Serves 8 / Ready in 45 minutes
Any of these quick dips would be great on their own. But if you put them together, you have something that’s way more than the sum of its parts. Lentils are a fabulous source of vegan protein. Just 1 cup of cooked lentils has a whopping 18 g of protein. Get ready, set, dip!
Make the refried lentils: In medium frying pan over medium heat, warm oil. Add onion and cook, stirring frequently, until softened and translucent, about 8 minutes. Stir in garlic, chili powder, cumin, oregano, and salt. Cook, stirring constantly, for 1 minute. Stir in lentils and water. Bring mixture to a simmer and cook, stirring often, for 10 minutes. Transfer to blender or food processor and blend until smooth. Place in bowl and set aside.
Make the cheeze sauce: Place all cheeze sauce ingredients in blender and blend until smooth. Sauce should be thick, yet pourable. If desired, thin sauce with a little extra water. Transfer to bowl and set aside.
Make the guacamole: Combine avocado, lime juice, salt, and hempseeds together in clean blender and blend until smooth. Transfer to bowl and stir in cilantro. Set aside.
Make the chunky pico de gallo: In bowl, stir together tomatoes, onion, chili, lime juice, cilantro, and salt until combined. Set aside to marinate for 10 minutes.
Assemble the dip: Spread refried lentils in a layer over bottom of large bowl or casserole dish. Top with a layer of cheeze sauce, then guacamole and pico de gallo. Scatter green onion and black olives over top. Serve immediately with your favorite baked tortilla chips or vegetables. Dip may be made up to 1 day ahead, covered, and stored in refrigerator.
Try the refried lentils as a protein-rich filling for tacos, quesadillas, or burritos.
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.