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

Base:
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)

Frosting:
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!

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About Heather Sturm

Director at Manchester District Library
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