Green Goddess Dressing

Author: Jasmine @ Sweet Simple Vegan Total Time: 5 minutes  Yield: About 20 servings Diet: Vegan    https://sweetsimplevegan.com/green-goddess-dressing/

A light, creamy, and easy to make green goddess dressing with the perfect kick. It’s vegan, made with avocado, packed with fresh ingredients, and ready about 5 minutes. Not only is this perfect over salads, but it can also be used as a spread in sandwiches, as a dip with vegetables, and even as a sauce for pasta!

INGREDIENTS

1 medium ripe avocado (we used Fuerte)

1 cup water

1/3 cup packed basil leaves

1/3 cup fresh parsley, chopped

2 tablespoons fresh lemon juice

2 tablespoons white onion

1 tablespoon apple cider vinegar

1 tablespoon chopped chives

1 large clove garlic, peeled

1 teaspoon lemon zest

¼ teaspoon salt

INSTRUCTIONS

Add all of the ingredients to a blender and blend until it reaches your desired consistency. We prefer ours smooth but a chunky dressing would work as well. Taste and adjust seasonings as desired. Store in an airtight container in the refrigerator for up to 7 days.

NOTES

This recipe is intended to replicate the avocado-based green goddess dressing from Trader Joe’s. If you would like to make this more like the “classic” green goddess dressing (from the 20’s) we suggest using 2 tablespoons tarragon instead of the 1/3 cup basil, adding in 1 teaspoon of capers, and adding 1/4 cup of vegan mayonnaise OR plain vegan yogurt. Blend this and add more water as needed to thin.

Nutrition Facts

Serving Size 2 tablespoons

Serves 10

Amount Per Serving
Calories		40
% Daily Value*
Total Fat 3.1g		4%
Cholesterol 0mg		0%
Sodium 60.2mg		3%
Total Carbohydrate 3.1g		1%
	Sugars 0.9g
Protein 0.8g		2%
Vitamin A1% Vitamin C11% Calcium1% Iron1%

Jayne's Artichoke Dip

INGREDIENTS

1 pint (2 c.) plain yogurt

1 pt (2 c.) mayonnaise (may use all mayo)

2 T. curry powder

2 T MSG

8-10 drops Tobasco sauce

8-10 drops soy sauce

1 drop yellow food coloring (optional)

HOW

Combine and whisk together until blended. 

Chill and serve.

NOTES

*To make it dairy free, substitute all mayonnaise for yogurt.

*Food coloring is VERY unnecessary.

*Recipe is easily halved or quartered.

*Don't know any substitute for MSG. Note that claims regarding the unhealthfulness of MSG have been proven to be false.

Roasted Red Pepper and Pecan Spread/Dip

INGREDIENTS
1 - 12 oz jar roasted red peppers, diced
1/4 c. sun dried tomatoes, packed in oil, drained and patted dry with paper towel
1/4 c. coarse whole wheat bread crumbs (for gluten free substitute almond meal)
1 c. pecans pieces, unsalted, roasted (do not char or burn)
1 clove garlic, minced
1 T. red wine or balsamic vinegar
1/2 t. ground cumin
1/4 t. ground paprika
1/4 t. salt
--------
1/4 c. extra virgin olive oil

DIRECTIONS
1. Into a food processor add each ingredient in order, excluding the olive oil. Pureé until smooth.
2. With the food processor running, add olive oil in a slow stream, blending until incorporated.

Yields 3 c.

Note: Can be made up to 2 days ahead and refrigerated. Bring to room temperature before serving. Goes well with crackers and raw vegetables.

Recipe obtain from Maria Hutkin.

Greek Fava (yellow split pea pureé)

Authentic Greek Fava (yellow split pea puree)
A delicious traditional veggie dish straight from the island of Santorini! Creamy and super tasty, the perfect starter for a cold winters day. If you’ve been looking for a fava recipe that actually tastes like the one served in Greece, then you have to try this authentic Greek fava recipe. Serve as a delicious appetizer or dip with a drizzle of extra virgin olive oil. Enjoy!
http://www.mygreekdish.com/recipe/authentic-greek-fava-recipe-yellow-split-peas-puree/

Ingredients
500g/18oz yellow split peas
3 red onions, roughly chopped
2-4 cloves garlic, finely chopped
1 ltr/3 1/3c warm water
juice from 2 lemons
1/3c olive oil
thyme (fresh if available)
salt and freshly ground pepper
Optional: extra red onion, capers, and/or parsley

Instructions
1. Thoroughly rinse split peas.

2. Heat large pot over medium-high heat. Add 2-3T olive oil, chopped onions and garlic, and fresh thyme, and sauté.

3. As soon as onions begin to caramelize add the peas and stir well. Pour in warm water and remaining olive oil. Bring to slight boil and reduce heat to medium. Season with salt and pepper, and simmer, covered, for 40-50 min. until peas are soft and mushy. Stir regularly. If white foam forms on the surface of the water, use a slotted spoon to remove it.

4. When cooked, stir in lemon juice and transfer to a food processor. Process until peas become smooth and creamy pureé.

5. Serve fava with drizzle of olive oil, a tablespoon of chopped red onions, ground pepper, and some capers or parsley. Spread on pita or sourdough bread (for a California twist mash avocado on the bread first).