This healthy queso is pretty quick to throw together using ingredients you most likely have on hand. It makes a great addition to your 'Game Day' spread and a fabulous hearty snack on any other occasion. Best of all, you won't blow your healthy eating goals by indulging! Even the omni's love this queso, so I just know you’ll wanna make this recipe again and again. And why not?
I'm not going to lie - there are several steps to this stellar cheese but its not at all difficult to make - I promise! The texture is firm enough to hold a shape if molded, yet soft enough to spread on crackers. The flavour reminds me of “Boursin.” With a little planning ahead you'll find this cheese recipe worth the effort.
I made this sour cream to serve with quesadillas the other day and boy was it good! I’ve also made it to go with curries, stroganoffs, soups and chilis and I have turned it into a salad dressing by thinning it out and adding a variety of different herbs and seasonings.
You need only 4 ingredients to prepare this recipe and from start to finish, the whole thing can be made in less than 10 minutes. People are always pleasantly surprised when they learn that this sour cream is dairy-free because it tastes so good!
Date syrup is made by simmering the dates in water until the liquid reduces and thickens. Since there's only one ingredient needed, this is more about the method than the recipe. The measurements below will yield about 3/4 – 1 cup of syrup but the recipe is easy to double or triple. Date paste is a delicious and addictive condiment! Swirl a little in your morning oatmeal, use it to fill cookies, spread it on toast, or add it to a sandwich for an interesting combination of sweet and salty flavours, or use it in sugar free recipes. Yum! By the way, if you have never tried a sandwich combining date paste and tahini together, please do – the flavour is a bit similar to natural peanut butter and jam!
Having lived in the Middle East for several years, I appreciate a good hummus recipe. This one calls for zucchini instead of chickpeas and it is absolutely outstanding! The recipe was inspired by a similar one in Matt Amsden’s book RAWvolution, Gourmet Living Cuisine.
Hummus is proof that healthy food can be quick to whip up and super tasty. Although I used dried chickpeas in this recipe, you can skip soaking and shorten your prep by using canned chickpeas instead. This is a modified version of the recipe for ‘hummus bi tahini’ in The Complete Middle East Cookbook, by Tess Mallos. I have been making hummus this way for at least 20 years. Just haven’t found a better recipe and the fam loves this stuff.
Cardamom is the unexpected delight in this chutney – it lends a gorgeous flavour and blends so well with the red onions, chipotle chili peppers and fresh ginger. Together, the ingredients give the chutney a hot and smoky kick. Vegan or not, everyone will love this! From start to finish, you can prepare the chutney in under 20 minutes! Refrigerated, the chutney will keep well for about 3 months but it also freezes beautifully. This recipe was inspired by a similar recipe at Epicurean Odyssey.