Tag Archives: trader joe’s

My FAMOUS Wasabi Cream Cheeze Dip

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I’ve never met anyone who didn’t like this dip, plain and simple. It satisfies any sushi craving and it’s so good you can’t stop eating it. It’s a guaranteed appetizer success! I usually bring enough for a double batch because it disappears so fast and people are sad when it’s gone so I make another one! My sister has a very bland palate and she loves it! This is a little too hot for most kids, my daughter has never tried it but she might like it considering she likes wasabi seaweed… yep, she’s definitely my daughter! 😉

Wasabi Cream Cheeze Dip

Ingredients;

* 1 tub of Tofutti Better Than Cream Cheese (non-dairy cream cheese, found at Sprouts or Trader Joe’s)

* Wasabi paste – you’ll need anywhere from 1 Tbsp to 3 Tbsp depending on how hot you like it

* 2-3 Tbsp roasted sesame seeds

* 3-5 Tbsp or more soy sauce

* 2-3 Tbsp pickled ginger (pink or white)

* 1-2 green onions, chopped

* Rice crackers to serve

Directions:

1. Divide cream cheeze in half from tub, smear one half on the bottom of a shallow dish in a circular pattern (use a stiff spatula)

2. Spread wasabi paste onto first layer – Don’t be shy! I use a decent amount otherwise you can’t taste it

3. Smear other half of cream cheeze on top of wasabi, try to make it even with the first circular layer

3. Cover the top and sides with sesame seeds

4. Chop pickled ginger and green onions and sprinkle on top

5. Pour soy sauce around the dip before serving with rice crackers

6. Prepare to make another batch soon!

1st layer of cream cheeze

Add wasabi paste

Spread on top of first layer

Make 2nd layer with remaining cream cheeze

Cover with roasted sesame seeds

Top with chopped pickled ginger

Add green onions, pour soy sauce around dip and serve with rice crackers

Easy Pumpkin Pancakes

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I made these pancakes this morning… WOW! They taste just like pumpkin pie! My hubby and toddler scarfed them down, between the three of us we finished the whole batch!

These are perfect if you have leftover pumpkin from another recipe, that’s how I came to make these. I had a little under a cup of pumpkin puree left from making White Bean Pumpkin Pie Dip a couple of days ago so I added a little applesauce to make up the difference.

This recipe is from Cooking with Two Vegan Boys. You can find her on Facebook here. Her food posts always look delicious on her page, I can’t wait to try more of her recipes! This one is a keeper, for sure… in fact I bought 3 more cans of pumpkin at Trader Joe’s today with these in mind!

Here is her recipe:

Pumpkin Pancakes

* 2 cups soymilk

* 1 cup pumpkin puree (not canned pumpkin pie mix) – I had a little less than 1 cup so I added a little applesauce

* 2 Tbsp margarine, melted (I used melted coconut oil here)

* 2 tsp molasses (I use black strap molasses)

* 2 Tbsp ground flax

* 3 Tbsp sugar (I used raw/turbinado sugar)

* 2 cups flour (I used whole wheat pastry flour)

* 2 tsp baking powder

* 1 tsp baking soda

* 1/4 tsp salt

* 1 tsp allspice

* 1 tsp cinnamon

* 1/2 tsp ginger powder

* 1/4 tsp nutmeg

Directions:

– In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

– Lightly grease a skillet or griddle, pour 1/3 cup of batter (or more for larger pancakes) onto the griddle.

– Cook until golden on both sides.  Serve with warm maple syrup.

(c) Two Vegan Boys 2011

YUMMY!!!

Meatless Monday Meatloaf & Gravy

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I’ve made a lot of mock-meatloaf in my day and this one is the best! My husband and daughter love this. You can serve this for Meatless Mondays! It’s so easy to make and doesn’t require any fancy ingredients.

I got this off of one of my favorite vegan food blogs – Happy Herbivore. She has a new cookbook out too, I highly recommend it! You can buy her cookbook here.

The brown gravy requires nutritional yeast and whole wheat pastry flour but you can find both in the bulk section of Sprouts. I bet you already have everything else in your fridge… well, maybe minus the Gimme Lean Ground “Beef”. Gimme Lean also makes a sausage style one too – both are fat-free and delicious!

Gimme Lean Ground "Beef" - find it at Sprouts

These are all the ingredients you will need for the meatloaf – plus onion powder and garlic powder.

Here’s the recipe for the Mock Meatloaf:

* 1 package Gimme Lean (Beef-Style)

* 3 Tbsp Ketchup

* 2 Tbsp Yellow Mustard

* 1 small onion, diced

* 1 cup whole wheat bread crumbs (Trader Joe’s has them for cheap)

* 1/4 non-dairy milk (I use rice, almond or soy depending what I have on hand)

* 1 Tbsp low-sodium soy sauce

* 1 Tbsp dry basil

Directions:

* Preheat oven to 350F

* Place a large sheet of foil in a regular bread/loaf pan – enough to make a tent over the top

* Mix all ingredients together well and place meatloaf in pan – smooth out the top and tent the foil over it

* Bake for 45 minutes or until the outside is brown and the inside is firm.

* You can smother the top with extra ketchup if you desire.

** Brown Gravy:

* 1/4 cup nutritional yeast

* 1/4 cup whole wheat pastry flour

* 2 cups vegetable broth – I like to use the Imagine brand “No-Chicken Broth” – Sprouts has it

* 2 Tbsp low sodium soy sauce

* 1 tsp onion powder

* 1/4 tsp garlic powder

Directions:

* Whisk nutritional yeast and whole wheat pastry flour in a medium saucepan, toast until fragrant – about 4 minutes

* Whisk in remaining ingredients

* Bring to a boil and allow to thicken as desired – it get’s pretty thick but if you want it thicker dissolve 1 Tbsp cornstarch in 2 Tbsp water and add it in

* Add salt and pepper to taste

Toast nutritional yeast and whole wheat pastry flour

Gravy... yum!!

This gravy really tastes like the real thing!

Now you are ready to serve and enjoy!

I served it with kale salad… recipe to follow!