SPICY SRIRACHA WHITE BEAN DIP 1 15oz can of white beans (rinsed)  , I prefer the creamy cannellini beans  1 Tablespoons olive oil  1 teaspoon sesame oil  2 teaspoons soy sauce ( or to taste)  2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili  1 large clove of garlic  1/2 teaspoon curry powder  1/4 cup of water (addition water needed if you need to make the dip smoother)  1 Tablespoon lime juice  crackers or fried crispy bread

Spicy White Bean Dip with Sriracha Sauce

SPICY SRIRACHA WHITE BEAN DIP 1 15oz can of white beans (rinsed) , I prefer the creamy cannellini beans 1 Tablespoons olive oil 1 teaspoon sesame oil 2 teaspoons soy sauce ( or to taste) 2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili 1 large clove of garlic 1/2 teaspoon curry powder 1/4 cup of water (addition water needed if you need to make the dip smoother) 1 Tablespoon lime juice crackers or fried crispy bread

AVOCADO HUMMUS This avocado hummus is vegetarian friendly, easy to make, and packed full of protein! And, have you had those pretzel crisps? Amazing! http://www.thelovelycupboard.com/2012/04/avocado-hummus.html

AVOCADO HUMMUS This avocado hummus is vegetarian friendly, easy to make, and packed full of protein! And, have you had those pretzel crisps? Amazing! http://www.thelovelycupboard.com/2012/04/avocado-hummus.html

ROASTED CAULIFLOWER HUMMUS 1 medium head cauliflower, broken into small florets  oil mister or cooking spray  1 clove garlic  1/3 c. tahini  2 tbsp. lemon juice  2 tbsp. olive oil  salt + pepper to taste  lemon wedges, olive oil & parsley for garnish  pita bread and fresh veggies for serving

Roasted Cauliflower Hummus Recipe

ROASTED CAULIFLOWER HUMMUS 1 medium head cauliflower, broken into small florets oil mister or cooking spray 1 clove garlic 1/3 c. tahini 2 tbsp. lemon juice 2 tbsp. olive oil salt + pepper to taste lemon wedges, olive oil & parsley for garnish pita bread and fresh veggies for serving

RAW NACHO CHEESE SAUCE (Part 2)  Use it as a dip, a spread, over nachos, in lasagna—add it to any food or dish that needs a little cheesy love! 1 cup raw CASHEW NUTS  1/4-1/2 cup chopped RED BELL PEPPER  2 tablespoons cold-pressed OLIVE OIL  2 tablespoons WATER  1-1/2 tablespoons LEMON JUICE  1/2 teaspoon SEA SALT (then adjust to taste)  1 teaspoon ONION POWDER  1/4 teaspoon TURMERIC

Raw Nacho Cheese Sauce

RAW NACHO CHEESE SAUCE (Part 2) Use it as a dip, a spread, over nachos, in lasagna—add it to any food or dish that needs a little cheesy love! 1 cup raw CASHEW NUTS 1/4-1/2 cup chopped RED BELL PEPPER 2 tablespoons cold-pressed OLIVE OIL 2 tablespoons WATER 1-1/2 tablespoons LEMON JUICE 1/2 teaspoon SEA SALT (then adjust to taste) 1 teaspoon ONION POWDER 1/4 teaspoon TURMERIC

RAW NACHO CHEESE SAUCE (Part 1) What I've found surprising in our transition from pre-packaged and processed to homemade and healthier foods are the tasty replacements available. For example, I would gobble down half a pan of Betty Crocker® brownies (my mom the other half). Today, I make brownies from scratch using ingredients like dates, almond butter and coconut flour. They taste much better and are more satisfying. So it is with this Raw Nacho Cheese Sauce.

Raw Nacho Cheese Sauce

RAW NACHO CHEESE SAUCE (Part 1) What I've found surprising in our transition from pre-packaged and processed to homemade and healthier foods are the tasty replacements available. For example, I would gobble down half a pan of Betty Crocker® brownies (my mom the other half). Today, I make brownies from scratch using ingredients like dates, almond butter and coconut flour. They taste much better and are more satisfying. So it is with this Raw Nacho Cheese Sauce.

CREAMY BAKED ARTICHOKE DIP 6 in. French bread  1/4 c raw cashews, option  1/2 c cooked red or Yukon gold potatoes, packed  2 Tbsp lemon juice  1 Tbsp. apple cider vinegar  2 cloves garlic  1 tsp. + 1-2 pinches sea salt  2 Tbsp. nutritional yeast  2-3 pinches ground black pepper  1 c nondairy milk (soy milk 4 creaminess)  3 1/2 Tbsp. olive oil  3 Tbsp. flat-leaf parsley  1 14-oz can artichoke hearts  1/4 c fresh basil leaves 4-5 oz. frozen spinach Vegan Parm cheese, option

Creamy Baked Artichoke Dip

CREAMY BAKED ARTICHOKE DIP 6 in. French bread 1/4 c raw cashews, option 1/2 c cooked red or Yukon gold potatoes, packed 2 Tbsp lemon juice 1 Tbsp. apple cider vinegar 2 cloves garlic 1 tsp. + 1-2 pinches sea salt 2 Tbsp. nutritional yeast 2-3 pinches ground black pepper 1 c nondairy milk (soy milk 4 creaminess) 3 1/2 Tbsp. olive oil 3 Tbsp. flat-leaf parsley 1 14-oz can artichoke hearts 1/4 c fresh basil leaves 4-5 oz. frozen spinach Vegan Parm cheese, option

SPICY PEANUT SAUCE 1/4 cup toasted sesame oil    1/2 cup peanut butter, organic, raw    2 Tbsp lemon juice, freshly squeezed    2 Tbsp agave nectar    1 Tbsp chipotle peppers, diced    1/2 cup water, filtered

SPICY PEANUT SAUCE 1/4 cup toasted sesame oil 1/2 cup peanut butter, organic, raw 2 Tbsp lemon juice, freshly squeezed 2 Tbsp agave nectar 1 Tbsp chipotle peppers, diced 1/2 cup water, filtered

FAKE-OUT CHEESE SAUCE AND 5 USES FOR IT (Part 1) 3/4 cup nutritional yeast flakes  1 can cannellini beans, drained (about 1 1/2 cups)  2-3 Tbsp tamari (replaces added salt)  1 tsp garlic powder  1 1/2 Tbsp mustard powder  1 Tbsp Dijon mustard  1/4 tsp fine pepper  1 cup mashed sweet potato OR 1/2 cup instant mashed potato (unflavored) + 1/2 cup water  1/4 cup extra virgin olive oil  1/4 cup vegan butter (Earth Balance) softened  1-2 Tbsp agave syrup

FAKE-OUT CHEESE SAUCE AND 5 USES FOR IT (Part 1) 3/4 cup nutritional yeast flakes 1 can cannellini beans, drained (about 1 1/2 cups) 2-3 Tbsp tamari (replaces added salt) 1 tsp garlic powder 1 1/2 Tbsp mustard powder 1 Tbsp Dijon mustard 1/4 tsp fine pepper 1 cup mashed sweet potato OR 1/2 cup instant mashed potato (unflavored) + 1/2 cup water 1/4 cup extra virgin olive oil 1/4 cup vegan butter (Earth Balance) softened 1-2 Tbsp agave syrup

BEET HUMMUS I ate this entire batch, save one teaspoon that my mother caught just in time, before it was all finished off.  1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*  2 Tbsp tahini sesame seed paste  5 Tbsp lemon juice  1 small clove garlic, chopped  1 Tbsp ground cumin  1 Tbsp lemon zest (zest from approx. 2 lemons)  Generous pinch of sea salt or Kosher salt  Fresh ground pepper to taste

BEET HUMMUS I ate this entire batch, save one teaspoon that my mother caught just in time, before it was all finished off. 1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed* 2 Tbsp tahini sesame seed paste 5 Tbsp lemon juice 1 small clove garlic, chopped 1 Tbsp ground cumin 1 Tbsp lemon zest (zest from approx. 2 lemons) Generous pinch of sea salt or Kosher salt Fresh ground pepper to taste

FAKE-OUT CHEESE SAUCE AND 5 USES FOR IT (Part 2) 2 Tbsp tahini (adds a tang to the sauce – just as real cheese would)  Last step: thin out to desired thickness with soy milk, soy creamer or water. 1. Cheesy Nachos – Ballpark Style  Pour over top tortilla chips and stud with pickled jalapenos and black olives. Pinch of fresh cilantro.    2. Fake-Out Cheese Dip  Simply simmer this sauce on your stove top until ready to be served. Dip warm pita bread, veggie sticks,

FAKE-OUT CHEESE SAUCE AND 5 USES FOR IT (Part 2) 2 Tbsp tahini (adds a tang to the sauce – just as real cheese would) Last step: thin out to desired thickness with soy milk, soy creamer or water. 1. Cheesy Nachos – Ballpark Style Pour over top tortilla chips and stud with pickled jalapenos and black olives. Pinch of fresh cilantro. 2. Fake-Out Cheese Dip Simply simmer this sauce on your stove top until ready to be served. Dip warm pita bread, veggie sticks,

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