earth balance vegan recipes

7/29/2019 Earth Balance Vegan Recipes

1/5


2/5

Its a joyful blend of

rich-tangy-creamy-light-smoothnessthat will make your sandwiches twist andshout and your salads sing your praises.

By the dollop or the schmear,

it adds that perfect touch of perfect.

Another Plant-Based Diet Winner!

Lemony Avocado Dressing

Homemade dressings are fast, fresh and free of preservatives. Our Lemony Avocado Dressingdoesnt disappoint with its luscious creaminess from ripe avocadoes and our silky Earth

Balance MindfulMayo Dressing & Sandwich Spread. Try it on black bean tacos, too!

2 ripeavocados,peeledandpitted

1/3 cupEarthBalanceOriginalMindfulMayoDressing&SandwichSpread

1 Tbs.whitewineorricewinevinegar

1 Tbs.mincedshallot

juiceandzestfromonelemon(2Tbs.juice)

1 tsp.sugaror agavenectar

saltandblackpepper,totaste

cholesterol

1. Place rst six ingredients in a blender or food processor and pulseto mix until smooth.

2. Adjust seasonings to taste. Add salt and black pepper.

3. Refrigerate until ready to use. Allow to sit at room temperature

5 minutes before serving.

Morethanasaladsbestfriend!EnjoyourLemonyAvocadoDressingin

someofourfavoritecombinations:

Drizzle over a platter of thick-cut ripe tomatoes and sweet onion slices.

Top a crisp chopped green salad of romaine, green beans, radishes,

cherry tomatoes, sunower seeds and fresh-cut herbs, like basil,

oregano and thyme.

Serve as a dip with fresh-cut veggies, like carrots, celery, cucumbers

and sweet bell peppers.

Spread on toasted garlicky baguette rounds and top with chopped

tomatoes, lettuce and vegan bacon.

Enjoy as a spread on your favorite sandwich.

Toss with chilled pasta and grilled vegetables for a cool and creamy

pasta salad.

Toss with black beans, grilled corn, roasted green chile peppers

and cilantro.

11/2cups

page 1

PERSERVING(2Tbs.):63CAL;1gPROTEIN;5gTOTALFAT(1gSATFAT);3gCARB;0MGCHOL;153mgSODIUM;2gFIBER;1gSUGARS


3/5

page 6

page 2 page 3

PERSERVING(1/4cupspreadand4slicesbaguette):270CAL;9gPROTEIN;8gTOTALFAT(1gSATFAT);39gCARB;0mgCHOL;352mgSODIUM;4gFIBER;2gSUGARS

1. Place the rst ve ingredients for the RosemaryWhite Bean Dip in a blender or food processor.Pulse until smooth. If the mixture is too thick,add a small amount of warm water.

2. Adjust seasonings to taste and add salt andpepper. Refrigerate until ready to use.

3. To make the Creamy Basil Pesto, pulse basil,

pine nuts and garlic in a blender or foodprocessor until nely chopped. Slowly addolive oil while the blender is running. Scrapedown the sides and add nutritional yeast andlemon juice. Pulse to mix well. Season withsalt and pepper. Mix with Earth BalanceMindfulMayo Dressing & Sandwich Spreadand refrigerate until ready to use.

4. To assemble the Three Layer Dip, spreadRosemary White Bean Dip in a decorativeglass container and top with Roasted RedPeppers. Carefully spread the Creamy BasilPesto over the top of the peppers.

Three Layer Dip with Rosemary Cannell ini Bean Dip, Roasted Red Peppers and Creamy Basil Pesto

Wow friends and family with this festive dip that pleases every palate with sweet roasted peppers, vegan pesto and creamy,herbaceous bean dip. Our Earth Balance MindfulMayo Dressing & Sandwich Spread adds fresh tanginess and velvety texture

without eggs or dairy.

RosemaryWhiteBeanDip

2 15oz.canscannellinibeans,drainedand

rinsed(or31/2cupscookedcannellini

beans)

1/3 cupEarthBalanceOliveOilMindfulMayo

Dressing&SandwichSpread

3 Tbs.choppedfreshrosemaryleaves(3stems

freshrosemary)

2 clovesmincedgarlic(about1Tbs.) 2 Tbs.freshlemonjuice(from1lemon)


CreamyBasilPesto

2 cupspackedfreshbasilleaves,plusafew

extraleavesforgarnish

1/3 cuppinenuts

2to3 garliccloves,peeled

1/2 cupextravirginoliveoil

1/3 cupnutritionalyeast

2 Tbs.freshlemonjuice(fromonelemon)


1/3 cupEarthBalanceOliveOilMindfulMayo

Dressing&SandwichSpread

RoastedRedPeppers

3 roastedredpeppers,stemmed,peeled,

seededandnelychopped

(SeeHowtoRoastPeppers,right)

HowtoRoastPeppers

3 red, yellow or orange sweet peppers,rinsed and stickers removed

2 Tbs. vegetable oil

1. Preheat oven to 425F.

2. Place whole peppers in a 9" x 13" glass baking dish.3. Drizzle with oil, turning the peppers to coat evenly.

4. Roast peppers 15 minutes, turn the peppers over, androast 5 to 8 minutes longer, until the skins are charred.

5. Remove from oven and cover with a kitchen towel untilthe peppers are cool enough to handle.

6. Remove skins, stems and seeds.

7. Use right away or slice the peppers and place in aglass container, cover with olive oil (about 1/4 cup)and refrigerate for up to two weeks.

5. Garnish with chopped basil leavesand serve with toasted baguetteslices, fresh cut vegetables andwhole grain crackers.

5cups

cholesterol

ThreeLayerDip

Creamy Greek-Inspired Dressing with Roasted Red Peppers and Oregano

2 roastedredpeppers,stemmed,peeledandseeded 2/3 cupEarthBalanceOliveOilMindfulMayoDressing&SandwichSpread

1 garlic clove,peeled

2 Tbs.freshlemonjuice(from1lemon)

1 Tbs.freshoreganoleavesor1tsp.driedoregano

1 tsp.sugaroragavenectar,totaste

1/2 tsp.smokedpaprika(pimentn)


cholesterol

1cup

1. Place rst seven ingredients in a blender orfood processor and pulse to mix until smooth.

2. Adjust seasonings to taste. Add salt and pepper.

3. Refrigerate until ready to use. Allow to sit atroom temperature 5 minutes before serving.

PERSERVING(2Tbs.):54CAL;1gPROTEIN;4gTOTALFAT(1gSATFAT);5gCARB;0mgCHOL;118mgSODIUM;1gFIBER;1gSUGARS

Sweet roasted peppers and smoky Spanish pimentn add rich avor to one of our dressingfavorites. Stir in Earth Balance MindfulMayo Dressing & Sandwich Spread and youve got

a silky, creamy dressing that doubles as a vegetable dip, too.


4/5

page 4 page 5

1. To make the spread, combine all ingredientsexcept salt and pepper in a food processor.Pulse until smooth. Add salt and pepper totaste. Refrigerate until needed.

2. To make the falafel, drain the chickpeas

and pulse in a food processor until crumbly.3. Place ground chickpeas in a bowl.

4. Place onion, cilantro, parsley, garlic,lemon juice, salt, cumin, coriander,baking soda, red pepper akes andwarm water in a food processor. Pulseuntil smooth. Pour into chickpea mixture,add breadcrumbs, and mix well.

5. Heat oil in a shallow skillet overmedium heat to about 350F. Scoopthe batter by generous tablespoonfulsand shape into balls or patties.

6. Fry in batches until golden, about 2 minutes per side.

7. Drain on paper towels.

8. Place warm falafel in pita bread and top with lettuce, cabbage, tomatoes,cucumbers and Creamy Kalamata Olive Spread.

PERSERVING(4falafeland3Tbs.spread):489CAL;12gPROTEIN;22gTOTALFAT(2gSATFAT);57gCARB;0mgCHOL;462mgSODIUM;10gFIBER;2gSUGARS

Falafel Pita-wiches with Creamy Kalamata Olive Spread

Making homemade falafel is a lot easier than one might think! Simply soak chickpeas for12 hours ahead of time and you are ready to go. Our Earth Balance MindfulMayo Dressing

& Sandwich Spread adds creaminess to a cool condiment that combines tangy olives andtahini for an all-in-one falafel topping. Enjoy extra spread on salads, sandwiches, grilled

vegetables and toasted baguette.

6

cholesterol

FalafelPita-wiches

KalamataOliv

es

CreamyKalamataOliveSpread

2/3 cupEarthBalanceOliveOilMindfulMayo Dressing&SandwichSpread

1/3 cuppittedwholekalamataolives

1/4 cuprawtahini

1/4 cupchoppedatleafparsley

2 clovesgarlic,chopped 2 Tbs.freshlemonjuice(from1lemon)

2 Tbs.warmwater


Falafel

3 cupsdriedchickpeas,soakedincoolwaterfor12hours

(addmorewaterasneededtokeepchickpeascovered)

1 mediumyelloworwhiteonion,peeledandchopped

1 smallbunchcilantro(1cup)

1/2 bunchatleafparsley(1/2cup)

4 cloveschoppedgarlic

2 Tbs.freshlemonjuice(from1lemon)

2 tsp.salt

2 tsp.groundcumin

1 tsp.groundcoriander

1/2 tsp.bakingsoda

1/4 tsp.redpepperakes,totaste 2 Tbs.warmwater

1/2 cupbreadcrumbs(unseasonedregularorpanko)

1 cupvegetableoil(plusmore,ifneeded)

6 pitabreadrounds

11/2 cupsshreddedgreenleaforromainelettuce

1/2 cupshreddedredcabbage

2 tomatoes,chopped(1cup)

1 smallcucumber,thinlysliced


5/5

earth balance vegan recipes

Documents