So it is totally worth saying that I am having a cashew moment of late. And of course, here is another cashew recipe! I’m not sure if it is all my vegan readers and blogging friends that are re-igniting my fondness for creating yummy goodies from this nut, but either way, I’m happy to be here, enjoying the fun that comes with working with this great transitional ingredient for those looking to wean (just a little or a lot) of dairy from their diets. Continue reading
Tag Archives: dips
One’s destination is never a place, but a new way of seeing things.
~ Henry Miller
I am rather excited to report that I made it through another few days of (fun) work travel and am home safe and sound!
It has been a busy little spring here (for me and my little trips) and I am quite content to put my feet up for the next little while and rest until the ‘big trip’ comes around in August.
I wish I could report that the weather was swell here at home, but the truth is it is just so-so (it’s sunny out as I write though!).
So while I pine for (just a little) sun, I’ll share with you this yummy dip that we’ve been enjoying, most recently on our Mother’s Day picnic (yes…a sunny warm meal outdoors!) *sigh*…
Time you enjoy wasting is not wasted time.
~ Marthe Troly-Curtin
As you all may know, I enjoy finding many a use for green veggies like kale, and this dip offers another chance to use up this powerfully nutritious green.
Along with fresh herbs, the easy to use and ever tasty artichokes, and (always) good quality olive oil, lemon, garlic, and (just a little) of your love – this 100% vegan dip is an elegantly pleasant surprise!
So if you’ve got a bag of dried white kidneys, or a can or two hanging around the pantry, this is a fabulous way to enjoy their creamy texture and taste that serves as a base for many a lively addition.
Happiness is not something ready made. It comes from your own actions.
~ Dalai Lama XIV
Less dairy-based dips means more plant-based clean eating. Less store bought or prepared foods means more fresh easy ingredients. Fewer ruts in your repertoire means things will always stay fresh, and what’s better than freshness in life?
More high fiber bean dishes means more tasty ways to fill up faster. More fresh greens to incorporate means more reasons to always stock them. More fresh dips on hand means less tempting for calories elsewhere, so you can enjoy more of the good stuff, more often.
White Kidney Bean Dip with Herbs & Artichokes:
- (3) cups cooked white kidney beans (navy beans will do in a pinch)
- (1/2) cup cashews, soaked in water for 4 hours (you can also use them straight up)
- (1) can artichokes (398 ml, about 5 each)
- (1) cup chopped green curly kale
- (1/2) cup fresh lemon juice
- (1/2) cup good quality olive oil
- (2-3) cloves of fresh garlic, peeled & roughly chopped
- (3) heaping teaspoons capers
- (1) tbsp fresh rosemary leaves removes from the stem & chopped (about 2-3 stems)
- (2) tbsp fresh thyme leaves, removed from the stem
- (1) tsp salt (more to taste)
Combine all ingredients on a blender or food processor, and pulse blend until creamy and well combined. You can’t over blend this one so let is really go!
Once ready, transfer to a container or serving bowl and chill. This tangy dip will keep for a while in the fridge, at least a week, and goes well with all breads, crackers, and fresh crisp vegetables (it’s super delicious with crisp romaine leaves).
This recipe makes a generous portion, so if you aren’t feeding a large group, or don’t want to eat it all week, consider halving the recipe.
If you do make the whole thing – plan to eat this for a few days! The nice thing is there are so many ways…..and it is pretty yummy
If you have trouble peeling garlic, here is a good little tip (I am sure many of you do this already):
Start with good garlic. But organic if you can and local garlic is even better. Separate the cloves you need from the bulb.
Using a sharp knife, place the side of the knife on top of the garlic clove you are about to peel. Using all of your weight, push down on the knife and the garlic and crush the clove with the side of the heavy knife blade.
The peel will slip right off! Voila!
Of course I served this a few times in the last while for guests, and on this gloriously sunny picnic.
It’s also superb on warm toast with tomato.
The best way to cheer yourself is to try to cheer someone else up.
~ Mark Twain
However you choose to enjoy it, I suspect this will be a hit!
Even the hubby liked it and kept going back for more. I didn’t tell him it was full of kale or capers..because there really was no need
Where there is love there is life.
~ Mahatma Gandhi
I hope you enjoy this one as much as we did!
- What is your favorite summer dip?
- Do you ever use white kidney beans?
Next up, I’ll share with you all (as promised!) the progress we’ve made on our plans for NSF…we are working on a menu for a special event coming up and getting ready to roll out our new look!
Carla and Chris started something special with their 40 day fast, and I am grateful for their efforts and contribution – I hope you will be as pleased to meet them as I am to know them.
Have a fabulous week my friends – I am wondering if anyone got inspired to purge their closet from the last post? I loved all of your comments…and am so glad to hear I am not the only one out there who is benefiting from letting go!
We would love to hear from you, and hope you are all having a swell week, wherever you are, and no matter the weather
Yours in Less,
The art of being wise is knowing what to overlook.
~ William Jame
Hello super fabulous IPOM readers and friends!
Today’s post is dedicated to new friends and old, those who support us through all the tough times in life.
Those who believe in us, and see something in us that makes them want to hang with us (or just eat our delicious food, I am totally fine with either or both).
Friendships are special, as folks are busy and time is tight. Friends kind of make this girl’s world go ’round and I love any chance to win someone over.
What better way to do that than with super homemade food?
A wise man will make more opportunities than he finds
~ Francis Bacon
This recipe was recently inspired by the creamy texture of canned artichoke hearts. Blended together with a few winners like the protein-loaded sunflower seed and made rich & sophisticated by the addition of roasted pepper, this spread is dressed to impress – it can be made totally vegan as the cheese is optional – and is full of delicious and healthy ingredients!
Less store-bought dips means less wasteful containers and high cost for not a whole lot. Less additives for preserving means leaner nutrition and straight up satisfaction. Less high fat, high sodium dips mean you can eat without guilt, especially if you pair this with fresh veggies or bread instead of chips.
More seeds in place of nuts means those with nut allergies are in the clear with this one – same for those who don’t tolerate beans! More fresh veggies hidden in your snacks means added vitamins without really trying. More protein packed goodness means you win with real fuel, so you can get out there and do what you do best.
Super Ace Artichoke & Sunflower Spread:
- (1) cup raw sunflower seeds
- (2/3) cup olive oil
- (1) clove garlic
- (1) tsp salt
- (1) tbsp fresh thyme
- (1/2) bunch chives (about 2 tbsp)
- (1) red pepper, roasted, charred and peeled
- (4) tbsp fresh lemon juice
- (1) 398 ml can un-marinated artichoke hearts (5 each)
- (1/4) cup good parmesan cheese (totally optional!)
Begin by roasting the red pepper – this is so easy and fun! Turn the oven on to broil and prepare the pepper by washing it and slicing it in half (no need to do anything else!). Without any oil, add the pepper halves, seed side down, to a flat cookie sheet and pop into the hot oven, on the second rack from the top.
The pepper will start to char in the skin after 10 minutes or so – keep roasting under the broiler for 25 minutes or so until the skin is black and has popped off the flesh. Your pepper should begin to smell wonderful too at the finish of this process – enjoy!
Remove from oven and allow to cool. Once cool, remove the skins, the top, and the seeds with your hands. They will just fall off easily as the pepper will be well cooked and ready to use!
Next, toast (or roast) about a 1/3 of the sunflower seeds either in the warm oven for a few minutes or in a dry skillet on the stove top. Add the remaining raw seeds to your blender along with the lemon juice, chives, thyme leaves, garlic, and the roasted pepper flesh.
Drain the artichokes and save the liquid from the can. Add artichokes to the blender along with the oil, salt, and optional cheese.
Once the seeds are toasted perfectly, add them (still warm) to the mixture.
Blend all on a pulse blend and stop here and there to agitate the mixture with a spatula or wooden spoon. Do not do what I do and put it in while it runs! Ooooops!
Blend until thick and well incorporated, using additional artichoke water if you need to facilitate better blending. Transfer to your favorite container (this recipe makes a generous amount) and refrigerate.
This will keep at least 5 days in the fridge and makes a generous portion!
Happiness resides not in the possessions and not in gold; the feeling of happiness dwells in the soul.
Enjoy this yummy spread as a base for your next sandwich, as a dip for your next celery snack attack, or to start an evening or gathering with friends and family off on the right foot!
We enjoyed this week with a bit of broiled toast – just drizzle a few pieces of old toast with olive oil and pop under the broiler until brown. Another great way to jazz up stale bread!
However you choose to enjoy it, do it well, do it with friends or loved ones, and enjoy!
I am grateful for friends and family everyday.
So I like to feed them well. A good bite of food and a nice drink can really set the tone for great conversations and connections that don’t just come along any old day.
On a slightly different note, I was touched by strolling the hallways of my daughter’s elementary school this week…here is a little snippet of the artwork that caught my eye (and jabbed at my heart).
It’s not everyday that we celebrate the little things like thinking, is it?
I’ll be sharing more of this in my next post.
- What’s your secret to a great friendship?
- Got a favorite dip to share?
I’ll be toting this delicious spread to parties of all kinds this year – it disappeared in all of about 15 seconds at my office this week, at 9 am! There were more than a few garlicky phone calls and convos floating around after that…
I hope you all have a Super Ace day – let us know how your week is going, will you?
“I get by with a little help from my friends.”
~ John Lennon
I love to hear from friends, and whether you eat what I put in front of you (in person), or make one of these recipes in a country on an entirely different day and time zone, it’s all the same to me:
Super Ace and Super Awesome.
And that’s no lie
Yours in Less,