it on everything. 🙂

Makes 2 cups
Ingredients:
1/2 cup nutritional yeast
1/2 cup all-purpose flour
1 teaspoon paprika
a rounded 1/2 teaspoon of garlic powder
1 teaspoon chili powder
1/4 teaspoon salt
2 cups water
3 Tablespoons non-dairy butter, like Earth Balance

Combine all the dry ingredients in a medium-sized saucepan over medium heat. Lightly toast everything for about a minute while the stove eye heats up and then whisk in the water. You don’t have to whisk constantly, but keep stirring it around every 30 seconds or so while you do other stuff (paint your nails, prep things for dipping, pull the cat of the drapes, etc.)

Once it’s pretty close to starting to simmer, start whisking and keep it up until the mixture gets thick. Remove from heat and add the butter, stirring until it melts. Taste and adjust any seasonings as needed and serve with chips, over taco salad, on burritos, over a baked potato with steamed broccoli, or whatever your heart desires!

Vegan Peanut Butter Fudge

Peanut butter-chocolate base topped with a layer of chocolate ganache. Do I even need to say anything else? 🙂

fudge

This makes about 3 dozen 1” squares.

16oz good quality semi-sweet chocolate (I used four 4oz bars), chopped into small-ish chunks
1 cup smooth, unsweetened peanut butter
2 Tablespoons maple syrup
½ teaspoon salt
2/3 cup of plant-based milk
1 teaspoon coconut oil

Line an 8×8 inch baking pan with foil or parchment paper so that it hangs over the sides a little. You’ll need to be able to lift the fudge up and out of the pan once it has set.

Heat a double boiler over medium until the water is just simmering. If you don’t have a double boiler, you can bring 2 inches or so of water to a simmer in a saucepan and place a metal or glass bowl over the top of the pan. Add 1 cup of the chocolate chunks and stir until melted and smooth. Keep stirring to make sure the chocolate doesn’t burn. Remove from the heat (but keep the water simmering because you’ll be using the double boiler again). Stir in the peanut butter, maple syrup, and salt until well mixed. It will be relatively thick. Add the mixture into prepared pan and press down well, so that you have an even bottom layer.

Now for the ganache! Heat the rest of the chocolate chunks (there should be about 1 ½ cups left, maybe a little more) in your double boiler, along with the coconut oil and milk. Keep stirring to make sure the chocolate doesn’t burn. Once everything is melted and the chocolate has a shiny look (this should take about 3 minutes), pour over your peanut butter layer and let cool for about 30 minutes. Refrigerate overnight or for at least 8 hours.

Lift the fudge up out of the pan using the edges of the foil or parchment paper and cut it into squares using a large knife (a bread knife works well). Store in a cool, dry place, preferably the fridge. This fudge will hold up well at room temperature at a party, but it’s best to store it in the fridge when not “in use.” 🙂

Merry Christmas!

Chickpea Corn Chowder

I went through one my grandmother’s old cookbooks recently, looking for recipes I could veganize. This one was a chicken corn chowder that I thought sounded good. Nothing like warm, creamy chowder on a cold winter night! This is quick and easy, coming together in around 30 minutes, even with prep time.

Ingredients:
1 tablespoon Earth Balance Buttery Spread (or olive oil)
1 medium onion, chopped
3 tablespoons flour
1/4 teaspoon black pepper
1/2 teaspoon dried rubbed sage
3 cups water + 3 teaspoons Better Than Bullion’s No Chicken Base
2 cups unsweetened plant-based milk (I used cashew milk)
3 medium red potatoes, chopped
10 oz frozen corn kernels
1 1/2 cups chickpeas (canned or cooked from scratch)

Saute the onion in the butter over medium heat for 6 minutes. Add the flour and spices and mix well, cooking for another minute. Add the rest of the ingredients and put a lid on the pot. Turn the heat up to high and bring to a boil, then turn down to medium-low and simmer for 20 minutes, covered. Season with salt, if needed.

Not the most photogenic recipe, but it’s oh so delicious! Comfort food for sure.
corn chowder