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Ingredients

1 cup of ground flax seed meal

1/2 cup of water

2 tbsp of sunflower seeds

1 tbsp of sesame seeds

1 tbsp of poppy seeds

1 tbsp of vegan honey substitute (such as agave)

1/2 tbsp of garlic powder

1/2 tsp of onion powder

1/2 tsp of oregano

1/2 tsp of dried basil

1/e tsp of dried parsley

a pinch of sea salt

a pinch of fresh ground black pepper

Method

1) Preheat oven to 400, mix all ingredients together, the mixture should have a thick gelatin like texture, if you notice that yours mixture is very thin, add more flax seed meal in to thicken

2) Using a spatula pour mixture on a parchment lined baking sheet, this next part may require that you get your hands a bit dirty (but  you’re cooking…so it should be expected). Use your hands to flatten mixture so that it’s paper thin (do no use a rolling pin to flatten mixture, the mixture is very wet and will stick to the rolling pin.

3) let bake for about 20-25 minutes until crispy, make sure to check crackers every five minutes as they do cook quite fast, let cool for 10 minutes, you will notice crackers become even crispier once they are exposed to air and are still on the hot baking sheet.

4) Using kitchen shears cut crackers into squares, enjoy as is, or run to the cabinet to grab your favorite condiments and put it on top of your delicious paleo friendly cracker!

I had an intense craving for almond butter, so I spread a bit a top of these thin crispy crackers! YUM!

–Recipe by kaitsinsidedish

Sweet Rosemary Fig Spread

The amalgamation of sweet figs and aromatic rosemary makes for a wonderfully delicious and potent spread. I highly suggest you try this recipe, whether your looking for a delectable spread for toast for your morning breakfast , a sweet dessert filling, or a tasty spread to pair with crackers at a dinner party, this versatile jam like fig spread does it all!

Ingredients
10 0z of Dried Black Mission Figs, with stems cut up and cut into halves
1 cup of water
1/4 cup of Rose Wine
1/4 cup of granulated sugar
1/4 cup of light brown sugar
1 tbsp of chopped rosemary
1 tbsp of lemon juice

Method
1) In a saucepan bring dried figs and water to a boil

2) Add in wine, both sugars, rosemary, and let simmer until mixture thickens

3) Remove from heat and let cool

4) Add lemon juice to mixture and place mixture into a food processor, puree for 30-45 seconds (spread should still have a thick and coarsely pureed consistency)

5) Using a spatula, scrape down sides of food processor, place contents in a plastic container or a glass jar and let refrigerate overnight

6) Serve at room temperature, use this spread on toast for your morning breakfast, as a filling for a dessert or serve with crackers for a delicious appetizer

Check out Kait’s Inside Dish for the full story behind this recipe

ingredients are:

about 5 medium sweet potatoes baked
2 yellow bell peppers cut into pieces
juice from one large lemon
1/4 cup of bragg’s liquid aminos or salt to taste
about 1/2 cup of sesame seeds
1/2 tsp of smoked pepper (optional)
1/2  onion cut into small pieces
handful of fresh cilantro

First bake your sweet potatoes and but them on the side to cool down. (you can do it night before and let it cool down while you sleep)

Meanwhile cut your bell pepper into pieces and put them into vitamix blender or food processor with lemon juice and bragg’s . Blend until smooth, add onion and blend again, you can leave onion chunky or blend it until smooth.

then take your sweet potatoes, peal them. its should be very easy to peal them now and they should be nice and soft inside.

then cut them to medium size pieces and add then into blender and blend until smooth.  you can now add some cilantro if you want, cut it small before. If your mixture is too thick and it is hard to blend it you can add some water or more lemon juice or maybe apple juice or orange juice, how ever you feel, taste check along a way then pour it out and add sesame seeds and mix. put it into container and and let it stay in the fridge for hour or two, best would be over night. and next time you taste it, it will be soooooooo good and you have to try it on my buckwheat pizza crust!!! it makes pizza taste so much better. okey, well I hope you will enjoy it

Lot’s of Love

Combine all ingredients in food processor until creamy.

Good on salad, avocado or jacket potatoes. You may want to add seasonings to taste.

Adapted from all-creatures.org

Photos by Celine Steen

Celine Steen of  Have Cake Will Travel and Joni Newman of Just The Food have more tasty recipes on their blogs. Be sure to check out their amazing vegan cookbooks, especially The Complete Guide to Vegan Food Substitutions where this recipe comes from! (Photo by Celine Steen)

Roasted Squash & Red Lentil Spread

2 3/4 cups (564 g) roasted butternut squash cubes (about 1 inch [2.5 cm]), lightly packed
1 cup (192 g) dry red lentils (cooked in 4 cups (940 ml) water for 20 minutes or until mushy, well drained)
1 tablespoon (6 g) garam masala
1/4 cup (64 g) tahini
1 clove garlic, grated
1 tablespoon (7 g) granulated onion
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper, to taste
1 teaspoon paprika
1 teaspoon fine sea salt
3/4 cup (180 ml) unsweetened nondairy milk, or suppress/reduce amount of salt and use vegetable broth instead

Combine all ingredients (but for the milk or broth) in a food processor or blender. Process or blend until smooth.

Add milk or broth as needed, depending on the thinness/thickness you’re looking for. Enjoy warm, at room temperature, or cold, depending on use.

Yield: About 4 cups (1 kg)

Ingredients:

8 oz. silken tofu (1/2 block)

3 tbs. mellow white miso

1/2 cup brown rice vinegar (or to right consistency)

8 oz. green peas at room temperature

Onion powder, to taste*

garlic powder, to taste*

ginger power, to taste*

Instructions:

Toss all the ingredients except the peas in a blender or food processor and blend until smooth. Add peas gradually. Adjust spices to taste. Add more brown rice vinegar for a thinner consistency or more tofu for a thicker consistency. Tastes great with raw veggies. Cucumbers are especially refreshing when paired with this dip.

*Fresh herbs are probably delicious as well!

Tomato Sauce: Place the grated tomatoes in a bowl with the parsley, garlic, lemon juice, salt and pepper and sugar and stir to mix well.

Grilled Vegetables: salt and pepper the veggies then grill for 3-5 minutes on both sides then place on two plates and serve with the sauce.

Spicy Orange Cranberry Salsa

By Vivian of www.plantbasedhealth.com

½ c. fresh Cranberries
3 navel oranges
4 T. Turbinado sugar
1-2 chopped Jalapeno depends on your tastebud tolerance
1 small Shallot
1 t. ground Coriander
½ t. ground Cumin

Zest one of the oranges and set aside the zest. With a knife, cut away the peel and pith from all oranges. Coarsely chop.  Place the oranges and remaining ingredients in a food processor and pulse until coarsely chopped.
Let sit at least an hour at room temperature before serving.

Makes about 1 ½ cups.

Fruity Quinoa Yogurt

submitted by Katherine Lawrence of www.plantbasedhealth.com

1/2 block firm, silken Tofu (or 1 small Avocado)

1 c. Strawberries

1/2 c. cooked Quinoa

1 t. Maple Syrup

1/2 t. Vanilla

Add all ingredients to a food processor and process until smooth. The quinoa will give it texture, in addition to lots of protein and fiber.

Eat this straight or with sliced apples.