Tag Archives: dip

Green Lentil Pumpkin Seed Dip

IMG_4329

Came across this dip on The Full Helping

(https://www.thefullhelping.com/simple-lentil-pumpkin-seed-dip/)

by Gena. She kind of downplayed it in her blog post, but I thought it sounded scrumptious. I decided to give it a try. Of course I didn’t have any cooked or canned lentils ready to go or some soaked pumpkin seeds, so it took me a day to get ready. I’ve just been reading Joyous Detox by Joy McCarthy and The Blender Girl by Tess Masters and they both strongly recommend soaking legumes, grains, nuts and seeds before using, and even sprouting them if you have the time. These authors convinced me that soaking is the way to go as it:

  • improves digestion

  • unlocks nutrients

  • produces better flavour and texture

  • reduces cooking time

  • makes for smooooooth dips

So, I soaked my green French lentils and my seeds before blending up this dip today. Here’s my adapted recipe:

Green Lentil Pumpkin Seed Dip

IMG_4333

1/3 cup soaked pumpkin seeds

1 1/2 cups soaked and cooked French lentils (Le Puy lentils)

2 cloves garlic, minced

2 tbsps. fresh lemon juice

1/2 cup tightly packed parsley

1/2 to 3/4 tsp sea salt

1/4 to 1/2 cup water

IMG_4328

Put all the ingredients in a blender. Add 1/4 cup of water and turn blender on to low. Blend on low for a few minutes, scraping down the sides as needed and adding more water as needed, a tbsp. at a time, to keep the ingredients in the blender moving. Add up to 1/4 cup more water. Turn blender on to high and blend until quite smooth.

IMG_4331

Serve with crackers or vegetable sticks. I spread the dip on some Pumpkin Seed Oat Rye Crackers that I happened to have in the cupboard … very tasty!

IMG_4330

 

Advertisements
Tagged , , , , , ,

Springtime Eating: Dip, Soup, Salad

I’ve just returned from a trip to the old country, my birthplace and the home of most of my relatives. Although I absolutely love, and am grateful for, any opportunity to visit the folks overseas, I am always happy to return home. I miss my Canadian family when I’m away and I miss my own food! Every time I go to England, I have to begin every re-meeting with a reminder about my drinking and eating habits:

  • “Okay, let’s just get this out of the way, upfront, here it goes … I don’t drink coffee or tea, I don’t drink alcohol and I only eat plants! Got it? Okay, let’s move on!”

In the United Kingdom, you see, everything is about beverages! All transitions, all arrivals, all social engagements involve a drink, usually tea, but often alcohol. You can imagine how my drinking habits are received!

  • Julia, what can I get you?

  • Nothing thanks, I’m good.

  • What? Nothing? Surely a cup of tea?

  • Okay, how about a cup of hot water?

  • [mind blown]

  • or

  • Julia, what will you have?

  • Nothing right now.

  • What? Nothing? Not even half a pint?

  • Okay, how about some ginger beer?

  • [mind blown]

And food … cheese, savoury pies, fried food, Branston Pickle, salad cream, more cheese … not really a welcoming place for vegans. I admit that when I travel and when I am given room and board by my relatives, I become more of a flexitarian. I like to experience the food of the culture I am visiting and I’ll eat most anything put in front of me by someone who is kind enough to prepare and cook food for me. Having said that, I was craving nothing but salad and greens when I got home! Yes, I love chips and pub food when I’m in situ, but once I hit my home turf, I headed straight for the produce section of the grocery store and loaded up on vegetables and fruit. Here’s what I made for my first meal home:

Light Green Dip or White Bean-Edamame Hummus

IMG_0416

1 cup cooked navy beans

3/4 cup edamame beans

2 tbsps. tahini

juice of 1/2 lemon

2 tsps. minced garlic

1/4 + tsp salt

bunch fresh dill, chopped

Pub beans, tahini, lemon juice, garlic and salt in a blender or small food processor and blend until smooth – about 3 to 5 minutes depending on your appliance. Add in a tbsp. of water if needed to make a smooth dip. Add in the dill and blend until the dill is well mixed in. Serve with crackers and vegetable sticks.

Green Spring Soup

IMG_0415

1 tsp butter

1 tsp veg oil

heart of one leek, about 1/4 cup, chopped

4 spring onions, chopped (or one thick slice of white onion, chopped, if you don’t have green onions)

1/2 bunch asparagus, chopped

3/4 cup green peas

2 large handfuls spinach, chopped

1 potato, peeled, cubed, cooked in 1 cup of cooking water

4 cups vegetable broth (I used 2 cups chicken flavoured veg broth and 2 cups veg broth)

black pepper

salt

3 tsps. fresh lemon juice

Heat the butter and oil over medium heat. Add the leek and saute for a couple of minutes. Add the onions, asparagus and peas and saute for 3 or more minutes until everything begins to soften. Stir in the spinach. Then add the potatoes with their cooking water along with the veg broth. Bring to a simmer and let simmer for a few minutes. Blend everything together with an immersion blender to make a smooth green pureed soup. Add a few grinds of black pepper, a bit of salt to taste and the fresh lemon juice. Stir, heat through and serve. Deeelicious!

Springtime Pasta Salad

(recipe from The Fed Up Foodie)

IMG_0417

3 cups dry rotini

2 cups broccoli flowers

1/2 English cucumber, cut into half coins

1 cup grape tomatoes, cut in half lengthwise

1/4 cup red onion, chopped in small pieces

1/2 red or orange bell pepper, chopped

1/2 bunch asparagus spears, chopped

handful or more of pea pods, cut in 1/2’s or 1/3’s

handful of green olives, sliced lengthwise twice

Dressing:

2 tbsp. olive oil

4 tbsp. lemon juice

2 tbsp. white wine vinegar

1/2 bunch fresh dill, chopped finely

1/2 tsp salt

Cook the rotini until al dente. Drain the pasta over the broccoli so the broccoli gets blanched. Pour cold water over both the pasta and the broccoli to cool then add to a big bowl. Add all the chopped vegetables to the bowl. Make the dressing by whisking together the ingredients. Pour the dressing over the vegetables and pasta and toss to combine.

Note: The amounts for the vegetables are a guideline. Please adjust as you prefer, including changing up the vegetables.

IMG_2113

 

 

Tagged , , , , , , ,

Vegan Raita and Kachumber Salad

Over the weekend, I made a new curry … well, new to me … or rather, a new take on a familiar curry. I found a great recipe for Chana Saag (Curried Chickpeas and Spinach) in Isa Chandra Moskowitz’s cookbook, Isa Does It.

image

The recipe, as I said, was for Chana Saag … Coconut Chana Saag as a matter of fact:

image

Now, I’ve made Chana Masala (curried chickpeas) before and I’ve made different types of Saag (spinach curry) and I’ve made curry with a coconut milk sauce, but this recipe kind of combines all of this – chickpeas, spinach and coconut milk – and turns out a really delicious curry. Try it out why don’t you? It’s pretty easy and quick to make and it’s very tasty.

image

So, yep, I decided to make the curry, but I wanted some interesting sides to go along with it. Of course, I cooked some rice – white basmati with peas (“Tom’s” favourite) – but I really wanted a salad. I did a little research on Pinterest and on the internet and discovered that curries are often accompanied by a salad called Kachumber Salad. The name alone is enough reason to make it! This salad is usually made up of chopped cucumber, tomato and onion with a bit of acid and salt as a dressing. I changed this up a bit by adding cabbage and using green onion. As for the raita (yogurt and cucumber or other chopped/grated vegetables), it’s a standard condiment for curries, so I decided to invent a vegan version of raita using cashews to replace the yogurt. “Tom” and I were very pleased with not only the curry, but the salad and the raita, so I thought I would share the love and post the recipes. I really hope you try one or more of these recipes next time you’re cooking Indian. And please use the comment section to tell me what you think.

Kachumber Salad

image

1/2 English cucumber, peeled and chopped

1 tomato, chopped

about 1 quarter of a small head of savoy or green cabbage, chopped

3 green onions, chopped

handful of cilantro, coarsely chopped

4 or 5 leaves mint, coarsely chopped

juice of a lime (2 tbsps.)

1/2 tsp salt

Combine the vegetables, cilantro and mint in a bowl and gently toss. Pour in the lime juice and sprinkle in the salt and gently toss again. Leave the salad to marinate for a bit, maybe 20 minutes. If you leave it too long, the juice from the cucumber and tomato will dilute the salad. This salad is best eaten all at once. This recipe makes 3 servings.

Cashew Cucumber Raita

image

1/2 cup cashews, soaked overnight or soaked for an hour in boiling hot water

1/4 cup plus 2 tbsps. water

juice of 1 lime (2 tbsps.)

1/2 tsp cumin

1/2 tsp freshly grated ginger

1/8 tsp cayenne

1/4 tsp salt

1/2 English cucumber, peeled and grated

1 green onion, chopped

handful of cilantro, finely chopped

4-5 leaves mint, finely chopped

Put the cashews, 1/4 cup water, lime juice, cumin, ginger, cayenne and salt in a blender and blend for 1 t0 2 minutes until everything starts to blend together. Stop, scrape down the sides and add 1 tbsp. water. Blend again for a couple of minutes. Add another tbsp. water if needed to make everything blend smoothly, but not too runny. Blend for a total of 5 minutes for the smoothest results.

Mix the cucumber, green onion, cilantro and mint together in a bowl. Pour in the cashew mixture and mix well. Let sit for a few minutes then taste and adjust for seasoning. (If your curry is quite hot and spicy, you might want to add more cilantro and mint to the raita; if it’s a milder curry, you might want to add some more cayenne and/or cumin).

image

image

image

image

 

Tagged , , , , , , ,

Vegan “Cheese” Sauce and Garlic Aioli

I made another yummy taco salad last weekend. I had a house guest staying so I thought it would be a good opportunity to try out some new recipes … you know, give “Tom” a break from being the only taste tester. The new recipes we sampled were vegan taco “meat”, vegan “cheese” sauce and a cashew garlic aioli. All were pretty good, but the cheese sauce and the aioli were outstanding!

image

The cheese sauce is made from potatoes and carrots! I found the recipe on A Dash of Compassion. Here it is:

image

Vegan “Cheese” Sauce

(adapted from A Dash of Compassion’s Easy Vegan Cheese Sauce – http://www.adashofcompassion.com/2016/06/my-favourite-taco-salad-with-spicy-lentils-and-easy-vegan-cheese-sauce/)

Serve the cheese sauce with this taco salad or make nachos or however and wherever a cheese sauce goes in your world! 

image

2 cups peeled and chopped potatoes (about 4 or 5 medium sized potatoes)

3/4 cup chopped carrots (about 1 large and 1 small or 2 medium carrots)

1/2 cup nutritional yeast

1/3 cup sunflower oil

1/3 cup water

1 tbsp. lemon juice

1 1/2 tsps. salt

Cook the potatoes and carrots together until very soft. Drain, rinse with cold water, set aside to cool a bit. Combine everything in a saucepan and blend with an immersion blender. Add more water, 1 tbsp. at a time, if needed to make a pourable sauce. (I added 2 tbsps. water).

Cashew Garlic Aioli

(adapted from Vegan Heaven’s Vegan Sour Cream – http://veganheaven.org/recipe/vegan-taco-salad-lentil-walnut-meat/)

image

Use this aioli anywhere you would use sour cream or mayonnaise. We ate it as a dip for fresh-from-the-garden vegetables and as one of the condiments for the taco salad.

image

1/2 cup cashews, soaked overnight or soaked for an hour in boiling water

2 tbsps. lemon juice

1 clove garlic, minced

1/4 cup + water

Drain the cashews from their soaking water. Put cashews, lemon juice and garlic in a blender. Blend for about a minute. Add 1/4 cup water and blend again. Add more water, 1 tbsp. at a time, to the blender in order to get the sauce to blend freely, but not so much to make the sauce too runny. Blend for 5 minutes in total to get a smooth sauce.

image

 

 

Tagged , , , , , , ,

Dill Pickle Chip Dip

I’ve probably  mentioned it a time or two on this blog, but I’ll say it again … I LOVE POTATO CHIPS! Have you noticed at this time of year, potato chips are on sale? You can’t afford to not buy them when they’re such a deal! So, of course, I have chips in the cupboard. Actually, they’re on the table right now. Right beside the computer while I type this. Open bag. Testing the recipe while I type!

image

Earlier today, I thought I might like to have a potato chip snack and I started reminiscing about potato chip dips. The ones that we only had at Christmas time. The ones full of dairy! Well, I wanted a dip, a vegan dip, to go with my chips, darn it, so I just … made one! Here it is:

Dill Pickle Chip Dip

image

1/2 cup organic, raw cashews

2 dill pickles

2 to 3 tbsps. dill pickle juice

1 tsp onion powder

Soak the cashews for several hours (or if you’re in a hurry like I was, soak them in boiling hot water for 20 minutes). Chop up the pickles, reserve about a tbsp. for garnish. Throw the drained cashews, pickles, 2 tbsps. pickle juice and onion powder into a blender and blend for about 2 minutes. If you need a bit more liquid, add in the extra tbsp. of pickle juice. Continue to blend for another 2 to 3 minutes. Pour into a bowl, garnish with the reserved chopped pickle and eat with your favourite potato chips.

image

Here’s the dip chillin’ in the fridge just after I made it.

 

Tagged , , , ,
Advertisements
sophie harris

watch me find my feet | new posts m • w • s

Nest and Glow

Healthy natural lifestyle - Plant Based Recipes and more

ice and lettuce

a vegan recipe blog

Oh Hello Vegan

One New Recipe for every month

Carine Young Richmond, BC

Move from the cellular level, organs, breath, from within...

Vegan Rescue

Uncover the Vegan within.

Eat2Health Blog

Helping you make healthy & informed choices about your health

Yup, It's Vegan!

Plant-based recipes for everyone

(JUST ABOUT) VEGAN

One hungry girl's guide to an imperfectly delicious plant-based life

Vegan Gourmand

All About Good Food & Great Health

theflexifoodie.wordpress.com/

Delicious plant-based, whole food recipes & my healthy living tips!

blogsomemoore

Teaching and Empowering ALL Students

Coconut and Berries

Healthy, Vegan Recipes by Emma Potts

scarlet rosita

Reclaiming Food With Fun & Yumminess.

The Penny Parsnip

Healthy Food, Heathy Wallet

Healthy H'ohm'e

Natural health and wellness with a HUGE passion for food

Robin O'Kane

VIDEO - DESIGN - PHOTOGRAPHY

Beard + Bonnet

A Gluten Free blog celebrating food and family!

Feed Life

Nutrition and Lifestyle to Prevent Cancer

Fork and Beans

Where food allergies and creativity come together

Just Another Vegan Aucklander

A JAVA's journeys, speils and adventures as a vegan/vegetarian

Don't Switch Off The Light

GO VEGAN BECAUSE ITS THE MORALLY RIGHT THING TO DO

FatFree Vegan Kitchen

A fine WordPress.com site

Melanie daPonte

Plant-Based Personal Chef

%d bloggers like this: