Almond Butter Thai Dipping Sauce

Mix together with a whisk:

• 1/2 cup smooth almond butter (cashew butter works really well too!) 
• 2 cloves of garlic, minced 
• 1/4 cup coconut aminos or soy sauce
• 1 T rice vinegar
• 1 T fresh lime juice
• 1 T fish sauce
• 1 T sesame oil
• 1-2 T chili garlic sauce or hot sauce of choice

**add just a little water if you would like a runnier consistency

This sauce is fantastic with spring rolls, deconstructed spring rolls, rice noodle bowls, ect.

Black Bean and Avocado Salsa

Ingredients 

(These are approximate amounts...the recipe is still good if you have more/less of an ingredient)

1-2 Avocados, chopped

1 can shoepeg or sweet corn, drained (16 or 14 oz)

1 (16 oz) can or 1 1/2 cups cooked black beans

1 bunch of fresh cilantro, chopped (about 1 cup)

1 medium red onion, finely chopped

1/2 bell pepper (red and/or green) chopped

3 green onions, chopped (optional)

2-3 Tb olive oil

1 Tb red wine vinegar

1 tsp sugar (optional)

1/2 tsp salt

Whisk together: oil, red wine vinegar, sugar and salt. Mix all other ingredients together in a large bowl. Pour dressing over and stir together. 

Sweet Chili Hummus

Ingredients:

1 1/2 cup cooked chick peas (from dry beans or from a can)

1/4 to 1/2 cup tahini 

1/4 cup lemon juice (juice of one lemon or from concentrate)

1/4 cup water

2 garlic cloves, crushed

3/4 tsp. cumin

3/4 tsp. sea salt

1 to 2 T sweet garlic chili sauce plus 1 tsp for drizzle (use something like: Mae Ploy Sweet Chili Sauce)

Directions:

Blend all ingredients together in a high powered blender or food processor till smooth.Then drizzle with an additional tsp of chili sauce

Fermented and Fresh Salsa

Ingredients:

1 jar of fermented tomatillos
1/2 medium red onion
1/2 cup fresh cilantro, chopped
1/2 green bell pepper
1/2 - 1 jalapeno or serrano pepper

Directions:
Chop fresh ingredients or through them together in your food processor.
Mix together fresh and fermented ingredients.

*This last time, I strained the juice off of the fermented tomatillos, then I pureed two or three fresh tomatillos and mixed that into the salsa. Still experimenting with texture and flavor!

Enjoy this salsa as you would any other salsa.

Guacamole Dip

A little lighter than guacamole and an excellent dipping pair for sweet potato or butternut squash fries.

Ingredients:

1 avocado
1/2 cup fresh cilantro, chopped
2 green onions, chopped
2 T unsweetened coconut milk

juice of 1 lime

Optional: 1 garlic clove, crushed

Optional: 1/4 cup bell pepper, chopped

Optional: 1/4 to 1/2 tsp. Chipotle or your favorite Chili powder
salt to taste

Directions:

Throw all ingredients into a blender or food processor and run until whipped smooth.

Serve your favorite homemade fries. 

Beanless Hummus

ingredients:
3 zucchinis, peeled, chopped
6 T lemon juice
4 cloves garlic
2 tsp paprika
2 tsp sea salt
½ tsp cumin
1 tsp turmeric
2 pinches cayenne pepper
½ cup tahini
1 cup sesame or sunflower seeds, soaked
extra virgin olive oil for drizzle
fresh parsley minced for garnish

directions:
Place all ingredients expect oil and parsley in a blender or food processor and blend till smooth or to desired consistency. Drizzle with oil and garnish with parsley. Use on sandwiches, or as a dip for your favorite chips or veggies.

Mixed Olive and Sweet Pepper Spread

Simple. Delicious.

Ingredients
2 cups olives (use a combination of green and kalmata)
1 cup sweet bell peppers, chopped
2 cloves garlic, crushed
3 T balsamic vinegar
3 T olive oil

Directions
Combine all ingredients in a food processor till well blended. Enjoy with corn chips, cucumber slices or your favorite crackers.

Hummus

Hummus Recipe

Ingredients:

1 1/2 cup chick peas

1/4 to 1/2 cup tahini 

1/4 cup lemon juice (juice of one lemon or from concentrate)

1/4 cup water

2 garlic cloves, crushed

3/4 tsp. cumin

3/4 tsp. sea salt

(optional) 1/4 cup Greek olives or 1/4 cup roasted red peppers, one avocado, or 1 to 2 T sweet chili sauce

Directions:

Blend all ingredients together in a high powered blender or food processor till smooth. 

Muhammara - Made it, LOVE it!

Today, I made my first batch of Muhammara. I made a few alterations. My changes are in green. Typically Muhammara is used as a dipping sauce for pita or bread, similar to hummus. I plan to use this delicious sauce as pizza sauce on a Muhammara Pizza!  I will use a whole wheat pizza crust then top it with: red onions, Greek olives, and feta cheese. This is also great as a veggie dip, sandwich spread, ect...

Muhammara
a 7-ounce jar roasted red peppers, drained (or roast your own red peppers)
2/3 cup walnuts, toasted lightly and chopped fine (use more or less walnuts for thickness desired)
2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
2 teaspoons pomegranate or grape molasses*
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil

*available at Middle Eastern markets (available at Toys Grocery Store in Sheboygan, WI.)

In a food processor blend together the peppers, the bread crumbs, the walnuts, the garlic, the lemon juice, the pomegranate molasses, the cumin, the red pepper flakes, and salt to taste until the mixture is smooth and with the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.