Whether your party is formal and fancy, or just a group of friends and relatives watching the Sunday afternoon game, this pate is a great crowd pleaser! The taste is rich and meaty, and can be used as a spread on crackers or bread. It’s not hard to make. Here’s my setup. Equipment large, flat-bottomed pan with cover food processor small loaf pan Ingredients 1 cup walnuts 2 cups filtered water
When you think of football parties, does pizza come to mind? Well, here’s a vegan twist that you can make the night before: Pizza Hummus! It’s a healthy, delicious, pizza-flavored dip or spread you can happily add to your game day celebrations! Equipment food processor Ingredients 2 cups chick peas, cooked, drained, reserve liquid 1⁄2 cup dried tomatoes, soaked for 10 minutes in warm water, drained, reserve liquid 2 cloves garlic
I love it when the weather cools off and I can have hot soups for lunch or dinner! This soup is quick and easy to make, once the veggies are prepped. You could do all of that the night before, or in the morning before heading off to work, then it’s quick to make at dinner. I used the block of tofu that I pressed for the review of the TofuExpress.
Note: Starting today, I’m trying out a new recipe format. I hope that you find this new method useful. It should allow you to use various programs and apps, such as Paprika, to capture the recipes without having to cut and paste. Let me know on the ScrapDeli Facebook page if you like it, or would prefer the old method!_ Pumpkin combined with a bit of chocolate is one of my favorite flavor combinations.
Or mozzarella sticks… Doesn’t matter what you compare it to, I just call it “M-M-M Good!” This is pretty simple to make, and you can use any type of tofu, except the silken varitey. If you make it from soft tofu, it often reminds adults of deep-fried mozzarella. Kids tend to like it made from a firmer tofu, and often say it tastes like chicken nuggets to them. Here’s the setup.
A beautiful pesto sauce adds both a nutritional and presentation punch to your dishes. Making it is about as easy as it gets. Here’s my setup. Equipment blender squeeze bottle (optional) Ingredients 1 cup raw pine nuts, soaked 2 to 4 hours 2 cups fresh organic spinach, packed 2 tablespoons olive oil 1 teaspoon white Balsamic vinegar 1 tablespoon dried basil, or the equivalent fresh salt and pepper Method Put all of the ingredients in the blender.
In keeping with my make-it-from-scratch theme for my pizza, I opted to make vegan mozzarella cheese from scratch. I cheated a bit, because I used the recipe from this book: The book is “Artisan Vegan Cheese”, by Miyoko Schinner. The recipe is on page 44, and it’s called “Meltable Mozzarella”. Note: Read the entire post before you try this at home! This cheese is made in two parts. First you make a mixture of yogurt, oil and water, and allow it to “culture” at room temperature for up to 24 hours.
On Monday, when I made pizza, my goal was to make it as much from scratch as possible. While the dough was a challenge, I already knew I could make pizza sauce easily! You can do this yourself, and don’t have to buy some Frankenfood brand in a jar or can. And best of all: you get to choose the seasoning! This is for a very basic sauce, lightly flavored with Italian spices.
I love pizza. For years I’ve made regular (wheat) pizza dough from scratch without any problems. It was easy and we had home-made pizza fairly regularly. Since going gluten free, anything even vaguely bread related has been quite a challenge for me. But, once I got the flat bread figured out, I was pretty sure I could make pizza crust. Finally! Here’s my setup. Equipment stand mixer with dough hook
I have been mostly without bread products of any kind for months. The problem is that most of the gluten free commercial bread products that I like are not vegan. They contain eggs. In particular, I like the Canyon Bakehouse. I’ve tried their Hamburger Buns and their Cinnamon Raisin Bread. Both are really good. I also like the Sprouted Corn Tortillas from Food For Life. They are vegan and I eat a lot of them, since they are pretty much the only bread-like thing around here.