Vegan Buffalo Chickpea Dip

-
When you need to bring a dish for a family event or a social gathering with friends, it’s important to always consider if someone has a dietary restriction or a food allergy.  Veganism is a common diet people choose to follow that restricts the consumption of all meat, dairy and egg products. Dairy is also one of the top 8 most common food allergies in our country. In order to accommodate everyone's dietary needs, finding a recipe that's dairy free is a great option.

Another common dietary restriction is gluten. People who have Celiac Disease follow a gluten free diet to help eliminate foods that contains gluten. Barley, wheat and rye all contain gluten and the consumption of these products should be avoided. Wheat is also one of the top 8 most common food allergies in this country. Therefore, it is important to acknowledge if anyone has a sensitivity to gluten or wheat and try to find a recipe that is free of these products. Here is a great recipe that allows people who are vegan, gluten free, or have a sensitivity to dairy or wheat to consume with no worries.

The following recipe is gluten free, dairy free, vegan/vegetarian friendly.  Check out the recipe at "The Leaves of Kale" website: http://www.leavesofkale.com/2014/11/buffalo-chickpea-dip/

Prep Time= 15 mins
Cook time= 35 mins
Total time= 50 mins

Ingredients
  • 1 15-oz can white beans, drained and rinsed
  • 1 cup raw cashews
  • ¾ cup original Frank’s Red Hot sauce
  • ½ cup unflavored, unsweetened non-dairy milk (almond milk)
  • 2 teaspoons lemon juice (about ½ lemon)
  • 1 rounded tablespoon nutritional yeastImage result for vegan chickpea dip
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Ground black pepper
  • Kosher salt
  • 1 teaspoon fresh, finely-chopped parsley (optional)
  • 1 teaspoon fresh chopped chives (optional)
  • 1 15-oz can chickpeas, drained and rinsed
  • 1 cup Daiya cheddar-style cheese, divided (optional)


  1. Preheat the oven to 375 degrees.
  2. Add the beans and cashews to the bowl of a food processor or blender. Pulse several times to break them up a bit. Add the hot sauce, non-dairy milk, lemon juice, nutritional yeast, onion powder, garlic powder, and a pinch of black pepper. Process until the mixture is entirely smooth (this will take several minutes), stopping to scrape down the bowl as necessary. Adjust salt to taste.
  3. Scrape the bean mixture into a bowl and stir in the parsley and chives (optional) to evenly distribute. Stir in the chickpeas and ¾ cup of the Daiya. (cheese is optional)
  4. Transfer the dip to a 9×9-inch square baking dish and sprinkle the remaining ¼ cup of Daiya on top. (Note: Dip can be made up to this point a day or two ahead. Cover with plastic wrap and refrigerate until ready to heat and serve.) Cover baking dish tightly with foil and bake for 30 to 35 minutes, until warmed through. If the Daiya isn't fully melted, set the dish under the broiler for a minute or two to melt; this isn't necessary but looks nice.
  5. Serve with tortilla chips and veggies for dipping
 AD 
http://www.leavesofkale.com/2014/11/buffalo-chickpea-dip/

Comments

  1. ksu internsFebruary 27, 2020 at 1:57 PM

    Adam, I am so excited to try this recipe at home! I think this is a great dish because it is vegan/vegetarian friendly and is also dairy and gluten free. This would be a great option for parties because it would be an option that someone could eat who has dietary restrictions.

    -MF

    ReplyDelete

Post a Comment

Popular posts from this blog

Are All Sugars Created Equal?

-
Image
Are All Sugars Created Equal?  I think one of the most confusing nutrition topics for people is sugar. With so many conflicting stories out there, it’s difficult to separate the facts from the fiction. Not to mention, the types of sugars are endless. How do we know what’s best for our bodies? White or brown sugar? Cane or raw? Should we just go with Stevia instead? Is it even okay to consume artificial sweeteners? Should we avoid foods with high amounts of natural sugar in them? Each answer only seems to lead to another question!  Let’s start off with distinguishing the purpose of sugar in the first place. Do our bodies even need it? The short answer is yes! Sugars are carbohydrates (what we commonly call “carbs”), one of the three main macronutrients that our bodies need for fuel to function and survive. One of the major ways to categorize sugar is by separating the “natural” sugars from the “added” sugars. Natural sugars are, well, naturally found in foods. They give us the energy th
Read more

Do you struggle with pre and post exercise nutrition?

-
Image
What should i eat before and after a workout? First things first…carbohydrates, proteins and fats are important for the body before  and after exercise. Exercising muscle preferentially uses carbohydrates from stored glycogen, but fats are also an important fuel source for energy production during exercise. Fats and carbohydrates are the two major fuel sources during exercise. Fats must be translocated and broken down from their storage form before they are used. Typically there is enough carbohydrate stored as muscle glycogen for exercise but as muscle glycogen stores decline, the skeletal muscle will then use some amino acids (basic components of all protein). More specifically, the amino acid leucine is used for energy.              It is important to consume an adequate amount of carbohydrates exercise to delay fatigue and minimize gastrointestinal distress. It is also important to consume enough fluids to prevent hypohydration. Now, lets talk about pre-exercise me
Read more