Categories
Family Friendly Sauces, Dips & Dressings Snacks

Beet Hummus

Beet Hummus

This recipe is a gorgeous addition to your meals, and can be used as a sandwich spread, a dip for vegetables or pita crisps, or as an appetizer on crostini with a sprinkle of goat cheese.

Serves 6-8

Ingredients

  • 3 large beets roasted, peeled, and chopped into ¼ cubes
  • 15 oz garbanzo beans cooked and rinsed
  • 3 large cloves garlic, coarsely chopped
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 ½ tsp ground cumin
  • 1 ½ tsp smoked paprika
  • 1 ½ tsp chili powder rounded
  • ½ tsp red pepper flakes
  • 1 tbsp fresh thyme
  • ½ tsp sea salt
  • 3 tbsp tahini
  • ¼ cup vegetable broth

Optional Garnishes:

  • Goat cheese (plant-based or dairy)
  • Fresh thyme
  • Black sesame seeds
  • Drizzle of olive oil

 

Instructions:

  1. Place all ingredients except tahini and vegetable broth into the food processor. Pulse for 2-3 minutes, scraping down the sides with a spatula as needed to coarsely chop and combine the ingredients.
  2. Add tahini through the top opening and pulse to combine. Pour in vegetable broth with the motor running, adding liquid to your desired thickness.
  3. Place in a bowl or spread on crostini, garnishing with crumbled goat cheese, fresh thyme, black sesame seeds or a drizzle of olive oil as desired.

 

Adapted from Edible Education Experience

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Family Friendly Sauces, Dips & Dressings

Avocado Crema

Avocado Crema

This is a great way to extend the life of your ripe avocados and at the same time create a luscious spread/dip/topping for all kinds of dishes or snacks.

Makes about 3 cups

Ingredients

  • 2 large ripe avocados
  • 1/2 cup Greek yogurt (dairy or plant based)
  • 2 cloves garlic, minced or pressed
  • 3 tablespoons lemon (or lime) juice, freshly squeezed
  • 1/2 cup cilantro (optional)
  • Salt and pepper to taste

Instructions

  • Place avocados, yogurt, garlic, and citrus juice in a food processor and process until smooth.
  • Add cilantro, if desired, and pulse until combined. Add salt and pepper to taste.

Adapted from Edible Education Experience

Categories
Sauces, Dips & Dressings Vegetables

Healthy Hollandaise Sauce

Healthy Hollandaise Sauce

A creamy vegan hollandaise sauce that is easy to make and delicious served with vegetables or vegan eggs benedict.  Can be made ahead and rewarmed for use.

Makes 6 servings

Ingredients:

  • 1 cup Raw Cashews soaked in hot water for 30 to 60 minutes
  • 1/4 cup Nutritional Yeast 
  • 2 Tbsp Lemon Juice
  • 1 tsp Distilled White Vinegar
  • 1 cup Water 
  • 1/2 tsp Turmeric
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Plant-based butter
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Indian Black Salt (Kala Namak)*
  • 1/8 tsp Cayenne Pepper

Instructions:

  1. Soak the cashews in boiling water for 30 min to 1 hour. Drain.
  2. Add the soaked cashews to the blender along with the remainder of the ingredients.
  3. Blend until very smooth.
  4. Warm the sauce slightly for serving (do not overheat) by warming over a double boiler with frequent whisking; or heating in the microwave for 20-second increments and whisking well between each heating.
  5. The sauce will thicken while heating. Add small amounts of water at a time to thin if desired.
  6. Serve over steamed or roasted vegetables, baked potatoes, or vegan eggs benedict. Also, try a small amount stirred in to your tofu scramble for a really delicious twist. 

*Kala Namak (Indian black salt) gives an egg flavor.  You can omit this if you do not have it, and instead add sea salt to taste.

Adapted from Loving It Vegan

Categories
Family Friendly Sauces, Dips & Dressings Snacks

Shiitake Bacon

Shiitake Bacon

Fun for snacking or topping anywhere that you want some crunch. Experiment with flavor options by adding different herbs and spices.

Ingredients:

  • 3/4 pound shiitake mushrooms, stems removed and thinly sliced (about ¼ inch thick)
  • Avocado or canola oil spray (or 1 tablespoon oil)
  • 1/2 teaspoon sea salt (or smoked sea salt)

 

Instructions:

  1. Preheat the oven to 375°F. Spray a large rimmed baking sheet generously with oil spray.
  2. Toss mushrooms in pan to partially coat and top with a light spray of oil and sprinkle with salt.
  3. Bake for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.
  4. Store in a closed container in the refrigerator to keep crisp.
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Sauces, Dips & Dressings

Green Goddess Dressing

Green Goddess Dressing

This dressing is absolutely packed with flavor! Use as much of the herbs as you want, in the proportion that you desire.  The fresh herbs make this dressing a phytonutrient superstar! 

This makes a great dressing for salads or bowls, a drizzle for steamed vegetables, or as a crudité dip.

Makes about 2 cups

Ingredients

  • 1/2 chopped shallot or 2 T chopped onion
  • 2 cloves garlic
  • 2 T white wine vinegar or lemon juice
  • 3/4 cup mayo (homemade, vegan, or other favorite type)
  • 3/4 cup yogurt (plant-based or other favorite)
  • 1 tsp Sriracha, more to taste
  • ¼ tsp salt and pepper, more to taste
  • Fresh dill, cilantro, basil and parsley (2-3 tightly packed tablespoons of each)

Instructions

  1. Add all ingredients to blender and blend until smooth.
  2. Taste and adjust seasonings, adding more spice or herbs as desired.
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Sauces, Dips & Dressings

Fermented Red Onions

Fermented Red Onions

Full of healthful probiotics!  Use as a topping for tacos, sandwiches, wraps….        

Fermentation is a fun and easy experiment right in your own pantry. And the results are delicious and healthful.

Fermented red onions are closer in texture and taste to cooked onions than raw. The process of fermentation breaks down the onion’s crisp texture, making them milder with a delicate crunch.  And fermenting creates probiotic cultures that are healthful for our gut.

Ingredients:

  • 2 cups non-chlorinated (or filtered) water
  • 2 tsp sea salt or kosher salt (not iodized)
  • 1 large red onion, sliced thinly
  • 2 teaspoons (or more) sugar, or other sweetener (optional)

Instructions:

  1. Prepare canning jars: It is not clear whether sterilization of jars is necessary for fermenting vegetables as the lactic acid bacteria create an environment that other microbes do not like. That said, better safe than sorry ….so, a painless method of sterilization can be achieved using your microwave.  Wash the jars for canning with soap and water and rinse well.  Microwave your glass jars for about 4 minutes until the water has evaporated.  Cool jars to room temperature.
  2. Add the sea salt to the water and stir to dissolve.
  3. Put the sliced red onions into a mason jar, packing them in tightly.
  4.  Pour the brine over the onions, leaving one inch between the top of the jar and the top of the brine. At this point you either need airlock lids (recommended if you are going to ferment on a regular basis) or need to place a weight on the onions to keep them submerged in the brine so that they do not mold. To do this, you can use fermentation weights (or a small zip lock bag filled with a few tablespoons of water and burped of air) to set on top and weigh-down the onions.
  5. Place the jar into a small baking pan (to catch any overflow) and cover the jars. We like to cover the jar loosely with its own lid. Other options are to use an airlock lid (find online) or cover with a cloth. You can cover and screw the lid on tightly but if you do this, you have to remember to “burp” it every day or so!
  6. Place the jar in a cool dark place (below 70F) such as a lower kitchen cabinet or pantry.  After 3 days, check for signs of life: bubbles, and clouding.  Tap the jar, looking for tiny bubbles that rise to the top. Taste.  Your fermented onions should smell oniony and taste pleasantly tangy/sour. The longer you ferment the softer and more tart the onions will become and the more beneficial bacteria will be present. Ferment up to 3 weeks. (We usually ferment for about 2 weeks).
  7. After fermentation, if desired, add 2 teaspoons sugar (or more), mixing well to combine.
  8. Refrigerate.

Notes:

If more brine is needed, make additional with the same ratio- 1 heaping teaspoon (7 grams) sea salt per one cup of water, for a 3% brine solution.

If you notice a white film on the top of the jar, you may have white mold which is harmless but may change the flavor of your onions. This will not happen with an airlock lid, making these lids a worthwhile investment.

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Sauces, Dips & Dressings

Furikake Seasoning

Furikake Seasoning

A delicious spice blend that adds flavor and flair to rice, vegetables, Asian pasta dishes, etc., etc.

Ingredients

  • 1/4 cup white sesame seeds
  • 1-2 nori sheets (seasoned or plain)
  • 1/4 teaspoon salt, or more to taste
  • 1/4 teaspoon sugar
  • 1 tablespoon black sesame seeds
  • 1/4 teaspoon red chili pepper flakes

Instructions

  1. In a food processor or spice grinder, pulse white sesame seeds once or twice to partly grind, keeping some whole.
  2. Place white seeds in a dry pan (or sauté pan) with black sesame seeds and red pepper flakes (if using) on medium-low heat, stirring occasionally until lightly toasted, about 5 minutes.
  3. Cut nori sheets into small pieces with kitchen shears or a sharp knife, or crumble with your hands.
  4. Combine nori and sesame seed mixture in a small bowl. Add salt and sugar, stirring to combine.

Can be stored in an air-tight container for 4-6 months.

Categories
Sauces, Dips & Dressings

Baba Ghanoush

Baba Ghanoush

A creamy, luscious dip or spread.

Makes about 2 cups (enough to serve 4 to 6 as an appetizer).

Ingredients:

  • 2 ½ pounds Italian eggplants (about 2 medium eggplants)
  • 2-3 medium cloves of garlic, pressed or finely minced
  • 3 tablespoons lemon juice, or more to taste
  • ¼ cup tahini
  • 1 tablespoon extra-virgin olive oil, more for garnish if desired
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • ¾ teaspoon salt, or to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika, for garnish (optional)

Instructions:

  1. Preheat the oven to 450 degrees F. Place the oven rack in the upper third of the oven. Line a large, rimmed baking sheet with foil and spray foil surface lightly with olive (or avocado) oil spray. Halve the eggplants lengthwise and place them in the lined pan with the halved sides down.
  2. Roast the eggplant until the interior is very tender throughout and the eggplant begins to collapse, about 40 minutes.  Turn the broiler on and broil to char the skin of the eggplant – watching closely – for about 4 minutes.
  3. Set the eggplant aside for about 5 minutes until cool enough to handle. Turn the eggplants over, scooping out the flesh with a large spoon, discarding the skin.
  4. Place the eggplant into a mesh strainer and drain over the sink or a bowl for about 10 minutes, stirring occasionally to release more liquid. 
  5. In the meantime, place the remainder of the ingredients, except the chopped parsley, into the bowl of a food processor. Add the drained eggplant. Pulse repeatedly until coarsely blended (there should still be some texture).
  6. Add the finely chopped parsley and pulse a few times to combine. Taste and adjust seasonings.
  7. Transfer the baba ghanoush to a serving bowl and lightly drizzle olive oil on top, if desired. Sprinkle with parsley and/or smoked paprika.
  8. Serve with warmed pita bread, cucumber slices, crackers, etc. Or layer on a sandwich.

 

Categories
Sauces, Dips & Dressings Soups

Homemade Vegetable Stock

Homemade Vegetable Stock

Save your vegetable scraps such as carrot tops, trimmings from onions, fennel, parsley and celery, really any vegetable that you like (except the cruciferous family like broccoli, cabbage and brussels sprouts as they can overpower) and place in a large container or plastic bag in your freezer. 

Continue to add vegetable scraps until you have enough to fill a pot.  Then place the frozen veggie scraps into a large stock-pot and cover with water. Bring to a boil, then cover and simmer until the vegetables have softened and have begun to break down. Remove from the heat and keep covered. Cool to room temperature, strain-out and discard (or compost) the solids. You have created a flavorful unsalted broth!  Add salt as needed for your recipes.

And remember, when cooking any meal, do not add salt until the very end.  If added during cooking, much of the salt ends up inside of the food where you won’t taste it.  Salting at the end (or just individually at the table) means that you will add a lot less salt. And whatever you do add, will be able to be tasted and enjoyed!

Categories
Sauces, Dips & Dressings

Green Tahini

Green Tahini

This Middle Eastern dip is very versatile and can be used to drizzle over vegetables, as a dip for crudités, or slathered in a sandwich.  And feel free to change up the herbs to fit your mood….try combination of any: parsley, cilantro, basil, mint and dill. Or add jalapeño for some heat.

Makes 8 generous servings

Ingredients

  • 3 garlic cloves, crushed or pressed
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup coarsely chopped fresh parsley
  • 5 green onions, green tops separated and coarsely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, plus more to taste
  • 1 cup tahini
  • ¼ cup fresh lemon juice, plus more to taste

 

Instructions

  1. Pulse garlic, cilantro, parsley, green onion tops, cumin, and 1 tsp. salt in a food processor until similar in texture to pesto. Add tahini and lemon juice; process 30 seconds (mixture will be very thick).
  2. With motor running, gradually drizzle in ¾ cup water and process, adding more water to thin if needed, until sauce is fairly smooth and the consistency of sour cream. Taste and adjust seasonings with more salt or lemon juice if desired.