Posts tagged ‘dip’
Between Pinterest, stars in my Google reader, old bookmarks, and saved family recipes, I have more meal ideas than I know what to do with! To deal with some of the recipe overload, I have been making some other blogger’s meals for the past week with delicious results. The only problem is, for every recipe I try, I find three more to replace it with! Inspired eating is never a bad thing, so I am not complaining. Here are some of the things I have tried and loved lately. All of the pictures are from the original websites, since I was to lazy to photograph my recreations.
A microwaved sweet potato with a scoop of plain Greek yogurt, almond butter and cinnamon. I was inspired by Sarah at My Less Serious Life during a WIAW post. I was a little skeptical at first since I usually associate sweet potatoes with savory meals, but gave it a try anyway. I had a small sweet potato and enjoyed it for breakfast, and am so glad I didn’t let my skepticism get in the way of this delicious meal! It is definitely something I would make again.
For lunch, I have been enjoying a healthy, hearty and delicious layered salad. Angela at Oh She Glows recreated a favorite from the Whole Foods salad bar, and it is easily one of the best grain salads I have ever tasted. The quinoa and edamame help keep you full all afternoon, and the citrus dressing is incredibly light and refreshing. I didn’t follow the recipe for the dressing exactly since I didn’t have apple juice on hand, but used what I had to approximate the flavors. Check out this recipe for a week of easy, healthy and portable vegan lunches!
For all of you cauliflower fans out there, this recipe from Heather at 101 Cookbooks is for you. If you aren’t a cauliflower fan, I would bet you’d still like this meal. The chiles and cilantro give the dish a great kick, and the turmeric adds a fantastic pop of color. To make this a rounded out meal rather than a side, I added some roasted red potatoes and some adzuki, lentil and pea sprouts. My friend went back for thirds, so let that speak for the bold and amazing flavors in this vegan dish!
Looking for a dairy-free alternative for a crudite platter, I tried out Katie’s vegan Ranch dressing. It is tofu based and has a great dill flavor. I made a lot of substitutions to use what I had on hand (real onions for onion powder, Greek yogurt for vegan mayo, and a touch of extra salt) and loved the result. This recipe makes a pretty large batch of ranch dressing, perfect for a party dip. I think it would also be great thinned out a bit for healthier, protein-packed, salad dressing!
Question: What is one new recipe you have tried and loved lately?
There is nothing I love more than watching someone fall in love with a healthier lifestyle. It only takes a few small changes that eventually add up into a lot of healthy habits! This recipe is what pushed my little sister over the edge to be an adventurous, veggie-cooking college student. She has found her own veggie delivery program in Philly, and says that she is excited to try new recipes and new foods as she begins to cook for herself this year! I hope that she finds inspiration from what I make with my box, as well as from her own amazing culinary creativity.
I have seen recipes for all types of green goddess dressings popping up everywhere, whether they are low-fat, vegan, gluten-free… you name it! I had some leftover cashew cream from my pasta sauce, and decided to try my own hand at it! It is a little more inspired by the flavors in pesto than in a traditional green goddess dressing, but is absolutely delicious in its own right. Plus, I got to try out my new Whole Foods purchase – nutritional yeast! This strange, flaky ingredient is super good for you – rich in B vitamins and packed with protein. It has an interesting, almost cheesey flavor, making it a perfect addition to dressings and pasta sauces! If you are not so adventurous, you can definitely try substituting a bit of grated cheese in the dressing, or just leave it out and add a bit more salt! I really like the flavor that it adds in recipes, but am not at a point to use it sprinkled over pasta. A little to earthy for me…
Try this recipe. It is really, really good. My sister exclaimed, “I just want to stick my face in it!” She had me make extra before I left, and is dreaming up ways to use it. We dipped some roasted broccoli in it, but she thinks it would make a great chip dip, or could even be a great pasta sauce.
Question: What do you think it would go well with?
Green Goddess Dip
1/3 cup basil
1/3 cup parsley
1/2 cup cashew cream
1/2 tsp nutritional yeast
1/2 tsp salt
1/2 tsp garlic powder
Chop basil and parsley finely in a food processor. Add the remaining ingredients and combine until smooth. Adjust seasoning to taste.