Sorry there has been a sort of lull in posts on here. We have been cooking up a storm over the holidays and have been doing some travel. We got a new camera from William's parents for Christmas so look for new and improved photographs in the new year. Also got several new cookbooks that I am eager to try recipes from. Once we get through New Years celebrating the posting will be more regular again. Until then I will try to sneak a couple of new ones in over the next couple of days. Here are some pictures from our holidays for your enjoyment
Happy Holidays to Everyone!
S
I made this once before when I was a vegetarian and it was so amazing. Friday night I attended my friend Allie's birthday party which was a chips and dip party. I though this would be the perfect opportunity to make this dip again Vegan style. Both of my local stores were out of the regular tofutti so I had to use the herbs and chives kind. I think it adds to the flavors, but you can use either kind. I have to say this version is just as delicious as the first time I made it. I highly recommend this one for any gathering.
Ingredients:
16 ozs. Tofutti Cream Cheese (2 Tubs, regular or herbs and chives)
1 Cup Veganaise
1 Cup Daiya Cheddar Cheese
1/2 Cup Nutritional Yeast
8 oz. Sliced Jalapenos and liquid
1 Cup Panko Bread Crumbs
1/2 Cup Daiya Cheddar Cheese
1/4 Cup Earth Balance Butter
Directions:
*Combine 1st 5 ingredients in a medium size bowl. Either with a hand held mixer or with a spoon. Mix well. Do not drain peppers, use the liquid too.
*Spread into a greased 2 quart dish.
*In a separate small bowl combine last 3 ingredients. Sprinkle over dip.
*Bake at 375 degrees for 20-25 minutes
*Serve with toasted french bread :) or crackers.
