Seed Cheeze Sauce
I use this in my Deep Dish Tortilla Pie recipe here.
1 cup raw sunflower seeds
1 cup water
1/2 red bell pepper, seeded and quartered*
6 T lemon juice
3 T nutritional yeast
1 t onion powder
1/2 t garlic powder
1/2 t sea salt
Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending. *For a spicier cheeze sauce, add 1 – 2 red jalapeños, with or without seeds, in place of the bell peppers.
To cut out some of the fats, use 1/2 cup steamed potato in place of 1/2 cup seeds. It works great!
Vegan French Onion Dip
This vegan French onion dip goes perfectly with crackers or vegetables! Made with cashews, sunflower seeds and white beans as your base, this dip is a healthy, high-fiber super-star that is simple and delicious! This recipe is in my cookbook Whole Food American Favorites.
1/2 cup each: raw sunflower seeds and
cashews soaked in 1 cup water for 1 hour
1 cup cooked navy beans (or great northern)
1 t garlic granules
2 T onion granules
3 T lemon juice
3 T apple cider vinegar
1 clove garlic, minced
2 green onions, sliced (use some of the green)
3 small pitted dates
Fresh dill or other fresh herb of choice
Chives for garnish
Sea salt
Puree all ingredients in a strong blender until smooth. Add in fresh dill or other fresh herbs, green onions, or chives. Salt to taste. Great with fresh-cut vegetables.
Brussels Sprouts w/ Avocado Garbanzo Dip
Avocado Garbanzo Dip
I could have this as a meal all by itself! It’s a great way to get that pound of veggies in.
1 large avocado
1 cup cooked garbanzo beans
1 T nutritional yeast
1/2 t onion powder
Salt to taste
Blend all ingredients in a food processor until creamy. Serve with steamed or roasted Brussel sprout halves, broccoli or cauliflower.
Hummus Wrap
This is such a quick and easy lunch or dinner anytime!
Whole-Food Hummus
2 ½ cups garbanzo beans (drained and rinsed if canned)
1/4 cup brown sesame seeds ground in a coffee grinder
3 tablespoons lemon juice
2 cloves chopped garlic
1 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon salt or to taste
Process all ingredients in a food processor or strong blender until smooth. Add water or vegetable broth as needed for smoother consistency.
Home-cooked beans make this taste so much better! To cook beans from scratch, soak dry beans in water to cover for 8 to 24 hours. Drain well, rinse, and transfer to a crock pot. Cover with water about 1 inch above top of beans. Cook on low for 7 or 8 hours or until soft.
To make a wrap
Spread hummus on a whole wheat tortilla. (My personal favorite is a Food For Life sprouted wheat tortilla.) Top with avocado, mustard, dairy-free dressing, and veggies, such as lettuce, spinach, sprouts, red or green cabbage, shredded carrot, onion, tomato, etc.
Seed Cheeze
1 cup raw sunflower seeds
1 cup water
1 red bell pepper, seeded and quartered*
6 tablespoons lemon juice
3 – 4 tablespoon nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
Blend all ingredients until smooth. If needed, soak seeds in water to soften for 4 hours before blending.
*For a spicier cheeze sauce, add 1 or 2 red jalapenos, with or without the seeds, in place of the bell pepper.
Texas Caviar
Need a potluck dish that everyone will love? This is it!! Standard American family tested and approved!
2 ears of fresh corn cut off cob
2 bell peppers (1 red & 1 orange) chopped
2–3 tomatillos chopped (optional)
1 small red onion chopped
4 jalapeños seeded and minced
4 or 5 Roma tomatoes chopped
1 large clove garlic crushed
2–3 limes juiced
1/2 – 1 tsp salt
Fresh ground pepper
1–2 tsp chili powder
Sweet Vinegar Dressing to taste*
1 large avocado diced
2 cups cooked black beans
Combine everything in a large bowl and mix well. Serve with your favorite tortilla chips.
I make my own by cutting a stack of corn tortillas in half. Then quarter each half. Lay them on a cookie sheet and bake at 260 degrees for 20 minutes or until crisp.
*Sweet Vinegar Dressing
Cover 1 cup pitted dates in rice vinegar for 8 hours. Blend until smooth. Add water if needed to thin and to weaken the strength of the vinegar flavor. Store dressing in a glass jar in the refrigerator.
Best of the Boarder Bean Dip
A perfect dip for your upcoming family gathering
1 bunch green onions chopped
1 tomato (about 3/4 cup chopped)
3 cloves garlic pressed
2 T lime juice
1 T chili powder
1 t cumin
½ t salt
1/4 t cayenne
1 can each – kidney, garbanzo, pinto beans
1 can green chilies (1/2 cup)
1 cup vegan sour cream
2 avocados
Lemon or lime juice to taste
Chopped tomatoes and olives for garnish
Chop onions through cayenne in food processor. Add beans and chilies and process to desired consistency. Spread ½ the bean mixture in bottom of small casserole dish. Spread sour cream evenly over beans. Carefully spoon remaining bean dip over sour cream. Spread carefully. Mash avocados with lime juice to taste. Spread over top of beans. Garnish with tomatoes, and olives if desired.
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100% Plant Based
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