🍞You can order these delicious mini ciabatta breads from more than 20 states in the United States and make delicious little toasts to eat as snacks or include them in lunch boxes.
🍄This vegan mushroom dip is absolutely delicious, and you can even use it as part of a sandwich filling. Loaded with the protein and good fats of cashews and the incredible antibacterial, antifungal, cytostatic, antioxidant, anticancer, and immunomodulatory benefits of mushrooms (which also provide fiber, protein, B vitamins, and minerals). This is a dip that you are really going to love!
4 gluten & dairy free mini ciabatta breads (order here https://www.cristyskitchenga.com/store/category/frozen-food/ )
Extra virgin olive oil
1 cup of raw, unsalted cashews (previously soaked for 8 hours)
1/2 oz shiitake mushrooms
1/2 oz porcini mushrooms
1/2 chopped yellow onion
1 tbsp nutritional yeast
1/2 tbsp almond butter
1/4 tsp onion powder
1/4 tsp garlic powder
1 tsp dried basil
✅Preheat oven to 350 F. Cut ciabattas into thin slices. Place them in a bowl and brush them with olive oil.
✅Sprinkle with salt and dried basil. Bake for 10-14 minutes, then flip and bake 4 more minutes.
✅For the dip: Place a little olive oil and the onions in a pan, add salt and cook them slowly to caramelize them a little. Reserve.
✅In a bowl, place the mushrooms and add 1 1/2 cups of boiling water, let stand for 30 minutes for the mushrooms to hydrate. Strain and reserve the liquid.
✅In the blender place the soaked and washed cashews, 1 cup of the mushroom soaking water, nutritional yeast, almond butter, garlic, and onion powder, and blend until there are no lumps. Add the soaked mushrooms and blend just until you get small pieces (we want the texture and flavor of the mushrooms).
✅Now add the cooked onion and the dried basil, and blend just for a moment to integrate everything.
✅Serve immediately or refrigerate for 5 days.