1-Creamy Tahini Dip:
Some people think that in veganism you sacrifice your taste buds to your beliefs. This tahini dip proves them wrong. With it by your side, you’ll never again yearn for the cream cheeses, the French onion dips or whatever else you prodded with your celery stick. Whoever said you can’t have your dip and eat it too?
Preparation time: 5 minutes
Cooking time: 0 minutes
Serves: 4
Nutrition Facts Per Serving:
Calories: 93
Protein: 2.6 g
Cholesterol: 0 mg
Fat: 8.1 g
Carbohydrates: 4.4 g
Fiber: 1.5 g
Sodium: 58 mg
Ingredients:
Juice of half a lemon
1 garlic clove crushed
Salt to taste
Pinch of black pepper
1/4 cup tahini
1-2 cups water
Fresh parsley, chopped (OPTIONAL)
(note that these ingredients may vary as you never know how the tahini will react – work by taste)
Directions:
-Put the tahini into a medium bowl, then add the salt, lemon juice, garlic and a few tablespoons of water. Stir the resulting mixture with a fork until the tahini thickens and stirring becomes difficult. Add a dash more water and continue. Keep doing this until the tahini becomes white and smooth. It is important not to add too much water as ultimately you want a dip-like consistency.
-Sprinkle over top the black pepper and parsley and serve with pita bread if you want to go the traditional way, or try any other type of bread, crackers or fresh vegetables if that’s not that important to you.
2-Scrumptious Fruit Dessert:
Here’s a great little number for when you want nutritional goodness and sensual flavor in one place. This is a great choice to round off a meal and cleanse the pallet. Note that you can use maple syrup instead of honey.
Preparation time: less than 5 minutes
Cooking time: 0 Minutes
Serves: 2.
Nutrition Facts Per Serving:
Calories: 218
Protein: 3.8 g
Cholesterol: 0 mg
Fat: 8.5 g
Carbohydrates: 36.8 g
Fiber: 5.1 g
Sodium: 25 mg
Ingredients:
1 banana
1 cup papaya
2 tablespoons tahini
1 tablespoon honey
Juice of 1/2 small lime
1/2 teaspoon vanilla (optional)
Water
Directions:
-In a bowl combine the tahini and lime juice. Stir them together vigorously until paste forms. Add 1 tablespoon of water at a time and continue stirring. The mixture is done when the tahini becomes creamy and white.
-Add the vanilla and honey to the mixture, chop the banana and papaya into bite-size pieces and mix them in as well, making sure the sauce coats them completely.
-Place the fruit tahini mixture into a bowl, add a sprig of mint and serve.
3-Cook-less “Cheese” Cake:
Yes, that’s right, Vegan Cheese Cake. It exists and it’s surprisingly easy to make. What’s more, tons of foodies from both side of the aisle have tried this one and none have been disappointed. The cheese here might be in quotation marks, but the flavor certainly is not.
Preparation time: 25 minutes
Cooking time: 0 Minutes (many hours in the refrigerator)
Serves: 2
Nutrition Facts Per Serving:
Calories: 833
Protein: 14.6 g
Cholesterol: 0 mg
Fat: 54.4 g
Carbohydrates: 86.6 g
Fiber: 9.6 g
Sodium: 14 mg
Ingredients:
1 cup pitted dates (soaked in warm water for 10 minutes then drained)
1 cup raw walnuts or almonds
1 1/2 cups raw cashews, quick soaked
1 large lemon, juiced (scant 1/4 cup)
1/3 cup coconut oil, melted
1/2 cup + 2 tablespoons full-fat coconut milk
1/2 cup agave nectar or maple syrup
2 Tablespoon of salted natural peanut butter (OPTIONAL)
1/4 cup wild blueberries (fresh or frozen) (OPTIONAL)
3 Tablespoons of bourbon caramel sauce (OPTIONAL)
Note that none of the three optional choices have been included in the nutritional ` information
Directions:
-In a food processor, blend the dates, until the remainder forms a small ball, remove it and set it aside. Next, put the nuts into the processor and let the machine run until they’ve turned into a meal.
-Put the dates back into the processor and blend it some more, until a doughy mixture of both the nuts and the dates begins to form. It should stick together when you squeeze it. You might need to add a few more dates if the mixture is too dry, or almonds if it’s too wet. You can also choose to add some salt.
-Take a 12 slot muffin tray, lightly grease it and cut thin parchment tabs that you can use to pull the cheesecakes out. Don’t have parchment? A butter knife will work as well. Obviously, you don’t put it in the mixture, you use it at the end to take the cups out.
-Take a tablespoon of the mixture you’ve created and packed it down into the muffin shape with your fingers. Make sure it’s really compacted. A spoon or the bottom of a glass can be helpful here. Set the mixture into the freezer to let it firm up.
-Take the cashews, lemon juice, coconut oil, coconut milk, and maple syrup and blend them in a mixer until it turns smooth. Use more lemon juice if it doesn’t want to stick together.
-If you’re adding peanut butter, put it into the mixer with the other ingredients. If you’re adding blueberry or caramel, wait and swirl it on top of the cheesecakes.
-Take this mixture and divide it out over the muffin tin. Tap the tin to get rid of any air bubbles. Then put it back in the freezer and let it stand for another 4-6 hours and they’ve hardened.
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