Cheesy vegetable sauté

Being cows milk intolerant, broccoli and cheese no longer exists. Heck I never have even had it even before this intolerance. I wanted to change up a normal sauté. I was bored. I had some whipped goat cheese dip on hand and decided to pour it over vegetables. Ummm yum!!

Seeing size:
1 meal portion or 2 side servings
Ingredients:
2 cups of mixed frozen/fresh vegetables (I used carrots, broccoli, and cauliflower)
3 tablespoons of whipped goat cheese dip
1/4 cup of nutritional yeast

Directions:
1. Sauté the vegetables until softened.
2. Add in the dip and nutritional yeast.
3. Serve immediately or stores well in the fridge for three days.

Whipped goat cheese dip

I visited a restaurant recently that served an amazing goat cheese dip. That inspired this recipe.
Serving suggestions:
Pretzels
Pita chips
Fried Zucchini
Sliced pepper

Ingredients:
1/2 log of goat cheese (can you vegan blocked cheese found at whole foods)
1/4 cup of nut milk
1 teaspoon of salt
1 teaspoon of garlic powder, tyme, onion powder

Directions:
1. Mash the cheese.
2. Add the spices.
3. Slowly stir in the milk.

Polenta pizza

Ingredients:
Sliced round polenta
Sundried tomatoes, diced
Cheese

Directions:
1. Turn broiler on. Then place the polenta on a sprayed pan. Bake on one side for ten minutes.
2. Flip, then top with tomatoes and cheese.
3. Broil for 7 more minutes.

Optional: sprinkle with garlic salt

Avocado citrus salad

Ingredients:
2 avocado, diced
1 can if sweet corn
1 can of white northern beans
1/4 cup of lemon juice
1/4 cup olive oil
Salt & Pepper

Directions:
1. Place the brand and corn in a bowl.
2. Prepare the dressing by adding lemon and olive oil together. Whisk.
3. Place diced avocado in the bowl.
4. Top with dressing and salt.
5. Let the salad sit for two hours in the fridge.

Bacon Goat Cheese Dates with Maple Soy Sauce

The bacon wrapped dates have been around for a while, but the goat cheese in the middle adds an unexpected tang and creaminess that multiples the flavor of this appetizer. Originally the idea of a soy dipping sauce sounded a little strange. Trust me it compliments the dates beautifully. Maple syrup? Yes, as a child I always dipped bacon in maple syrup. Bacon and syrup is wonderful, pulling this recipe into unknown territory. Try it at your next gathering. You will surely wow your guests.

Ingredients
7 slices of maple bacon
20 pitted small dates
Crumbled goat cheese
1/4 Cup Veganeese
1/3 Maple syrup
2 Tbsp Gluten Free soy sauce

Directions:

1. Preheat the oven to 400.
2. Slice the dates open so that it they are still one piece but you are able to stuff them.
3. Stuff goat cheese until full but still able to close dates with ease.
4. Wrap with uncooked bacon. I usually get two dates wrapped with each piece sometimes more.
5. Place dates on a prepared pan. Bake for 18 minutes or until bacon is fully cooked.
6. While dates are cooking, take a small dish and place 1/4 cup of veaganeese into it.
7. Slowly pour maple syrup into the veaganeese while whisking.
8. Once added, repeat with soy sauce.
9. Drizzle sauce over dates once cooked.