Category: dips and spreads

no need to wash the

bean pot before frying the

shallots in oil

source, 4 servings, 150 calories

2 c cooked cassoulet beans, 1 minced shallot, 1 T olive oil, 1/2 t sea salt, 1 T oregano

fry all but beans until shallot is crispy, add beans, mash, top with more oregano

when it’s too cold to

grill, the panini press can

crisp up tortillas

source, 6 servings, 500 calories

1 lb pintos+2 persian dried limes+2 dried chilis; 2 sliced shallots, 3 smashed cloves garlic, grilled tortillas; toppings: cilantro, kimchi, vegan cheese, salsa verde

soak bean mixture overnight in 2-inches water, simmer until tender; add shallots & garlic, mash & cook down; top tortillas with beans, toppings

maple syrup &

extra nuts for bitter greens

in winter pesto

source, 4 servings

1 lb cooked unsalted big lima beans & liquid; pesto: 4 green onions, 2 c spinach, 2 c basil, 1/4 c pine nuts, 1/4 c pecans+walnuts, 1 t salt, 1-2 T maple syrup, zest & juice of 1 lemon, 1/2 c olive oil, 1/2 c bean liquid; 1/2 stick vegan butter, browned; toppings: s&p, lemon zest, red pepper flakes, vegan parm

pesto: food processor; heat beans in liquid, serve with slotted spoon; top with butter, pesto, toppings

before the first frost

the rest of the carrots are

stored in the garden

source, 3 servings

12 corn tortillas, vegan cheese, cilantro, 12 carrots, 2 t cider vinegar, pinch: salt, cumin, coriander, ginger, garlic powder, chili powder

steam carrots in microwave until soft, drain, mash with spices & vinegar; panini press dip & cheese between tortillas, top with cilantro

when thinning onions,

carrots, & beets, bring the greens

inside for pesto

2 servings

4 pieces toasted ezikiel bread; hummus: 1.5 c cooked (not canned) chickpeas, 1 t kosher salt, juice & zest of 2 lemons, 1 c aquafaba, 2 t chipotle chili powder, 1/2 t black pepper; pesto: 3 c greens, zest & juice of 2 lemons, 1 shallot, 1 clove garlic, 1 t kosher salt, 1/4 c raw cashews, 2 T aquafaba

hummus & pesto: food processor, adding aquafaba as needed; serve on toast, top with tomatoes & balsamic reduction

use small eggplants to

maximize the ratio

of burned outer skin

4 small eggplants, halved, grilled until black on both sides; 1/2 c tahini, 1/4 c-1 c lemon juice, 1 t smoked paprika, pinch sea salt, 1 t minced garlic; garnishes: smoked paprika, lemon juice, parsley, olive oil

immersion blender, adding lemon as needed; top with garnishes

one sauce for dipping

the spring rolls and for frying

the crispy tofu

4 servings

sauce: 14 oz tamarind concentrate+2 T maple syrup+1/4 c rice vinegar+2 T tamari; rice: 2 c rice cooked in 1 can coconut milk, 1 t kosher salt, 1 c water; tofu: 32 oz extra firm tofu, pressed, cubed; 2 T olive oil, 1/4 c cornstarch; rolls: lettuce & basil wrapped in 8 spring roll wrappers; toppings: avocado, mango, kimchi, lemon & lime wedges, cilantro

coat tofu in cornstarch, fry in oil until brown, deglaze with half of sauce, serve with toppings on rice; serve rolls with remaining sauce