All posts in Appetizer

Posted:
February 16, 2011
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2

Live streaming raw vegan blue cheese dressing: it’s easier than it sounds.

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I am so thrilled to have been a part of the Sharing Wisdom series along with Adina Grigore of Sprout Wellness, and Kalima Karen Harvey of Love Your Body Training. Tonight we gathered at the Jujo Mukti cafe on the Lower East Side to discuss skincare, movement techniques, and vegan deliciousness.

My talk begins at the 2:15:12 mark. I prepared my raw vegan blue cheese dressing for everyone to try, and am happy to report that it was GONE by the end of the talk! Here is the recipe.

Anita’s Raw Vegan Blue Cheese Dressing

1 avocado
1/4 cup raw cashews
3 tbp lemon juice
1 tsp horseradish
1/2 tsp each salt and pepper, or to taste
1/3 cup to 1/2 cup water, depending on desired consistency
optional: 1 tbp nutritional yeast

Blend all ingredients on high speed until smooth. Adjust seasoning, if necessary, or add a splash of water to get a thinner consistency, and re-blend. Pour onto your favorite salad and toss, or serve alongside crudites.

Posted:
February 7, 2011
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0

The Obligatory Superbowl Dip. Wonka Would Approve.

There is one day per year I am a football fan, and it has everything to do with food.

The superbowl is synonymous with snacks–especially chips & dip. They can be as common as tostitos ‘n’ velveeta or as cutesy as cassava chips with cranberry mango salsa. And I went to a superbowl party just to make (and eat) them.

I specifically wanted to make a bread bowl. I’d previously had an aversion to them, as a reaction to growing up in Pennsylvania, perhaps. What was my problem? What’s not to love about edible containers? Willy Wonka said it best when he sang “You can even eat the dishes” and took a bite of his daffodil teacup.

Taco shells. Waffle cones. Noodle nests. Where would we be without them? Read more…

Posted:
January 26, 2011
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1

Babaghanouj with Chipotle and Caramelized Onion

Babaghanouj is the smaller dollop. Served with quinoa tabbouleh & hummus.

I invented this baba to suit my tastes. My issues with traditional babaghanouj are:
1. If you halve the eggplants, roast, and scoop out their insides, you lose the yummy skin.
2. If you roast the eggplant in a boring old oven, there is not enough smokiness.
3. Not enough sweetness to counteract the acrid combination of eggplant and lemon.

I decided to roast the eggplant in cubes, to increase the surface area being roasted and to keep the skin, added a chipotle pepper for extra smokiness, and roasted onions for sweetness.

1 eggplant, cubed
1/2 medium onion, sliced
3 tbp olive oil
1 small dried chipotle pepper, chopped
1/3 cup tahini
1 clove garlic, chopped
2 lemons, juiced
sea salt and pepper, to taste

Preheat oven to 350°F.

Toss the eggplant, onion, 2 tbp olive oil and 1/2 tsp sea salt together on a baking sheet and roast until golden, about 20 minutes, pausing once or twice to toss. Remove from oven and allow to cool slightly.

Meanwhile, in a small bowl, combine the chipotle pepper and 1/2 cup boiling water. Cover and allow the pepper to rehydrate. Reserve the chipotle water to flavor a soup or sauce.

Combine the eggplant, onion, chipotle pepper, tahini, garlic, 1 tbp olive oil and half the lemon juice in a food processor. Season to taste and add more lemon juice if necessary. If you need more liquid, add a splash of the chipotle water.

Serve chilled. This is one of those foods that tastes better with time. It is a great party appetizer that can be prepared days in advance.

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