Easy – His Bite, Her Bite

Nora: This is a mash-up of multiple different vegan cheese and cream cheese recipes. It never really came out as a good replacement for either of those things, but it is an excellent dip or spread. It’s sort of like hummus but with all kinds of zesty flavors in it. Scoop with veggies, crackers or chips, smear it on a burger, use it as a salad dressing… just whatever you do, make sure everyone around you eats it; this stuff is potent.

Josh: I am formerly a professional hummus maker, as in I used to make it for a vegetarian cafe, and I tell you that to say I know an awful lot about delicious, creamy dips. This veggie dip is amazing. Who doesn’t love garlic, for one? For two, who doesn’t love indulging in creamy dips? For three, cashews are full of great nutritional benefits, so why not make yumminess out of cashews? It goes well with chips, crackers, sliced veggies, bread, or even as a thick dressing for a salad (what? You mean you don’t use hummus as a salad dressing? Why the hell not?). Basically this is a great appetizer, side dish, or feature in a main meal that you will always want more of.

Garlicky Veggie Dip

By: His Bite, Her Bite

Serves: 6-8 along with other snacks

Time: 10 minutes active, 30 mins to 26 hours passive

Omnivore Index: if they eat hummus, they’ll eat this

Ingredients:
– 9oz raw cashews
– 2 Tbsp lemon juice
– 2 Tbsp apple cider vinegar
– 4 Tbsp oil
– 2 Tbsp garlic powder
– 1 tsp salt
– 1 tsp onion powder
– 4 Tbsp nutritional yeast
– 1 Tbsp spice blend (we use 21 Seasoning Salute from Trader Joe’s, but Everything Bagel seasoning or McCormick’s Montreal Steak would also be nice)

Directions:
1. Ideally, soak the cashews in water overnight, refrigerated (anywhere from 12-24 hours). If you forget to do that, quick soak the cashews by putting them in a saucepan with about 4 cups of water. You want the cashews to be covered with water, plus a few inches above them because swell quite a bit. Simmer the cashews for 10 minutes. Remove from heat and cover. Let sit 20 minutes.
2. Drain the cashews, put in the blender with the wet ingredients, blend until smooth. Scrape down sides as needed. If your blender is struggling, add water one tablespoon at a time.
3. Transfer the cashew paste to a medium mixing/storage bowl and stir in dry ingredients.
4. Chill dip in the fridge for at least two hours so the spices can hydrate.

Closing Arguments

Nora: it’s hummus, but with more stuff in it. What’s not to love?
Josh: it’s like you won the lottery if the lottery was delicious and creamy and “winning” meant tasting it.

Nora: I love this recipe because it is so easy and it only uses one pot and the blender… oh and it’s delicious! The leftovers are also excellent for several days after. Feel free to try any blend of quick-cooking veggies. I bet zucchini or asparagus would be great in this dish! Just add them in while cooking the mushrooms.

Josh: This is the ultimate weeknight dinner. The ingredient list is modest, the prep work is easy, and the whole thing comes together quickly! Then when you think about how rich and creamy it is, comfort for your tum, and how absolutely delicious it is… well, there are just so many reasons why this is an ideal dinner. It’s the kind of meal that tastes like you slaved over it for hours even though it took you mere minutes. Most importantly: gnocchi. Mmmm.

Gnocchi Primavera

Makes: dinner for 4, or dinner and lunch for 2

Cook Time: 20 min

Omnivore Index: Creamy and indulgent, nobody is going to assume it is dairy free.

Ingredients

-1 package gnocchi
-2 roma tomatoes, diced
-bunch of spinach (4 handfuls work well)
-8 oz mushrooms, sliced
-15 oz can great northern beans, drained
-oil, for caramelizing mushrooms

Sauce:
-1 cup nondairy milk
-1/2 cup (2.25-2.5 oz) raw cashews
-2-3 cloves garlic
-2 tsp miso
-3 tbsp nutritional yeast
-1 tsp tapioca starch/flour
-1 tsp salt
-cracked black pepper, to taste

-green onions for garnish

Instructions
1. Cook gnocchi according to package directions.
2. While gnocchi is cooking, throw sauce ingredients into a high-speed blender and run for 1-2 minutes or until completely smooth. (If you do not have a high-speed blender, quick-soak your cashews by putting them in a small pot of water, bring to boil for five minutes, let sit covered 30 minutes or as long as your patience will allow before draining. Or soak overnight in the fridge.)
3. Put spinach in your colander and drain the gnocchi on top of it. Return pot to the stove with a bit of oil over medium heat.
4. Saute mushrooms until they release juices and those juices evaporate. Add everything into the pot and cook, stirring frequently, for 2-3 minutes until sauce thickens.

Closing Arguments

Nora: gnocchi = dumplings = good
Josh: Did we mention this is a great excuse to eat gnocchi?