Death By Chocolate... Hummus

Death By Chocolate... Hummus

• 1 can chickpeas (14oz), drained and rinsed
• 1/2 cup all natural peanut butter (MaraNatha Organic Creamy)
• 1/2 cup vegan chocolate chips, melted plus more to taste (Enjoy Life Semi Sweet Chocolate Mega Chunks)
•  1/4 cup honey OR agave (Madhava Light Agave Nectar)
• 2 tablespoons brown sugar

Combine all ingredients in a food processor, pulse until completely smooth. Taste, and adjust as needed. Store in refrigerator until ready to serve. Serving recommendation - as a dip for fresh strawberries.


Notes: Just in case you give a flying fig, I added the product name which I used behind the ingredient where applicable. 
   Be prepared for some altering after tasting - adding more chocolate chips and agave to adjust chocolate levels and sweetness to your personal tastes. 
   This is absolutely a recipe you will want to taste and adjust accordingly. This was the final appetizer I made for the art reception and again - kids and adults, omnis and veggies, all seemed to gather under a rainbow of kitten tears and hold hands over this dish. Maybe it wasn't quite that dramatic - but it was a cross-over food which I view as a success!

 

Mock Chopped Liver/Cashew and Green Bean Pate

Here's another appetizer I made for my BFFZ Tonya's (above, right) closing art reception. Shockingly, I didn't get a photo of the actual food - so here are some event pics instead. Not as good - I know!

I discovered this recipe on the Veg Kitchen website. It was posted by a user named Nava - who is a genius by my account.
http://www.vegkitchen.com/recipes/savor-and-flavor/snacks-and-dips/mock-chopped-liver-cashew-onion-and-green-bean-pate/

Mock Chopped Liver (Cashew and Green Bean Pate)
Makes: About 2 cups

• 2 tablespoons olive oil
• 1 1/2 cups chopped onions
• 2/3 cup toasted cashews*
• 1 cup steamed green beans, cut into 1" lengths, or 1 cup thawed frozen cut green beans
• 1 tablespoon lemon juice
• Salt and freshly ground pepper to taste

Heat the oil in a medium skillet. Saute the onions slowly over medium-low heat, stirring frequently, until nicely browned.

Combine the onions with the remaining ingredients in the container of a food processor. Process until smoothly pureed, scraping down the sides as needed. Store in a jar until needed, and bring to room temperature before serving.

*I like the added flavor given by the toasted cashews, but if you're into raw cashews, by all means, use them.

Notes: For serving, I used Mary's Gone Crackers crackers original flavor. This was the most popular appetizer at the art reception. Little babies loved it, omnis loved it, and vegans loved it! Guests wanted to scoop it up and gobble it down as is without the cracker. I have never tasted liver but I am sure this is 100% healthier and maybe tastier? I can say this pate was DAMN good!

 Tonya Kehoe-Anderson (left), the artist and Cortnie Widen (right) the hostess and owner of White Rabbit. There are no flies on these girls!

Me, setting up the appetizer table in my farm apron!

What to Bring to the Cookout: Vegan Diner: Garlic-Dill Potato Salad

This recipe can be found in the ultimate vegan comfort food  cookbook Vegan Diner by Julie Hasson. Steve Legato contributed photos that make you want to try and make every recipe immediately.

Garlic-Dill Potato Salad

(makes 4 servings)

• 2 pounds small red potatoes
• 1 cup Garlic Mayo (recipe follows)
• 1/4 cup minced fresh dill
• 2 large cloves garlic, pressed or finely minced
• 1 teaspoon fine sea salt
• Freshly ground pepper to taste

In a large pot of lightly salted boiling water, add potatoes and cook until just tender, about 15 to 20 minutes. Drain and let sit until cool enough to handle. Dice into large chunks.
   In a large bowl, stir together the mayonnaise, fresh dill, garlic, salt and pepper. Add the diced potatoes to the bowl and toss to coat with the mayonnaise mixture. Give the potato salad a few good stirs, as it helps the salad become thick and creamy. Season to taste with salt and pepper.
   Serve the potato salad right away, or refrigerate until ready to serve.

Homemade Garlic Mayo
(Makes about 2 cups)

• 1 (12.3-ounce) package extra-firm silken tofu, preferably the Mori-Nu brand
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons Dijon mustard
• 2 tablespoons freshly squeezed lemon juice
• 2 large cloves garlic
• 1/2 teaspoon fine sea salt

In a food processor or blender, combine the tofu, olive oil, mustard, lemon juice, garlic and salt. Puree tofu mixture until ultra smooth, stopping to scrape down the sides of the bowl or blender as necessary. Make sure that there aren't any little bits of unblended tofu.
   Taste the mayonnaise, and adjust seasonings to taste. Transfer to a covered container and refrigerate for an hour, if possible, to let the flavors meld before using.

I made this recipe for a small, intimate weenie roast and it seemed to please both the omnis and the vegans. We also had...

 Broccoli slaw topped with crunchy chow mein noodles made by Big D (back left), baked beans, Kettle Chips - lightly salt and salt and pepper flavors, and garlicky chip dip.

Fixin's for Chicago style hot dogs! Mustard, onion, relish, tomato, pickle spear, celery salt, and pepperocinis. The blasphemous natural ketchup is mine. I know, I know, it's a sin to put ketchup on a hot dog. I'm a sinner!

I asked Chickie Jay to write down the meal stuffed into a bun known as the Chicago style dog. Who can remember all that? I kept referring to this list as reference material like a chump.

 
In addition to vegan hot dogs we also served Field Roast Sausages - Smoked Apple Sage. HO-LEE K-RAP these are good eatin'! If you are very careful you can slide them up a roasting stick (the long way) and warm them over a cracklin' campfire.
http://www.fieldroast.com/products/food-service/field-roast-sausages/

You're in the 'sack!

Welcome to FEEDSACK!

Yes, it is another food blog. If you hate food and fun and hilarity stop reading right now.

Oh, did I mention it is a vegan food blog. Have you punched my image in the face? With love? Please continue...


I forced myself on pain of death to write five goals/aims/statements for my blog. Also, maybe the following will convince you that I serve up pure comedy gold, eat more than twigs and dirt and am not a judgy-wudgy bear.


1. Make and share edible, if not outright delicious, vegan dishes accompanied by witty text and food pron photos.
2. Experiment with new (to me) ingredients, recipes and eateries then review them in a hilarious way. Did I mention I am not a comedy writer? Hilarious!
3. Encourage mingling between humans and apes... wait... what? I mean, encourage all of the peoples who are interested to try vegan food. If they want to - nobody is holding a gun to your head here except R.Kelly and that is completely unrelated. Unless you are allergic to cherries.
4. Offer entertaining ideas, recipes and moral support for vegan hosting. If I can get my dad (who eats hamburger for EVERY MEAL) to attend (and claim to enjoy) vegan holidays then I am basically an all-powerful magician. Trust, y'all - it can be done.
5. Post slightly erotic photos of me and my hot friends eating food thus garnering a wide food fetish base and millions in advertising.

If the spirit moves you, I'd admire you to leave nice comments, ask questions politely and compliment me freely. Rudeness will not be tolerated under any circumstances.