Vegan

Vegan Medjool Date and Chili Dip

Vegan Medjool Date and Chile Dip

Serves: 4
Wine Pairing: Dry Riesling, Sauvignon Blanc

Ingredients

2 cup Medjool dates, pitted
2-3 Jalapeno chiles, seeded and de-ribbed
1 Poblano chile
½ bunch parsley
½ bunch green onion
1 T. fresh thyme
Kosher salt, to taste
Freshly ground black pepper, to taste
½ cup hot water, to thin

Sauteed Kale with Almonds and Dates

Sauteed Kale with Almonds and Dates

Serves: 4
Wine Pairing: American Gewurztraminer, Red Zinfindel

Ingredients

2 T. extra virgin olive oil
1/3 cup garlic, thinly sliced
½ white onion, minced
3 bunches kale, ribs removed
1/3 cup Medjool dates, pitted and coarsely chopped
¼ cup sliced almonds, toasted
2 t. sherry vinegar
1 oz fresh parmesan, grated

Directions

Heat skillet over medium heat. Add almonds and toast (about 2-3 minutes). Remove from pan.

Roasted Cauliflower with Medjool Dates and Walnuts

Roasted Cauliflower with Medjool Dates and Walnuts

Serves: 4
Wine Pairing: Sauvignon Blanc, Pinot Noir, Chardonnay

Ingredients

1 head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
2 T. extra virgin olive oil
1/3 cup walnuts
1 clove garlic, minced
½ cup pitted Medjool dates, coarsely chopped
Fresh parsley, chopped, for garnish
1 T. butter

Directions

Preheat oven to 400 degrees

Non-Dairy Date Smoothie

Non-Dairy Date Smoothie

Serves: 1

Ingredients

1 cup almond or soy milk
½ bananna
1/3 cup (5-6) Medjool dates, pitted and halved
½ tsp cinnamon
½ cup ice
1 T. crushed nuts (almond, pecan or walnut optional)

Directions

In a small bowl, combine milk and dates. Cover and refrigerate for 15 minutes or until the dates have softened.

Transfer to blender. Add ice and other ingredients (except nuts) and blend until smooth.

Pour in glass, sprinkle with nuts (optional) and serve.

Cous Cous Salad with Medjool Dates and Cumin

Cous Cous Salad with Medjool Dates and Cumin

Serves: 4
Wine Pairing: Viognier, Valpolicella, Sangiovese

Ingredients

2 cups cous cous
2 cups vegetable stock
¾ cup extra virgin olive oil
½ white onion, finely diced
½ red bell pepper, ribs removed, finely diced
½ small carrot, peeled and finely diced
1/8 t. cinnamon
1/8 t. ground cumin