Pomegranate Persimmon Paste
Vegan; 10 minutes; Gluten Free; Raw
Now that my kitchen has been busted out of storage, I've welcomed my missed "Gourmet Sundays". Here is the first of many more to come. Super easy, the messiest part is making sure you don't stain everything squeezing the pomegranate. I used this as a spread for french toast, so delicious!
2 persimmons, chopped
2 Tablespoons of freshly squeezed pomegranate
1. In a food processor combine ingredients and blend until smooth. Add 1/8 teaspoon of maple syrup if needed to cut tartness. Enjoy, will last 2 weeks in an airtight container.
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Showing posts with label Spread. Show all posts
Showing posts with label Spread. Show all posts
Wednesday, October 30, 2013
Friday, May 18, 2012
Chipotle Vegan Mayo
Chipotle Vegan Mayo
2 servings
This is a great spread for sandwiches and with the measurements below make it as you go, so that it doesn't go bad. This makes a great addition to "Mock" Chicken salad-for an added kick add more adobo sauce.
2-3 Tablespoons Vegan Mayo
1/2 teaspoon garlic powder
2 teaspoons adobo sauce
1 chipotle pepper, diced
Mix ingredients together and spread on sandwich of your choice.
2 servings
This is a great spread for sandwiches and with the measurements below make it as you go, so that it doesn't go bad. This makes a great addition to "Mock" Chicken salad-for an added kick add more adobo sauce.
2-3 Tablespoons Vegan Mayo
1/2 teaspoon garlic powder
2 teaspoons adobo sauce
1 chipotle pepper, diced
Mix ingredients together and spread on sandwich of your choice.
Thursday, May 17, 2012
Cashew Nut Cheese
Cashew Nut Cheese
Vegan
Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.
1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)
1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.
Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......
Vegan
Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.
1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)
1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.
Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......
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