appetizers

Potato Skins

1469A7E0-4ED5-41AC-8C31-D62F99AAD27DWhenever I say the word, potato, I want to say it with an Irish accent. I seriously have no clue why! Haha.  As I sat down to write this, that’s  what came to mind and I just thought it wouldn’t be fair if I didn’t share that.

Anyways, back to potato skins… I don’t know about you, but potatoes are so my weakness. I don’t eat them all the time but I would have them at every meal if I could. So adding some other really nice favorites like chives, creamy cheese and sour cream, and something crispy crunchy on top, such as fakin bac’n or chirizo, really does it up for me. Normally, all the toppings aren’t dairy free and are loaded with an unhealthy amount of cholesterol, fat, and salt. In this recipe you are free and clear of allllll that shiz!!

Ok, so making this for your non vegan friends is a win! It was the first thing off the super bowl table when I brought it this year. Later when I was telling someone about the potato skins being vegan they toldnme to stop and ask me to repeat myself! Ok, enough bragging, I just really want you to know you’re in for a treat! It takes some labor but well worth it peeps.

Enjoy,

Stephie, The Superfood Goddess

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Twice baked potatoes bites

10-20 Golden potatoes
Coconut spray oil (to spray potatoes with)
1 Tablespoons Pink Himalayan salt (to sprinkle over potatoes before wrapping in foil)
4 Tablespoons Vegan Butter (melted)
1/4 Cup finely minced chives (to mix in mixture)
1 tsp pink Himalayan salt
1 tsp Garlic powder
1 tsp Black pepper

Topping:
Sour cream (tofutti)
Chives (chopped)
1/2 package Soyrizo OR fackin’ bac’n (just a sprinkle on top)- If using soyrizo, cook half the package in a small pan, on medium heat, for 10 minutes until slightly dry and browned.

Method:
-1. Preheat over to 400. Wash and Scrub potatoes well. Pat dry and prick the potatoes at least 6 times with a fork.

-2. Spray each potato with the oil and sprinkle with a little salt and then wrap in a small piece of foil individually.

-3. Bake potatoes in the preheated oven for an hour or until tender. Take potatoes out and let them cool for 15 minutes before removing the foil.

-6. Remove foil after fifteen minutes and cut in half lengthwise. Then scrape the insides of the potatoes leaving a 1/4-1/2 inch shell. Sometimes I will use a small sharp knife to insert into the potato and give myself a guideline of where I’m scooping. Be careful to not go too far and break the shell.

-7. Scoop the potato pulp/insides into a mixing bowl. Once you’ve scooped all the potato pulp out, begin to mix using a masher, or an electric mixer on low, or a fork. Slowly adding melted butter, salt, garlic power, black pepper, and minced chives. Mash until they look and taste like fluffy mashed potatoes. If they seem too dry feel free to use 1-2 tablespoons of non dairy milk to moisten the mixture.

-8. Scoop mashed potato mixture back into the shells and place in a backing dish or pan and cook uncovered at 400 degrees for about 20 minutes. You can broil then for the last 5 minutes if you’d like to add a little crispiness.

-9. Take the cooked potatoes out and let them sit for 5-10 minutes before putting you topping on them. You can add the sour cream, soyrizo, and chives on top. If you’re feeling extra cheesey, take the potatoes out five minutes early, grab some Daiya cheese shreds and sprinkle on top of the potatoes. Then place them back in the oven to finish cooking 5 more minutes.

*** if you would like to make these a day early you can! After you have scooped the mashed potato mixture back into the shells, you can put them in an airtight container for 24 hours before reheating them at 400 for 20 minutes. Then follow the rest of the directions for topping.

 

Eat Well. Feel Well,

Xo, Stephie

 

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appetizers

Artichoke Dip that none of your guest will suspect to be dairy free

36F5A9B9-FD9F-491A-BE62-91716973FF33.jpegWhen I first became vegan I decided to figure out how to make some of my favorite dishes. One of them being artichoke dip. I honestly did not have high hopes on how a dairy free dip like this would turn out, but I must say, I was pleasantly surprised. This version uses the vegan swaps for real dairy and everything about it works!

I love warm creamy dishes, they’re sort of my go to comfort food for the holidays. This dip is always a hit wherever I bring it. Just the past holiday I had it set out with some gluten free crackers and veggies to dip in and NO ONE knew the difference between my artichoke dip from the other. My dish also got eaten completely, as opposed to the half eaten dairy free version. So needless to say, I’m pretty proud and confident about this!

Artichoke dip this way boast some nutritional value from the greens and artichoke and it has no cholesterol. I used a vegan cream cheese thinking it would help with taste and consistency, but you can also always just use another can of white bean and a little extra nutritional yeast and Lemon. I know traditionally spinach is used in an artichoke dip and I tooo it upon myself to add some kale just for fun! Why not, right? I hope you enjoy this as much as I do and let me know what you think and how it came it when you make it. Tag me in your photos on social media too, I always love hearing from you. @thesuperfoodgoddess

-XO friends,

The Superfood Goddess

 

Artichoke dip

Ingredients:

-2 Cloves Garlic (minced)

-1/2 of a large onion

-Spray coconut or Avocado Oil for sautéing the onions, garlic, and greens)

-1 Cup kale de-stemmed and chopped)

-1 Cup Spinach chopped

-1 (14 ounce can) of Artichokes in water. (Quarter and chopped to smaller bite size pieces)

-1 8oz tub of vegan cream cheese

-1 can of White Beans 

-1 Tablespoon Italian or Basil seasoning

-1/2 Tablespoon Pink Himalayan Salt 

-1/4 Cup Nutritional Yeast 

-Daiya Mozzarella cheese 

-1/4 Cup Vegan Parmesan Cheese 

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Instructions:

-PreHeat oven to 350.

-In a small pan, On medium heat, sauté the onions until translucent, about 5 minutes and then add the garlic and stir for another 3 minutes.

-In a separate pan from the onions and garlic, Add Kale and cook for 5-7 minutes for the greens to get tender and then add the chopped Spinach. The Spinach will only need about 2-3 minutes to cool down.

-In a food processor, add cream cheese, white beans, salt, Italian seasoning, garlic, and onions. Pulse and blend up to a minute to get everything broken down and mostly creamy.

-Transfer the. Ready mix to a mixing bowl and then add the chopped artichoke sand sautéed greens. Mix everything together well and place in a 9×9 or 8×9 dish and bake for 15 minutes with foil on top.

-Take dish out, be careful it will all be very hot. Top it with the Parmesan and broil for 3 more minutes.

-Serve with veggies such as cucumbers and carrots and / or gluten free crackers or chips. 

 

 

appetizers

7 Layer Bean Dip

374E99E3-0479-44B1-A91C-C8073EDB5079Ok, So I’m going to be real honest here. Growing up, dad wasn’t really around. So football parties and get togethers weren’t a huge thing around our house. BUTTT for whatever reason… Superbowl parties always took place at our house! If I had to work during the game I found myself so bummed! I realized shortly after this behavior that it wasn’t that I was bummed to miss the game, but I was bummed to miss the party and eat food. LOL. Yes, it bummed me out to miss the food. I want good food too ok?! I was always in charge of making the dips. Bean dip, Onion dip, and Ranch dip. Of course, as you can probably imagine, 7 layer bean dip isn’t traditionally made vegan. So naturally I had to veganise it.

I am pretty sure I ave said this to you all before. When you are first transitioning, find a few of your favorite dishes and make them vegan! When your comfortable making something its so much easier to make it healthier with different swaps. So that is exactly what I did. I think Tofutti Brand makes a nice “sour cream” and for the cheese on top, Earth Island, formerly known as Follow your heart, makes a good shredded cheese. You do need to check your refried beans and make sure that they are also vegan. I was actually surprised that many refried beans still contain lard or other animals fats in them. I get it, they make it taste better, i guess… But they have been time and time again been called out for being unhealthy. But whatever, not trying to call anyone out here right now. I am just saying, check your beans at every meal.

If you wanted to keep it super wholesome and real, you could make a sour cream out of nuts, homemade, and you could take some black beans and spices and blend them into a dip to make “refried” beans. That is totally fine with me and I actually encourage it, I just know not everyone has the time to do that or learn it, at least perhaps not at this present moment.

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7 Layer Bean Dip

-1 can refried beans

-1/2 package taco seasoning

-1/2 package of sour cream (I like Tofutti)

-Home made or store bought guacamole 

-1/2 package of vegan cheese (I like Earth Island or Daiya)

-6oz Can of sliced olives 

-3 tomatoes chopped 

-4 scallions finely chopped

Method:

-Mix almost the entire half package of taco seasoning, save a little to sprinkle over the sour cream later, then save the other half package for next time you make this. 

-It’s a pretty easy layering game. Put the ingredients into a square Pyrex dish in the order the list goes. 

-Serve immediately, or cover and place in the fridge to set for a few hours. You can keep this dip up to 3-5 days. Bring this to a party and don’t say it’s dairy free, see if anyone says anything…