Snacks, Dips, and Smoothies

Zucchini Muffins

karenwpullen Breakfast, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

No-oil, lightly sweetened, these make the perfect healthy snack.

Prep Time15 minutes
Cook Time35 minutes
Print Recipe

Zucchini Muffins

Course: Breakfast, Snack
Servings: 0

Ingredients

  • 1 1/2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 banana, ripe, mashed
  • 1/3 cup maple syrup
  • 1/3 cup plant milk unsweetened
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flax
  • 2 1/2 tablespoons water
  • 1 cup grated zucchini
  • 1/4 cup vegan chocolate chips optional
  • 1/4 cup chopped walnuts optional

Instructions

  • Preheat the oven to 350°.
  • In a small bowl, mix the ground flax and water. Set aside for five minutes to make a flax egg.
  • Combine the apple cider vinegar with almond milk and set aside, also for 5 minutes.
  • Shred the zucchini using a box grater. Measure out 1 cup, packed.
  • In a medium bowl, mash the banana with no lumps; it should be liquified.
  • In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  • To the bowl with the banana add the flax egg, curdled milk, and maple syrup.
  • To the large bowl with the flour, add the wet ingredients. Stir slowly to mix wet and dry, but do not over-mix. Once the ingredients are combined, fold in the shredded zucchini. Add the chopped walnuts and chocolate chips if you choose.
  • Prepare a muffin tin. I use silicone cups. Or you could use paper liners. Fill the cups 3/4 full; you should have enough batter for 12 muffins.
  • Bake 30-35 minutes on the center rack, until tops are golden brown. Allow to cool completely before serving.

Pimento Cheez

karenwpullen Basics, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

A southern classic, pimento cheese is usually made from cheddar cheese and cream cheese, mixed with chopped pimentos. This cashew-based recipe tastes exactly the same without the dairy. The secret ingredient is cooked rice. It comes together in minutes in a blender. Adapted from myquietkitchen.

Prep Time10 minutes
Cook Time5 minutes
Print Recipe

Pimento Cheez

Tangy, slightly smoky, and rich.
Course: Appetizer, Sandwich, Snack
Cuisine: Southern
Servings: 0

Equipment

  • blender

Ingredients

  • 1 cup raw cashews
  • 1 cup cooked rice white or brown
  • 1/3 cup water
  • 2 tablespoons lemon juice
  • 1 tablespoon rice vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons hot sauce
  • 1 teaspoon sea salt
  • 1/3 cup chopped pimentos 4-oz jar, drained
  • 1/4 teaspoon smoked paprika

Instructions

  • Boil the cashews in water for 10 minutes to soften. Drain.
  • Put all the ingredients EXCEPT rice and pimentos into a blender. Blend until smooth.
  • Add half the pimentos and blend again until they are incorporated.
  • Scoop the mixture into a bowl.
  • Chop the remaining pimentos. add them, with the rice, into the bowl, and stir until mixed.
  • Cover with plastic wrap, pressing onto the cheez to protect it from air. Refrigerate for a few hours or overnight to allow the rice to absorb the flavors.

Gooey Mozzarella Cheez

karenwpullen Recipes, Sandwiches, Side Dishes, Snacks, Dips, and Smoothies , , ,

This is a quick and easy soft cheese-like spread. The essential ingredients are cashews and tapioca flour.

Cook Time15 minutes
Print Recipe

Gooey Mozzarella Cheez

Course: Appetizer, Pasta, Sandwich
Cuisine: Italian, Mediterranean
Servings: 1 cup

Equipment

  • blender

Ingredients

  • 1/2 cup raw cashews
  • 1 cup water
  • 4 tablespoons tapioca flour
  • 1 tablespoon nutritional yeast
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon miso
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder

Instructions

  • Put the cashews into a saucepan and cover with water. Bring to a boil and simmer for 10 minutes. This will soften the cashews so they can blend completely smooth.
  • Put the remaining ingredients into a blender.
  • Drain the cashews and add them to the blender. Process until smooth.
  • Pour the mixture into a small saucepan over medium heat. Stir continually for about five minutes; it forms lumps and turns thick.
  • Can be used as a spreadable cheez at this point, or refrigerated.

Notes

This recipe is adapted from one by itdoesnttastelikechicken
The cheez will get a little thicker in the fridge but will still be soft and spreadable.