I love summer and the activities that come with it!!!
Recently, we started our yearly tradition of barbecuing again. I love grilled pineapple and zucchini but something was missing…
…until I added these dips to our meals!!!
Creamy-crunchy Beet Dip
(vegetarian, vegan, gluten free, dairy free)
Adapted from Real Simple magazine.
Ingredients:
1 can sliced beets
3 almond milk yogurts
1 tsp kosher salt
1/2 tsp black pepper
1 tsp fresh lemon juice
pinch of cardamom
1/2 cup roasted cashews
1/4 cup chopped parsley
1 tsp black pepper
Serves 6.
Blend beets, 2 almond milk yogurts, salt, pepper, lemon juice and cardamom in blender. Pour into bowl and garnish with remaining ingredients. Enjoy!
Zucchini Baba Ghanoush
(vegetarian, vegan, dairy free, gluten free)
Adapted from Real Simple magazine.
Ingredients:
6 zucchinis
2 tbsp extra-virgin olive oil
1/4 cup tahini
2 tbsp fresh lemon juice
1/2 tsp kosher salt
1/2 tsp crushed red pepper flakes
1 tsp toasted black sesame seeds
1/2 tsp black pepper
1 tbsp extra-virgin olive oil
Serves 6.
Heat oven to 500 degrees. Half zucchini lengthwise and drizzle cut sides with 2 tbsp olive oil. Bake on baking sheet for about 45 minutes until soft. Remove from oven and cool. Scoop out flesh and combine with tahini, lemon juice and kosher salt. Pour into bowl and top with remaining ingredients. Tastes great with meat, veggies and fish. Enjoy!
