Remember these delicious pics from a few days ago? And remember how I didn’t give you any recipes for the food?
That was way harsh, Tye.<–(points if you name the reference in the comments!)
So for today’s post I’m fixing that uncool moment and providing you with TWO easy, delicious, vegan, gluten-free, sugar free recipes!
If you recall, these eats were made for our Valentine’s Day dinner, in an effort to evoke a sort of “fondue-ish” type spread. As I said, fondue this is not, but a good dip, it is!
I was inspired by Gena’s recipe for cauliflower dip, and then got creative to make it “cheesy.”
Cheesy Cauliflower Bean Dip
1 head cauliflower, chopped
1 tsp paprika
olive oil to spray
1 can white beans, drained and rinsed
2 T nutritional yeast
1-2 T almond milk (unflavored)
1 tsp red pepper flakes
olive oil (optional add in)
Preheat oven to 375 degrees. Place your chopped cauliflower on a large baking sheet, mist with olive oil (or drizzle if you don’t have a mister). Sprinkle with paprika. Bake for about 30 minutes or until cauliflower is golden. Take out of oven and place cauliflower and the remaining ingredients in a food processor. Blend until smooth. Add more almond milk if you desire a thinner consistency.
But what to dip it in?! Veggies are always a good options (this tasted great with mushrooms), but it was also fabulous with this gluten-free rosemary flat bread.
Rosemary Flat Bread (Gluten Free)
1-2 T olive oil
1 c garbanzo flour
1 1/4 c water
1 tsp salt
1 tsp rosemary
Preheat oven to 400 degrees. Put flour in a bowl and mix in salt. Slowly whisk in 1 1/4 c water until you have a thin pancake-batter like consistency. Pour olive oil into either a skillet or pie pan, then place in the heated oven for a couple minutes, until oil begins to pop. Add your rosemary to the pan, then CAREFULLY pour your batter into the pan, swirling around to mix the rosemary and evenly distribute the batter. Return to oven for about 45 minutes (or until sides are browned).
And if you have leftovers, the dip makes a great dinner when heated up in a pan with some spinach and sprouts! Yum!