Sunday, 6 November 2011

Vegan Dips

I've mentioned in a few posts that I had a birthday party. The thing I was most nervous about was the food and how people would react to being fed vegan food. At the end of the night, the dip bowls had been scraped clean and I had been complimented a numerous amount of times on how amazing the food was. So I thought I'd share the recipes with you.
(Sorry about the lack of photos, I was far too busy to take some snapshots)

Roast Sweet Potato & Cashew Dip
3 Large Sweet potatoes, peeled & cut into chunks
2 Tbsp Olive Oil, for cooking
2 Cloves Garlic, minced
2 Cups Raw Cashews
3-5 Tbsp Olive Oil
1/2 Tsp Ground Cumin 
1/2 Tsp Ground Coriander
Salt & Pepper, to taste
Garlic Powder, to taste

1. Spray a shallow baking tray with cooking spray. Evenly spread sweet potato chunks, lightly douse with oil and salt and pepper. Cook in oven for about 25 mins or until insides are soft and shell is crunchy.

2. Process cashews until little chips. Add in sweet potato, olive oil and garlic. (You may need to add more olive oil to create a creamy consistency.

3. Serve with toasted bread pieces or potato chips. (Also a good spread on sandwiches).

1 Can Chickpeas, drained
1 Large Lemon
2-3 Cloves Garlic, minced
2 Tsp Tahini
2-3 Tbsp Olive Oil
Salt & Pepper, to taste

1. Combine all ingredients in a food processor until all chunks are gone.

2. Serve with toasted bread pieces or potato chips. (Also a good spread on sandwiches).

Mushroom Pate
5-6 Button Mushrooms, diced
2 Cloves Garlic, mined

1 Medium Onion, diced
2-3 Tbsp Nuttelex Original (or any vegan margerine)
2-3 Tbsp Tofutti Cream Cheese (or any other dairy free cream cheese)
2 Tbsp Soy Milk
Salt & Pepper, to taste

1. In a small saucepan add margerine, garlic and mushrooms. Cook until mushrooms are soft. Set aside and let cool.

2. Once mushrooms have cooled, combine in food processor with rest of ingredients. Process until chunky.

Spinach Cob Loaf Dip
1 Pkt Dry Onion Soup Mix
2 tubs Tofutti Cream Cheese
1 Pkt Frozen Spinach, thawed
1 Stem Shallot/Spring Onion, sliced
1 Cob Loaf
1 French Breadstick, sliced

1. Combine all ingredients in a food processor until thick and creamy.

2. Hollow out cob loaf and fill with dip mixture. Cook in oven until dip is hot and loaf is crunchy.

3. Serve with crusty bread.

Mexican Layer Dip

1st Layer:

2 Cans Five Bean Mix, drained
3 Tbsp Taco Seasoning, or to taste
Salt & Pepper, to taste

2nd Layer:
3-4 Avocadoes
1 Small Tomato, diced
2 Tsp Cumin Powder
2 Tbsp Lemon Juice
Garlic Powder, to taste
Salt & Pepper, to taste

3rd Layer:
Shredded Iceberg Lettuce
1 Jar pre-made Salsa

4th Layer:
2 Pkt "Chreese" Sauce
3 Tbsp Nutritional Yeast
Salt & Pepper, to taste

1 Stem Shallot/Spring Onion, sliced

1. Process five bean mix until smooth, add in taco seasoning and salt and pepper. Layer in a 3-4 inch deep rectangle baking dish, smoothing with a spoon.

2. Combine guacamole layer (2nd layer) in food processor and process until creamy. Layer in baking dish ontop of bean mixture and smooth with a spoon.

3. Layer shredded lettuce ontop of guacamole and add on salsa. Place in fridge.

4. In a small pot add chreese packets and cook as directed on the pack. Stir in yeast and season with salt and pepper. Set aside and let cool.

5. Once chreese sauce has cooled, pour a layer ontop of salsa. Top with sliced shallots/green onions. Store in fridge until 20 mins before you plan to eat it.

6. Heat dip in oven for approximately 15-20 mins or until bubbling. Serve with salted corn chips or crusty bread. Yum!!

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