Crostini

Vegan Cauliflower-Cashew Crostini With Tapenade

For the cauli-cashew cream:1 cup steamed cauliflower florets1/2 cup raw cashews, soaked overnight2 tablespoons water1-1/2 tablespoons nutritional yeast1 teaspoon fresh lemon juice1 teaspoon Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon onion powder1/8 teaspoon white pepper1/8 teaspoon salt For the portabello tapenade:1 cup pitted Kalamata olives1/3 cup chopped portabello mushrooms1 garlic clove2 teaspoons capers1 teaspoon fresh lemon … [Read more…]

Crispy Herb-Roasted Maitake Vegan Crostini With Walnut Pesto Aioli

Use the pesto aioli in this recipe from the Little Pine cookbook to jazz up sandwiches, vegetable spreads, and burgers. Make extra of the herb-roasted mushrooms for sprinkling over salads or layering in sandwiches. What you need: For the pesto aioli: ¼ cup walnut pieces2 garlic cloves, peeled½ teaspoon salt2 tablespoons lemon juice3 tablespoons water6 tablespoons … [Read more…]