The other day, I saw some of the most beautiful veggies at the co-op: bright yellow cauliflower and vivid green romanesco. I grabbed one of each, along with some red bell peppers and a red onion, with the intention of roasting them all together. Continue reading “roasted romanesco”
Does anyone else say (aloud, or just to yourself) the word ‘nacho’ but pronounced like ‘not yo’ cheese (with attitude, of course)?? I do it every time. Every. time.
I ripped out a page from the Jan/Feb issue of Shape Magazine that featured a bunch of vegan dips, intending to give some a whirl. I’m not a vegan, but I’m always up for trying new things. Interestingly enough, a couple of them were #whole30approved, as they featured nuts (rather than beans) as their main ingredient.
I made two of them, but the ‘Nacho Cheese’ was absolutely delicious. I’d make it again in a heartbeat. Great for dipping veggies!
2 C cashews, soaked in water for 2 hours and drained
3/4 C salsa
1/2 C lemon juice
1/4 C water
1 1/2 tsp sea salt
1/4 C nutritional yeast
Add all ingredients to blender or small food processor and mix until smooth. Makes 4 425-calorie servings.
I made half the recipe and was able to eat this for lunch with loads of veggies, paired with some beef jerky and fruit, a couple times this week.
Guacamole de Frutas (Shape Magazine, December 2011)
I found this in the magazine and waited until summer to give it a try, only to have the hardest time finding pomegranates! Luckily I did, and this was worth the wait since finding it in December!
2 Hass avocados
1/2 tsp lime juice
1/4 yellow onion
1/2 mango, peeled and diced
1/2 peach, diced
1/2 Granny Smith apple, diced
1/4 habanero or jalapeno pepper, ribs and seeds removed, small diced
1 tsp basil, julienned
2 tsp pomegranate seeds
Mash avocados with lime juice. Add the rest of the ingredients and serve with tortilla chips or cinnamon-sugar pita chips.
Nutrition per 1/2 C:
Fat: 10 g (1 sat)