5 Pepper Pico De Gallo

What a great time of year to use the delicious produce from your garden!

5 Pepper Pico De Gallo

2 c. fresh diced tomatoes
1/2 red bell pepper, seeded and diced
1/2 green bell pepper, seeded and diced
1 banana pepper, seeded and diced
1 anaheim pepper, seeded and diced
1 jalapeno, seeds removed and minced (leave seeds for a extra kick)
1 garlic clove, minced
3 TBSP. lime juice
1 TBSP. finely diced white onion
1 tsp. finely chopped cilantro or more according to taste
few dashes of extra fine sea salt

-In a large bowl, mix all ingredients well. Store in a covered container in the refrigerator OR
gobble up with your favorite tortilla chips, or top a vegan dog! Enjoy!

Black Garlic Dip

Do you want a different dip to serve at your Super Bowl party? Make this black garlic dip for the fans!

Black Garlic Dip

1 pkg. Mori-Nu firm silken tofu, drained
2 black garlic cloves
1 scallion, white & green roughly chopped
1 tsp. dijon mustard
1/4-1/2 tsp. extra fine sea salt to taste

-Put all ingredients in a food processor and blend until smooth.
-Store in a airtight container in the refrigerator.

Letting the dip sit for a few hours in the refrigerator will blend the flavors even more!

Serve the dip with crackers and/or veggies!

Lemon & Coconut Chickpea Cookie Dough Dip

Eat this on a spoon or scoop it up with gingersnaps!

Lemon & Coconut Chickpea Cookie Dough Dip

3 c. chickpeas (if canned, drained and rinsed)
1/4 c. pure maple syrup
1/4 c. fresh lemon juice
2 TBSP. lemon zest
1 TBSP. water
2 tsp. pure vanilla extract
1 tsp. coconut extract
1/2 tsp. extra fine sea salt
1/2 c. toasted coconut

-In a food processor, add chickpeas down to the sea salt. Pulse a few times and then let run 1 minute.
-Take off lid and push down mixture and run again until smooth. If want a thinner dough, add a teaspoon of water, one at at time.
-Scoop out into a container and add gently fold in the toasted coconut. Store in refrigerator.

Pea-camole Dip

What is Pea-camole? It's a dip with peas, a avocado, salsa & cilantro! Peas are the main for this dip...which has practically disappeared in my refrigerator!

Pea-camole Dip

2 c. frozen peas
1 small avocado, pitted & scooped
1/2 c. salsa
1-2 TBSP. fresh cilantro
1/2 tsp. lime juice

-Cook peas according to directions. Drain and rinse with cold water.
-In a food processor combine all ingredients and run until smooth.

Put in a bowl with cover and refrigerate any uneaten portions!

No Oil Hummus

Who needs oil in hummus? I surely don't use oil to make this awesome dip/spread! If you want more garlicky flavor...add another clove or two!

No Oil Hummus

1 16-oz can garbanzo beans, drained & rinsed
2 TBSP. tahini
1 TBSP. lemon juice
2 TBSP. water
1 garlic clove
1/4 tsp. extra fine sea salt
1/4 tsp. cumin

-Blend all in a food processor until well combined.  If you want the hummus thinner, add another tablespoon of water, one at time.

Store in a container in the refrigerator..or eat it up!

You can also add in olives, red bell pepper, sun-dried tomatoes, jalapeno, cilantro, basil, or try roasted garlic! Experiment!

Chickpea Cookie Dough Dip

Are you wanting to a spoonful or even a bowl off cookie dough but worried about uncooked ingredients?? Here is a recipe that will please!

Chickpea Cookie Dough Dip

1 15 oz. can chickpeas, drained and rinsed
2 TBSP. natural peanut butter
2 TBSP. pure maple syrup
2 tsp. pure vanilla extract
good pinch of salt
dash of cinnamon (optional)
1/4 - 1/2 c. favorite non-dairy chocolate chips

-Put all ingredients in a food processor down to the cinnamon. -Blend until smooth.
-Put in a covered container and stir in the chocolate chips. Start eating or store in refrigerator.