Dairy-Free Creamy Queso Dip

One of my favorite recipes, made entirely of veggies and whole foods, 

it's tastes so good, it's so versatile, and so healthy too!

Dairy-Free Creamy Queso Dip:

3 organic russet potatoes
3 organic carrots
1 organic small yellow onion
1 organic red pepper
1/2 cup organic cashews
lemon juice from 1/2 an organic lemon
15oz diced tomatoes and green chillies

Optional: 1/2 or whole packet of taco seasoning
Optional: organic diced jalapeño


Peel the potatoes, carrots, and onion and deseed the pepper. Add them all to a pot of boiling water along with the cashews and boil until potatoes, carrots, and cashews are soft. About 15-20 min.

Set aside about 1 cup of of the water used for boiling incase you need to thin out the dip, and then add the drained cooked veggies, cashews, and lemon juice to a high speed blender or food processor and blend until smooth, adding about a tablespoon of reserved water at a time to thin out only if needed.

Once blended, add to a small sauce pot over low-medium heat and stir in the the tomatoes and green chillies. This is also when you would begin to add the taco seasoning and diced jalapeño to taste if you want.

Serve warm and enjoy! I also find this freezes well if you end up having extra or want to make it ahead of time.

Perfect to top these Twice Baked Potatoes with,

or dip these Southwest Taco Wontons into!

Classic Spinach & Artichoke Dip

Classic Spinach & Artichoke Dip:

1/8 lb. vegan butter

12 cloves fresh garlic, minced

12 oz vegan cream cheese (Kite Hill highly recommended for this recipe)

16 oz vegan sour cream (Tofutti highly recommended for this recipe)

4 oz vegan parmesan (Follow Your Heart highly recommended for this recipe)

24 oz artichoke hearts, chopped

24 oz fresh spinach, chopped

1/4 tsp onion powder

salt & pepper to taste

Combine all ingredients into your slow cooker and set on low. Cook for 2-3 hours stirring and testing occasionally until it's all melted into this the best spinach & artichoke dip you've ever tasted, then enjoy!!! 

Twice Baked Potatoes

Twice Baked Potatoes

5 organic russet potatoes
1/4 cup freshly copped organic chives
3 tablespoons Earth Balance Spread
5 strips Upton Naturals Bacon Seitan
1/2 cup organic unsweetened almond milk
1/3 cup vegan cheddar shreds (optional)
1/4 teaspoon organic ground pepper, onion powder, and garlic powder

Rinse the potatoes with the skin on, then using a fork, poke several holes in the top of each potato. Place them directly on the rack and bake for 40-45 minutes at 400 degrees, or until potatoes are soft.

While potatoes are baking, cook the bacon according to direction and until crunchy. While the bacon is cooking, chop the chives and set aside. Once the bacon is done, crunch it up into small pieces and set aside.

Once potatoes are complete, cut each in half lengthwise and then spoon out the potatoes into a large mixing bowl leaving a thin layer of potatoes attached to the skin so they maintain shape. Reduce oven  temperature to 375.

After all potatoes are shelled, add the Earth Balance, almond milk, pepper, and onion and garlic powder to the mixing bowl with potatoes and mash together well. Next, fold in the bacon, chives, and optional cheddar shreds.

Spoon the potato filling back into the skins and optionally top with some vegan cheddar. Place on a baking sheet and return to the oven for 10-15 minutes, or until top browns.


Healthy Life Tip: To save time, bake the potatoes ahead of time and store whole in the refrigerator.

Pair perfectly with these BBQ Seitan Skewers!

Creamy Vegan Buffalo Dip

Creamy Vegan Buffalo Dip:

2 cups cook organic quinoa

4 tablespoons organic buffalo sauce

1 cup organic almond milk

2 cups shredded organic vegan mozzarella

1/4 teaspoon organic garlic powder

1/4 teaspoon organic paprika 

1 organic cucumber, chopped

1 organic avocado (optional)

Cook quinoa as directed and measure out 2 cups cooked quinoa into a mixing bowl. Add the buffalo sauce to the quinoa and combine fully. 

In a small sauce pan over medium-low heat, bring the almond milk to a slow boil whisking in the garlic powder and paprika. Once warmed and lightly boiling, add the mozzarella and allow to simmer for 2-5 minutes, whisking continuously.

Finally, mix 6 tablespoons of the cream sauce into the quinoa throughly, top with chopped cucumber (the colder the better) and avocado and serve with your favorite organic tortilla chips!

Enjoy!

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Spinach & Artichoke Dip Stuffed Mushrooms

Spinach & Artichoke Dip Stuffed Mushrooms:
Makes 32 stuffed mushrooms

You'll need 32 organic white button mushrooms

For the cream part of the filling:

5 organic artichoke hearts
1 cup packed organic spinach
1 tbsp organic vegan mayo (I use Earth Balance Organic Mayo)
1 tsp vegan parmesan sprinkles (I use Go Veggie Grated Parmesan Topping)
3 grinds organic black peppercorn
1 tbsp nutritional yeast
1 pinch organic sea salt
2-3 organic garlic cloves, chopped
1/2 organic onion, chopped
1 tbsp organic olive oil


For the rest of the filling:

3 organic artichoke hearts, minced
1/2 cup packed organic spinach
1/2 cup organic button mushroom stems, chopped

For the breadcrumb topping:

1/2 cup organic panko breadcrumbs
1 tbsp organic vegan butter (I use Earth Balance Omega-3 Buttery Spread)
1/2 tsp vegan parmesan sprinkles


First, rinse and de-stem the mushrooms, saving and chopping the stems until you have 1/2 cup worth of chopped stems. Place the mushroom heads into a large glass baking dish (you will probably need 2) and set the chopped stems aside.

To make the cream filling first place in your Vitamix or food processor the artichoke hearts, spinach, mayo, parmesan sprinkles, pepper, salt, and nutritional yeast. Before blending, heat a frying pan and sauté the onion and garlic in the olive oil until softened. Once onions and garlic are softened, add to the other ingredients in the blender and blend until thoroughly pureed. Place in a mixing bowl and set aside.

Next, mince an additional 3 artichoke hearts and chop the 1/2 cup of additional spinach and then fold into the cream filling along with the chopped mushroom stems. Using a teaspoon, fill the mushroom heads with the mixture allowing some to overflow the top and set aside.

Preheat the oven to 325 degrees.

For the breadcrumb topping heat a small pan and melt the vegan butter. Add breadcrumbs and stir continuously until lightly brown. When breadcrumbs are lightly browned, add in the parmesan topping and continue stirring until mixture becomes golden brown. Remove from heat and let cool.

Once breadcrumbs are cool enough to touch, hold one mushroom at a time over the breadcrumb mixture and sprinkle the breadcrumbs over the filling allowing the breadcrumbs to stick to the mixture and the rest to fall back into the pan.

Once all mushrooms are topped with breadcrumbs and placed back into the baking dish(es), add about 1/2 cup water to the bottom of each dish (or more) until there is a thin layer of water covering the bottom. Finally cover with tinfoil and bake for about 18-23 minutes or until mushrooms are warm and soft throughout.

Serve immediately and Enjoy!!


Nutrition Info for 4 Stuffed Mushroom:

87 calories, 4.7g fat, 0.7g sat fat, 0g trans fat, 0mg cholesterol, 158mg sodium, 8g carbohydrates, 2.3g fiber, 2g sugar, 4.6g protein.

Cheesy Vegan Quinoa Taco Dip

Cheesy Vegan Quinoa Taco Dip

1/2 cup organic quinoa dry
4 tbsp organic vegan cream cheese
5 tbsp 365 Pepper Duo Hot Sauce
1/8 cup shredded organic vegan cheddar or pepper jack
1 tsp organic paprika
3/4 - 1 cup your favorite organic salsa
1/4 cup no salt added organic black beans
1/4 cup organic yellow corn


Preheat the oven to 350 degrees and cook quinoa as directed and add to large bowl. While the quinoa is hot, add in the cream cheese and mix throughly until the cream cheese is melted and mixture is one texture.

Next, add the hot sauce, salsa, and paprika and and combine. Finally fold in the beans and corn and transfer to an oven safe serving dish. Top with shredded cheese and bake for about 10 minutes or until the cheese is melted and sides are bubbling.

Serve with organic tortilla chips and garnish with freshly sliced organic avocado. Enjoy!

Southwest Taco Wontons

I would also recommend wiping up a side of this Easy Avocado Dip! They are a perfect pairing!

Southwest Taco Wontons:

Makes about 42-48 wontons (depending on how much of the mix you snack on!).

1 1/2 cups cooked organic quinoa

1 cup organic low sodium black beans

3/4 cup organic yellow corn

3/4 cup shredded vegan cheese

1 organic jalapeño, chopped (adjust accordingly to your taste)

1 tbsp freshly squeezed organic lime juice (to taste)

3/4 packet of Simply Organic Southwest Taco seasoning 

1/2 tsp organic canola oil

First, set the quinoa to cook according to instructions and while it is cooking add beans, corn, cheese, and jalapeño to large mixing bowl and combine. In a second mixing bowl, add taco seasoning dry. 

When the quinoa is finished cooking, add it to the bowl with the seasoning and mix thoroughly. Once mixed add to larger bowl with vegetables and mix together also adding in the lime juice. 

Now preheat oven to 325 degrees. 

Place between 3/4 to 1 teaspoon of mixture onto wonton wrappers and fold into a triangle pressing edges together. I find it easiest to quickly shape the mixture into a triangle on one half of the wonton first.  

Once all wontons are complete, using a pastry/basting brush or your finger, very lightly baste the top and edges of each with the canola oil. Using too much will make them feel greasy when you remove them from the oven. Then place in the oven and bake for 12-16 minutes or until edges are lightly golden. Garnish with fresh lime wedges and enjoy! 

These are also easy to make ahead of time and freeze, or make extra to freeze for later! Just make sure to cook and let cool before freezing! Enjoy!