Chipotle Ranch Dip -with Chickpea Cakes
This makes a flavourful dip for corn tortillas/crackers/baked fries. Or use as a sandwich spread, salad dressing etc. The possibilities are endless! You will need: 2/3 of a container of med firm tofu 2 tbsp onion powder 1 tbsp garlic powder 1 tsp chilli powder 1/8 tsp black pepper (add more to taste) 3-4 tbsp nutritional yeast juice of a small lime 2-3 smoked chipotle peppers in adobe sauce 1/4 -1/2 cup water to desired consistency salt to taste Blend until well combined. Enjoy
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Crispy Low Fat Raw Onion Rings
OMG Can’t stop eating these Two medium sized red onions in 1/2″ rings Coating: 1 cup corn, 1/4 flax seed, water to thin. Combine ingredients and blend until batter consistency. I use my personal/smoothie cup blender attachment for my Ninja Smoothies and Blenders. It works great for blending small batches. Dehydrate until crisp and enjoy! Kale Pesto Salad
Kale avocado basil salt lemon garlic nutritional yeast (optional) Wash, destem & finely chop kale. Massage with avocado, grated garlic (few cloves), freshly chopped basil, juice of half a lemon, pink salt, 1 TBSP Nutritional yeast. Enjoy! Chickpea Falafel
Do NOT use canned chickpeas for this recipe. Soak 1-2 cups dry chickpeas overnight. Drain and rinse well. You can sprout these if you need more time or use right away. Add to taste: lemon juice salt nutritional yeast fresh parsley black pepper green onion. Feel free to add red pepper, cumin, spices etc to your preference. Spoon onto a non stick pan (no oil) cook on med/low heat until light golden brown, flip and cook the other side. Or bake on parchment lined cookies sheets at 400 F until cooked through. Enjoy! |
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