Recipes by Moriah Lindsley tagged spread
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Vegan Cashew Cream Cheese
raw cashews, soaked overnight, 1/2–3/4 cup water, plain hummus, oil (I used safflower oil), fresh lemon juice, apple cider vinegar*, 1/2–2 tsp fine sea salt (3/4 tsp was fine for me)
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Super Sesame Hummus
raw sesame seeds, 1 pound, 13 ounce can chickpeas, drained and rinsed, sesame tahini, toasted sesame oil, olive oil, clove garlic, roughly chopped, Zest and juice of 1 lemon, Salt;, water, Procedure
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Holy Guacamole
4 avocados, mashed, 1 lime, juiced, large garlic clove, crushed, medium tomatillo, chopped, 1 jalapeno, chopped, medium red pepper, chopped, medium onion, chopped, fresh cilantro chopped, salt
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Chickpea "Tuna" Salad
4 c. cooked or canned Chickpeas (garbanzo beans), 2 tsps. powdered Kelp, 4 tsps. wheat-free organic Tamari, 1 tbsp. Lemon juice, c. organic Veganainse, stalks of Celery, finely diced, 3 tbsps. of finely diced Onion, tsp. ground Dill Weed or ground Dill Seed, tsp. Paprika
Dip or Sandwich Filling
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Guacamole
ripe avocados, fresh lemon or lime juice, minced onion, 1 jalapeno, seeded and minced, agave nectar or fruit sweetener, salt, roma tomatoes, chopped, chopped cilantro
A tasty Mexican dip!
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Brocamole Dip
chopped fresh broccoli, cooked and chilled, vegan sour cream, dried minced onion, vegan mayonnaise, 2-3 T lemon juice, 1/4-1/2 tsp chili powder
Like guacamole, but for those who don\'t like avocado.