Please, please, please, don’t run away. I promise you these are all absolutely delicious and worthy serving to any omnivore out there. A creamy dip that will leave you in disbelief that it lacks dairy or cheese. And two cookies, the classic chocolate chip (described by the resident Cookie Critic as one of the best I’ve made), and Vegan Linzers, not very easy to make but if you have a little patience and the inclination to try it, once you taste it, you will be glad you baked a batch.
CASHEW CREAM ROASTED BELL PEPPER DIP
(adapted from several sources)
1½ cups raw cashews
½ cup roasted red peppers (packed in oil, lightly drained)
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
water to adjust consistency
1/3 cup minced parsley leaves
Place cashews in bowl and add cold water to cover completely. Let sit at room temperature for 12 to 24 hours. Drain and rinse well. Process soaked cashews, red peppers, oil, lemon juice, salt, and pepper in food processor until smooth, about 2 minutes, scraping down sides of bowl as needed. Add water if too thick.
Transfer cashew mixture to bowl, stir in parsley, and adjust seasoning. Cover with plastic wrap and refrigerate. Bring to room temperature 30 minutes before serving.
to print the recipe, click here
Comments: Using a Vitamix would be even better to get more of a creamy texture but I confess I hate removing things from the Vitamix bowl, unless they pour out easily. It is a little pet peeve of mine. This dip was absolutely delicious, and you can take it in many directions replacing the red bell pepper for some other ingredient, like roasted eggplants, or tahini. Vegan or not, it will definitely be a regular in our kitchen.
SECRETLY VEGAN SALTED CHOCOLATE CHIP COOKIES
Recipe available online here
I made no modifications, the recipe was recommended by my niece Raquel, who raved about it. It is absolutely true, you cannot tell they are vegan. Approved by all tasters!
(adapted from Rainbow Nourishments)
200 g whole-wheat flour
40 g all-purpose flour
1/2 cup grapeseed oil
30 g powdered sugar
1/4 tsp cardamon (optional, but nice)
pinch of salt
jam of your choice to fill the cookies (I used strawberry)
Add all the cookie ingredients to a food processor. Process until evenly combined. Adjust the consistecy with more flour if needed, so that if you pinch the dough between your fingers it will not crumble.
Transfer the dough to a bowl, cover with plastic wrap and chill in the fridge for 1 hour. Dust a piece of parchment paper with flour and roll the dough to 1/4 inch thickness using a plastic wrap on top to protect it as you roll. Cut round shapes, at this point the dough might be getting too soft, so place it in the freezer.
Remove from the freezer, cut centers out of half of the rounds, place in the freezer again for 20 minutes and bake from frozen in a 350F oven.
Spread jam on the round cookies, top with the open circles, and dust the surface with powdered sugar.
to print the recipe, click here
Comments: You know I never lie to you. These were a labor of love. The absence of butter in the dough makes it very soft and tricky to work with. If you are not comfortable making regular Linzer cookies, take your time, and keep chilling the dough in the freezer at each step. Roll out, freeze. Cut rounds, freeze. Cut centers, freeze. Move to final baking sheet, freeze.
But they turned out very good, another type of vegan baking that will please those in the Butter-Egg-Dairy Team. You can trust me on that. Hand on heart.
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