Creamy Spinach Artichoke Dip

Ingredients:
3/4 cup cashews (I have used pieces, whole and salt & pepper)
3/4 plain, unsweetened soy milk
1/4 cup nutritional yeast
3 tablespoons lemon juice
2-3 cloves, minced garlic
1 tablespoon Bragg’s Liquid Aminos (optional)
1/2 teaspoon dry mustard
ground black pepper
14 ounces artichoke hearts
1 bunch spinach leaves

Directions:
In a food processor combine the cashews, soy milk, nutritional yeast, lemon juice, garlic, Bragg’s Liquid Aminos, dry mustard and black pepper. Blend until smooth. Clean the spinach and add to the food processor. Finally add the artichoke hearts and pulse, in order to leave the artichoke chunky. Place in the oven and bake at 375 degrees for 20 minutes.

Serving Size: 16

Nutritional Facts: (1 corn tortilla with potato filling)
Calories: 66.9
Total Fat: 3.4 g
Cholesterol: 0 mg
Sodium: 134.9 mg
Potassium: 208.9 mg
Total Carbs: 6.4 g
Protein: 3.8 g

Notes: I use my wife as verification to how a recipe tastes. If she likes it, then I see the recipe as a success. The first time I made Dreena’s dip, my wife didn’t like it, as she though it was bland. This was why I modified her recipe, adding nutritional yeast and substituting Bragg’s Liquid Aminos (or Tamiri) for the 3/4 tsp of salt. I feel the nutritional yeast gives a bit of a creamy and cheesy taste, but it’s not overbearing.

Source: Dreena Burton’s Plant Powered Kitchen

Sweet Potato Mac & Cheese

Ingredients:
16 ounces whole wheat elbow macaroni
1 large sweet potato, baked
2 cups unsweetened soy milk
1/2 cup nutritional yeast
2 tablespoons of lemon juice
2 teaspoons onion powder
2 teaspoons of Bragg’s Liquid Aminos or Tamari (optional)
1 teaspoons of chili powder
1/8 cup whole wheat bread crumbs
1/8 cup cashew Parmesan (substitute cashews for almonds)

Directions:
Remove the skin from the sweet potato and chop into chunks. Place the sweet potato and all the remaining ingredients into a food processor and blend until smooth.

Boil all the pasta as per the instructions. Drain pasta and pour pasta back into the pan. Add cheese sauce and mix together.

Pour macaroni and cheese into a 9×13 Pyrex pan and level out the mixture. Combine the bread crumbs with cashew Parmesan and spread over the top of the macaroni and cheese. Cook for 20-25 minutes at 350. Serve hot.

Serving Size: 16 – 1/2 cup servings

Nutritional Facts:
Calories……….99
Total Fat……1.0 g
Cholesterol…0 mg
Sodium……….. 63.2 mg
Potassium….165.8 mg
Total Carbs…17.4 mg
Protein………….3.8 g

Notes: I modified the original recipe from the start. I had a sweet potato already baked in the refrigerator, which I used. Boiling will decreasing the cooking when you chop the sweet potato into chunks. You could also pop the sweet potato chunks into the oven for 15-20 minutes on 400.

I opted to leave the salt out of this recipe, but I did add in the Bragg’s Liquid Aminos. You could also add Tamari if needed. I suggest you taste the cheese sauce first before adding any salt to see how the flavor is. I also used unsweetened soy milk over almond milk.

The recipe as written above doubles what the original recipe made. It filled up a 9×13 Pyrex dish and there was enough mac and cheese for leftovers the next day.

Source: Detoxinista

Black Bean & Millet Salad

Ingredients:
1 cup millet, uncooked
3 cups water
2 cups black beans, drained and rinsed
2 large tomatoes, chopped
1 medium onion, chopped
1 medium cucumber, sliced

Dressing
1/3 cup water
3 tablespoon lemon juice
1 tablespoon Bragg’s Liquid Aminos
2 teaspoon garlic, minced
1 teaspoon salt (optional)
1/4 teaspoon black pepper
1 teaspoon cumin
1/2 teaspoon allspice

Directions:
In a pot add the water and millet, cook for 30 minutes and let cool. In a bowl combine millet, beans, tomato & onion. Chop cucumber and add to bowl.

Combine dressing ingredients, mix, pour over salad. Cover & refrigerate until chilled. Serve on lettuce leaves or stuff in pita.

Serving Size: 5 1/2-cup servings

Notes: I had to substitute the all spice since there was none in my pantry. I used a 1/4 teaspoon of cinnamon and 1/4 teaspoon of nutmeg (didn’t have any cloves either). It’s a filling salad, the onion seems a bit overbearing, I might make some adjustments to the dressing the next time I make this salad. 4/12/12

Source: My friend Jenniffer, who is masterful in the kitchen!

Cheese Sauce #2

Mac & Cheese Sauce #2INGREDIENTS:
1 can Great Northern beans, drained and rinsed
1 roasted red pepper (rinsed from jar or prepared from fresh)
1/2 cup nutritional yeast flakes
1 tablespoon Bragg’s liquid aminos or low-sodium soy sauce
zest and juice of 1 lemon
1/2 teaspoon cayenne pepper
1/2 cup water
Sriracha Hot Sauce to taste

DIRECTIONS:
In a blender, beans, roasted red pepper, nutritional yeast flakes, liquid aminos, cayenne pepper, and water. Blend on high until smooth and set aside. Add water for desired consistency.

NOTES:
This is my go to cheese-like sauce when I make macaroni and cheese. It’s quick and easy and tastes good. It seems to hold up well if you have leftovers and reheat it.

Garlic Mashed Potatoes

INGREDIENTS:
4 Russet potatoes
3 cloves garlic, minced
1 1/2 cups of vegetable broth (low sodium)
1 1/2 teaspoon mustard
1 1/2 Bragg’s Liquid Aminos
1 teaspoon horseradish
pinch cayenne pepper (as desired)

DIRECTIONS:
Chop the potatoes and place in a pot with cold water. Boil the potatoes for 15-20 minutes. Drain. Add garlic, mustard, vegetable broth, mustard, liquid aminos and horseradish. Mash ingredients, adding more vegetable broth if necessary.