This spread is buttery, rich and tasty. So simple in flavors. I was inspired to do this dip thanks to a good friend of mine who made it for me once. I loved it so much that I made it within days of first trying it. Since it is a very simple dip or spread it can easily be paired. I like it most on some raw onion crackers.
- 3 cups cooked white beans
- 1/2 cup milk (I used almond)
- 1 tsp salt
- 2 TBS olive oil
- 4 cloves of garlic, sliced
- 1 sprig of rosemary
- in a pan, heat the oil and simmer the garlic and rosemary (leave it on the stick!) until you smell the aromas, about 5 to 8 minutes
- once garlic done, remove the rosemary sprig from oil and toss or keep for decoration
- put everything in a food processor and blend until desired texture.
- to fancy it up you can save a few pieces of the toasted garlic as decoration
- this dip will save at least 5 days in the fridge
I always have raw crackers laying around, therefor, I try to have some sort of dip laying around as well. Dips and crackers are such a nice, satisfying quick snack. (It actually ended up being my dinner my dinner tonight since I couldn’t stop eating it as I was letting it cool before putting in to containers.) I made this dip several weeks ago and really liked it, so I made it again tonight and wrote down the ingredients this time so I could share it with you.
I love eating as a dip with crackers and raw vegetables, but I could see it being tasty as a spread in a sandwich or with rice.
- 1 large eggplant, cut into small pieces
- 1 red onion cut in quarters
- 4 cloves of garlic
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/2 TBS cumin
- 1/2 tsp tumeric
- 1 tsp of salt
- dash of cayenne (or more for extra spice)
- preheat oven to 350 F
- put first 4 ingredients in a pan and roast covered for about 45 minutes or until the eggplants is nice and soft
- put everything in a food processor and pulse to combine well
- I left some pieces for texture. You can make this as smooth or chunky as you like.
The basil has been so lush and abundant at the farmers market that I just cannot help and buy a few bundles every time I smell it!! For that reason, I have been making a lot of pesto this summer. I love pesto for how versatile it is: on pizza, with raw crackers, as a dip with veggies, as a spread on a sandwich, with zucchini pasta, you get the drift 😉
This is my version of pesto. I omit the pine nuts, mainly because those are not something I ever have on hand. When creating recipes, I try to create things with ingredients that are frequently in my kitchen. It keeps things simple and convenient.
- 2 cups tightly packed basil
- 1 cup spinach
- 1/2 cup cashews
- 1/4 cup olive oil
- 2 TBS lemon juice
- 1 TBS nutritional yeast
- 1/2 tsp salt
- put everything in the food processor and blend until desired consistency. I left it a little chunky this time because I felt like 🙂 Sometimes I like it really smooth and will process it longer.
I had just made some almond milk and had the leftover almond pulp I needed to use. I was going to visit my friend who had just had a baby and bring a lunch to share with her. I know how hard it can be to put effort into eating deliciously healthy when having a newborn so I thought I’d whip up something fresh and nutritious for us.
The texture resembles that of ricotta cheese a bit, but the flavor is absolutely unique and delicious. You can use this as dip with some crackers, spread it on bread before making sandwiches, eat it with a spoon, or stuff it in a cabbage leaf and top it off with avocado and fresh tomatoes, which is what I did for my friend and I. (I wish I had taken a picture of the finished product, it was beautiful and held really nicely together, but I assembled it fresh once I got to my friends house).
- 1/4 cup sunflower seeds, soaked for 4 hours, or if like me you are doing this last minute, soak them in boiling hot water for about 30 minutes, while you prep the rest
- 1 small red bell pepper, chopped
- 1/2 tsp salt, or more to taste
- juice of 1 lemon
- 2 TBS olive oil
- 3/4 cups almond pulp (which is approximately what should be left from one almond milk recipe
- 2 TBS chopped cilantro
- 2 TBS green chopped green olives
Blend first 5 ingredients in food processor, then transfer to a bowl with last 3 ingredients, mix well, and voila! The stuffed cabbage leaves were such a fulfilling meal, and left us feeling great and energized.