gluten free

True Blood Punch

boo_juice

October is in full swing, and it is time to plan for one of our favorite holidays. No, it is not quite time for Thanksgiving..but Halloween is almost here, so it’s time to get the party started! We love getting all dressed up and enjoying a night full of creepy tunes, pumpkins and friends. We have created a wonderful bloody drink to serve at your next spooktacular soiree! This punch is not too potent, so it’s great to drink all night long. If desired, you can add a shot of your favorite vodka to your glass to give it an extra kick. This fun and festive concoction is loaded with antioxidant goodness from cherries and pomegranates. The superfood powers of chia seeds add an extra dose of Omega 3’s, protein and a boost of energy to keep you partying all night long! The Gut Goo really gives this bloody beverage the right flavor and texture to liven up your party.

If you are throwing this party for kids, you can replace the champagne with a bottle of club soda or more cider (although cider will sweeten the punch considerably). Kids will have such a great time slurping down the slimy chias, they won’t even know they are good for them. Get ready to do the Monster Mash with this screaming good True Blood Punch!

 

 

True Blood Punch {recipe}

1 punch bowl | Serves a crowd

 

INGREDIENTS

  • 1 Bottle Brut Champagne
  • 1 Bottle Sparkling White Grape Juice
  • 1 c Cherry Juice
  • ½ Pomegranate Juice
  • 2 c Pineapple Juice
  • BOO GOO:
    • 2 c Frozen Pitted Cherries
    • 1 c Pomegranate Juice
    • 2 TB Chia Seeds

 

METHOD

  1. Combine all ingredients for Boo Goo in blender except chia seeds, Puree until smooth.

  2. Add in chia seeds and pulse to combine. Let sit in fridge for about an hour for chia seeds to expand.

  3. Right before ready to serve, pour chilled champagne, and all juices in a large punch bowl.

  4. Stir to combine and add in Boo Goo for extra texture. Gives the punch a slimy gooy feel, thanks to the chia seeds.

 

NOTE: Freeze fruit juice in ice cube trays to keep punch cold, without watering it down!

 

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Spinach Dip

spinach dip

Baseball season has been a rollercoaster for us this year. We are HUGE Oakland A’s fans, and have been on the edge of our seats as we watched them push their way into the playoffs! When we are not tailgating and attending games, we love getting together to eat, drink and watch the action. What could be better??

There are tons of notorious snacks that you expect to find at these types of events. Buffalo wings, chips and salsa, and our personal favorite, spinach dip. For as long as we can remember, spinach dip has been a signature appetizer at every family function, sports event and barbeque that we have attended. It is comforting and creamy, fresh and crunchy. Plus, we love anything that gives us an excuse to eat tons of sourdough bread! The spinach dip we know and love is loaded with dairy sour cream and mayo, not to mention the seasoning packet riddled with chemicals, preservatives and everyones favorite cancer maker, MSG!

We were sure that we would never get to experience the same delicious dip that we would congregate around. It was impossible for us to find a seasoning packet without all the nasty additives. BUT, with the Oakland A’s doing so great this season, we knew we had to be ready to celebrate our team in the playoffs, and maybe even the World Series! Heck, football season is around the corner, and even though it is not our favorite, we love ANY reason to break out the snacks, drink a cold beer and yell at the tv with our friends!

 

Spinach Dip {recipe}

Serves a crowd!

 

INGREDIENTS

  • 2 tsp granulated garlic
  • 1.5 tsp onion powder
  • 1 TB Grated onion (1/4 small onion)
  • 1 small carrot (grated)
  • 1.5 tsp salt
  • 1 tsp dried parsley
  • 1 TB dried minced onion
  • 1 bag (6-8oz) fresh baby spinach, chopped
  • 1 can water chestnuts, drained and chopped
  • 4 green onions, chopped
  • 1 cup vegan mayonnaise
  • 2 cups vegan sour cream (instructions below)
    •     1 3/4 c raw cashews (not salted)
    •     1 c unsweetened, plain soy milk
    •     1/4 c lemon juice
    •     1/4 c refined, coconut oil, melted
    •     2 tsp apple cider vinegar
    •     2 pinches of salt

 

METHOD

1. Make sour cream by blending all sour cream ingredients together in a high-speed blender (We use the Vitamix) Then place into a container and place in fridge. (This can be done up to 2 days ahead of time)

2. Combine all the other ingredients including the sour cream together.

3. Refrigerate for a few hours to allow the flavors to mix and the dip to thicken.

4. Serve with a fresh sourdough and crunchy vegetables.

 

NOTE: To make your own sour cream it is essential to use a High-Speed blender such as a Vitamix. If you do not have one the end result will not be as smooth and silky, and may come out gritty. Try soaking your cashews for 6-8 hours to help a standard blender break them down.

 

TIP: Use the sour cream recipe as the perfect base for onion dip. We like to mix in the natural onion soup packet from Trader Joe’s. It’s the perfect way to scarf a ton of veggies.

 

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CLASSIC Caesar Salad Dressing

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As a vegan, one of the most common things you can expect to hear from omnivores (aside from “where do you get your protein?”) is “Do you just eat lettuce all the time?”. No. We do not just eat lettuce all the time.

BUT WHEN WE DO..we like to do it right!

We have always enjoyed a good salad, which can be surprisingly hard to come by. Ever since we were children, there was always one particular salad that we were drawn to: the classic Caesar.

Rich and creamy, with the spiciness of raw garlic accompanied by the acidity of lemon juice and mellowed by parmesan cheese, this salad was at the top of our list whenever we went out to eat. It was our personal mission to try every Caesar salad that we could get our hands on. We could instantly tell if it was bottled dressing, or something they lovingly created in the kitchen. It was, in our humble opinions, the distinguishing factor between a good restaurant, and a great one.

Luckily for us, our father has always excelled at making a Caesar dressing that became our standard for all others. It was not until years later that we learned that anchovies were a typical ingredient in our number one choice of dressing. Well, as a vegetarian, that just wasn’t going to work anymore. Our loving father revamped his famous dressing to lighten up the fat, and cut out the anchovies to create a new, but equally delicious dressing. Theeeeen, vegan happened. Suddenly he was no longer allowed to use cheese, eggs, traditional Worcestershire sauce..basically any of the ingredients that make the dressing what it is. But our father loves us, and could not stand to see us go without (mostly because we insisted we still needed it in our lives). With a few substitutions, we now get to dive in a much healthier, but equally as indulgent classic Caesar salad, and all is right in the world.

 

CLASSIC Caesar Salad Dressing {recipe}

Makes 2 1/2 cups dressing.

 

INGREDIENTS

  • 1 - 14-16oz block silken tofu (refrigerated)
  • 3 cloves garlic
  • 3 TB white wine vinegar
  • 2 TB vegan Worcestershire sauce
  • 3 TB olive oil
  • 2 TB fresh lemon juice
  • 2 TB whole grain dijon mustard
  • 2 TB nutritional yeast (optional, but highly recommended)
  • Pinch of salt & pepper to taste

 

METHOD

  1. Place all ingredients into blender and blend until smooth.

 

NOTE: Feel free to add an additional squeeze of lemon and fresh cracked pepper to your salad, we always enjoy a little extra tang. This dressing will keep for up to 1 week in the fridge.

 

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Broccoli & Artichoke Quiche

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Sunday is our favorite day of the week. It is a day for resting, catching up with friends and, most importantly, BRUNCH!  Pastries, coffee, mimosas, potatoes, waffles..the list goes on and on! What can be better than sharing food, drinks and laughs with your friends and family?? 

Classic brunch can be difficult to find at a restaurant, as it is often meat, dairy and egg laden. It is, however, surprisingly easy to make at home for all your loved ones to enjoy. We recently attended a brunch that was not particularly vegan friendly, so as usual, we brought along our own tasty treats to enjoy with everyone. We decided to make something a little more fancy than a regular scramble, and wanted something sharable and more filling. We decided to go with a quiche.  

Quiche is a typical brunch item that generally consists of a blend of eggs, seasonings, vegetables and often some type of meat.  We have created a delicious recreation of our favorite ovo-lacto breakfast item with a cruelty free twist! We use tofu in place of eggs, and of course, our egg blend to give it the taste that you are used to. We added broccoli and artichokes, but you can add any sort of veggies or vegan meat (bacon is a delicious addition) to suit your own taste.  We also went with a hash brown crust to give this quiche a special touch. Who doesn’t love hash browns with their eggs?? The shredded potatoes manage to get nice and crispy around the edges, while still maintaining some softness on the inside. It definitely makes for a winning combination. Top with your favorite hot sauce and a little bit of ketchup, and you will have every one of your guests full and happy! 

 

Broccoli & Artichoke Quiche {recipe}

4 servings 

 

INGREDIENTS

  • 3 cups shredded potatoes (pressed and water removed)

  • 2 TB vegan butter, melted

  • 2 TB olive oil

  • 1/4 cup Egg Blend (purchase here)

  • 1 Block firm tofu (lightly pressed to remove excess water)

  • 1/4 cup unsweetened plain soy or almond milk

  • 1/4 tsp salt

  • 1 tsp olive oil

  • 1/2 medium onion

  • 1 cup broccoli, chopped into small pieces

  • 8 marinated artichoke hearts, chopped into small pieces

  • 2 cloves of garlic, minced

 

METHOD

  1. Preheat oven to 425º.

  2. Combine potatoes, olive oil & butter together and press into a 9" round pie dish, pushing the potatoes up the side to form the crust.

  3. Press firmly and season with salt and pepper.

  4. Bake potato crust for 25 minutes.

  5. While it bakes, in a blender, combine egg blend, tofu, milk & salt.

  6. Blend until smooth.

  7. Heat oil in a medium skillet, then lightly sauté onions and garlic, cook for 5 minutes then add broccoli and artichokes. Continue cooking another 5-7 minutes until veggies are tender.

  8. In a bowl combine the egg base from blender and the sautéed vegetables. Pour into quiche crust.

  9. Bake at 425º for 35 minutes, Until top begins to appear dry and look golden brown.

  10. Allow quiche to rest at least 10 minutes before serving. This will allow it to set up and not be runny.

 

NOTE: Any variety of fillings can be used that you enjoy. Broccoli and artichokes just happened to be some of our favorite combos in a quiche. Give bacon and caramelized onions a try for quiche Lorraine

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Marinated Cucumbers

marinated cucumbers

Summer is a wonderful thing. Sunshine, barbeques and an abundance of fresh fruits and veggies! Our grandmother is known for her garden, which is practically our own personal farmer’s market. We never leave with anything less than a giant bag of fresh produce that inspire our summer table. We recently aquired some of her beautiful, crunchy cucumbers. We thought we would put them to good use with a dish we have grown up eating at our aunt’s house (we have such a wonderfully foodie family). This side dish is light, but full of flavor. It is sweet and tangy, and incredibly refreshing. We recommend letting them marinate for a few hours, or overnight, before serving so that they can really absorb all that vinegary magic!

 

Marinated Cucumbers {recipe}

Servings 4 | Serving size 1 cup

 

INGREDIENTS

  • 2 cucumbers, sliced (4 cups)
  • 1/4 red onion, sliced
  • 1/4 cup rice wine vinegar
  • 2 tsp coconut sugar (brown sugar works as well)
  • 1 tsp granulated garlic
  • 1 tsp onion powder

 

METHOD

  1. In a large bowl, combine vinegar, sugar, garlic & onion powder.
  2. Place onions and cucumbers in bowl and toss with marinade, season with salt and pepper.
  3. Let them marinate a few hours before serving.


NOTE: Tastes best if left overnight.

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