I loved spinach dip and my family loved it too but I rarely made it even with low fat sour cream or low fat mayo to make it “healthier” because I knew they weren’t really ideal ingredients for a nutritarian.
Well I created a dairy-free version that was such a hit. So much so that my son called over his brother to come taste it because it was so good.
Super Healthy Spinach Dip
1 can white beans
Juice of two lemons
5 tsp white vinegar
2 tbsp cashew butter or 1/3 cup raw cashews soaked
2-3 green onions, chopped
1 pkg frozen chopped spinach, defrosted and squeezed dry
Puree the beans, juice, vinegar and cashew butter until smooth. Stir in the onion and spinach. Refrigerate for a few hours to combine the flavours.
Let me know if you try this! I’d love to hear from you!
I love those Mary’s Gone Crackers but I’m not prepared to pay almost 6 bucks for a box under 200 grams so I went on a quest and found this recipe
I made them with a few modifications and they were a big hit!
2 cups, cooked brown rice (it’s 2/3 cup uncooked)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 cup sesame seeds
1/2 cup flax seeds
Cook the rice in 4 cups water until done (30-40 mins).
Place the cooked rice, carrot, sun-dried tomato,sunflower and pumpkin seeds and puree.
Stir in the flax and sesame seeds.
Heat oven to 300 degrees and spoon batter onto greased cookie sheets in little circles making sure they’re not too thick.
Bake for 30-40 mins until done.
I think in 10 years of eating like a vegan I might have purchased tofu twice but recently something tweaked my curiosity when I was looking for ideas since I have everyone at home interested in eating healthier AND one nutritarian like me now.
Hence the decision to buy tofu…to make a tofu scramble.
I started off with this recipe as my guide and I’m glad I did. It was so good!
Isa’s Tofu Scramble
2 teaspoons ground cumin
1 teaspoon dried rosemary, crushed with your fingers
1/4 to 1/2 teaspoon ground turmeric
3 tablespoons water
Combine this and set aside
1 onion finely chopped
3 cloves of garlic
1 carrot finely chopped
1 red pepper finely chopped
4 mushrooms finely chopped
2 pounds extra-firm tofu, drained (next time I’m going to try firm)
1/4 cup nutritional yeast
Fresh black pepper to taste
Hot Sauce to taste
Salsa to taste
Saute the onion in a non-stick pan until golden. Add water if it starts to stick. Throw in garlic, carrot, pepper and mushrooms and cook until tender. Crumble the tofu into small bite sized pieces and add it to the pan. Cook for 10 minutes stirring often until it’s drying up.
Add the spice blend, nutritional yeast, black pepper and hot sauce. Cook a bit longer until the water dries up.
Serve immediately topped with salsa.
Note: Since I made a large quantity I didn’t get any of the browning that is mentioned in the original recipe but I doubt that made a difference since I had the caramelized veggies to add lots of flavour. I did find it a bit dry inside the tofu bits and used the salsa to moisten it up. It could vary depending on how firm the tofu is.