Thank you all for joining last night! I hope you all love the new products. As promised, here are the recipes from last nights soiree.
Smoky Cauliflower & White Bean Dip found on The Full Helping website.
INGREDIENTS
- 1 medium head cauliflower, stem removed and broken into small florets (about 1½ pounds after preparation)
- 1 tablespoon grapeseed or safflower oil
- Coarse or kosher salt and black pepper
- 6 large, unpeeled garlic cloves
- 1½ cups cooked cannellini or great northern beans (or 1 can cannellini or great northern beans, drained and rinsed)
- ½ teaspoon sea salt
- ¼ teaspoon smoked paprika
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 6 slices of toasted, crusty whole grain bread, cut into halves
- ½ cup finely chopped parsley leaves (optional, for garnish)
DIRECTIONS
- Preheat oven to 400F. Toss the cauliflower florets in the grapeseed or safflower oil and spread onto two parchment or foil-lined baking sheets. Nestle the garlic cloves in between the cauliflower and sprinkle it all with coarse/kosher salt and black pepper. Roast for 25-30 minutes, or until the cauliflower is gently browning, stirring once halfway through. Allow the cauliflower to cool for 10 minutes.
- Place the beans, sea salt, paprika, and lemon juice in a food processor fitted with the S blade. Add 1 heaping cup of the roasted cauliflower (you should have another heaping cup left--that's for garnishing the toasts!). Take the garlic cloves, which should be soft now, and squeeze in the roasted garlic, discarding the peels.
- Pulse everything a few times to break it down, and then process it until relatively smooth, stopping once or twice to scrape the bowl down. With the motor running, drizzle in the olive oil. Continue processing the mixture until it's smooth and even (though you'll retain some texture no matter what -- it won't look like super smooth hummus!).
- Spread two tablespoons of the spread onto each toast half. Top them with the remaining roasted cauliflower florets and a sprinkle of parsley leaves, if desired. Serve.
Raw Chocolate Chip Cookies, by Matthew Kenney (My all time favorite!!)
INGREDIENTS
- 2 1/2 cups fine cashew flour
- 1 1/3 cups oat flour, sifted
- 1/3 cup maple syrup
- 1 tablespoon coconut sugar
- 1 tablespoon of vanilla
- 1/2 teaspoon of sea salt
- 1 cup raw chocolate chips or cacao nibs
DIRECTIONS
In order to make cashew flour, blend 1 cup of cashews on high in a blendtec or vita-mix. Blending cashews causes them to become soft and buttery very quickly, so be careful to not blend too much at once or blend on a slow speed.
Mix all ingredients except chocolate chips in a bowl by hand. Stir in 1 cup of chips. Form into 3-inch cookies and press a few chips into the tops of the cookies. Dehydrate overnight at 118 degrees.
Creamy Vegan Butternut Squash Soup, from Reboot with Joe
INGREDIENTS
- 1 cup whole, raw, unsalted cashews
- 1 tbsp olive oil or coconut oil
- 1 yellow onion, chopped
- 1 inch of fresh turmeric, grated or 1 tsp of dried turmeric powder
- 2 cloves of fresh garlic, crushed
- ½ cauliflower head (350g), chopped coarsely
- 1/3 butternut squash (300g), peeled, seeded and chopped coarsely
- 2 carrots, peeled and chopped
- 3 cups of vegetable broth or vegetable stock concentrate
- 1 bay leaf
- Salt and pepper to taste
DIRECTIONS
1. Grind the cashews in a high-speed blender or spice blender into a coarse flour.
2. Wash and prepare, chop and slice vegetables.
3. Heat the oil in a large soup pot. Sauté the onion, turmeric and garlic over medium heat until onions are translucent.
4. Add in the butternut squash, cauliflower and carrots and stir for a few minutes.
5. Add the cashew meal, vegetable stock, and bay leaf to the pot and bring to a boil. Turn down the heat and simmer for 15 minutes or until the vegetables are soft.
6. Using a stick blender (or a regular blender, working in batches), puree the soup. Season with salt and pepper to taste.
