I’m feeling better this week, a little more relaxed. It’s hard not to looking at these lazy little butts toasting in front of the fireplace.
So content and relaxed.
Wish I could take them to work, Miko would play all day taking the occasional break to mark co-workers cubes and Leela would snarl at anyone trying to annoy me, it would be awesome. Oh well. They did help me with a new recipe tonight making sure stray almonds did not spend too much time on the kitchen floor. The recipe is a winner, at least to me. One dish that seems to be popular at holiday gatherings is spreadable cheese for crackers, veggies, and those mini bread slices. And it’s so easy to whip up a raw vegan version in a food processor! This one is a nacho “cheese” flavor that would not only be great for an appetizer, but also to layer in raw wraps, or even drop small blobs of it into salads.
Nacho Almond Spread
- 1 1/2 cups of almonds
- 1 red, orange, or yellow bell pepper, chopped
- 1 clove of garlic, crushed
- 2 tbsp. lemon juice
- 3 tbsp. of nutritional yeast
- 1/2 tsp. of salt
- 1/2 tsp. garlic powder
- 1 tbsp. chili powder
- 1/8 tsp. tumeric
Place all ingredients into a food processor and process to a well blended doughy texture. Serve with crackers, veggies, or bread. Makes 6-8 servings.
The texture is very thick and gooey, perfect for spreading.
I’m pretty casual in serving it, but it can be molded into a “cheese” log shape for presentation.
The flavor is has a strong and slightly spicy nacho flavor with a nice garlic kick, but isn’t too strong.
And it comes together in minutes, great for an easy appetizer or keep it in the fridge for a few days to use in easy meals.