Sausage & Artichoke Dip (Vegan)

This might be the most popular thing I've ever served at our tastings!



Sausage & Artichoke Dip (Vegan)

1 package (4 links) Field Roast Italian Sausage

2 jars (12 oz each) Cocina Selecta Artichoke Hearts, drained 

1 cup Follow Your Heart Vegenaise

1 package Daiya Mozzarella Style Shreds

Crumble sausages into a mixing bowl.  Chop artichokes and add to the bowl.  Stir in the vegenaise.  Add the Daiya shreds and stir to combine everything.  Transfer mixture to a 9 inch round baking dish.  Bake at 350 degrees for 45 minutes or until hot and bubbly.  Serve with bruschetta toasts.

Note: This can be made a day ahead and refrigerated before baking. It may take a little longer to bake if it's cold when you put it in the oven though.

Bella Cucina Walnut Roquefort Paté

Bella Cucina Walnut Roquefort Paté

 

1 8 oz package cream cheese

1 3.5 oz package Papillon Roquefort

1 jar Bella Cucina Walnut Sage Pesto

Let cheeses soften at room temperature for 15 to 30 minutes.  Place cheeses in a mixing bowl and stir until well combined. Stir in Bella Cucina Walnut Sage Pesto.  Mix well. Refrigerate until serving time. Transfer to serving platter. Garnish with toasted chopped walnuts and fresh herbs if desired. Serve with crackers.

Note: I like to serve this in either a round or rectangular shape.  To do this, line a round container or small loaf pan with plastic wrap and spoon in the mixture, pressing down.  Cover and refrigerate. 

Baked Italian Sausage Dip (Vegan)

Baked Italian Sausage Dip

1 package (4 links) Field Roast Italian Sausage
1 (8 oz.) package Tofutti Better than Cream Cheese
2 (11 oz. each) jars Vino de Milo Spicy Sun-Dried Tomato Bruschetta Topping
1 (8 oz.) package Daiya Mozzarella style shreds

Crumble the sausages into a mixing bowl. Mix in the cream cheese with a fork until combined. Add the Vino de Milo Tomato Bruschetta and the Daiya shreds. Mix everything together.
Transfer mixture to a 9 inch round baking dish.
Bake at 375 degrees for 45 minutes or until hot and bubbly.

Serve with bread, crackers or bruschetta toasts.

Update 8/27/11: I've made this several times since first posting it. It works best if you drain the jars of Vino de Milo Bruschetta Topping.  The last time I made it I used 1 cup of Follow Your Heart Vegenaise instead of the Tofutti Better than Cream Cheese.  I think I prefer it with the vegenaise and it's easier to mix up.

Baked Soy Curls

Butler Soy Curls http://www.butlerfoods.com/ are my favorite substitute for meat in recipes. They have a wonderful texture and you can flavor them anyway you like. The best part is that they are made from non-GMO whole soybeans. That's it. Just one ingredient.

Baked Soy Curls:

1 package Butler Soy Curls, cover with hot water and let sit for 10 minutes

1 Tablespoon fresh lemon or lime juice
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 cup flour of choice, I usually use garbanzo or spelt

Preheat oven to 450 degrees. Drain the soy curls. Mix with seasonings. Mix in the flour.
Prepare a baking sheet with parchment paper. Coat with a little olive oil if desired. Spread seasoned soy curls on the baking sheet in a single layer. Bake 20 to 30 minutes until browned, turning once or twice.

Vegan Cheese Spread

This is the vegan cheese base I've been using lately at our tastings.


1 package Tofutti Better than Cream Cheese
1/2 cup Daiya Mozzarella Shreds
1/4 cup pecans or walnuts, toasted and chopped (optional)
1/8 teaspoon salt, optional

Line a small container with plastic wrap. Blend cheeses by hand or in the food processor. Add salt and pecans and stir or pulse until well combined. Transfer the cheese mixture to the lined container and refrigerate until serving time.

This was served at last month's wine tasting topped with Earth and Vine Red Bell Pepper Ancho Chile Jam.

Pomodoraccio Semi-Dried Tomato Appetizer Spread

1 8 oz. package Tofutti Better than Cream Cheese

1/2 cup La Medina Pomodoraccio Semi-dried Tomatoes, chopped

1 teaspoon San Giuliano Balsamic vinegar

1 teaspoon fresh Rosemary, chopped

1 Tablespoon fresh Basil, chopped

Spread the cheese on a serving plate and flatten to about 1/2 inch thick. Mix chopped tomatoes with vinegar and herbs. Spoon over cheese. Serve or cover with plastic wrap and refrigerate until serving time (up to 1 day).

Serve with La Panzanella Rosemary Crackers.

Vegan Artichoke Dip

1 jar (12 oz.) Cocina Selecta Marinated Artichoke Hearts, drained and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/4 cup Follow Your Heart Vegenaise
1 cup Daiya Mozzarella Style Shreds
1 Tablespoon chopped fresh basil or 1 teaspoon dried

Mix all ingredients together. Transfer to a small baking dish. Bake at 350 degrees for 30 minutes.