LENTIL DIP Warning: You must use French Lentils. Not brown. Not red. Just French. Go to TJs and get the light blue box. These are French, and they really speed up the prep time. . Takes 10 minutes to make. Makes about 1 cup. Ingredients: 2 tablespoons walnuts (toasted are even better--350 degrees for 8 minutes only—or just roast them up in a fying pan) 1 cup cooked French lentils (TJ package is perfect if you are doubling the recipe) 2 mushrooms, sliced. Baby Bellas or portobellos are best. 2 garlic cloves, chopped 1 tablespoon of tamari sauce (lower sodium) **updated 11/22/11 (I inadvertently left this out and it worked fine) 1 tablespoon whole grain Dijon mustard 1 canned chipotle pepper, seeded, with just a teeny tiny bit of adobo sauce (optional, but very good. Better try 1/2 at a time if you're not to sure of the heat. (I do not used this pepper and it works fine) \ Preparation: 1. Mix all the ingredients in a food processor, or a VitaMix until smooth & creamy. Was really hard to get out of the vitamix. A food processor is much easier to clean--and easier to remove the spread. 3. Use as a sandwich spread, or as a dip with lentil chips, carrots, crackers, or crusty bread. 4. If using as a sandwich spread, top with roasted red peppers, or tomato, lettuce, sprouts, or a little schmear of avocado. Keeps in a sealed container for 5-7 days in the fridge.

Avocado Basil Pesto

1 cup packed fresh basil leaves

• 
  
• 1/2 large ripe avocado
• 2 cloves garlic
• 4 tablespoons raw cashews
• 1 tablespoon fresh lemon juice
• 3 tablespoons water, plus more if necessary
• 1/4 cup nutritional yeast
• sea salt, to taste

Serve on toast or pasta or raw collard greens. Top with sliced tomato.

Gold Sauce

You can use this to dip steamed vegetables.
As a main course that is super fast, I cut up raw vegetables, pour the sauce over--cover with a glass plate and put in the microwave for 4 minutes. The vegetables steam and you have Indian Vegetable Entree.


Put into a strong blender:

2/3 c. water
1 c white beans or chick peas (canned is fine)
2 Tbl  cashews(I assume another nut would work also)
2 tsp. honey or maple syrup
4 small cloves garlic
2 TBL lemon juice
2 TBL nutritional yeast

1 tsp curry
1/2 tsp turmeric
1/2 tsp salt
dash of red pepper flakes

This mushroom and walnut pâté is rich, creamy, earthy, and surprisingly easy to make! Enjoy it on sandwiches, toast, or as a dip for vegetable crudités – but however you choose to spread it around, this pâté will instantly make your meal more memorable.

MUSHROOM WALNUT PÂTÉ [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

Gluten-free RecipesGrain Free RecipesSoy FreeVeganWheat Free

INGREDIENTS

• 4 cups chopped brown crimini mushrooms
• 1 cup diced carrots
• 3/4 cup walnuts
• 1 small yellow onion
• 2 garlic cloves
• 1 tablespoon oil or vegan butter
• 1/2 teaspoon thyme
• Salt and pepper to taste

PREPARATION

1. Preheat oven to 350°F. Spread walnuts out on a baking sheet and toast in the preheated oven for 8-10 minutes, watching closely to ensure they don’t burn. Once toasted, set aside.
2. Clean the mushrooms, slice the bottoms off the stems, then roughly chop. Peel and dice the carrots, then set aside. Chop the onion and mince the garlic.
3. Heat oil or butter in a large frying pan or pot over medium heat. Add the mushrooms, carrots, onion, and garlic. Sprinkle in the thyme and saute until the mushrooms turn dark and begin to release their liquid, about 10 minutes.
4. Transfer cooked vegetables to a food processor along with the toasted walnuts and process on high until smooth and creamy. Stir in salt and pepper to taste. Feel free to add more thyme as well, if you so desire. Transfer to an airtight, resealable container and store in the fridge for up to two weeks. Enjoy on toast, flatbread, sandwiches, or as a vegetable dip.

Vegan "Cheddar" Spread

1 15 ounce can white beans (rinsed)
1/2 cup  roasted red peppers from a jar (drained)
7 Tbl  nutritional yeast
3 Tbl  lemon juice
3 Tbl  cashew butter
1tsp  whole grain mustard in a jar
1-2 tsp  miso (I used red, but the recipe said to use chickpea miso)

Chill well before serving with crudites and crackers

Green goddess hummus

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Green Goddess Hummus

4.8 from 6 reviews

Author: Cookie and Kate

Recipe type: Appetizer

Cuisine: Lebanese

Prep time:  3 mins

Cook time:  5 mins

Total time:  8 mins

Serves: 1¾ cup

Ultra creamy, healthy hummus flavored with herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You'll want to use 1 cup or less fresh herbs, to taste. I think arugula would be awesome.) Learn the trick to making creamy homemade hummus, too! Recipe yields about 1¾ cup hummus.

INGREDIENTS

• ¼ cup tahini
• ¼ cup fresh lemon juice (about 1 large lemon's worth)
• 2 tablespoons olive oil, plus more for serving
• ½ cup roughly chopped, loosely packed fresh parsley
• ¼ cup roughly chopped, loosely packed fresh tarragon
• 2 to 3 tablespoons roughly chopped fresh chives
• 1 large garlic clove, roughly chopped
• One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
• ½ teaspoon salt, more to taste
• 1 to 2 tablespoons water, optional
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs

INSTRUCTIONS

1. First, you'll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
2. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
4. If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
5. Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
6. Store hummus in an airtight container and refrigerate for up to one week.