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Plant-Powered Kitchen

Saucy Chickpeas with Green Beans

Try these Saucy Chickpeas next time you're looking in your pantry and thinking "what can I do with a can of chickpeas?"

Because we all need new ideas for using those cooked chickpeas!

Saucy Chickpeas & Green Beans in Casserole Dish with Serving Spoon

I love chickpeas, and use them weekly for Chickpea Nibbles, and also soups, salads, burgers, hummus (so much hummus!) one-pots and casseroles.

Even salad dressings – readers LOVE this one.

Saucy BBQ Chickpeas & Green Beans

Nevertheless, we need to switch things up sometimes, and these Saucy Chickpeas with Green Beans do just that!

The recipe comes from Plant-Powered Families, and it's an easy one-pot dish.

The sauce can even be prepped straight in the dish – just whisking it all together.

However, as you'll see in my video, I blitzed the sauce in my Blendtec, since I was double-batching and it's simply faster. (btw, that discount for Blendtec? use code: YAY-BLENDTEC)


And, guess who didn't follow the recipe? 🙋🏻‍♀️ Yeaaaah, I added the green beans straight away. 🤦🏻‍♀️ So, do yourself a solid and follow the recipe: add the green beans just for the last few minutes of baking and they'll stay beautifully bright like in the photos.

How to serve these Saucy Chickpeas?

Here are some ideas!

  • Topped over cooked quinoa, brown rice, or any other cooked grain
  • Serve straight up topped with chopped avocado 🥑 seasoned with lemon and a touch of salt
  • Get in those greens, serving 'buddha bowl' style over steamed kale or spinach
  • Serve with/over halved cooked sweet potatoes
  • Let cool a little and roll in a tortilla! (or use leftovers for lunch this way)
  • Your ideas???

That's the rundown, and I share more tips in my video. By the way, if you want to watch these videos live and ask questions, be sure to follow my FB page and get notifications when I go live.

All for now, lovely people! Enjoy the recipe. x Dreena

Print Saucy BBQ Chickpeas & Green Beans This is a very unassuming recipe, but the final dish is something more than its parts, full of bold flavor and very satisfying. Serve over rice or quinoa, or in wraps with avocado (have I mentioned avocado goes with just about anything)? Course entree, Main CourseKeyword BBQ, casserole, chickpeas, green beans Ingredients
  • 1 1/2 cups green beans cut into bite-size pieces
  • 1/4 cup natural ketchup
  • 2 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • 2 medium cloves garlic grated
  • 3 tablespoons apple cider vinegar or red wine vinegar
  • 1 tablespoon tamari or coconut aminos
  • 2 teaspoons vegan Worcestershire sauce
  • 1/2 teaspoon chipotle hot sauce optional; see note
  • 1/3 cup water
  • 1/4 cup minced shallot or onion
  • 2 1/2 cups cooked chickpeas see note
  • First, blanch the green beans. Bring 2–3 cups of water to a boil in a small saucepan. Add the beans, let cook for just a minute or two until vibrant green, then strain and run under cold water. Set aside.
  • Preheat oven to 400F. In a bowl, whisk together the ketchup, tahini, Dijon mustard, garlic, vinegar, tamari, Worcestershire sauce, and chipotle hot sauce, and then whisk in the water. Once well incorporated, stir in the shallots. Transfer the mixture to a baking dish (I use an 8" x 11" dish, but a similar size will work). Add the chickpeas and stir through. Bake, covered, for 25 minutes.
  • Add the green beans, stir through, re-cover, and bake for another 4–5 minutes (not much longer, or the beans will turn a gray color). Remove and serve.
NotesHot Sauce Note: Chipotle hot sauce adds more smoky heat than spicy heat, but if you think the kiddos will be sensitive to it, feel free to omit. Vegan Worcestershire Note: There are a couple of brands available, see options here Beans Note: If you are a little short on green beans, you can sub extra chickpeas—for example, you can use 1 cup of green beans and 3 cups of chickpeas. Or, if you prefer more green beans, you can do that too, and use less chickpeas! It's a flexible recipe. Serving Suggestions: Serve over a cooked grain like basmati brown rice, quinoa, or millet. A little chopped avocado on top is especially delicious!

photos credit: Nicole Axworthy

The post Saucy Chickpeas with Green Beans appeared first on Dreena Burton.

translate | Mon, 29 Mar 2021 02:19:59 +0000

Artichoke Burgers (vegan, gluten-free, nut-free)

These artichoke burgers might be the best-tasting meatless burger!

I have a number of healthy vegan burger recipes, from my Mediterranean Burgers to Umami Burgers to Mushroom Burgers and even Beet Burgers!

And even hemp seed burgers

I quite enjoy creating vegan burger recipes, because they are far tastier than anything storebought.

And, a homemade burger is most often the healthiest vegetarian burger.

Because they are made with things like whole grains, beans, nuts and seeds, and veggies. Whereas storebought meatless burgers often contain more processed items, more salt, and a lot of oil.

What's in these artichoke burgers?

We love artichokes, and it appears you guys do too!

So, let's talk about these Artichoke Burgers. They are:

  • vegan, gluten-free, nut-free, and oil-free
  • In addition to the artichokes, I use precooked brown rice and sunflower seeds in these patties (if you want to sub a nut for the sunflower seeds, I'd probably use almonds)
  • use frozen or canned artichokes
  • everything is prepped in the food processor – easy as pie! (no, way easier than pie)!!
What condiments do you put on a veggie burger?

This question comes up a lot, and there are many options. Truly, it's what you like on a burger, any vegan sauce or topping. Such as:

  • the more obvious condiments: ketchup, mustard, relish, mayo (vegan), vegan cheeses, vegan sour cream
  • less obvious condiments: sliced avocado, guacamole, avocado cream, hummus, oil-free alternatives to mayo (ex: cashew cream), salsa, oil-free alternatives to vegan cheeses (ex: nut cheeses)
  • veggies: grilled or raw sliced onion, sliced tomatoes, lettuce, pickles, sliced olives, jarred sliced jalapenos, roasted red peppers
  • ? what have I missed! ?

Summing it up, these artichoke burgers are easy, delicious, healthy: a must-make!

Be sure to let me know how you enjoyed these burgers in the comments, and of course any questions your have. Enjoy, friends! x Dreena

Artichoke Sunflower Burgers from Print Artichoke Sunflower Burgers I made these and was surprised by how much my family loved them. Even our daughter, who proclaims that she "does not like artichokes," was asking for seconds. If you have artichoke lovers in your house, you may want to double the batch! Course burgers, Main CourseKeyword artichokes, brown rice, burger, burgers, sunflower seeds Servings 5 patties Equipment
  • food processor
  • 2 cups artichoke hearts see note
  • 1 1/2 loosely packed cups cooked and cooled brown rice or potatoes see note
  • 1/4 cup nutritional yeast
  • 1/4 cup sunflower seeds
  • 1/4 loosely packed cup fresh Italian parsley see note
  • 1 tablespoon mild miso ex: chickpea or brown rice
  • 1 teaspoon Dijon mustard
  • 1/2 rounded teaspoon sea salt
  • 1 medium clove garlic see note
  • Freshly ground black pepper to taste optional
  • 1 tablespoon red wine vinegar
  • 1 cup rolled oats
  • In a food processor, add and the artichoke hearts, rice, nutritional yeast, sunflower seeds, parsley, miso, Dijon mustard, sea salt, garlic, black pepper, and vinegar and puree. Once the mixture is coming together and a little sticky, add the oats and pulse through several times. Refrigerate for an hour if possible (it will make it easier to shape the patties).
  • After chilling, take out scoops of the mixture and form burgers in your hands. I scoop generously with an ice cream scoop, roughly 1/3–1/2 cup for each.
  • To cook, heat a nonstick skillet over medium heat. Cook the patties for 5–7 minutes on the first side, and then another 3–5 minutes on the second side until a little golden. Serve with the fixings of your choice.
NotesArtichokes Note: I use frozen artichokes from Trader Joe's. I find the flavor and texture much better than canned, and they are more affordable as well. If using frozen, just allow the artichokes to thaw before pureeing. Potato Note: Instead of leftover rice, you can use prebaked, leftover red or Yukon gold potatoes—but the technique is a little different than if you're making the recipe with rice. Potatoes can become sticky and glutinous when pureed in a food processor. So, if using potatoes, first peel and roughly cube or chop 1 1/2–1 3/4 cups. Then, follow the recipe directions but add the potatoes last, after pureeing in the oats. Simply pulse the potatoes until they are worked through the mixture and you can take a small amount and form into a ball in your hand. Do not overprocess. Garlic Note: I'm conservative with the garlic for the kiddos, but you can use more if you like. Fresh Herbs Note: Fresh parsley adds a nice flavor element to these burgers. If you don't have it, you can substitute fresh basil. I wouldn't substitute many other herbs, or use dried, though.

The post Artichoke Burgers (vegan, gluten-free, nut-free) appeared first on Dreena Burton.

translate | Mon, 22 Mar 2021 00:07:25 +0000

The Best Vegan Banana Bread Ever

Introducing the best vegan banana bread recipe that's been a reader favorite for years! Not only is this recipe moist and flavorful, but it's also easy to make, dairy-free, egg-free, made with whole-grain flours, and with a gluten-free option.

This Best Banana Bread is not new.

But it's tried and true!

Since so many of you ask for the recipe (and it's kind of hidden in this post) I am dedicating a single post to this vegan banana bread recipe.

Now it's easy to find – easy to make – even easier to eat! 😋

What makes this vegan banana bread different?

Just why is this banana bread recipe so popular?

Well, I think it's because this banana bread is:

  • pretty much foolproof: I hear from readers about this recipe most weeks
  • whole-grain: made with whole-wheat pastry (or spelt) and oat flours
  • minimally sweetened: sweetened only with the pureed overripe bananas and our maple syrup
  • extra delicious with the chocolate chips! 🍫
Is this banana bread healthy?

Compared to traditional banana bread recipes, yes it is! There are many recipes out there that require eggs, butter, vegetable oil, and granulated sugar, all of which are high in saturated fats and cholesterol.

This vegan recipe is oil-free and gluten-free plus it is naturally sweetened with overripe bananas and pure maple syrup. Cinnamon, nutmeg, and sea salt give its flavors a natural boost too!

Afterall, it is called BEST Banana Bread. 😉

Need a nudge? Watch my video to see how easy it is.

Furthermore, if you want that Blendtec Twister Jar (or any Blendtec item), I have arranged a discount with Blendtec. Use code YAY-BLENDTEC at checkout for 20% off any purchase!

Let's get to the recipe, shall we?

enjoy… x Dreena

Print BEST Banana Bread (from Plant-Powered Families) This quick bread is tender and so fragrant and delicious, you won't believe it is made with whole-grain flours and no oil! And, you can just as easily turn these into muffins (see note). Course baking, Breakfast, SnackKeyword banana, gluten-free, muffins, oil-free, quick bread Servings 1 quick bread (or 11-12 muffins) Ingredients
  • 1 cup whole-wheat pastry flour or 1 cup + 3-4 tbsp spelt flour for wheat-free version
  • 3/4 cup oat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp freshly ground nutmeg
  • 1/4 tsp sea salt
  • 1 cup pureed overripe banana see note
  • 1/3 cup pure maple syrup
  • 1/2 cup plain non-dairy milk
  • 1 tsp pure vanilla extract
  • 3-4 tbsp non-dairy mini or regular chocolate chips optional
  • Preheat oven to 350. In a large bowl, mix dry ingredients. In a separate bowl, combine pureed banana, maple syrup, milk and vanilla. Add wet mixture to dry, and add in chocolate chips (if using), and stir through until just well combined (don't overmix). Wipe a loaf pan lightly with oil (or use a silicone loaf pan). Pour batter into pan and bake for 43-48 minutes, until golden and a toothpick or skewer inserted in the centre comes out clean. Makes 1 quick bread.
NotesIf you have an immersion blender, puree several medium-large overripe bananas in a deep, large cup, then measure to get your 1 cup. If you don't have an immersion blender, mash banana very well. To make muffins instead of a quick bread: Pour mixture into a 12-cup muffin pan fitted with cupcake liners. Bake for 17-20 minutes, or until a toothpick inserted comes out clean. Remove, let cool for a few minutes in pan, and then transfer to a cooling rack to cool completely

The post The Best Vegan Banana Bread Ever appeared first on Dreena Burton.

translate | Fri, 05 Mar 2021 01:44:45 +0000

AMAZING Vegan Dip Recipes

Irresistible vegan dip recipes for parties or any day of the week! Easy to prep, these vegan dips are made with plant-based whole foods. Plus, they're oil-free, gluten-free, and nut-free.

Here are some irresistible vegan dip recipes to serve for a special occasion – or any occasion.

Vegan dip recipes to impress!

Initially, I created this post to offer a collection of vegan dips to ring in the new year.

However, why focus on one day of the year when these easy vegan dip recipes are a win any day of the year!

And, if you have a special occasion to plan for, these are most definitely party-worthy, wow-factor dips. So, let's get going:

8. Romesc-oat Sauce

This recipe comes from Let Them Eat Vegan. It's rich and velvety, and the lightly-toasted oats and nuts give it an exquisite flavor along with the smoked paprika.

If you need a nut-free recipe, try this Roasted Red Pepper Dip instead.

Print Romesc-Oat Sauce This is my version of the classic romesco sauce that originates from Spain, which can be thick enough to be called a dip or spread. There are plenty of variations on the recipe, though most include white bread to add structure. My adaptation uses healthier rolled oats that are lightly toasted until golden to give an earthier flavor to this sauce, along with just a hint of smoked paprika. It is versatile and delicious kept thick, or thinned as a sauce. Bonus: My friend Heather Nauta (www.healthyeatingstartshere) has a demo of this recipe for you! Course Appetizer, dips, saucesKeyword almonds, gluten-free, oats, oil-free, red pepper Ingredients
  • ½ cup toasted rolled oats use certified gf for gluten-free version, see note
  • 1 ¼ cups roasted red pepper about 1½ medium/large red peppers, see note
  • 1 medium-large clove garlic
  • ½ cup toasted almonds
  • 1/2 tsp sea salt
  • Freshly ground black pepper to taste
  • 1 ½ tbsp red wine vinegar see note about peppers
  • 1/8 tsp smoked paprika
  • 2-5 tbsp water as needed to thin as desired (use lesser amount for dip, see note)
  • In a food processor, combine all ingredients, starting with about 2 tablespoons of the water, and puree until smooth, adding more water to thin as desired. Season to taste with additional salt and/or pepper (if using the sauce straight as a dip or spread or to top vegetables, and so forth, you probably won't need extra seasoning, but if tossing into pasta, you may want to add extra salt to the sauce or add it when mixing with the pasta).
  • If This Apron Could Talk: When thinning, add the water about a tablespoon at a time, until you achieve the desired consistency. Keep in mind that when using for pasta, you can thin later by adding some pasta cooking water, rather than dilute the sauce when first pureeing it. If you chill the sauce, it will thicken more as it refrigerates, as the oats continue to absorb any moisture.
  • Ingredients 411: Place the oats on a baking sheet lined with parchment, and bake in a preheated 425°F oven for 7 to 10 minutes, until golden, tossing once or twice. Watch closely, as the oats can burn quickly. You can use roasted red peppers from a jar, or roast them yourself; see "Plant-Powered Pantry," page xxxviii of Let Them Eat Vegan. If using jarred peppers, check the ingredients for vinegar. If they are marinated in vinegar, you may want to omit the vinegar altogether, or reduce, adjusting to taste.
  • Serving Suggestions: Kept thick, this sauce can be used as a spread or dip. It is like a roasted red pepper dip but with more texture and a deeper flavor profile. Try it as a base for your next pizza! It can also be thinned slightly to use as a sauce to kick up unseasoned tofu or beans, and of course, to toss with pasta.
7. White Bean Hummus

This is one of those 'oldies but goodies'. It's from my hummus chapter in ed&bv, and readers have loved it for a long time. Me too!

Serve it up with crudite, or some veggie crackers, or pitas, chips, whatever you like!

Of course, I have quite a few other hummus recipes on the blog and in my books if you want to check those out.

Print White Bean Hummus with Fresh Basil and Thyme The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at… and scrumptious to eat! Course Appetizer, dips Servings 2 cups Ingredients
  • 2 cups cooked cannellini beans (white kidney beans) (drained and rinsed if using canned beans)
  • 1 tbsp freshly squeezed lemon juice
  • 2 tbsp tahini
  • 1 small to medium clove garlic sliced
  • 2 tbsp red wine vinegar see note
  • ½ tsp dijon mustard
  • ½ tsp sea salt
  • 2½ – 3 tsp fresh thyme roughly chopped
  • ¼ cup fresh basil torn or roughly chopped
  • 1-3 tbsp water as needed, to thin dip as desired
  • freshly ground black pepper to taste
  • In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients. Makes about 2 1/2 cups.
  • This dip tastes lovely even with just 1 tbsp extra virgin olive oil. But, you can omit it altogether for an oil-free version. I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.
  • You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of "shaved" cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters
6. Rawesome Nut Dip

As vegan dip recipes go, this one is rawesome! I hear from readers saying they are scraping the food processor clean, it's so more-ish.

Serve it a bowl with crackers (raw or otherwise), or tucked into mini bell peppers, endive leaves, or cherry tomatoes. Or, use it as a filling for rolls for finger food (ex: baked mini phyllo rolls). This past Christmas, I layered it with roasted mushrooms as a phyllo main dish. It was exquisite!

Print Rawesome Nut Dip Made entirely with raw ingredients, this dip will knock your socks off. It's a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads. Course Appetizer, dips Servings 1 cups Ingredients
  • 1/2 cup raw almonds
  • 1/2 cup raw pistachios
  • 1/4 cup raw walnuts
  • 1/4 cup raw pine nuts or more walnuts or other nuts like cashews
  • 1/2 cup red or orange bell pepper chopped
  • 3 tbsp freshly squeezed lemon juice
  • 1 very small clove garlic sliced, or to taste
  • 1/2 tsp sea salt
  • Freshly ground black pepper to taste
  • 4 to 6 tbsp water
  • 1/2 cup fresh basil leaves
  • 1 to 1 1/2 tsp fresh thyme leaves
  • In a food processor, combine nuts, bell pepper, lemon juice, garlic, salt, and pepper, and water (starting with 4 tbsp), and purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined and to desired smoothness. Add more lemon juice to taste and/or water to thin dip if desired. Makes 1 3/4 cups.
  • You may change the proportions of nuts in this recipe or substitute with other nuts or seeds. Note that nuts differ in natural sweetness and bitterness: cashews, almonds, and pistachios have sweeter flavors, whereas walnuts and pine nuts have more savory and bitter tones. Since substitutions will affect the overall flavor, you may want to adjust lemon juice or salt to taste.
  • This dip has a slight "cheesy" taste, and is a good cheese replacement, such as a layer for lasagna, filling for ravioli, or sandwich spread. For a cheesier flavor, you can add 1–2 tbsp nutritional yeast, although nutritional yeast may not be considered "raw."
5. Red Lentil Hummus

This quickly turned into one of the 'hot' recipes from Plant-Powered Families. I have quite a few vegan dip recipes in this book, including a few hummus recipes and that ever-popular artichoke dip.

I've heard readers say that this is the only hummus they've enjoyed, or their kids will eat. I think it's the combination of the very mellow, smooth lentils along with the smoked paprika. Do not skip that smoked paprika!

Print Red Lentil Hummus I've been known to use kidney beans, white beans, and black beans in hummus, and this recipe gets even more experimental with the incorporation of red lentils. They have a very mellow flavor, and this dip, while unassuming at first, becomes quite irresistible after a bite or two! Course Appetizer, dips, hummus Servings 3 cups Ingredients
  • 1 cup dried red lentils rinsed (see note)
  • 2 cups water for cooking lentils
  • 1-2 medium-large cloves garlic see note
  • 3½ – 4 tablespoons tahini
  • 1 teaspoon sea salt
  • 1/2 – 1 teaspoon ground coriander
  • 1/2 – 1 teaspoon lemon zest see note
  • 1/4 teaspoon smoked paprika (or more to taste)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • Place lentils and water in a large saucepan. Bring to a boil, then reduce heat to very low. Cover and let cook until all the water is absorbed and the lentils are fully softened, about 20 minutes. Remove from heat and allow to cool for 1/2 hour or longer. In a food processor, add the cooked lentils, garlic, tahini, sea salt, coriander (start with 1/2 tsp), lemon zest, paprika, vinegar, and lemon juice. Puree until smooth. Add more garlic, coriander, or salt to taste. This mixture is much looser than a traditional hummus. When refrigerated, it thickens considerably. So, you can enjoy it a little thinner, or wait until it is chilled. Serve with whole grain pitas or tortillas.
  • Lentils Note: You can make the lentils a day or two in advance, and then refrigerate until ready to use. They will already be chilled for this dip, and therefore the puree will be thicker.
  • Garlic Note: Adjust garlic to taste. I use one clove when serving for the family, but you can use more for adults.
  • Lemon Zest Note: While zest may seem like an unusual addition here, it truly adds some lovely flavor.
  • Ideas: Try adding 1/2 teaspoon of cumin to this puree for extra spice. You can bump up the garlic quotient for adults, and also try adding a punch of heat with hot sauce.
  • If you want to add fresh herbs like cilantro, basil, or parsley, wait until the dip is cooled and then puree through.
  • Kitchen Tip: You can always make a double batch if you think you'd like to store portions of this dip in the freezer!
4. Nut-Free Ranch Dressing

Dressing, yes, but this recipe is also easily a vegan dip. Just make it with a touch less water, and it will be spectacular for a dip with tender baby potatoes (or potato wedges), chips, or veggies.

This recipe is from my Plant-Powered Dressings ebook, and is vegan, oil-free, nut-free, soy-free, and gluten-free. If you don't have it or don't want to pick it up, try this Ranch version.

3. Sour Cream 'n Onion Cream Cheese

One of the recipes from The Cheese Trap, this is a wonderful dip/spread for breads, crostini, and crackers for any party!

2. Vegveeta Dip

Let Them Eat Vegan Absolutely one of my most popular vegan dip recipes from.

This is your go-to hot cheesy dip, try it as a fondue or drizzled on nachos, or stir in some salsa for dipping.

Serve with some tortilla chips, and this one will be a true winner!

Vegveeta Dip Print Vegveeta Dip This warm 'cheesy' dip has a mild flavor that can be used to accompany many foods… and also combines very well with salsa to mimic the velveeta/salsa dip from years ago. I make this without nutritional yeast, but if you like it, feel free to add in the nooch! Course Appetizer, dipsKeyword cashews Servings 1 cups Ingredients
  • 1/2 cup raw cashews
  • 1 tbsp tahini or 1/8 cup pine nuts
  • 1 1/2 tbsp freshly squeezed lemon juice
  • 2 tsp apple cider vinegar
  • 1 cup + 1-3 tbsp plain unsweetened almond milk see note
  • 1/4 cup water
  • 1/2 tsp sea salt
  • 1/4 tsp prepared yellow mustard
  • 1 tbsp arrowroot powder
  • 1/2 tsp little scant paprika
  • 1/8 – 1/4 tsp turmeric for color
  • optional: 1 ½ -2 tbsp nutritional yeast
  • Combine all ingredients in a blender and puree until very, very smooth (start with 1 cup + 1 tbsp milk). Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5-8 minutes, until mixture is starting to slowly bubble and thicken (stir frequently through heating). To thin sauce slightly, stir in another 1-2 tbsp of milk. Avoid thickening sauce over high heat (or increasing heat too quickly), since this sauce can scorch easily. Once sauce has thickened, transfer to a serving dish… and get dipping! Makes about 1 1/2 cups.
NotesNotes: 1) I prefer to use plain unsweetened almond milk (by Blue Diamond) in this cheese dip. It has a more neutral flavor than soy milk, and isn't sweet-tasting as rice and hemp milks can be. Try using the almond milk if you can. 2) The color of this dip will deepen with heating. When first blended, it is quite light without much color, but with heating, more yellow/orange color develops. Options: For a nacho "Vegveeta"-style dip, try stirring about 1/3 – ½ cup of your fave salsa into the heated sauce. Other add-in's to consider (add after blending/warming sauce): – a handful of sliced green onions – chopped sun-dried tomatoes (oil-packed, drained) or fresh chopped tomatoes – sliced olives – chopped parsley or cilantro. – for heat-lovers, a few tablespoons of chopped jalapeno peppers or a few dashes of hot sauce. 1. Creamy Vegan Spinach Artichoke Dip

Coming in at #1 for a reason! This recipe is often imitated, never duplicated. I've seen many iterations of it online, this is the original that readers have loved for years.

Out of all my vegan dip recipes, I'd probably choose this one for an omni crowd – for that WOW factor! And, for a nut-free artichoke dip, try this recipe.

A creamy vegan artichoke dip made withOUT vegan cheese substitutes, all whole foods! Artichoke Spinach Dip - by Dreena Burton, Plant-Powered Kitchen #vegan #glutenfree

Which one of these vegan dips your favorite? Let me know in the comments! x Dreena

This post was originally published in December 2018, and updated for February 2021.

The post AMAZING Vegan Dip Recipes appeared first on Dreena Burton.

translate | Fri, 19 Feb 2021 22:17:00 +0000

Healthy Chocolate Pie (vegan, gluten-free)

Does a healthy chocolate pie exist? Yes! Delicious, rich, made with whole foods plant-based ingredients, this pie is vegan and gluten-free.

Healthy Chocolate Pie? Yes indeed!

This chocolate pie is made with such wholesome ingredients that it can be enjoyed for breakfast.

Yet it's rich and delicious, with a velvety filling and nutty deep-chocolate base.

Who's in? 🙋🏻‍♀️🙋🏻‍♀️🙋🏻‍♀️

I thought so. 😬

This recipe comes from my 3rd cookbook, Let Them Eat Vegan. Before moving into this recipe, I'm veering off briefly to talk about that book.

A few weeks ago I posted a video about how my publisher has now printed LTEV in black and white. 👎 I'm disappointed, to say the least. It's important I let you know, in case you order the book – it might be in b&w, sorry.

Now, back to this delicious vegan chocolate pie!

For this chocolate pie I use a food processor to make the crust, and a blender to make the filling. A very frequently-asked-question: Dreena, what blender and food processor do you use?

sliced chocolate pie with raspberries

Of course, many of you know that Blendtec is my blender of choice. I use it every day – sometimes 2-3x/day.

I especially love the Blendtec twister jar, though I use the larger jar for this pie filling. I've just picked up the new mini-wildside jar (will be excellent for salad dressings). Check them out!

Furthermore, if you want to purchase a Blendtec OR any accessory, use my code: YAY-BLENDTEC at checkout for 20% off!

Healthy Chocolate Pie: Prep Work

Now, there are a couple of steps to this healthy chocolate pie. It's not difficult, but there are a couple of steps:

  • prep the pie base (I use a food processor) and press into a pie plate
  • chill base while making the filling
  • make the filling
    • if using a Blendtec or other high-speed blender for the filling, it works fast whether using soaked or unsoaked cashews – I like using unsoaked cashews, because then the filling sets up a little more firm with chilling!
    • if using a standard blender, you will need to use soaked cashews to get a silky-smooth puree
    • puree until silky smooth
  • pour the filling into the base, then chill to serve
front view of sliced chocolate pie, flowers in back

For serving, this vegan chocolate pie is delightful with fresh berries or a simple berry sauce. If you have LTEV, you'll find both a fresh berry sauce and warm berry sauce. If you don't have LTEV, try my Natural Berry Jam.

I hope you enjoy this recipe, friends! x Dreena

close up of creamy chocolate pie slice

The post Healthy Chocolate Pie (vegan, gluten-free) appeared first on Dreena Burton.

translate | Fri, 12 Feb 2021 02:21:10 +0000

Apple Lentil Dal

This Apple Lentil Dal is the perfect start to your year!

Apple Lentil Dal served in bowl with roti bread on the side. Apple Lentil Dal: a go-to recipe

In fact, this easy vegan dal is the perfect dish just about anytime. Even though it's considered good fortune to eat legumes for new year's day, I'll offer that it's good health and fortune to eat legumes every day of the year!

And, this apple lentil dal is so easy and delicious, it's one of those recipes you can make regularly through the year.

This recipe originates from Plant-Powered Families. I have thought about posting this recipe many times. Many times! Why?

Well, it's… (1) easy – really easy (2) family-pleasing (3) as delicious as it is healthy and (4) easy – really easy!

Now, this dal is not exactly traditional. I've been known to stretch traditional definition of a recipe.

Dal: Breaking Tradition

This apple lentil dal isn't particularly traditional in that it doesn't use oil to saute spices, and it doesn't include much in the way of whole spices or 'hot' spices like chiles.

I love the complexities of flavors in Indian cuisine. When we've ordered out, I often find the heat of the spice is too much for family members – even when we request mild.

Also, since beginning to cook oil-free some years ago, many of the takeout dishes are now quite rich for me. Our palates and stomachs really adjust to minimizing oil in cooking.

lentil dal served with roti

The muted heat level of the spices is what makes this vegan dal especially family-friendly. I have been making this one for years and our girls have always loved it – even when our youngest (Hope) was a wee girl just a few years old!

Moreover, what is quite untraditional about this apple lentil dal is that it includes chopped apples! AND that is one of the elements that makes it especially delicious.

The apples add a natural sweetness against the earthy cumin and turmeric. And, they offer a slight fresh quality in the lentils. Altogether, it's beautiful and an element you won't want to skip!

Enjoy this recipe, friends, and enjoy the start to our new year. About that – I shared a personal story on youtube today and hopefully some helpful and inspiring tips for creating sustainable change in your own life.

Blessings, everyone… x Dreena

Print Apple Lentil Dal The preparation for this dal-like dish is unfussy, yet the flavor is something morecomplex. Just a few subtle herbs and spices combined with sweet apples and earthyred lentils make this puree simply delectable. It is flavorful without being spicy-hot,so is quite kid-friendly! Course entree, Main CourseCuisine IndianKeyword beans, lentils, stew Ingredients
  • 3 1/2 cups + 1 tbsp water divided
  • 2 cups chopped onion
  • 1 – 1 1/4 teaspoons sea salt
  • 1 teaspoon dried oregano leaves
  • 1/2 – 1 teaspoon cumin seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon dry ground mustard
  • 1/2 teaspoon turmeric
  • 2 cups red lentils rinsed
  • 1 medium apple peeling optional, cored and cut into cubes about 1/2" (see note)
  • 2 tablespoons freshly squeezed lemon juice
  • Crushed red pepper flakes or hot sauce to taste optional; see note
  • In a pot over medium-high heat, add 1 tablespoon of the water, onion, sea salt, oregano, cumin, cinnamon, mustard, and turmeric. Stir through, cover, and cook for 4–5 minutes (keep an eye on it, and add another splash of water if the spices and onion are sticking). Remove the cover and add the lentils and remaining 3 1/2 cups water. Turn heat up to high, and bring the mixture to a boil. Once at a boil, reduce heat to low, cover, and cook for about 15 minutes. After 12–15 minutes, add the apple and lemon juice, stir through, and cook for another 5–7 minutes, until the apple has softened a little but isn't entirely mushy. Season with additional sea salt or lemon juice if desired, and serve.
NotesApple Note: An apple that is not entirely sweet (ex: Braeburn or Honeycrisp) is preferable, but use what you have on hand! Spicy Note: For adults, you can kick up the spice by either adding hot sauce at serving or adding crushed red pepper flakes (1/2–1 teaspoon) with the other dried spices at the beginning of cooking. Serving Suggestions: This is delicious over brown short-grain or basmati rice, quinoa, or millet. When cooled, try spreading on tortillas or collard leaves for wraps.

The post Apple Lentil Dal appeared first on Dreena Burton.

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