a couple of vegan recipes to try

Manchester’s own Rebecca Stucki put together a variety of vegan treats for the audience at Dr. Will Tuttle’s presentation in early September. Here are the two most-requested recipes — tasty! If you’re interested in learning more about vegan cooking, especially participating in local potlucks and classes, fill out this form to let us know.

Cashew-Horseradish Cheese Spread

1 cup raw, unsalted Cashews ground to a powder (a small blender works great for this)
2 TBSP Pimientos
Lemon juice from 1/2 a lemon
1 tsp Tone’s Lemon Pepper (or other salted lemon pepper)
2 TBSP prepared Horseradish (check to be sure it’s vegan – some are made with animal products)
1/4 cup Nutritional Yeast
Dash of Cayenne or Paprika
1 cup Earth Balance (vegan butter, any version)

Combine all ingredients in a food processor, process until smooth. Eat immediately as a dip, or refrigerate to firm it up and use as a spread. Enjoy!

Frosted B-raw-nies Recipe from Let Them Eat Vegan

1 cup raw almonds
1/4 cup raw cashews
1/2 cup raw walnuts
1 3/4 cups (packed) pitted medjool dates
1/4 cup dried organic pitted cherries (OR more dates, ie can use 2 cups dates in whole – omit almond extract if not using cherries)
1/3 cup raw cocoa powder (or regular cocoa if you prefer)
1 vanilla bean
1/4 tsp sea salt
1/2 tsp almond extract (optional)

1/2 cup coconut butter (not coconut oil; I use Artisana coconut butter)
1/4 cup raw agave nectar
2 tbsp raw cocoa powder (or regular if you prefer)
pinch sea salt

Assemble as directed at Dreena Burton’s Plant Powered Kitchen, and enjoy!


About Heather Sturm

Director at Manchester District Library
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