We had a few technical difficulties with our 1st Daiya contest. While everything didn’t go exactly/as smoothly as planned, we are extremely excited to announce the winners (yes, there are two)!!
The 1st place prize goes to Rachel Hires for her Cheesy Artichoke Pull Apart Bread.
“I’ve been lusting (it’s not just drooling, downright lusting) over the pictures of some pull apart breads on Pinterest. They are completely unhealthy and loaded with very un-vegan things like butter, cheese, bacon……oui. I wanted to try to use vegan products to make it vegan but still non-vegan friendly for my family’s Superbowl party. Even though I always have delicious vegan meals around them they are completely convinced that I’m missing out on life’s edible pleasures. This bread was so sinfully good. Everyone liked it, and was convinced I’d lied. I based the recipe off of an old artichoke dip my mom used to make and tried to replicate those flavors using vegan substitutes. Even though it a far cry from healthy, it is animal and heart friendly! Cheers!”
Cheesy Artichoke Pull Apart Bread Ingredients:
Preheat oven to 350 degrees.
- Bring the Earth Balance to room temperature and place in small mixing bowl.
- Mince garlic and onions and add to bowl.
- Coursely chop artichokes and add to mixture along with all other ingredients.
- Cut bread like a checker board using a very sharp serrated knife. *Do not go through the bottom crust, this will hold the loaf together as people pull pieces off.
- Place the loaf on tin foil then carefully spread filling into cuts.
- Wrap entire loaf in the tin foil and place in oven for 20min.
- Remove the foil covering just at the top of the loaf and bake for 5 additional minutes.
Now for our 2nd place prize….the lovely Lisa and her Cheesy Scalloped Root Vegetables!
Thanks to this contest that I found on Vegan Housewives site, Daiya is my new love. Not only is it vegan and gluten-free, there are only only 2g of saturated fat per serving and it melts beautifully! So here goes my recipe:
Cheesy Scalloped Root Vegetable Ingredients:
Pre-heat oven to 350 degrees
- Peel, slice, coat with olive oil and grill the rutabaga. *My small portable grill does it perfectly and fast.
- While those are grilling, blend 1/2 cup of organic garbanzos with 1/2 organic lemon including the rind.
- Add vegan ground beef substitute, cumin, turmeric, ground pepper and sea salt to the blended mixture & set aside.
- Combine 1/2 bag of Daiya & 1 cup of crushed potato chips & set aside.
- Blend egg substitute with 1/2 cup almond milk & set aside.
- Grease a casserole dish with olive oil & place 1 layer of the grilled rutabaga in the dish.
- Cover the layer of roots with 1/2 of the bean & “meat” mixture then top with the other 1/2 of the bag of Daiya
- Create the 2nd layer by repeating the above steps (except for the final Daiya & chips).
- Poor the mixture of egg substitute and almond milk over the layers to cover them.
- Bake for 30 minutes
- Add the Daiya & chips mixture to the top of the casserole & bake for 10 more minutes
Both of these recipes sound absolutely AMAZING & we cannot wait to try them! Rachel’s pull-apart bread is going to become a new house party staple & Lisa’s casserole is a perfect potato replacement! Thanks so much for your hard work, ladies! Please email us your address & we will get your prizes out to you!
Do you have a special recipe that you use Daiya for? We would love to hear about it!