What's a good, vegan veggie dip?!
I love raw veggies with dip. Does anyone have any recipes or know where I can buy one?
Answers: When I'm at the store I always see "ranch" and "blue cheese" and things like that. I'm vegetarian, not vegan; however, I'm trying to eat as little eggs and dairy as possible. I might work my way down to vegan one of these days.
I love raw veggies with dip. Does anyone have any recipes or know where I can buy one?
Hi I am so happy that you are a veg!
I have been vegan for a long time but at the very beginning I was only vegetarian. I remember the transition phase being tough, but cool dips and sauces always make anything taste great and also your non veg friends and family will love them too.
This is my most precious collection of recipes (collected, loved, tried and tested) that I am sharing with you. I have taken the time to type many of them out so I hope that these will become your fave too. Please enjoy!
AVACADO DRESSING
1? cups
5 minutes
? chef's knife
? fork
? bowl
o 2 very ripe avocados
o ? c olive oil
o juice from 1 lemon
o 1-2 T cilantro, minced
o pepper
o 1-2 t Ume plum vinegar
o water
Cut avocados in half. Hold the pitted half firmly, and strike with the chef's knife. The knife should stick to the pit, making it easy for you to pull it out of the avocado. Repeat with other avocado.
Scoop avocado out of skins and place in bowl. Mash with fork, then stir in olive oil, lemon juice, cilantro, pepper, and vinegar. Thin with water, if necessary. Taste and adjust seasonings.
A thicker dressing can also serve as a tasty dip or be drizzled over steamed vegetables.
BLACK BEAN DIP
20 minutes
? food processor, blender, OR medium bowl + hand mixer
? small frying pan
o 2 c black beans, canned+drained or soaked+cooked
o ? c hot water or bean-cooking liquid
o 1 T vegetable oil
o ? c scallions, sliced
o 1 t ground coriander
o 1 t ground cumin
o ? c cilantro, chopped
o 1 t chipotle chile, pur?d OR ? t cayenne
o 2-3 limes, juiced
o ?-1 t salt
Place the beans in the food processor or bowl, pour water over them, and let sit.
Meanwhile, heat the oil over medium heat, add the scallions, coriander, and cumin, and saut? stirring frequently, until tender, about 10 minutes.
Add spice mixture, cilantro, and chile to the beans and pur? until chunky, 10-20 seconds. Add lime juice and salt, mix, taste, and add more chile/cayenne, lime juice, and salt as needed.
Bean dip keeps in refrigerator for up to 5 days, but it tastes best warm or at room temperature.
YUMMY “CHEESE” SAUCE
10 minutes
? small saucepan
? whisk
o ? c nutritional yeast
o 3 T flour
o 4 t corn starch or arrowroot powder
o ? t salt
o 1 c water
o 1 T olive oil
o 2 t Dijon mustard
Combine yeast, flour, corn starch, and salt. Whisking constantly over medium heat, add water and oil. When the sauce thickens, add mustard. Continue heating for 30 seconds and then serve over pasta, veggies, or whatever else needs a good dose of warm and gooey cheese.
AMAZING HUMMUS about 2 cups
10 minutes (+ chick pea soaking and cooking)
food processor or potato masher and bowl
2 c chick peas, soaked and cooked or canned, drained and rinsed
3 cloves garlic, minced
3 T lemon juice
? c water
3 T tahini (sesame paste)
? to 1 t cumin
? t paprika
Optional garnish: olive oil, parsley, lemon slices
Place the cooked chick peas (it's ok if they're still warm) in the food processor along with the garlic, lemon juice, and water. Process for about a minute, until smooth. If too thick, add more water.
Stir in the tahini and spices, taste, and add more lemon juice/tahini/cumin/paprika as appropriate.
Spread the hummus into a shallow bowl, drizzle with olive oil, and garnish with lemon slices, minced parsley, and a drizzle of olive oil.
Serve chilled, with warm pita bread and/or fresh vegetables.
Hummus is eaten in many different countries, so there are a lot of variations, especially in spices. Experiment to find what you like best
KATSUP3 cups
2 hours
? Large, heavy saucepan
? Wooden spoon
? Food processor or food mill
? Sterilized jars with lids
o 3 T olive oil
o 3 c onion, chopped
o 3 cloves garlic, minced
o 3 pounds ripe tomatoes, chopped
o 1/3 c white vinegar
o ? c corn syrup
o ? t cloves
o ? t allspice
o 1 t dry mustard
o 1 T salt
o 2 t black pepper
Heat the olive oil over medium heat, add the onions, and sauté for 8-10 minutes, until translucent and beginning to brown.
Add garlic and cook another minute, then add remaining ingredients, stir well, and bring to a boil.
Reduce heat and simmer for 1 hour, stirring occasionally. Process briefly in food processor or pass through food mill, then return to saucepan.
Simmer for another 45 minutes, stirring occasionally, until very thick.
Cool, then seal in sterilized jars.
AMAZING MAYO
Vegans have nothing to fear with this tofu mayonnaise.
1? cups
5 minutes
? Blender or food processor
? Rubber spatula
? Covered container
o 1 c firm or silken tofu
o 1 small clove garlic, minced
o 1 t good mustard
o 2 t cider vinegar
o ?-? t salt
o ? c oil (olive and/or canola)
Blend the everything but the oil for a few seconds.
Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender and transfer the mayonnaise to the container.
PISTOU
Pistou is the French version of pesto - the only differences are that there are no pine nuts and the Parmesan cheese is commonly replaced with coarse salt, making it safe for vegans.
Yield ? cup
Time 5 minutes
Tools ? food processor
OR
? knife, bowl, and wooden spoon
Ingredients o 1 c fresh basil, packed
o 2 cloves garlic, minced
o 2 T olive oil
o ? t coarse salt
o black pepper
Directions Combine everything and process until smooth.
Alternatively, you can finely chop the basil and mix it with the other ingredients.
Serve with pasta or veggies
GREAT VEGAN SOUR CFREAM
About 1 c
5 minutes
? Food processor
? Covered container
o ? pound soft or silken tofu
o 2 T lemon juice
o 3 T canola oil
o 2 t brown rice vinegar
o ? t salt
Process all of the ingredients in the food processor until smooth.
Transfer to the covered container and refrigerate until use (up to four days).
There are four delicious variations on this recipe; just make the sour cream as above, then add the following ingredients and process for another 30 seconds.
Sour cream with... Add
Dill ? ? c minced dill
? ? t white pepper
Jalape?o ? ? jalape?o, stemed, seeded, and chopped
Shallot ? 1 T minced shallot
Ginger + chives ? 1 T peeled, chopped ginger or ginger juice
? 1 T minced chives or scallions
Soft tofu will make a thicker cream, while silken tofu will make it a bit lighter.
CREAM SHEEZE (my fave with celery)
1 cup
5 minutes, plus refrigeration
? kitchen towel
? food processor or blender
? small container with lid
o 1 c soft, medium, or silken tofu
o ? c cashews
o 1-2 T water or soy milk
o 2 t sweetener: raw sugar, maple syrup, or brown rice syrup
o 1 t salt
o ? t pepper
Drain the tofu, wrap in towel, and squeeze out excess moisture.
Place all ingredients in food processor and blend until smooth, 1-2 minutes. Taste and adjust: add more tofu/water for a thicker/thinner consistency; more sweetener/dash of lemon lemon for sweeter/less sweet flavor.
Transfer to container, cover, and - for best flavor - refrigerate overnight. Use within 4-7 days.
Flavored vegan cream cheese:
Jazz up this simple recipe with garlic, green onions
VEGAN RANCH DRESSING
Vegan Recipe
Ingredients:
1 cup vegan mayonnaise
1 cup plain soy milk
1 tablespoon white vinegar
2 tablespoons finely chopped green onions
1/4 teaspoon onion powder
2 teaspoon minced parsley
1 garlic clove, finely minced
1/4 teaspoon paprika
1/8 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Place all ingredients in a jar with a tight-fitting lid. Shake well to blend. Makes 2 cups.
Note: Best if chilled several hours or overnight.
Here are my fave 3 links
http://www.fatfree.com/recipes/dips-spre...
http://www.theveggietable.com/recipes/ve...
http://www.vegcooking.com/
Oh and you can also go to Whole Foods and get some great vegan products (also dips and mayo)
Enjoy!!
I'm not either but some of these appealed to me so they may do the same for you, I hope so.
http://www.fatfree.com/recipes/dips-spre...
Vegan Onion Dip!
Mix some soft silken tofu with a little lemon juice and dry onion soup mix (make sure to check ingredients, some contain beef or other animal products, there are a few esp. generic brand ones in stores that are, but Lipton Dry Onion Soup Mix - last I checked online - is vegan).
Personally, I like to use hummus. You can buy it in most grocery stores, or you can make your own. The basic base is garbanzo beans (chickpeas), olive oil, lemon juice, and garlic thrown in a food processor, but you can add tons of other stuff to it as well, depending on what you like.
How about hummus or baba ganoush? Or even hummus made with lentils instead of chick peas
Hummus is wonderful and made from chickpeas which are also known as garbanzo beans. If you have a food processor or a blender then blend them up and tatini which is ground up sesame seeds. You may be able to find it ground up like peanut butter. If not start with the sesame seeds whole, toast them lightly grind them up with some olive oil and add chickpeas, parsley and garlic. You may add other things too but it is the most wonderful spread or dip. Very healthy too.
avocado dip or guacamole is awesome!
3 pear shaped avocados, peeled and cut into small pieces
red onion, hand full finely chopped
cilantro, 2 hand fulls finely chopped
2 limes, juice only
combine all ingredients in a bowl and mix with a fork. Smash the avocado with the fork until you reach desired consistency.
Also hummus is good for dipping veges in!
Substituting silken tofu for sour cream or yogurt is awesome, I recently tried it and was pleasantly surprised at the thickness and tastiness of it. Very little soy taste. You could make it and serve it to people and they wouldn't even know it wasn't dairy.
All the above dip ideas are fantastic.
Hummus!! I totally agree!
You can also use salsa for some veggies--it's an excellent fat-free dip.
Tofutti makes a great soy sour cream.
Guacamole!!
Or you can try with onions and apples! You cut them in little pieces and heat them in a pan!
Good luck!