We had an insane autumn: selling and buying real estate and then packing and moving and all that entails, so I’ve been rather remiss with the whole blog thing…and with the whole vegan thing as well.
And I do have a tendency to go from one extreme to the other–i.e., a month of pristine eating, followed by two months of feasting on brie and pinot noir.
Anyway, here I am again…and with a fantastic and SUPER easy new recipe–a kind of cheesy-tasting (and quite low-fat) dip:
Cheesy Vegan Dip
1/2 cup Daiya Chive and Onion Vegan Cream Cheese
1/2 cup Vegenaise (reduced fat)
1/2 cup Sriracha
Microwave the Daiya vegan cream cheese for about 25 seconds. Stir in the Vegenaise and Sriracha. Serve as a dip with fresh vegetables.
Makes 1.5 cups
It’s about 130 calories for a quarter cup, which seems a bit high (considering that the calories from the Sriracha are negligible).
Do note the kale chips in the upper, right-hand corner of the picture. The other dip here is Baba Ganoush. This one is commercial, but I have been trying different recipes. When I find the perfect one, I’ll post it. The ones I’ve made so far are a bit too heavy on the tahini.
The vegan-cheese dip is surprisingly good, and I created it by fluke. I’ve recently become obsessed with creamy Sriracha sauce (equal parts Sriracha and Vegenaise), which I put on everything from sandwiches to tofu scrambles. I purchased the Daiya to try out and wasn’t crazy about the texture, so I decided to mix it with my creamy Sriracha. It is so good that even J. (who tried it reluctantly) judged it as acceptable!
The kale chips I bought today (at a ridiculous price) did not go over so well with J. I tasted them and said, “Oh, you must try these–they’re delicious.” He did try them, but pronounced them “godawful.”
It was a lovely little luncheon.