Category: dips and spreads

just a plain masher

no pastry cutter or

fork mashing needed

1 drained can chickpeas, 1 tiny can coconut cream, zest+juice of 1 lemon, s&p, cumin, chili powder, oregano, italian parsley, red pepper flakes

mash all but parsley, top with parsley+more spices

frying each veggie

& tofu with just its own

kind saves time sometimes

4 servings

2 sweet potatoes, 1 onion, 2 lbs brussels sprouts, 28 oz extra firm tofu pressed; sauce: 1 c red wine vinegar+1/2 c molasses+1 t coriander+1 t chili powder+1 t turmeric+1 t cumin+1 t red pepper flakes+1 t italian herbs

slice veggies+tofu, air fry 400 F with 1 T canola oil, serve with sauce

carrots pulled from the

garden along with chives &

some flat leaved parsley

1 serving, 400 calories

1 c cooked domingo rojo beans, 3/4 c plain full fat vegan yogurt, 1 T pickled jalapeño brine, 1 t smoked paprika, herbs

mash all but herbs, top with herbs, serve with veggies

this year’s baby chicks

instinctively know that fall

is going to come

source, 4 servings

olive oil, cumin, s&p, red pepper flakes, 2 t minced garlic, 1 sliced onion, 1 c minced celery, 4 c cooked chickpeas, zest & juice of 2 lemons

cook oil, spices, garlic, onion, celery, until soft & browning; add peas & lemon, cook through, mashing some

a few minutes in

between stirrings will give the

flavors time to meld

1 serving, 400 calories

1/2 c basil, 2 T pickled jalapeño liquid, 1 T vegan parm, 1/2 t sea salt, 1 t olive oil; to serve: warm bread, black pepper, balsamic glaze

mash with spoon back 3x, resting 1 minute between; serve on bread & top with rest

beans cooked in water

mashed with lemon juice, salt, &

2 kinds of pepper

source, 1 serving, 500 calories

1 c cooked domingo rojo beans+1 T lemon juice+s&p+red pepper flakes; 2 pieces toast, 6 sliced small tomatoes, basil & parsley, balsamic glaze

mash bean mixture, spread on toast, top with rest & more red pepper