Oven Roasted Mashed Potatoes

Oven Roasted Mashed Potatoes
Vegan; Gluten Free

Here I give you the ingredients and use the amounts that suit your tastes. Remember though, when these get baked the taste will become subtle and bake off....

1 pound of a combination of red and golden potatoes, cubed (I leave the skin on since it seems to keep them more together)
low sodium vegetable broth
hemp milk
earth balance
garlic
freshly chopped chives
crushed dried rosemary
crushed red pepper

1. Line a muffin pan with cupcake liners. Set aside. Preheat oven to 375 degrees.

2. Bring a large pot of water to boil. Add the potatoes and cook until tender when pierced with a fork. Drain and using a potato masher mix with ingredients until desired texture and taste.

3. Scoop the mashed potatoes into the lined muffin pan and scrape fork across the top. Drizzle with olive oil or earth balance, the potatoes will dry out-so don't skip this step. Bake for 20 minutes or until the tops are golden and crispy, serve warm...

Buffalo Chickpea Dip

Buffalo Chickpea Dip
Vegan; Gluten Free

Make at least a few hours ahead to allow all the flavors time to meld together; cover with plastic wrap, refrigerate, and bake off just before serving.

1 15-oz can kidney, drained and rinsed
1 cup raw cashews, soaked overnight
3/4 cup Saso Roasted Red Pepper Chipotle Sauce
1/2 cup hemp milk
2 teaspoons lemon juice (about 1/2 lemon)
1 tablespoon nutritional yeast
½ teaspoon onion powder
½ teaspoon garlic powder
Ground black pepper
Kosher salt
1 teaspoon fresh, finely-chopped parsley
1 teaspoon fresh chopped chives
1 15-oz can chickpeas, drained and rinsed
1 cup Daiya pepper jack-style or cheddar cheese, divided

1. Preheat the oven to 375 degrees.

2. Add the beans and cashews to the bowl of a food processor. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.

3. Scrape the bean mixture into a bowl and stir in the parsley and chives to evenly distribute. Stir in the chickpeas and 3/4 cup of the Daiya. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining 1/4 cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. Serve with tortilla chips or veggies for dipping.

Found and slightly adapted from Gluten Free in the City

Bacon and Cheese Stuffed Dates

Bacon and Cheese Stuffed Dates
Vegan; 30 minutes or fewer


Alright, I found this recipe off of foodgawker (my new addiction) and it sends me to This Can't Be Vegan. Well, you know I had to try it, and it was REALLY good! Me being the person that I am, had to modify the recipe to fit my budget and shopping.... Originally (adapted from Better Homes & Gardens)

6 tablespoons non-dairy cream cheese, softened
1 teaspoon Dijon mustard
6 stalks of chives, thinly sliced
1 large garlic clove, minced
2 tablespoons imitation bacon bits (WayFare bacony bits)
Black pepper, to taste
12 Medjool dates

1. Preheat oven to 400F.

2. In a medium bowl, stir together cream cheese, Dijon mustard, garlic, and bacon bits. Fold in green onions. Season to taste with pepper.

3. Using a sharp knife, make a lengthwise slit in each date. Spread open slightly and remove pits. Fill each date with about a tablespoon of cheese mixture. Place dates filling side up on a baking sheet. Bake, uncovered in the preheated oven for 5 to 8 minutes or until heated through. Serve warm. Makes 12 pieces.

Cucumber Gratin

Cucumber Gratin
Serves 6; Vegetarian (Vegan)

This dish takes the inspiration from Julia Child's recipe for baked cucumbers in Mastering the Art of French Cooking.

I used a mix of fresh and dry herbs. So, use what you find in your pantry before buying the fresh stuff or if you have it fresh from your garden-Even better!

2 Tbs. unsalted butter (use vegan margarine/butter)
2 English cucumbers or 3 garden cucumbers, peeled, halved, seeded, and cut into 2-x1/2 inch strips (about 4 cups)
3/4 tsp. salt
1/8 tsp. sugar
1/4 cup chopped fresh chives
2 tsp. chopped fresh tarragon
1 tsp. coarsely chopped fresh dill
1 tsp. grated lemon zest
1/3 cup panko breadcrumbs
1/4 cup grated Parmesan cheese (use vegan Parmesan cheese)

1. Preheat oven to 375 F. Melt butter in saucepan over medium heat. Cook 3 minutes, or until beginning to brown.

2. Toss cucumbers in 13 x 9 inch baking dish with 1 Tbs. brown butter, salt, and sugar. Bake 25 minutes.

3. Remove dish from oven, and preheat the broiler. Add chives, tarragon, dill, and lemon zest to cucumbers, and toss to coat. Season with pepper, if desired.

4. Stir together breadcrumbs, Parmesan, and remaining 1 Tbs. brown butter in bowl. Sprinkle breadcrumb mixture over cucumbers. Broil 2 minutes, or until crumbs are golden brown.

Per 1/2 Cup Serving: 85 cal.; 2 grams prot.; 6 grams total fat (3 grams sat. fat); 7 grams carb.; 13 mg chol.; 355 mg sod.; <1 gram fiber; 2 grams sugar

Found:Vegetarian Times-September 2011