Wednesday, August 14, 2013

Kale & Artichoke Baba Ganoush Dip With Roasted Garlic

This all started with a recipe I saw for a vegan version of a spinach-artichoke dip. This particular one called for avocado instead of the cheese mixture. I made it and it was tasty, everyone loved it, but it is a cold dip, it was more like a different kind of guacamole. I'd definitely make it again. Anyway, the seed was planted to come up with something else that would be good warm and bubbly like the traditional spinach-artichoke dip.

Not long after that I ate at a Mediterranean restaurant and ordered some baba ganoush. As I was nibbling on it, it hit me... what could be more perfect than baba ganoush as a base for a warm, bubbly, vegan version of spinach-artichoke dip!? For those of you unfamiliar with baba ganoush, it is a dip like hummus but instead of chick peas as the base, they use roasted eggplant. It is creamy and gooey, great cold or warm. So, the idea was born and I couldn't wait to create it! For this version I switched the spinach for kale since that is what I had on hand, but either spinach or kale would be delicious!

Kale & Artichoke, Baba Ganoush Dip:
1 large roasted egg plant
4 steamed artichoke hearts
1/2 bunch of steamed kale (more if desired)
1 head of roasted garlic
3-4 tbsp tahini
2 tbsp olive oil
1 lemon- juice only
Himalayan salt to taste
fresh ground pepper to taste
capers, a sprinkle of fresh ground pepper and drizzle of olive oil for garnish if desired

This takes a little time to prepare, but overall is a very easy. Start by roasting the eggplant whole for 45 min to an hour. No need to wrap it or anything. I like to use my toaster oven to roast them, it's nice to not have to heat up the entire big oven for one eggplant. When done, the skin should look wrinkly and peel off easily. Also put the entire head of garlic, peel and all in to roast at the same time as the eggplant. After getting these started, prepare the artichokes for steaming and de-stem the kale for steaming. It will take about 30-40 minutes for the artichokes, 20 mins for the kale. After everything is done cooking, you may want to allow it to cool for a few minutes to make it easier to handle.

Once the veggies have cooled a bit, add the eggplant and peeled garlic to your high speed blender. The roasted eggplant should have a kind of slimy texture. Blend for 2-3 minutes until it is really creamy. Add in the tahini, lemon juice, olive oil and salt and blend for another minute or two or until everything is mixed well. Add in the kale and blend a little bit to leave it slightly chunky. Add in the artichokes hearts last and pulse a couple times to blend it and chop it just a bit.

You can then put this in a glass baking dish and warm it in the oven until it is slightly bubbly before serving. Enjoy this with blue corn tortillas, gluten-free crackers or veggies! Serves 8-10. Great for a party or get together!

Sunday, August 4, 2013

GF, Summer Ranch Veggie Appetizer Pizza

It's been a while since I have posted anything new. I was pretty busy the last couple months with my trip back home to Michigan to visit family and friends. I came back in the beginning of July but I brought my son with me. We did plenty of cooking but I didn't want to take time away from him to work on my blog. So, he is finally gone, and of course I am pretty sad. But I feel fortunate that I got to spend the last two months with him! So, anyway, now I can get back to my blogging!

Wednesday, June 26, 2013

Quinoa - Black Bean Salad

An easy summer salad great to have made up for quick meals or get together! Goes great over a bed of lettuce, eat with tortilla chips, in a lettuce wrap with some avocado, you name it!

Sunday, June 9, 2013

GF Baked Sesame Humus Crackers

I was on a homemade cracker kick- stocking up on healthy goodies for my road trip to Michigan with my daughter. I am visiting for a month so I stocked up on quick foods that I could nibble on during the road trip and when I'm in town running around visiting. It's harder to eat healthy when you're not at home and around people that do not eat the way you do. I'm sure some of you can relate to this.

Friday, May 24, 2013

Homemade Almond Milk & Berry Milk Shake

I have been wanting to start making my own almond milk for quite some time now. That way I can get the freshest and purest milk with NO additives. This can be done easily with a blender and a nut milk bag. The only thing stopping me was that I did not have a nut milk bag yet.

Thursday, May 23, 2013

Simple Raw Homemade Horseradish Sauce

I was in the grocery store wandering through the produce section when I came across some horseradish root. It looks a bit like a parsnip root. I love horseradish sauces, for dipping, in sandwich spreads and for wasabi.

Wednesday, May 22, 2013

Egg-less Deviled Egg Salad

Before I went vegan I used to enjoy my home made egg salad and deviled eggs. I have been contemplating how to re-create the taste and texture of these in a vegan recipe. And I think this is pretty darn close, and it is delicious!