Ajvar |
Roasted Red Pepper and Eggplant Relish
5 red peppers 1 medium eggplant 6 kalamata olives, pitted and chopped 4 cloves garlic 1-2 T vinegar 1 t. paprika Salt |
Cut the peppers in half and remove the seeds and white membranes. Cut eggplant in half lengthwise.
Place peppers and eggplant cut sides down on baking sheet, broil until the pepper skins blister and blacken and the eggplant is tender in the middle. As the peppers blacken, remove and place in a lightly covered bowl. When the eggplant is soft, remove from oven. Scoop out the flesh, discarding any large seeds. Place in food processor with olives and garlic, process until smooth. Allow peppers to steam until cool. Peel off the blackened skin, as much as possible. Add them to the food processor, and pulse to chop finely, but not smooth. Add vinegar, paprika, and salt to taste. Serve at room temperature. |
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Hummus |
2 cloves garlic, chopped 1 1/2 cup cooked garbanzos 4-5 T. lemon juice 1 T. tahini 1 t. salt 2 T. olive oil dash of black pepper 1-2 T. water if needed for blending |
blend together till mixture is smooth. Serve with olive oil drizzled on top, and a dash of paprika. Alternate: for a bright green hummus, substitute cooked edamame beans for the garbanzos or the 2 can be mixed. The hummus in the picture is made with 1 cup edamame and 1/2 cup garbanzos. |
Mushroom Pate |
1/2 cup chopped onion 2 cloves garlic minced 2 large portobello mushrooms dash black pepper 1/4 t. salt 1 T. fresh thyme 1/2 cup finely chopped walnuts |
Saute onions, garlic and mushrooms till soft. Add remaining ingredients and saute another minute. Allow to cool slightly Place in food processor and blend till finely chopped. Chill before serving. Serve with crackers or as sandwich filling. |
Oat "Cheese" |
Place in blender:
2 cups hot cooked oats 1 t. onion powder 1 t. garlic powder 1 T. hickory smoked salt (make sure it is the pink kind and not the black!) 3 T. of any mixture of: apple cider vinegar, brown rice vinegar, lemon or lime juice. 1 T. roasted or canned pimientos 1/8-1/4 cup olive oil Blend the above until very creamy and smooth, add a little water to facilitate blending if needed. Once absolutely creamy, add 2 T. nutritional yeast. Yields 2-3 cups |
Olive Caviar |
1 6 oz. can black olives, drained 3 cloves garlic, minced 1 1/2 t. Italian seasoning 1/4 t. salt 1 t. olive oil 1 t. lemon or lime juice 1 t. balsamic vinegar 1 T nutritional yeast |
Method: Chop olives in food processor until chopped finely, but not pureed. Mix all ingredients Cover and refrigerate overnight. Serve on crackers or to stuff celery |
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Date Butter |
1 cups dates, soaked in hot water for at least 30 min.
1/4 cup coconut butter 1/4 cup coconut milk 1/2 t. vanilla 1/2-1 t. salt |
Place all ingredients except salt in blender
Blend until dates are finely blended, Add more milk if needed for blending. Mix in salt. |