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.

Cheesy Baked Bruschetta Topping

1 jar Vino de Milo Bruschetta

(Artichoke Garlic with Pinot Grigio or Spicy Sun-dried Tomato with Chianti)

1/4 cup Vegenaise

4 oz. Daiya Mozzarella Style Shreds

Mix the ingredients together. Pour into a small baking dish.

Bake 350 degrees for 25 to 30 minutes.

Serve with bruschetta toasts.

Creamy Walnut Torte w/ Jimtown Fig & Olive

Jimtown Fig & Olive Spread is a delicious combination of kalamata olives and figs with rosemary and oil. It has just the right balance of sweet and salty and goes really well with something creamy on a cracker. I like it with walnuts. You'll find it in the cooler at Vineria.

We served this at our wine tasting last night.

Creamy Walnut Torte with Jimtown Fig & Olive

2 packages Tofutti Better than Cream Cheese
1 container Jimtown Fig & Olive Spread
1/2 cup walnuts, toasted and chopped
Fresh rosemary for garnish, optional

Take the Tofutti Better than Cream Cheese (BTCC) out of the refrigerator and let soften at room temperature for 15 to 30 minutes so it's easier to work with. Line a container (about 6 to 8 inches in diameter for the full recipe) with plastic wrap.  Mix BTCC with a spoon and transfer to the lined container, pressing down.  Refrigerate until serving time. Unmold BTCC  onto serving plate and top with the Jimtown Fig and Olive Spread. Garnish with chopped walnuts and fresh rosemary. Serve with crackers or bread.

Super Quick & Easy Option:  Spread BTCC on a serving plate, using a spoon to shape it. Top with Fig & Olive Spread. Garnish with chopped walnuts.

Creamy Pesto Torte

We had a California Wine Tasting last night and I served my vegan version of this Torte. It was completely devoured and I had many requests for the recipe. This makes a huge quantity so you may want to make a half batch for a smaller group.

2 8 oz packages Tofutti Better than Cream Cheese
1/2 cup Earth Balance Organic Buttery Spread
1 jar Life in Provence French Basil
3/4 cup walnuts, toasted if desired (I didn't this time)
1/4 teaspoon salt
1 jar Earth & Vine Red Bell Pepper Ancho Chili Jam

Line a round container with plastic wrap. 6 to 7 inches in diameter works well for the full recipe.
Place walnuts in food processor and pulse until finely chopped. Add Basil and pulse to combine. Add Tofutti, Earth Balance and salt. Blend until ingredients are smooth and completely combined. Transfer into prepared container. Refrigerate overnight.
Unmold onto serving plate and top with jam. Serve with bread or crackers.

Adapted from Earth & Vines recipe at this link.
http://www.earthnvine.com/p-126-creamy-pesto-cheese-torte.aspx

Spicy Corn Dip!

Something different to serve with chips. This is so easy and so good. Mix Cherith Valley Corn Relish with sour cream. I use Tofutti's Sour Supreme which tastes just like sour cream. I use about equal parts of the corn relish and sour cream and it still has a little kick. If you like it spicier use more of the corn relish.
Cherith Valley Hot 'n Spicy Corn Relish 16 ounce jar $6.99

Layered Pesto Torta

This appetizer torta is always a hit. I've been making it for our wine tastings for many years and it is probably my most requested recipe.

8 oz. Vermont Mascarpone
8 oz. cream cheese

or 2 - 8 oz. packages Tofutti Better than Cream Cheese (this is what I used at our Holiday Tasting)

1 jar each Bella Cucina Sun-dried Tomato Pesto, Basil Pesto and Kalamata Olive Pesto

Toasted walnuts or pine nuts and fresh basil for garnish

In a food processor, blend the cheeses together. Don't skip this step for the non-dairy cheese, it softens it and makes it easier to spread. Prepare a small loaf pan or plastic container by lining it with plastic wrap. Divide the cheese mixture into 4 equal parts. Using a small spatula, spread 1 part of the cheese evenly into the bottom of the prepared pan. Top with 1/2 jar sun-dried tomato pesto. Top with another layer of cheese, then 1/2 jar basil pesto, another layer of cheese, 1/2 jar olive pesto and then the final layer of cheese. Cover with plastic wrap and refrigerate until serving time, overnight or at least 8 hours.
When ready to serve, remove plastic from the top. Place serving plate on top of torta container and then turn over. Remove container. Carefully remove plastic. Garnish with nuts and basil. Serve with bread or crackers.

Bella Cucina Artichoke Dip

6 ounce jar Bella Cucina Artichoke Lemon Pesto
1/4 cup mayonaise
1/2 cup freshly grated Parmigiano Reggiano or Pecorino Romano cheese

Preheat the oven to 350 degrees. Mix the Pesto with the mayo and cheese. Transfer to a small baking/serving dish. Bake until bubbly and lightly browned, about 30 minutes. Serve with bread or crackers.

Manchego con Membrillo

1 wedge of 1 year old Manchego (sheeps milk cheese from Spain)

1 jar of Membrillo (Quince Paste)

Cut off the rind of the cheese and then cut into thin slices. Arrange on a plate for serving. Run a knife around the edge of the membrillo to loosen it from the jar. Turn it upside down and it should come right out. Slice the memrillo into triangular shaped pieces and place on on top of each slice of Manchego. Serve alone or with crackers. La Panzanella Rosemary crackers are perfect with this.

Almost Instant Pumpkin Cheesecake

Earth & Vine Mandarin Pumpkin Marmalade
9 oz. jar $7.50

Lars Ginger Snaps 10 oz. box $4.29

Tofutti Better than Cream Cheese 8 oz.. $3.59

I love these little individual cheesecakes because they are so quick and easy to make. The crust is a ginger snap cookie and the filling is simply two ingredients mixed together. You can easily cut down the quantity and make just a few at time, although they taste so good that you might want to have some extras ready in the freezer.

Mini Mandarin Pumpkin Cheesecakes

1 jar Earth & Vine Mandarin Pumpkin Marmalade
8 oz package Tofutti Better than Cream Cheese
1 package Lars Ginger Snaps
Pecans, toasted and chopped

Mix cream cheese with 1/2 cup of the Mandarin Pumpkin Marmalade until well combined. I did this by hand but you could use a food processor.
Spoon cheese mixture into a pastry bag or a plastic freezer bag and refrigerate to firm up a bit.
Open the package of Ginger Snaps and place them on a serving plate or baking sheet that will fit in your refrigerator or freezer.
Cut the corner of the plastic bag and pipe the cheese filling onto the ginger snap cookies. Garnish with chopped pecans.
Serve immediately or freeze if not serving them right away. I like them right out of the freezer.

Warning: Red Bell Pepper & Ancho Chili Jam may be addictive

Earth & Vine

Red Bell Pepper & Ancho Chili Jam

9 oz Jar $7.50

There is a reason why we sell so much of this stuff. It is the perfect blend of sweet, juicy red peppers and smoky ancho chilis. Really delicious.

For an easy and impressive appetizer simply pour over cream cheese of your choice or brie (warm the jam first for the brie) and serve with La Panzanella crackers.

Ingredients: Sweet Red Bell Peppers, Cane Sugar, Cider Vinegar, Ancho Chili, Fruit Pectin