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Vegan Cashew Fondue
1 clove garlic
1 t salt
2 C raw cashews
2 T fresh lemon juice
1/4 C filtered water
In a food processor, pulverize garlic and salt. Add cashews and process until finely ground.
Add lemon juice and mix well. Slowly add water one tablespoon at a time until a smooth, creamy consistency is reached. Serve with fresh veggies or thinly sliced apples.
Serves 4
From VegNews.com
Sunday, September 19, 2010
Roasted Red Pepper Hummus With Cilantro
Roasted Red Pepper Hummus With Cilantro
2 red bell peppers
4 large cloves garlic, unpeeled
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 T tahini
2 T lemon juice
1 T mild cayenne pepper sauce
1/4 C chopped fresh cilantro
assorted vegetable sticks, for dipping
Preheat the broiler. Place the peppers on a foil-lined baking sheet. Wrap the garlic in foil and place on the sheet. Broil the peppers 6" from the heat for 15 to 20 minutes, turning until charred on all sides. Broil the garlic for 15 minutes. Place the peppers in a sealed bag and let stand for 10 minutes.
Meanwhile, when it's cool enough to handle, peel the garlic and finely chop in a food processor. When the peppers are cool enough to handle, peel, core, and seed them. (You should have 1 cup of roasted peppers.) Add the peppers, chickpeas, tahini, lemon juice, and pepper sauce to the processor and blend until smooth. Add the cilantro and process just until combined. For best flavor, store refrigerated for at least 4 hours or up to 3 days. Serve with vegetable sticks or use as a spread for wraps or sandwiches.
From prevention.com
2 red bell peppers
4 large cloves garlic, unpeeled
1 can (15 1/2 ounces) chickpeas, rinsed and drained
2 T tahini
2 T lemon juice
1 T mild cayenne pepper sauce
1/4 C chopped fresh cilantro
assorted vegetable sticks, for dipping
Preheat the broiler. Place the peppers on a foil-lined baking sheet. Wrap the garlic in foil and place on the sheet. Broil the peppers 6" from the heat for 15 to 20 minutes, turning until charred on all sides. Broil the garlic for 15 minutes. Place the peppers in a sealed bag and let stand for 10 minutes.
Meanwhile, when it's cool enough to handle, peel the garlic and finely chop in a food processor. When the peppers are cool enough to handle, peel, core, and seed them. (You should have 1 cup of roasted peppers.) Add the peppers, chickpeas, tahini, lemon juice, and pepper sauce to the processor and blend until smooth. Add the cilantro and process just until combined. For best flavor, store refrigerated for at least 4 hours or up to 3 days. Serve with vegetable sticks or use as a spread for wraps or sandwiches.
From prevention.com
Healthy Ranch Dressing
I have yet to try this dressing but the ingredients look terrific and if it works for Mariel Hemingway, it’ll definitely work for me!
Healthy Ranch Dressing
1 6-oz package organic GMO-free silken tofu
2 T lemon juice
1 T olive oil
1 T chopped fresh parsley
2 cloves garlic, chopped
Salt
Pepper
Place all ingredients in the work bowl of a food processor or blender. Blend until creamy and smooth. Refrigerate for up to 1 day.
Makes 2 cups
From “Mariel’s Kitchen”
Healthy Ranch Dressing
1 6-oz package organic GMO-free silken tofu
2 T lemon juice
1 T olive oil
1 T chopped fresh parsley
2 cloves garlic, chopped
Salt
Pepper
Place all ingredients in the work bowl of a food processor or blender. Blend until creamy and smooth. Refrigerate for up to 1 day.
Makes 2 cups
From “Mariel’s Kitchen”
Caesar Dressing
Sometimes it’s nice to have a creamy salad dressing and that can be a rarity while cleansing. I made this dressing the first time I cleansed and it did the job. And I think with a little tweaking it could be great – maybe a little more garlic; a little less tahini. If you’re the only one who will be using it, I recommend cutting this recipe in half.
Caesar Dressing
16 oz soft tofu, drained
1/2 C lemon juice
6 garlic cloves, crushed
4 T tahini
Salt and pepper to taste
1 t Dijon mustard
4 T capers
1 C olive oil
2 T fresh parsley
In a blender, combine the tofu, lemon juice, garlic cloves, tahini, parsley, salt, pepper, Dijon mustard and capers.
While blending, slowly add the olive oil and process until the mixture is smooth
Source unknown
Caesar Dressing
16 oz soft tofu, drained
1/2 C lemon juice
6 garlic cloves, crushed
4 T tahini
Salt and pepper to taste
1 t Dijon mustard
4 T capers
1 C olive oil
2 T fresh parsley
In a blender, combine the tofu, lemon juice, garlic cloves, tahini, parsley, salt, pepper, Dijon mustard and capers.
While blending, slowly add the olive oil and process until the mixture is smooth
Source unknown
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