Beet Skordalia + Variations: Greek Almond and Sweet Potato Dips

There is nothing better than a friend calling me up to come over, taste some amazing dip, dissect and recreate them ... oh yeah, and bring the kids and she will feed and watch them while I play in the kitchen with the ingredients that she bought. DREAM COME TRUE!

Needless to say, I wasted no time and was over the next day. She bought three skordalia dips from the farmers' market. They were super delicious but super expensive. We are all for supporting our local businesses but at one point we need to be practical and make things ourselves if we can. One dip original, one was beet and the other chipotle. They were all delicious! By the time I left her house I was so full from taste testing and adding a pinch of this and a dash of that, but it was worth it! We got all three dips down to what we thought was perfect.

I am currently on beet overload. I have pickled them, froze them, added them to my smoothies for breakfast, beet ice cream, beet cupcakes, we've had them for dinner for the past two weeks and have been living off of this dip during the day. I am about 32% beet as I type this!

I still equally the love the other flavors, but until I use some of these fresh garden beets I have, I won't be making the other flavors as much. If you've hung out with me in the past month, there's a good chance I've served this to you and many have asked for the recipe so I had to showcase the glorious beet!

I love harvest time! On a side note, my garden is doing terrible, but I am soaking up what my family and friends are sharing with me. Thank you everyone! I guess it's to be expected with a July baby ... it's not my fault (ha ha ha).

Beet Skordalia

Makes 2 cups

1 c blanched almonds
1 cup beets, chopped
1/2 c sweet potato, chopped
3/4 c olive oil
3 garlic cloves
1/4 c lemon juice
3 T basil
1/2 t salt

Preheat oven for 375 degrees F. Bake beets until they are soft. 

In a pot of boiling water, potatoes until they are soft. Drain.

In a food processor, add all ingredients together and puree until smooth. It should be the consistency of hummus. Enjoy!!!

Sorry, not pictures of these right now ... but enjoy them just the same. They are yum yum yum! Happy Harvest all!!

Plain Skordalia

1 c blancbed almonds
1/2 c sweet potatoes, chopped and cooked
1/4 c lemon juice
1/2 c olive oil
1 T basil
1/2 t salt
2 garlic cloves

Chipotle and Pepita Skordalia

1 c pepitas
1/2 c alomds
1/3 c sweet potatoes, shopped and cooked
2 T lemon juice
1/2 c olive oil
1 clove garlic
3/4 t salt
1/2 chipotle pepper, I use canned ... adjust according to your heat liking.

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?!

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

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!

Don't forget to try my fig preserves too!

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!

Easy Coconut Quinoa Granola Clusters

The time was Valentine's Day ... I was convinced I was going to make the kids healthy and delicious Valentine's Day treats. I bought a puffed brown rice cereal to use ... my treats did not work and now I had a bag of puffed rice cereal that no one will eat. Ugh!

Fast forward 3 months and the puffed brown rice cereal is still in my pantry. Time to use it. The stars must have been aligned because I was going to make a special trip to get some extra granola for breakfast this week when someone mentioned to me about making homemade granola. I'm not going to lie, I have made granola before and wasn't altogether pleased.

I found a recipe from Feasting on Fruit that looked delicious and fool-proof! My family loved coconut so I had to add in some so I could seamlessly switch our store-bought granola with the new stuff and no would would be the wiser!

We love it. I'm glad I initially made a big batch because it went fast! Now, I'm in the situation of having to buy brown rice cereal a lot ... I doesn't sit in my pantry anymore though. This has been a lifesaver snack on trips to school and all the errands that we run through the day and I need to eat something quick and healthy.

Coconut Quinoa Granola Clusters

Makes 6 1/2 cups

3 c rolled oats
1 c dried quinoa
2 c cup puffed brown rice cereal
1 1/4 c maple syrup
1/2 c unsweetened shredded coconut
1/4 c raisins or other dried fruit (optional)
1 T chia or hemp seeds
1 t cinnamon
Pinch of salt

Preheat oven for 375º.

Mix all ingredients together until everything is nicely coated.

Lay a baking sheet or parchment paper on the pan. Spread the granola mixture on the pan so it is about 1/4 inch thick.

Bake granola for 10 minutes and let completely cool before mixing it up ... you can have a little bite though! It crusts up and sets as it cools.

Place in an airtight container and enjoy ... over yogurt, fresh fruit, with milk or just start munching straight out of the container!

Chicotta! Vegan Ricotta Cheese (Dairy, Soy and Nut-Free)

A while back I made a spinach artichoke hummus for a party. It was very tasty, but in typical Ashley form, I made way too many appetizers for the party and I had a lot leftover... such a problem, right?! My mom always said, there's nothing that kills a party faster than running out of food or beer and you always have to listen to your mother!

That week after the party, I was turning all of the leftover dips into dinner entrees. I used the spinach artichoke hummus for a lasagna roll-up and poured marinara on top. It went over really well in the house and I kept telling myself that I need to do that again. Fast forward two months, my friend brings over a delicious lasagna this weekend and I've been devouring it since. You'd think I had my fill but I wanted more lasagna.

I wanted to see if I could just make a more simple ricotta blend like the hummus I used but a little lighter and fluffier (if that makes sense). As you may know, I try to  limit our soy intake so I didn't want to use any tofu. I have read a lot of vegan ricotta recipes that use cashews too. Well truth be told, I'm lazy and unorganized! Soaking the cashews for hours and remembering to do it the night before just isn't ideal for me. Also, it's just a personal preference, but I don't love the sweetness that cashews give to vegan cheeses (hence the potato and carrot Vegan Nacho Cheese Sauce). So instead of cashews and remembering my hummus, I added a lot of artichokes to give it a salty yet fluffy texture than just hummus. And there you have it ... Dairy-Free, Nut-Free and Soy-Free Chickpea Ricotta ... Chicotta!

It worked out great in a lasagna, it tastes great as a dip and I even put it in a creamy pasta bake. Feel free to add some frozen spinach too ... get creative and have fun.

Vegan Ricotta

Makes 2 cups

1-15 oz can chickpeas, drained and rinsed
1 garlic clove
1/3 c olive oil
1/3 c nutritional yeast
1 T tahini
1 1/2 T lemon
1/2 t salt
1-15 oz can artichokes, drained and rinsed

In your food processor, mix everything except the artichokes until it is nice and smooth. Add olive oil if you need a smoother texture. Next, add in the artichokes and give it a few good turns. I do it so that there is still little tiny pieces of artichoke but nothing big.

Now, it's ready to use in your favorite lasagna, pasta bake or just pull out some chips and carrots and enjoy it as a dip!

Vegan Thai Meatballs with Spicy Peanut Sauce

Can everything in life be easy? Seriously though! I feel like life has been a lot of work these days ... and by life, I mean feeding a family of six and try to have everyone happy (at least content) about dinner. Sounds impossible right? Yup, it is.

Then, like a full moon, a recipe comes along (in my case, usually by accident) that everyone loves dinner and it was super easy to make and even more importantly, to clean up!

To make a short story long, that is how Vegan Thai Meatballs came into our lives. The kids were getting whinny and I realized that dinner was just a short 20 minutes away and I had nothing prepped and no idea what I was making. I turned the oven on, grabbed a can of beans and then stared at an empty fridge. I hardly had any vegetables or anything fresh ... just a little bit of leftover chopped cilantro and asparagus. Ugh!

I went back to the pantry, grabbed the peanut butter and panko and figured I might as well make a burger. I quickly threw everything into a food processor, said a little prayer and braced myself for the crying that was sure to come when they realized they did not want to try new food.

Much to mine and Paul's surprise, they all loved it. I mean seriously ... it's peanut butter, which they love but is more reason for them to pretend they don't! Paul then asked, "What did you put in these?" That's when the real panic set in. I was in such a rush, I had no idea what the complete list of ingredients was, let alone amounts.

I made them the following week (of course, the kids didn't love them as much as the first time because, c'mon, they're kids!), but Paul and I still loved them and they were even better once I payed attention to what I was doing. Even though the kids go back and forth if they like these or not, I love how amazingly easy they are to make and how many meatballs it makes for the time I don't have to put into dinner. Leftovers are always great in my house!

Vegan Thai Meatballs

Makes about 24

1 15-oz c chickpeas, rinsed and drained
1/2 c peanut butter
1/4 c tamari or Mrs. Braggs Amino Acids
1/4 cup cilantro
1 garlic clove
1 t minced ginger
1/2 t salt
1/2 t pepper
1/2 c peanuts, roasted and salted
1/4 c chives, chopped
1/2 c panko (regular or gluten free)

Spicy Peanut Sauce
1/3 c peanut butter
1/3 c tamari or Mrs. Braggs Amino Acids
2 T organic, unrefined coconut oil (add more oil if you want a thinner dip)
dash of red pepper flakes ... add to your spicy liking

Preheat oven for 375º.

Mix all meatball ingredients in your food processor until the mixture is relatively smooth. Form into meatballs.

Place on a sprayed pan and bake for 15 minutes.

While they cooking, mix the spicy peanut sauce ingredients in a bowl or on a stovetop .

Once meatballs are done ... enjoy!

A Natural Oral Routine: DIY Toothpaste and Mouthwash

Toothpaste has been a longtime frustration for me. Even when it's 'all natural', there's usually something that I can't pronounce or don't understand. Does that necessarily make it a bad thing ... no, but I just don't like it. Call me anal, call me silly, tell me I'm overthinking it. I doesn't matter, it still bothers me. It's just that plain and simple.

I've made a few toothpastes over the years and never quite loved them. Then I found Earthpaste. Did I finally find a toothpaste of my dreams?! How could it be. A few simple ingredients and my teeth felt great after using it. Even the kids loved their lemon flavor. After about a year of using Earthpaste, I found a problem with it ... the price tag! But I finally found a toothpaste that I loved ... was it worth it?

I should know, you should yell at me ... the best things in life are homemade! If the ingredients are truly that simple, I should be able to make it myself. So, I did. I did a lot of digging about amounts and the reasons why to use some ingredients over others and I finally felt confident. I knew the taste and consistency I wanted.

One big concern was the amount of baking soda and clay, I didn't want to harm my teeth. Luckily, I have a few dental hygienist friends that were able to advise me on amounts of ingredients for safety and protection of my teeth. And yes, I know, Earthpaste doesn't use baking soda ... but I like it! Also, xylitol, an ingredient that I never wanted to use before in cooking but I was assured that it helps fight cavities so it is very beneficial in toothpastes.

Let me just admit that the first few batches got tossed! As I always say, my stubbornness pays off and I finally did it. I have been using this toothpaste for just over a year now. My teeth have never felt better and I have had great visits with my dentist!

Homemade Clay Toothpaste

5 T calcium powder
5 T coconut oil (organic, unrefined)
2 T baking soda (aluminum free)
2 T xylitol
1 T redmond or bentonite clay
distilled water if it's too thick ... I start out with a Tablespoon at a time, winter I need more than summer since the coconut oil is at a thicker consistency in my house.

Optional: Essential oils or food grade, organic extract. I love peppermint, cinnamon and orange the best! The kids still use lemon. I use about 5-7 drops per batch.

Mix all ingredients except the water and clay until you have a very smooth consistency and it is thoroughly mixed together. Then add the clay and flavoring. Finally add water if you need so it is the right consistency.

I keep mine in a small 4 oz mason jar and use a popsicle stick to scoop it out on my toothpaste.

Tea Tree Mouthwash

2 c distilled water
1 t xylitol
2 t calcium powder
5 drops tea tree oil

Mix all in a mason jar. When ready, swish a bit in your mouth and spit out.

**Make sure you are using 100% certified therapeutic grade essential oils. Oil Fragrances are already mixed with carrier oils and some have fillers and artificial ingredients.

**Natural remedies do not work for everyone so consult your physician for any concerns. I am far from a dentist, but this toothpaste continues to work for me and I hope they work for you!

Smoky Tempeh Mushroom Burgers
Makes 8

8 oz Tempeh
1/2 medium onion
2 cloves garlic
8 oz mushrooms
1 c cooked rice
1 medium carrot, shredded
2 T liquid smoke
1 T worsteshire sauce
1 t dijon mustard
1 t salt
1/2 t pepper

Horseradish Sauce

1/2 c Veganaise
1 T horseradish (this will vary on the spice level of the horseradish you have and your likings
1/4 t pepper

Easy Raw Donut Holes

We are packing up to go camping tomorrow. I've got a huge list of stuff to pack, stuff to make, stuff to take care of before I leave, etc., but what do I do ... procrastinate and write a quick blog post!

Every time we travel, I always make energy bites. If the kids need a quick bite in the car or just a snack when we're there these are perfect! Considering we are going to a pumpkin festival, I should be making my Pumpkin Energy Bites, but I don't have pumpkin and I am not taking another trip to the grocery store! Yesterday, at my first trip to the store, I wanted to buy some bagels.

When I got to the checkout line the checkout person told me that I needed to grab two bags in order to buy them ... well, with two kids almost in tears that they needed to go to the bathroom, one kid singing loudly and the baby just smiling like an angel, I decided to forgo the bagels and get some other bakery later. Fast forward to my second trip that day ... I simply forgot!

Now, it's cookin' time and I still want some bakery to take. I'm over the idea of making energy bites as well as some fresh baked goodies so, what do I do but marry the two! I saw a while back the idea of making raw donut holes by using oats and vanilla to give them that doughy flavor. So, as my potatoes and carrots are cooking for Vegan Nacho Cheese (another camping must have), I decided to quickly throw some ingredients in the food processor and make it happen. Simon and I have already ate three!! Now you see why I had to write this, it got me away from eating more.

Enjoy them as we are and hopefully the rest of the family gets to enjoy them in the great outdoors! By the way, please pray for good weather!! Thanks!

Raw Donut Holes

Makes about 15

Dough Ingredients

2 c deglet noor dates
1 c cashews
1 oats
2 T maple syrup
2 T vanilla powder
1 t hazelnut extract (or other flavor)
dash of salt

Topping Ideas

Leave Naked
Shredded Coconut
Cocoa 
Cocoa & Cinnamon
Cinnamon & Sucanat Sugar
Pistachios

Mix all dough ingredients in a food processor and mix until it is like sand.

Form dough into balls. If it is not sticking, add a little coconut oil.
Roll them into your desired topping and enjoy!

Smoky Tempeh Mushroom Burgers
Makes 8

8 oz Tempeh
1/2 medium onion
2 cloves garlic
8 oz mushrooms
1 c cooked rice
1 medium carrot, shredded
2 T liquid smoke
1 T worsteshire sauce
1 t dijon mustard
1 t salt
1/2 t pepper

Horseradish Sauce

1/2 c Veganaise
1 T horseradish (this will vary on the spice level of the horseradish you have and your likings
1/4 t pepper

Roasted Red Pepper Baba Ganoush

Contrary to popular belief, I haven't given up on PractiGanic! This summer has just been too much fun with the kids, my Etsy Store has been taking off, I've accomplished another triathlon and working on strengthening my yoga practice that they computer has taken a back seat (can you blame me?!). Hopefully now with two in school and only two at home ... Francesca is already 6 months and the coolest baby ... I should be able to start tackling my laundry list of blog posts that I have been backlogging. So, without further ado, my new dip love ... Roasted Red Pepper Baba Ganoush!

I will be the first one to tell you that I don't like eggplant. Okay, so maybe not entirely true ... you know how I always tell you that "it's impossible to dislike a vegetable, you just haven't had it prepared the way you like it yet?" Well, the way I like eggplant is breaded, deep-fried and smothered in cheese. Let's just say, I usually only eat eggplant once a year! However, I still buy it at least 4 times a year making different things and telling myself, "This is it ... Get ready to love eggplant!" Time after time, the eggplant gets choked down and I am sad about dinner and vow not to buy eggplant again.

Old habits die hard. I was at the farmers market and there is the most beautiful stand off eggplant, miniature eggplant, Japanese eggplant, striped, white, purple ... they had it all! I couldn't help myself and I had to buy one. When I got home, I stared at my lone purple eggplant thinking, "Now what am I going to do?!" In my experience, I have learned that if I have to hide a vegetable in a meal, put it in a dip or a burger. I had a party in two days so I decided to go for the dip. A simple baba ganoush but I had to give it a twist in order for this to hopefully be a winner. I decided to try a roasted red pepper baba ganoush (seriously, isn't it the best word to say??). I added my favorite seasonings in the whole world ... paprika and coriander, crossed my fingers and pureed that eggplant and you know what? IT WORKED!

With every visit to the farmers market, I am now buying eggplant! The whole family is digging in too (even Francesca is loving her newest 'baby food') It's lighter than hummus, but just as flavorful ... and, no oil needed! I finally found the way that I can enjoy eggplant and still be healthy!

Roasted Red Pepper Baba Ganoush

Makes 2 cups

1 large eggplant
1 red pepper
2 garlic cloves
2 T tahini
2 T lemon juice
1/2 t paprika (smoked or regular)
1/2 t coriander
1/2 t salt
1/4 t pepper

Cut eggplant into quarters and deseed the red pepper. Lay them down on a sheet tray with their skins up. Broil for about 5 minutes or until skins on pepper are blackened and the eggplant is shriveled. Let them cool and the skins will peel right off.

Add all ingredients into your blender and puree until smooth. Enjoy!

Vegetarian 'Crab' Cakes

Do you ever have those days that you can't decide what to make for dinner? I know, silly question, but lately I have found myself having those all of the time. In my head, I go over what is in the fridge and panty constantly throughout the day and keep drawing blanks. Knowing that the hearts of palm is in there I always want to make another dip. Knowing that I can't serve my kids dip for dinner (every night!), I decided to go to my next favorite ... a patty ... I honestly don't know what I would be if I didn't have my dips and burgers!

I am addicted to hearts of palm. I don't know what it is about it, it doesn't have an insane flavor or anything, but I love it. I am a big texture person, and it has a great texture. I have been loving making different dips with it, besides just my Faux Crab Dip. Let's just say, I always have a few cans in the pantry!

Now, with the hearts of palm dips and the faux crab cakes, I need to start buying hearts of palm in bulk!

Vegetarian 'Crab' Cakes

Makes 6-8

14 oz can hearts of palm, drained and chopped
1/2 c onion, diced
1 medium zucchini, shredded and squeezed
1 egg, or flax egg
1/4 veganaise
2 T parsley, chopped
2 T chives
2 t dijon
1 t paprika
1 t lemon juice
1/2 t worsteshire sauce (Annie's makes a great vegan version)
1/2 t salt
1/2 t pepper
1 1/3 c breadcrumbs (I like panko, gluten free or regular)

Oil

In a pan, heat up a little bit of oil, Add the hearts of palm and onion. Cook until the hearts of palm are lightly browned.

In a bowl, mix all ingredients together.

Heat up a little more oil in the pan. Scoop out 1/3 cup of the 'crab' mixture. Fry on both sides until it is nicely browned. Drain on paper towel and serve right away.

These are even better with a little vegan tarter sauce ... a little sour cream, parsley, lemon juice and chopped pickles and served with some Drunken Fries!

Smoky Rhubarb Barbecue Sauce

This past weekend, we visited a friend. They had a gigantic bag of rhubarb on their counter. Of course, I had to comment because I'm in constant rhubarb envy. However, we finally had a turn ... after two years after planting my first rhubarb, I finally saw life this spring. Maybe in another two years, I'll finally get a harvest!

After talking a little too much about their rhubarb, they felt bad for me and decided to offer me the entire bag! I realized I was probably a little too pushy about it but they got it from their grandma and they were seeing her the next day and going to get another bag of this size (it was about 5 lbs of rhubarb!). I had to take them up on the offer! Thanks guys!!

Because of our expanded garden, we aren't doing a CSA and therefore not getting amazing bulk fruit. I used this opportunity and use a huge chunk of the rhubarb to make jam for the year. Well, that got me through about 3 pounds. So, I decided to make a simple syrup for some cocktails .. rhubarb and blueberry margaritas or mojitos anyone?! I was down to the last little bit and I decided that I would save it for the weekend and make rhubarb salsa. After getting everything done for the afternoon, I still had about 45 minutes to spare before I needed to pick up Gabriel from school. The bag of rhubarb was just staring at me. It would be nice to just be done with it, but I didn't have the rest of the ingredients for salsa.

My little lightbulb went off and I decided to quickly throw together a barbecue sauce. I seriously threw it together too! Everything all in a pot and done! Best part is, I love it! It's sweet, it's tart, it's a little spicy. I had some leftover walnut burgers in the fridge so I chopped them up, added the barbecue sauce and we had walnut barbecue for dinner and in case you're wondering, dinner paired great with the rhubarb blueberry mojito!

Smoky Rhubarb Barbecue Sauce

Makes 2 1/2 cups

4 c rhubarb, chopped into 1 inch pieces
1/2 c onions. diced
2 cloves garlic. minced
1/4 c brown sugar
1/4 c molasses
6 T ketchup
2 T worcestershire sauce
2 T tamari
1 T dijon mustard
1 T liquid smoke
1 T smoked paprika
1 t tabasco (more if you want the heat)
1/2 t pepper

Put all ingredients into a pot. Cook over medium heat until rhubarb is so tender it turns to mush as you stir it. Leave it chunky or use an immersion blender for a finer sauce.

Refrigerate until you are ready to use.

Easy Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

So, I have a confession. I was slowly poisoning my husband! Seriously, this is real life and not some Lifetime movie!

At the end of my pregnancy, I was getting really lazy with my cooking and when I get lazy, I turn to cheese meals. It's quick, easy and my pregnant self love it! However, Paul being slightly lactose intolerant (he can have cheese but the milk and cream make his tummy turn), could not handle all the cheese. For about three weeks, we couldn't figure it out. We thought he gained a gluten intolerance, we thought he had eczema, our heads were spinning! We were trying tons of different things. Then it dawned on me, we had been eating an extreme amount of cheese and I hadn't been making him salads for his lunch. This meant he was eating leftover cheese dinners for lunch. I was poisoning him!

So, we went dairy free and after three days he was back to normal. Phew! After about two weeks, I slowly added a little cheese back in and he was back to normal. This little ordeal got me back in love with my vegan cooking ... especially on Mexican nights!

I have been making vegan nacho cheese dip for over a year. Sometimes I would add cashews and sometimes tofu. Hands-down, this is the best and easiest way to make it. It's so easy! I (almost) always have all the ingredients on hand and it only takes about 15 minutes to put together. What else can a girl as for. Instant, healthy, easy nacho cheese dip ... and without poisoning anyone! Now, I have been making double batches because I have been putting it on just about anything I can. It's a great bonus too because as I'm trying to get back in shape, post-baby, it's a quick and filling snack that I love munching on.

Vegan Nacho Cheese Dip (Nut-Free and Soy-Free)

Makes 1 1/2 cups

1 c diced potatoes (unpeeled)
1/2 c diced carrots

2 t jarred jalapeños, diced
2 t juice from jalapeños
1/4 c nutritional yeast
1/4 c olive oil
1/2 t salt
1/2 t garlic
1/2 t onion powder

Bring a pot of water to boil. Cook potatoes and carrots until they are tender. Drain when done.

In a bowl, put all the ingredients. With your immersion blender, mix until smooth.

Serve right away or refrigerate. When you are ready to warm it up, keep it covered while you warm in the oven. Enjoy!