Made entirely with raw ingredients, this dip will knock your socks off. It’s a snap to prepare and is perfect for summer picnics, to nibble with raw veggies, or as a spread on crackers and breads. This dip’s slightly cheesy taste is good as a sandwich spread, ravioli filling, or as the cheese layer in lasagna. For a cheesier flavour, you can add 1 to 2 Tbsp (15 to 30 mL) nutritional yeast, although nutritional yeast may not be considered “raw.”
1/2 cup (125 mL) raw almonds
1/2 cup (125 mL) raw pistachios
1/4 cup (60 mL) raw walnuts
1/4 cup (60 mL) raw pine nuts
(or more walnuts or other nuts)
1/2 cup (125 mL) red or orange bell pepper, chopped
3 Tbsp plus 1 or 2 tsp (50 to 55 mL) freshly squeezed lemon juice
1 very small clove garlic, sliced, or to taste
1/2 tsp (2 mL) sea salt
Freshly ground black pepper to taste
4 to 6 Tbsp (60 to 90 mL) water
1/2 cup (125 mL) fresh basil leaves
1 to 1 1/2 tsp (5 to 7 mL) fresh thyme leaves
In a food processor, combine nuts, bell pepper, 3 Tbsp (45 mL) lemon juice to start, garlic, salt, pepper, and 4 Tbsp
(60 mL) water. Purée until fairly smooth, scraping down sides of bowl several times. Add basil and thyme, and purée again until well combined. Add remaining water and lemon juice to thin dip as desired. Makes 4 to 6 wheat-free servings.
source: "Dip into something good", from alive #319, May 2009
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.