easy | Veggietorials

Truffled White Bean Dip with Wilted Kale

March 23, 2012 by Cobi | 2 Comments

Here’s a quick recipe for the reluctant cooks. Even if you have no kitchen skills, you can put this savory spread together in about 10 minutes. Miso and white truffle oil give it deep umami flavor and the white beans pack it with fiber and protein. Top it with wilted kale and sausage for a complete meal!

Truffled White Bean Dip with Wilted Kale

by Veggietorials

Prep Time: 10 minutes

Cook Time: 5 minutes

Keywords: blender food processor appetizer sandwich snack dairy free gluten-free vegan vegetarian nut-free cannelini beans

Ingredients (4 servings)

4-6 large kale leaves, stems removed and finely chopped
1 cup vegetable broth ( I used Better than Bouillon no-Chicken base)
1 teaspoon citrus garlic seasoning blend ( or something like Mrs Dash)
1/2 a large onion, diced
2 cloves garlic, minced
1 (15oz.) can cannelini beans
3 tablespoons nutritional yeast
2 tablespoons white miso
1 teaspoon thyme
1 teaspoon white pepper
1 teaspoon white truffle oil
2 tablespoons olive oil
2 tablespoons mirin or sake
optional- Field Roast apple sage sausage, pan fried just until browned

Instructions

Heat large pan and add vegetable broth. Add kale and toss with citrus garlic seasoning until wilted, about 3 minutes. Remove from heat and put kale in a bowl to rest.

In the same pan, heat 2 tablespoons olive oil over medium high heat. Add the onions and garlic and caramelize for 2-3 minutes, be careful not to burn. De-glaze the pan with a splash of rice wine (mirin) or dry white wine and scrape up the brown bits. Remove from heat.

Rinse and drain the beans and place in a food processor or blender. Add caramelized onions and garlic. Add remaining ingredients- nutritional yeast, miso, thyme, white pepper and blend until smooth. Once all ingredients are incorporated, add a drizzle of white truffle oil ( or really good olive oil). Adjust seasonings to taste.

Spread the dip on some really good bread, top with wilted kale and pan fried sausages. If you don’t want to use a meat analogue, top with fresh chopped tomatoes and a drizzle of balsamic vinegar.

Wayfare Foods- We Can’t Say It’s Cheese

February 24, 2012 by Cobi | 1 Comment

Southwest Potato,Black Bean & Corn Napoleon

by Veggietorials

Prep Time: 10 minutes

Cook Time: 1 hour

Keywords: appetizer snack side gluten-free dairy free nut-free soy-free vegan vegetarian wayfare foods mexicheddar Cinco de Mayo Southwest

Ingredients (4 servings)

1 baked potato
1 tub Wayfare Mexi-cheddar
1/2 cup cooked black beans
1/2 cup cooked corn
Juice of 1/2 a lime
2 teaspoons Southwest or taco seasoning
1/2 cup chopped fresh tomatoes

For Garnish

Cilantro
Green onions
Salsa

Instructions

Mix the black beans and corn with the lime juice and Southwest seasoning.You can heat the mixture through if desired,but skip it if you’re in a rush. Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

My love for cheese makes me think I was a mouse in a past life. I would eat it here or there, I would eat it anywhere. The world is brimming with exciting new plant based products every day, but I’ve had my eye on Wayfare Foods “We Can’t Say It’s Cheese” for months. Whole Foods never got any in store despite my weekly requests(begging/pleading)but last weekend, I was finally able to find some out in Kapolei at Down to Earth.

All you need for food alchemy are the right ingredients. I took some simple pantry staples- potatoes, black beans and corn and paired them with Wayfare’s cheese spreads…so good, I almost cried. How is it possible that they are gluten free, dairy free, nut free, soy free plant based products with THIS MUCH flavor? The Hickory Cheddar brought back happy memories of the crocks of port wine cheese I’d sample at Pea Soup Andersen’s as a kid. Not exactly the same, but yummers enough to eat with a spoon- or crackers if you must. I’m sure it would’ve made an amazing sauce base for some creamy mac n cheese, IF I hadn’t devoured the whole tub in 2 days. *burp* The Mexi Cheddar style was not as spicy as expected and the texture was a bit softer than the Hickory Cheddar. It worked perfectly for my food creation below.

So here is my best advice for making mere mortal ingredients into food magic: we eat with our eyes first. You can spend a whole lot of time cooking but if it lacks plate appeal, you’re just not as excited to eat it. Make it look gorgeous and even the pickiest eater wants to give it a try. All I did for this Southwest Potato,Black bean and Corn Napoleon is bake the potato @ 400 degress for an hour and heat up black beans and corn with a shake of southwest (or taco) seasoning , squeeze of lime.

Use a food ring to plate your creation. Start with a thin layer of potato, then add the bean and corn mixture. Add dollops of Mexi-Cheddar and smooth out before adding another layer of potato. Use a sheet of wax paper or parchment and press everything together using a gentle touch. Slowly slide the food ring off your stack. Add another small spoonful of beans/corn and garnish with tomatoes, cilantro and green onions.

I served my Southwest Napoleon with a kale and cucumber salad along side a bowl of carrot soup for a complete meal. Total time in the kitchen: 1 hour 10 minutes. Active prep/cooking: 15 minutes

Great meal for a Meatless Monday or any lazy day!