It is quick, easy and tasty!
Blend to a spread-able consistency:
1 cup raw almonds
1 cup water (add more if needed to keep the almonds blending)
Then add and blend briefly:
1 cup pitted olives ( may use green ripe or black)
1/2 teaspoon salt
2 teaspoons onion powder
1/2 teaspoon garlic powder
Serve on crackers, Rye Krisps or bread.
Makes 2 cups.
Blend the following ingredients:
12 ounces firm, organic or certified non-GMO tofu
1/3 cup raw cashew nuts or sunflower seeds
1 tablespoon lemon juice
1 tablespoon honey or sugar
1 tablespoon sesame seed
1 tablespoon onion powder
1/2 teaspoon garlic powder
1-2 teaspoons salt
Add water as needed to blend easily. If it gets to runny, add a teaspoon at a time up to 3 teaspoons of potato flour while blender is running on low speed, until a spread-able consistency is reached.
Pour contents of blender into a mixing bowl and add:
1/2 red bell pepper, chopped
1 can water chestnuts, chopped
10-ounce package of thoroughly drained chopped spinach
Stir and chill 2-3 hours. Use as a dip, cracker spread or filling for stuffed pocket bread or Italian bread.
Makes 4 cups.
Vegan Spinach Dip, spinach dip, veggie dip | in Spreads Blend the following ingredients to your desired consistency:
(some like it smooth, some like it a little chunky)
2 organic medium size zucchinis
(may use peeled or unpeeled, yellow or green)
3/4 cup raw Tahini
1/2 cup fresh lemon juice
3 garlic cloves
2 teaspoons sea salt
Chill and serve with veggie sticks such as celery, red peppers, or cucumbers or as a spread on your favorite bread.
Note: Because this has a zucchini base instead of a chickpea base, it is lighter and easier to digest. Chickpeas can cause "gas" or "bloating" for some and this is a tasty alternative.
Makes approximately 4 cups.
Blend the following ingredients until very creamy and smooth:
2 cups blanched almonds
1 cup hot cooked rice or millet
2 teaspoons salt
3-4 tablespoons fresh or frozen lemon juice
4 cups boiling water
Chill and serve on bagels, in celery or on a baked potato. It's quick and easy and a naturally great alternative to dairy based cream cheese.
Variations: Add chopped black olives, chives, dill or other herbs of choice for a variation in texture and taste.
Hint:
To blanch the almonds bring 4 cups of water to a boil. Pour in the 2 cups almonds and allow it to return to a boil. As soon as it boils, remove from heat, pour into a sieve, rinse with cold water then pinch and pop--they are out of their skins! If you have kids they'll love this job. They just have to aim for a big enough bowl as the almonds may fly another direction.
Makes approximately 4 cups.
Blend to preferred soup texture (some like it chunky, some like it smooth):
4 cups canned or stewed tomatoes (preferably organic)
Pour into a saucepan and heat to almost boiling.
Add seasonings to taste such as:
1 teaspoon Italian seasoning
1 heaping teaspoon onion powder
1/4 to 1/2 teaspoon garlic powder
1 tablespoon fresh or frozen lemon juice
2 teaspoons molasses
Salt to taste
Blend:
2 cups water
1/2 cup rinsed cashews
Add this mixture to the hot tomatoes and serve.
Makes about 6 cups.