When you don't feel like cooking, this is the perfect way to get nutritious ingredients in an easy way.
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| Delicious dips and spreads |
Artichoke and tofu purée
Drain a can of artichoke hearts. Place in a food processor with 3 garlic cloves, 2 oz of silken tofu or vegan cream cheese, 2 tbsp lemon juice, and ½ tsp finely grated lemon rind. Process until combined. Garnish with lemon peel.
Olive and chickpea dip
Drain and rinse 10 oz canned chickpeas and place in a food processor with 2/3 cup pitted Kalamata olives, ½ tsp chopped red chili (or dried chili powder). Process until coarsely chopped. Then slowly add 1/8 cup olive oil while the motor is still running. Garnish with olives.
Cheese and walnut spread
Beat 5 oz vegan homemade ricotta, vegan cheese or cream cheese and ½ cup finely chopped walnuts until creamy and combined. Garnish with walnuts.
Sun-dried tomato hummus
Drain and rinse 10 oz canned chickpeas (keep some liquid for later) and place in a food processor with 4 garlic cloves, 2 tbsp tahini sauce and 1/4 cup sun-dried tomato pesto (you can use finely chopped sun-dried tomatoes). Process adding the reserved liquid while the motor is running. The result has to be a smooth creamy mix. Garnish with chopped parsley.
For better nutrition, serve all with whole wheat pita bread, whole wheat crackers, or vegetable crudities.
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| Homemade whole wheat bread |
Enjoy!
