Hey Vegan MOFO Friends,
Happy Tuesday Chew Day! I’ll be sharing a yummy appetizer I made this week inspired by another Chew Recipe that I made vegan. But here’s what I ate yesterday.
Breakfast: 1 cup of coffee and a chocolate vegan protein shake made with almond milk
Lunch: Chocolate vegan protein shake made with almond milk
Dinner: Angel hair pasta with sautéed mushrooms and marinara sauce enhanced with fresh minced garlic and fresh basil
So, I made a version of the Chutney Cheese Ball which Clinton made on the show a few years ago. I made more like a chutney cheese spread/dip. I brought it in to work. Everyone seemed to really like it. One of my office mates even asked for the recipe. I served it with wheat thins and slices of rosemary olive oil bread (I got at Wegmans.)
Mango Chutney Cheese Dip/Spread
1 8 ounce container vegan cream cheese
1 heaping tablespoon of vegan sour cream
3 green onions sliced thin
½ jar of Mango Chutney
Mix everything together. Serve with crackers, bread or veggies.
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