Vegan Almond Cheese Spread

IMG_2476

I’ll just start with sharing that this recipe is adapted from this Vegetarian Times Almond Feta and basically has the same ingredients.  I had made the Almond Feta recipe once and it was just too time consuming.  I had to go to different stores to find cheesecloth, then I had soak almonds for a day?? Come one.  Do the blending and then drain for hours which I had trouble getting the cheesecloth layered and tied right.  And THEN I had to bake it.  No no no, not for this girl. I discovered I could get just as good of flavors but slightly different texture by skipping a lot of that nonsense.  This is more of a spread, a delicious one. The big difference is by not draining it there is still more water in it, so I bake it at bit higher temperature and find that more of the water evaporates and leaves you with a nice dip or spread.And would make a good base for adding in other flavors so stayed tuned…I expect more versions of this.

Oh and I made this with Trader Joe’s ingredients too!

More photos below!

 

Printer Friendly

Ingredients

1 cup raw slivered almonds

Juice of one lemon (about 3-4 Tbsp)

3 Tbsp extra virgin olive oil

1 garlic clove, peeled

Salt & pepper to taste

2-3 Tbsp chopped fresh parsley, optional

Method

Add almonds to a dish or container with 1 cup hot water and let soak 2-4 hours (if you don’t have a high powered blender like a Vita Mix, then soak for 8 hours.

Pre-heat oven to 325 degrees.  Transfer almonds and water to blender with everything except the parsley – you don’t want it to be green unless it’s St. Patty’s Day ;). Puree until smooth.  Adding a little extra water if needed.

Transfer to a bowl and stir in parsley (you can reserve some for a garnish). Transfer to a lightly oiled small baking dish.

Baked for 30-40 minutes. Drizzle with olive and serve. I think this is best served warm right out of the oven.

IMG_2478IMG_2477

 

 

 

Advertisements

Simple Fresh Tomato & Basil Pasta

FullSizeRender (1)

Another one of my vegan recipes you can make from ingredients at Trader Joe’s! I love me some pasta. All kinds but one of my favorites is a tomato basil with simple but delicious favorites!  I’ve whipped this up with grape tomatoes , a new favorite are these Villagio Marzano tomatoes from Trader Joe’s but if you can’t get those, any grape tomatoes will do.  One items i forgot in the photo was the pine nuts, you don’t have to have them but i sure do love them!

Printer Friendly

Makes 3-4 servings

Ingredients

8oz linguine (1/2 package), reserving 1/2 cup cooking water

2 Tbsp good olive oil

1/2 small onion, peeled and diced

2-3 large garlic cloves, peeled and minced

1/3 cup dry white wine

1 package Trader Joes Villagio Marzano Tomatoes (or 2 cups grape tomatoes), halved

Fresh basil leaves, torn or chiffonade

1/4 cup pine nuts

Crushed red pepper (optional)

Salt and pepper to taste

Method

Cook linguine according to package to al dente and make sure to add lots of salt to the water!

Add olive oil to skillet and warm over medium heat, add onion and salt and pepper.  Saute 3 minutes until soft and translucent.

Add garlic and saute for 1-2 minutes – do not burn or let it get brown.

Add wine and let simmer for about 5 minutes or until reduced by half.

Add in tomatoes and cook for a few minutes until soft.

Reduce heat and stir in 1/4 cup of the pasta water, along with linguine and let simmer on low for 1-2 minutes, add remaining if water if needed.

Remove from heat, stir in as much basil as desired, season with salt and pepper to taste, crushed red pepper (if using), top with pine nuts, drizzle with olive oil and serve!

IMG_2267

Summer Vegetable & Lentil Taco Filling

IMG_7976

On my quest to create some awesome vegan recipes with ingredients you can buy at Trader Joes,
I stumbled upon an easy taco filling.  Substitute any other of your favorite vegetables!  Just take note that their taco seasoning is bit spicy so go easy with it and if you want to use less you can add in some cumin or other spices for flavor without the heat.

Printer Friendly

Makes enough for 6-8 tacos

Ingredients

2 Tbsp vegetable oil

1/2 small onion, peeled and diced

1 small zuchinni, ends removed and diced

2 large garlic cloves, peeled and finely chopped

1 Tbsp taco seasoning

1 Tbsp flour

1 cup vegetable broth or water

1 small tomato, diced

1 bag Trader Joes frozen Melodious Blend Lentils and Green Garbanzo

1 cup corn kernels, fresh or frozen

1/4 cup chopped cilantro

Method

Heat oil in a skillet over medium low heat.  Once hot, add onion and zuchinni.  Saute for 5 minutes giving a couple stirs.

Add in garlic and taco seasoning and cook 2 minutes.

Stir in flour and cook for 1-2 minutes.

Stir in broth, then add frozen lentil and green garbanzo mix, tomatoes, and corn.  Stir, then raise the heat to medium and bring to a simmer.  Cook 5-6 minutes until cooked through and sauce thickens.

Remove from heat and stir in cilantro.  Serve in tortillas, over rice, nachos.

IMG_8106