Ⓥ Vegan Kitchen: Sunflower Pâté Spread Ⓥ

This recipe is super simple, easy to make, super delicious, and quite versatile. It is also a healthy and tasty alternative to cream cheese or unhealthy spreads. It's also mostly raw! Double the healthiness!  

Use it as a dip, a sandwich spread, in wraps or nori rolls, in stuffed peppers, or whatever your heart desires! I've used this in grilled cheese sandwiches before with a bit of daiya, which admittedly lowers the healthy part but is still a great alternative to anything else and satisfies that comfort food craving at the same time.    

Sunflower Pâté Spread

1 1/2 c raw Sunflower Seeds, soaked overnight and rinsed (and sprouted if desired)

1/2 c fresh Lemon Juice

2 tbsp Tamari 

2 small Garlic cloves, minced

1/2 tsp sea salt

3 tbsp Nutritional Yeast

Once your sunflowers seeds have been soaked and rinsed, throw all your ingredients into a food processor and blend until fairly smooth. Be sure to scrape down the sides every so often so you don't miss any seeds or garlic.

Keeps for about 2 weeks in the fridge.

Enjoy! 

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Ⓥ Vegan Kitchen: Hummus! Ⓥ

This recipe is super simple, super easy, and super delicious! Anyone that has ever tried it has loved it and asked me for the recipe (which clearly has taken me far too long to finally post!). Make this for potlucks or snacks, dips, spreads, whatever your heart desires! My favourite is dipping Mary's Crackers in! :)

Hummus

1 can (398ml) Chickpeas, drained and rinsed

2 Tbsp Tahini

2 Tbsp Lemon Juice

2 Tbsp Water

1-2 tsp Garlic Powder (or 1 garlic clove)

1 tsp Salt

1 tsp Black Pepper

1/2 tsp Chili Powder (optional)

In a food processor, combine all your ingredients and process until smooth. You can add more or less water depending on what consistency you'd like. I've also made this recipe before without the lemon juice altogether and it still tastes awesome (though it does taste even more awesome with it). 

Makes a nice sized tub (pictured). ;)

Enjoy!

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Ⓥ Vegan Kitchen: Black Bean Dip! Ⓥ

This recipe is a variation of one out of "La Dolce Vegan" Cookbook--which if you don't own already you Should! 

This is super easy to make, takes about 15 minutes, is high in protein and iron and packed-full of fantastic flavour! 

Black Bean Dip

1 19oz can Black Beans, drained and rinsed. 

1 cup Vegetable Stock

1 tsp Garlic Powder (or two minced Garlic Cloves) 

1 1/2 Tbsp Chili Powder

2 tsp ground Mustard

1 tsp ground Cumin

1/4 tsp Salt 

Add all the ingredients in a small or medium pot and simmer, uncovered, over medium-high heat for 15 minutes. Mash with a potato masher. 

There! I said it was easy! If you want it a bit thinner then add a little more water. 

It's great for dipping, in wraps or burritos, or my new favourite; as nachos! 

For the Nachos, I used these Pinto Bean chips, topped them with the black bean mixture, topped with Daiya cheddar cheese and melted it in the over for a few minutes. So delicious!

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