These don’t even count as recipes because they are so simple, but I’ve been eating them a lot lately because they are fast to make and relatively healthy. I like eating them with organic pretzels or crackers to dip.
Spinach Artichoke dip:
- Mix together:
- A bunch of frozen organic spinach
- An equal amount of artichoke hearts (or even better- artichoke antipasto in a jar which already has some spices mixed in)
- Several spoonfuls of mayo and/or vegan grated cheese
- Either microwave for about 2 minutes, stirring after 1 minute, or for a crunchy top bake in the toaster oven or normal oven for about 30 minutes
Salmon dip (has lots of Omega 3s!):
- Mix together:
- A can of boneless, skinless salmon
- A few spoonfuls of mayo
- A bit of mustard
- Either capers, olives, pickle slices, cucumber slices, or celery slices
Tahini dip (good on falafel or to dip veggies into):
- Mix or put in the food processor:
- 1/2 cup tahini (sesame seed paste)
- a spoonful of minced garlic
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- Roast eggplant (cutup eggplant goes faster, or you can do it whole if you poke some holes in it, until it’s smooshy- about 45 min)
- Most people peel the eggplant, but I keep the peel on since I don’t mind the little dark specks and think the peel probably has lots of vitamins
- Put in the food processor with some olive oil, garlic, lemon juice, and tahini
Bonus: you can feed these to your baby as well and they are smooshy and easy to eat without teeth!
Sadly at some point I’ll have to start cooking normal real meals for myself and my family, but until then I’ll gladly just eat some crackers and dip for lunch
I’ve been crazing mexican food lately, but it’s not as fun without real cheese. I finally got some Trader Joe’s brand of Daiya cheese last week, so I decided to make quesadillas because it doesn’t matter if the cheese doesn’t taste amazing in them, it’s more for the melty texture. I put some vegan pesto, cut up olives, and cheese on whole wheat tortillas and they were really good and very creamy!
I made vegan pesto by putting in the food processor:
A large bunch of basil (maybe 2 cups of leaves)
1/2 cup olive oil
1/3 cup pine nuts (or you can use walnuts)
garlic to taste
I really don’t mind not having the cheese in the pesto and don’t notice it
I took the easy way out and cooked them in the toaster oven for a few minutes until they got lightly browned
I’ve been dairy- free for about 6 months now because of Jack’s allergies and have found some really good recipes! I especially miss being able to buy prepared desserts at many places (like Trader Joe’s desserts almost all have dairy), so I’ve been cooking desserts at home. Plus breastfeeding burns a lot of calories, so eating dessert is ok!
I made an amazing cashew mousse pie using this recipe for the mousse and making pie crust by blending 1.25 cup dates, 1 cup hazelnuts, and a tablespoon of cocoa powder in the food processor and then pressing it into a dish and topping with the mousse.
vegan cheese sauce
I also tried an easier nutritional yeast cheese sauce recipe which turned out well. I usually make a vegan cheese sauce that’s raw and uses cashews in the food processor to thicken it and is really amazing, but I was too lazy to clean the food processor after cooking, so I tried this stovetop one and it was great, but a little lighter. I put it over pasta with frozen spinach and peas and it was a fairly quick and healthy dinner.
I’ve also been making these super fast peanut butter cookies:
1 cup peanut butter
1 cup sugar
You just mix it up and make into flattened balls and cook for about 15 minutes at 350. They definitely have a lot of sugar, but I tell myself at least peanut butter has protein and healthy fat….