Vegan Pimento Cheese (oil free; dairy free; gluten free)

Servings:10 servings Yield: makes about 1¾ cups
Author: Lori Rasmussen, My Quiet Kitchen
Husband-Tested in Alice’s Kitchen

My sweet grandmother, MeMe, used to make homemade pimento cheese using an old crank grinder.  I took countless pimento cheese sandwiches to school in my lunchbox.  Here’s a delicious vegan version that surprised me with how much it tasted like the “real thing.”  This also makes a nice dip for crackers or veggies.  Toast up some whole grain sourdough bread and spread this on it and then top it with some sprouts or lettuces and a homegrown tomato for a great lunch!

Ingredients
1 cup cooked rice - such as jasmine, basmati, arborio or brown (I used basmati.)
1 cup raw cashews or 1/3 cup raw sunflower seeds (I used cashews.)
½ cup water
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1 Tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon hot sauce 
1 teaspoon fine sea salt
Pinch cayenne, optional
¼ cup chopped pimentos, drained and lightly squeezed 

Optional smoky version: (I’ve not tested the smoky version, but it sounds fantastic.)
¼ teaspoon smoked paprika
1½ teaspoon liquid smoke

Instructions
Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.
Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap or waxed paper onto the surface of the cheese to protect it from air. For the best flavor, refrigerate for 3 to 4 hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day. The vegan pimento cheese will firm up in the refrigerator. Serve cool.

Notes
• Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor or a standard blender.
• It’s recommended one of the white rice options for the best results, but if brown rice is what you have on hand, or you just prefer to eat whole-grains, definitely go for it! The pimento cheese flavor and texture are still great.
• Storage: Lightly press a piece of plastic wrap onto the pimento cheese to protect from air. Cover fully, and refrigerate.
• Best consumed within 3 to 4 days.

Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Cholesterol: 0mg | Sodium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.7mg | Calcium: 12.5mg | Iron: 2mg

Roasted Bell Pepper and Cannellini Bean Dip/Spread (Vegan)

Here you see some whole grain toast spread with
Roasted Bell Pepper and Cannellini Bean Dip/Spread 
and topped with lettuces, sprouts and fresh tomato slices
and sprinkled with Everything But the Bagel Seasoning. 
This open face sandwich is served along
with fresh grapes for a light and yummy lunch.

Recipe from Good Eatings

Husband-Tested in Alice's Kitchen

Makes about 2 cups

This bean spread is perfect for meal prep day since it can be made in advance and stored in the fridge for up to a week.  It can be used to add a little something special to a sandwich or as a dip for veggies for snacking.  

2 roasted red bell peppers from a jar

1 (15 oz.) can cannellini beans, rinsed and drained

Juice from 1/2 lemon

1-2 cloves garlic, chopped

2 Tablespoons nutritional yeast

1 teaspoon ground cumin

1/2 teaspoon Aleppo pepper or pinch of cayenne pepper

1-2 teaspoons maple syrup (I think 1 teaspoon is plenty.)

Garnish (optional) Aleppo pepper and fresh parsley, minced

Place all the ingredients in a food processor or blender and blend until the mixture is smooth.  Scrape down the sides of the processor, if needed.  Taste for seasoning and adjust, if needed.  Garnish, if desired.

Keep in an airtight container in the fridge for up to 1 week.

Hot Mexican Street Corn Dip

Recipe by Becky Hardin of The Cookie Rookie

Husband-Tested in Alice’s Kitchen

Yields 8 servings

We were invited to attend a double birthday party where everyone was to bring an appetizer.  It was the height of the summer season and so there was a lot of lovely produce to choose from.  At the party, the appetizer buffet was filled with wonderful dishes featuring blueberries, eggplant, tomatoes, blackberries, peaches, etc. I chose to make this yummy dip using sweet corn.  It got rave reviews.  This dish can be prepared a day in advance and then popped in the oven for a short time just before the guests arrive.  The sour cream and cheeses help to tame the heat of this dish.  We all thought it had just the right amount.

16 ounces (2 blocks) cream cheese, softened

½ cup sour cream

2 cloves garlic, minced

2 Tablespoons hot sauce (or your favorite wing sauce)

Juice from one lime (about 2 Tablespoons)

2 cups shredded pepper jack cheese, divided

2 fresh sweet corn kernels

4 ounces feta cheese, crumbled

1 jalapeno pepper, chopped (leave the seeds in for extra spice, or remove the seeds for a milder flavor)

2 Tablespoons red onion, chopped

½ cup fresh cilantro, chopped

Tortilla chips for serving

Instructions

Preheat oven to 350F.  Spray a 1½-quart baking dish with cooking spray.

In a high-powered blender, combine cream cheese, sour cream, garlic, hot sauce, lime juice, and 1 cup of the shredded cheese. Blend until fully combined.  (Because the mixture is quite thick at this point, you may need to stop the blender and stir the mixture several times.)

Scoop the cream cheese mixture into a large bowl and add the remaining one-cup cheese, the corn, feta, pepper, onion, and cilantro. Stir to combine.

Spread the mixture into the prepared baking dish.  Bake for 20 minutes or until cheese is hot and bubbly. Garnish with more cilantro, feta, lime slices and/or hot sauce, if desired.  Serve with tortilla chips.

Almond Butter, Cinnamon & Greek Yogurt Dip

Makes scant 1½ cups

Recipe from allezgourmet.com via Pinterest

Husband-Tested in Alice’s Kitchen

Not only is this dip quick to make, but it’s mighty tasty too.  It’s perfect for a healthful autumn snack when the apples and pears are coming in.  Take this to a party or pack in lunch boxes for a treat that everyone will love. 

1¼ cup Greek yogurt

3 Tablespoons almond butter

2 teaspoons vanilla

1 Tablespoon honey

½ teaspoon cinnamon

Apples or pears, unpeeled, cored, and thinly sliced

Whisk all the ingredients until smooth.  Use as a dip for sliced apples or pears.

Artichoke Pesto

Here's the Artichoke Pesto ready to be spread on a sandwich or to be devoured with crackers or raw veggies.

Here is a delicious lunch made with toasted whole grain bread, Artichoke Pesto, sautéed chicken breast and sprouts served along side a simple salad.

Serves 6

Recipe from Cooking Light

Adapted and Husband-Tested in Alice’s Kitchen

This artichoke pesto takes a simple sandwich to the next level.  It also makes a very tasty dip for crackers or veggies. You can find all the ingredients at Lost River Market & Deli, our community-owned grocery store.

Ingredients

8 ounces drained canned artichoke hearts

3 Tablespoons shredded Parmesan cheese

2 Tablespoons pine nuts or pecans

2 Tablespoons mayonnaise

2 teaspoons olive oil

3 garlic cloves

¼ teaspoon Kosher salt

¼ teaspoon freshly ground pepper

Preparation

Combine artichokes, 3 Tablespoons cheese, nuts, mayonnaise, oil, ¼ teaspoon salt, ¼ teaspoon pepper, and garlic in a mini food processor; pulse until coarsely ground.

Cauliflower–White Bean Dip/Sandwich Spread

Everyday Food, March 2012

Husband-Tested in Alice’s Kitchen

Serves 10

This dip is similar to hummus in texture, but the cauliflower lends a very slight sweet taste.  It’s very easy to make and can be done in advance for a healthy snack or sandwich spread.  (Try it in place of mayo for your next sandwich.) Think of it as a great way to get the whole family to eat healthful veggies and beans.  Add this to your Meatless Monday menu.  My husband and I enjoyed this with blanched sugar snap peas and cucumber slices and then the next day, we spread it on our wraps.  Yum!

1 medium head cauliflower, trimmed and cut into 1 1/2-inch pieces

5 garlic cloves, unpeeled

3 Tablespoons extra-virgin olive oil, plus more for serving, divided

Coarse salt and ground pepper

1 can (15.5 ounces) cannellini beans, rinsed and drained

1 teaspoon lemon zest, plus 1 tablespoon lemon juice

¼ hot water

        

Preheat oven to 400 degrees. On a rimmed baking sheet, toss cauliflower and unpeeled garlic with 2 Tablespoons oil; season with salt and pepper. Roast until cauliflower is tender and browned, 25 to 30 minutes. When garlic is cool enough to handle, remove peel.

In a food processor, combine cauliflower, garlic, beans, 1 Tablespoon oil, lemon zest and juice, and ¼ cup hot water. Process until smooth. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.) Serve drizzled with olive oil.


Nutritional Info:  (Per 1/4 cup) 111 calories; 6 grams fat (1 gram saturated fat); 4 grams protein; 12 grams carbohydrates; 4 grams fiber

Hot Artichoke-Spinach Dip

Husband-Tested Recipe from Alice's Kitchen
Serves 4

This is the same delectable dip you'll find occasionally at Lost River Market & Deli. It's great to take to parties with some of the tasty crackers that the store has to offer. This can be made a day in advance. Just pop it in the microwave to warm it up before serving to your guests. Take any left over (if there is any) to lunch the next day along with carrots to scoop it up with. Yum! Another tasty dip to have in your recipe file is Hot Cheesy Almond Dip (recipe on this blog.)

1 box of frozen chopped spinach
1 cup of chopped artichoke hearts (canned--not marinated)
8 oz. cream cheese, softened
½ cup freshly grated parmesan cheese
½ teaspoon crushed red pepper flakes
¼ teaspoon kosher salt
⅛teaspoon garlic powder
Dash of freshly ground pepper

Cook spinach according to package directions. Squeeze out all of the water. Mix all ingredients together well. Spread into a pie plate or other heatproof serving dish. Cover with plastic wrap. Just before serving, heat in the microwave until hot, about 3-4 minutes. Serve with crackers.

Hot Cheesy Almond Spread

Recipe from All New Simple & Elegant Recipes by Philadelphia Cream Cheese and Husband Tested in Alice’s Kitchen
Makes 2 ⅓ cups

If you’re looking for a make-ahead hot dip to serve or take to a party, this and Hot Artichoke-Spinach Dip (recipe on this blog) are good ones to have in your repertoire. You might want to double the recipe because it’ll disappear fast!

1 8 oz. package of cream cheese, softened
1 ½ cups shredded Swiss or Gruyere cheese
⅓ cup mayo
¼ cup sliced green onions (scallions)
⅛ teaspoon ground nutmeg
⅛ teaspoon freshly ground pepper
¼ cup sliced or slivered almonds, toasted

Preheat oven to 350°F. Beat all ingredients except the almonds in a small mixing bowl at medium speed with an electric mixer until well blended. Stir in almonds. Spread into a 9 inch pie plate or other oven proof dish. Bake for 15 minutes, stirring after 8 minutes. Garnish with additional toasted almonds. Serve with assorted crackers.