Tuesday, March 13, 2018

Vegan Fig and Cashew Dip

Figs are not one of those things that I normally buy. They are a nice treat that I have every now and again. Dates on the other hand, I eat all the time! But when your father-in-law asks to pick up some dates for you and picks up a gigantic Cosco bag of figs, you start eating more figs! They do look delicious, right?!


Vegan Fig and Cashew Dip

I made fig preserves twice, but have you ever had that urge for something creamy? I love creamy dips ... Okay, I love all dips but creamy ones are the best! We were doing a morning brew session (brewing a danky West Coast IPA) with some friends. I always have snacks as we brew, but we were starting at 9 am so my normal salty snacks didn't sound right. I decided to give the fig preserves an overhaul and make more of a dip out of them.

The dip went over as good as the beer! I served them with apples, pepper water crackers and some more dried fruit. It went great with our coffee stout!


Vegan Fig and Cashew Dip

Vegan Fig and Cashew Dip

Makes 1 1/2 cups

8 dried figs
6 oz cream cheese
1/2 c cashews
1 t minced ginger
1 T lemon juice
dash of salt

Place figs and cashews into a food processor and mix until they are finely chopped up. Then add remaining ingredients and mix until everything is well incorporated and smooth.


Top with fresh chives ... it's pretty and adds and extra savory flavor to it!

Vegan Fig and Cashew Dip

Vegan Fig and Cashew Dip


Don't forget to try my fig preserves too!



Tuesday, February 6, 2018

Protein-Packed Cheesy Zucchini Cornbread Waffles

We have always been a pancake family. The kids love them, and so do I because there are so many variations that I can do with them! Recently, waffles were introduced to the kids. They looked at me like I had robbed them of their youth! Since we have always had pancakes, it never occured to me to have waffles ... plus, I didn't have a waffle maker.

Now that my kids were waffle addicts, a waffle maker was amazingly gifted to me and everything in the universe was right. We were having waffles on one of the pancake days and the kids were more than happy (except for one kid ... there always has to be one). Then another lightning bolt came down on the kids ... "breakfast for dinner".

"Is that true mom, can we really have breakfast for dinner?!?!"


Protein-Packed Cheesy Zucchini Cornbread Waffles

But, this is where I draw the line a burst a bubble in their little lives. We were going to have waffles, but no syrup. I can't believe how much complaining I heard! Sorry kids, but your mom doesn't have a sweet tooth. I like salt and cheese!

Once the waffles were all done, their tune quickly changed and everyone loved them (again, except for one kid ... there always has to be one)! Breakfast for dinner is now happens quite often around here, one of these days I may give in and give them their chocolate chip waffles with syrup for dinner ...maybe!

You can easily make these totally vegan, dairy-free or mix and match according to what you like!


Protein-Packed Cheesy Zucchini Cornbread Waffles

Protein-Packed Cheesy Zucchini Cornbread Waffles

Made 6 waffles

1/4 c organic refined coconut oil
3 eggs (or egg replacer)
2 c almond milk or milk of your choice
1 c shredded cheese (I used almond cheese)
1 c shredded zucchini, squeezed
2 c whole wheat flour
1 c toasted walnut crumbs
3/4 c fine cornmeal
1/4 c hemp seeds
1/4 c nutritional yeast (optional)
4 t baking powder
1.5 t salt

In a bowl, whisk together coconut oil, eggs and milk.

Add in remaining ingredients and mix until all ingredients are well incorporated.

Spray your waffle maker and add batter according to your waffle maker's instructions.

I topped mine with a little extra cheese right before serving, so it slightly melted.


Protein-Packed Cheesy Zucchini Cornbread Waffles

Protein-Packed Cheesy Zucchini Cornbread Waffles

Wednesday, October 25, 2017

Pumpkin Apple Pie Filling

So I have to admit something, I have never made an apple pie. Am I alone out there?

It's not a huge secret, I don't like baking. I don't have a big sweet tooth. However, sometimes I get that urge to bake and then give it away (It's a problem other people tend to really like). However, the kids' sweet teeth have been growing and growing. A few weeks ago, we were gifted a lot of apples from my neighbor. They are called Wolf River Apples and they are about the size of a baby's head! Gabe asked for an apple pie. So, I made him apple crisp and he was one happy camper.


Two weeks go by and he is still asking for apple pie. I needed the kids to be on super good behavior so, I did what any other mom would do ... I bribed them! If they did good, I would make them an apple pie. To my happiness and dismay, they did so I was on the hook for one apple pie. I googled apple pie filling and of course, didn't love my options. I didn't want to run to the store and I didn't have apple juice or arrowroot to thicken the sauce.

I was staring at my pantry pondering how to make this work when I saw my pumpkin puree. I was hoping the puree with a little maple syrup could substitute for a thick pie filling to go with the apples.

I followed the same recipe that I did two weeks back (off the top of my head) with my apple crisp and went to work. I figured I should add some extra spice to give it that pumpkin pie taste. Then of course I had to test out all of the fillings options so I made little apple pumpkin apple pie pockets, a mini pumpkin apple pie as well as an apple pumpkin crisp. All worked out great.

I still can't say that I have made an apple pie, but I'm okay with that! And now, when it comes time for Thanksgiving and people need to decide "Pumpkin or Apple" ... they don't have to!!




Pumpkin Apple Pie Filling

Makes enough for one pie or an 8x8 pan of Pumpkin Apple Crisp.

5 cups sliced apples
1 T butter
1 T brown sugar
2/3 c pumpkin puree
1/3 c maple syrup
1 t cinnamon
1/4 t ground cloves
1/4 t ground ginger
1/4 t nutmeg

Melt butter in a pan, add in apples and sauté until they are tender but not mush ... a little firmness still there. Turn off heat and add the brown sugar and mix it around the apples.

In a bowl, mix together the pumpkin puree, maple syrup and the rest of the spices. Add the apple mixture to the pumpkin.

Now, you are ready to fill your favorite pie crust or top with a yummy oat crisp topping for Pumpkin Apple Crisp. Or, make a little bit of everything like do! Follow the directions of your crisp or pie recipe and enjoy!



Pumpkin Apple Pie Filling