Dips and Spreads

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Pine Nut and Herb Spread

Fill a blender half way with raw pine nuts (about 3 cups)
Fill with cool water until it reaches the top of the pine nuts
Add 8 cloves of peeled garlic
1/2 cup diced onion
1/2 cup chopped fresh basil
1/4 cup fresh dill
2 T lemon juice
1 T salt and 1 t pepper

Blend on high until smooth and creamy.

Note: You may have to use a rubber spatula to stir up the mixture so that it all blends smoothly. Add 1/2 cup of flax meal and blend once again. Mixture will thicken once the flaxseed is added.

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Tomato Salsa

4 cups diced tomato
1/3 oz minced Spanish onion
1 jalapeno, minced, seeds removed
1 T chopped garlic
1/4 cup lime juice
1/4 cup chopped cilantro
2 T vinegar
salt to taste

Mix all ingredients together in large bowl 1 day ahead of scheduled serving day and refrigerate.

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Guacamole

4 avocados, seeded and peeled
2 1/2 T lemon juice
4 garlic cloves, chopped
1 cup tomato, diced
1/3 cup onion, finely chopped
3/4 t cumin
1 t salt

Lightly mash the avocados with the lemon juice and garlic. Stir in remaining ingredients and blend.

Yield: 12 2 oz servings

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Hummus Spread or Dip

1 cup cooked garbanzos (chickpeas)
1 Tbsp. tahini (sesame seed butter)
2 Tbsp. lemon juice
2 cloves garlic, finely chopped
1/3 cup water
1 teaspoon Horseradish (optional)

Blend ingredients in blender until creamy smooth.

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Grandma Tillie's Eggplant Spread

1 eggplant
1 tomato, diced
1 green or red pepper, diced
1 large onion, diced or chopped
A dash of Mrs. Dash

Bake the eggplant in the oven at 350 degrees for one hour, or microwave it for about 8-11 minutes, depending on the microwave. In a covered, shallow pan or pot, steam-fry the tomatoes, pepper, and onion until soft. Scoop out or peel the eggplant and blend it with the steamed vegetables and seasoning.

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Artichoke Dip or Dressing

Submitted by Ann Esselstyn

1 can artichoke hearts or bottoms
1 cup Lite tofu
1 lemon or lime
1 clove garlic
pepper to taste

Mix artichoke in blender, then add other ingredients and blend until smooth. You may need to add a little water or artichoke liquid. Sprinkle paprika or chopped cilantro on for color before serving.

Add balsamic vinegar to taste (1/4 cup more or less) and use as a salad dressing.

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Mock Hollandaise Sauce

- Submitted by Natalie Taylor

1/2 stick vegan margarine
1 8-oz tub vegan "sour cream"
1 tsp. paprika
1/2 tsp. nutmeg
1 Tbsp. lemon juice

Melt margarine over medium-low heat in a small sauce pan. Stir in "sour cream." Sprinkle in spices and juice. Heat ALMOST to a boil, stirring. Serve!

Preparation time: 5 minutes

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- Submitted by Natalie Taylor

1/4 cup nutritional yeast
1 tsp salt
1/4 cup unbleached flour
1/4 tsp garlic powder
1/8 tsp dried yellow mustard powder
1 cup water
1 1/2 Tbsp soy margarine (I *highly* recommend willow run for this sauce)

Mix dry ingredients, add water, whisk till clumps are gone.

Put in pot with margarine, and heat on medium till thick.

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- Submitted by Natalie Taylor

1 1/2 cups ground chestnuts
1/2 cup whole wheat flour
1/2 cup nutritional yeast
4 Tbsp lemon juice
1 grated raw potato
4 stalks green onion/scallions, thinly sliced
2 stalks grated celery
1 grated carrot
1 Tbsp soy sauce/tamari
1 tsp each of basil, thyme, and sage
1 Tbsp fresh or 1 tsp dried rosemary
1 1/2 cups warm water
Sprinkles of cayenne pepper

Prepare chestnuts by cutting an X on the flat side with a sharp knife, then roasting in a 400 degree oven for 15 minutes. Shell the nuts and chop coarsely.

Measure out 1 1/2 cups then put them in a blender or food processor and grind them to a fine powder or paste. Mix all ingredients in a bowl, then transfer to a loaf pan - sprinkle with cayenne and bake at 350 degrees for an hour. Cool completely, unmold, slice thin and serve with French bread or crackers.

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- Submitted by Natalie Taylor

6 Tbsp water
4 Tbsp tarmari soy sauce
2 Tbsp apple cider vinegar
6 Tbsp apple juice concentrate or brown rice syrup
1 tsp blackstrap molasses
1 tsp powdered ginger
1/4 tsp garlic powder
1/8 tsp ground cayenne pepper
a pinch of onion powder
a pinch of powdered cloves or pumpkin pie spice

Blend all ingredients. You can do this in a blender, with an electric hand mixer, or an egg beater, or if you don't own any of these, just put everything in a jar or container with a tight-fitting lid and shake, until it's well blended. Store in the refrigerator, and use as called for in your favorite recipes.

Serves: 1 Cup

Preparation time: 15 mins

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- Submitted by Natalie Taylor

1/3 cup vinegar
1/3 cup sugar
2 Tbsp water
1 Tbsp cornstarch
dash of cardamom or 1/4 tsp fresh

Combine all ingredients in a small saucepan, stirring to dissolve cornstarch. Stir over high heat until mixture bubbles and thickens.

Preparation time: 10 min

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- Submitted by Natalie Taylor

1/2 cup finely chopped fresh hot chilies
2 Tbsp fresh lime juice
1/2 tsp salt
1/4 tsp finely grated fresh lime peel

Combine everything but the lime peel in a blender and blend at high speed for 10-15 seconds. Scrape down sides of blender and continue blending until the chilies are completely "smushed up". Transfer into a bowl and add lime peel. Refrigerate until ready to use in nasi or urah.

Serves: about 1/2 cup

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- Submitted by Natalie Taylor

1 artichoke per person
Soy mayo
Curry powder

Cut the tops and stem end off the artichokes and steam for 45 min. Mix curry powder into fat-free mayo until it reaches the level of curry-ness that suits you. Sorry not to be able to be more specific here, but this is how I make it!

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- Submitted by Natalie Taylor

2 cups water
1/4 cup tomatoes
1/4 cup raw almonds
1/4 tsp garlic powder
1/2 tsp onion powder
1/2 Tbsp sea salt
1/2 Tbsp fresh lemon juice
2 Tbsp corn starch
1/4 cup nutritional yeast

Blend all ingredients in blender till very smooth. Pour in 2 quart saucepan and cook on medium heat until thick, whisking constantly. Use as a cheese sauce for macaroni or on veggies.

Preparation time: 1/2 hour

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- Submitted by Jill Nussinow, R.D.

2 cups cooked white beans
1/2 cup roasted red peppers, drained
1 Tbsp lemon juice
1 Tbsp fresh sage, chopped
2 tsp fresh thyme
1/2 tsp salt and 1/2 tsp ground black pepper
chopped parsley, for garnish

Combine beans, red peppers, lemon juice, sage, thyme and salt and pepper in food processor. Process until smooth. Garnish with parsley. Serve with crackers or crostini.

Serves:  6 as an appetizer

Preparation time:

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