Wednesday, December 18, 2013

Vegan Sandwich Spread, Cheesy Tahini Kale Chips, Jalapeno Cajun Cashews, Sprouting Again, and Cleaning!

Yesterday was a CRAZY Blogging Day...I think I had 4 posts!  Today I will probably have more than one but this first one will cover multiple things!  First up is this Vegan Sandwich Spread I made over the weekend!  It has...
1 Can of Kidney Beans, Mashed
1/2 C Cilantro Jalapeno Hummus
1 tea Onion Powder
1 tea Garlic Powder
1 tea GoL Wheat Grass Perfect Food

I ended up putting this in my Ninja for a smoother consistency, tho, but you could mash it by hand if you want.  This was tasty!  I ended up putting it on Whole Grain Bread and put a few Sun Dried Tomatoes on top that had been in oil.  It was yummy!  You can also use this as a hearty dip, too!  But it's really great on sandwiches.

I ended up making a few different kinds of Kale and Spinach Chips last week as well but these were the best ones of the batch.  So I thought I would share the recipe with you!

4 C Kale
1 T Tahini
1 tea Balsamic
1 tea Garlic Powder
1/4 C Cashews
1 tea Crushed Red Peppers
1 tea GoL Wheat Grass Perfect Food

They turned out pretty good, too!  They didn't last that's a good sign!  I FINALLY restocked my Nutritional Yeast at the end of last week, too, so I will be doing some more soon...I also found a great deal on a HUGE bag of Kale so I need to use that fairly quickly!

 As for these Cashews...YUMMMMM!  I will be making various flavors of these soon!  This was the first of many!  And it was a success!  Here's what I did by putting it in a zip lock bag and massaging everything together...

1 C Cashews
1 tea Cajun Spice
1 tea Red Jalapeno Powder
1 tea Wildtree Basil Pesto Grapeseed Oil
Sprinkle of Garlic Sea Salt
Sprinkle of Paprika

Another seasoned snack I would like to try is a Green Holiday Cracker Snacker...yet another mini goal of mine, I guess!  I'm having a lot of FUN making homemade snacks!  I must say!

And - speaking of mini goals - one that I blogged about was jumping back into sprouting again!  Well, I started in with that again Sunday Night!  First up is Marrowfat Peas and Broccoli Sprouts.

It was easy and FUN to start in with sprouting again once I cleaned up my Cabinets and Kitchen yet again!  Let's just say I was a little over ambitious Saturday thru Monday.  I took Monday off.  I need to use vacation before the end of the year so I have a couple of full and half days!
Here I am soaking the sprouting seeds the first night.  I'm using my old tops as well as the Sustainable Santa Cruz Kit I blogged about in the past, too!  I really LOVE that system!  It's wonderful!

I was going to show pictures of my cabinets and cupboards but I think I will save that for another post.  When I purchased nearly 200 Mason Jars I never thought I would use them all - but - you know what?  I think I have to purchase some more - because NOW I am using them for almost EVERYTHING!

Participating: What I Ate Wednesday


  1. Everything looks great! Very interesting using beans as a spread base and the chips look wonderful!

    1. Thanks! My first plan of attack was going to be Chickpea Salad - like a vegan egg salad but found out I was out of Chickpeas! Eeeek! This was tasty too and did the job!

  2. What scrumptious food you have prepared! You are really making me hungry with these seasoned cashews, kale chips, and vegan sandwich spread. Thank you for sharing these delicious, nutritious recipes at the Special Holiday Edition of the “Healthy, Happy, Green & Natural Party” Blog Hop! I really appreciate it.

  3. Man you are one crazy productive chica! Love the kale chips - they sound awesome!
    And cashews??? Did you soak them first or just flavour & dehydrate? I sometimes like to splurge and buy sea-salted cashews, but this post made me realise I could just make my own!