By
Alina Niemi
You're going to a holiday potluck party this weekend and want to
take an appetizer that everyone can enjoy. You'd like to be able to
bring something vegan or vegetarian, that omnivores will eat and not
scrunch their noses at. You doubt those tofu kebabs will do. Here are
two vegan dips that have been tested and approved by omnivores and
vegans alike.
The first is an easy dip that you can whip together when you need something to serve guests in a hurry. You might already have almost everything needed in your fridge and pantry. The one exception might be hoisin sauce, although I keep a bottle of the stuff in my fridge all the time. Here is the recipe.
Vegan Asian Black Bean Dip
1 can (15 ounces, 425 grams) black beans, drained and rinsed
1 Tablespoon minced fresh ginger
1 clove garlic, chopped
1 Tablespoon roasted sesame oil (see note below)
1 Tablespoon soy sauce
1/8 teaspoon cayenne
1 Tablespoon rice vinegar
1/4 cup chopped green onions
2 teaspoons sugar
2 Tablespoons hoisin sauce
Place all ingredients in a blender or food processor. Blend, stirring down often, until you get a smooth paste. It will still have bits of the green onion in it.
*Note: The sesame oil is the dark type, with full-bodied flavor and aroma, not the light and mild oil. It is often found in the Asian foods section of the store.
Sprinkle with chopped green onions or sesame seeds for a pretty garnish. Serve it with tortilla chips or crudite.
The second dip actually won out over "normal" (containing animal products) appetizer recipes in a magazine recipe contest. It is another quick-to-whip-up concoction.
Unbelievably Non-Dairy Curry Dip
1/4 cup raisins
3 TBS hot water
1 box (12.3 oz) firm tofu
2 TBS chopped onion
1/2 clove garlic, chopped
1/4 cup grated coconut
1/2 tsp salt
1-1/2 tsp curry powder
1/4 tsp cinnamon
2 tsp lemon juice
2 TBS canola oil
Soak raisins in water until soft, about 15 minutes.
Blend all ingredients in a blender or food processor until mostly smooth. (There will still be some texture from the coconut and raisins.)
Serve with chips and crudite. I like zucchini slices, sweet bell pepper strips (a combination of colors, such as green, orange, red and yellow, looks especially beautiful), and carrots. Raw or lightly blanched broccoli and cauliflower would also go well.
Try one or both of these vegan appetizer dips for your next potluck. I bet nobody will scrunch their noses up once they taste them.
The first is an easy dip that you can whip together when you need something to serve guests in a hurry. You might already have almost everything needed in your fridge and pantry. The one exception might be hoisin sauce, although I keep a bottle of the stuff in my fridge all the time. Here is the recipe.
Vegan Asian Black Bean Dip
1 can (15 ounces, 425 grams) black beans, drained and rinsed
1 Tablespoon minced fresh ginger
1 clove garlic, chopped
1 Tablespoon roasted sesame oil (see note below)
1 Tablespoon soy sauce
1/8 teaspoon cayenne
1 Tablespoon rice vinegar
1/4 cup chopped green onions
2 teaspoons sugar
2 Tablespoons hoisin sauce
Place all ingredients in a blender or food processor. Blend, stirring down often, until you get a smooth paste. It will still have bits of the green onion in it.
*Note: The sesame oil is the dark type, with full-bodied flavor and aroma, not the light and mild oil. It is often found in the Asian foods section of the store.
Sprinkle with chopped green onions or sesame seeds for a pretty garnish. Serve it with tortilla chips or crudite.
The second dip actually won out over "normal" (containing animal products) appetizer recipes in a magazine recipe contest. It is another quick-to-whip-up concoction.
Unbelievably Non-Dairy Curry Dip
1/4 cup raisins
3 TBS hot water
1 box (12.3 oz) firm tofu
2 TBS chopped onion
1/2 clove garlic, chopped
1/4 cup grated coconut
1/2 tsp salt
1-1/2 tsp curry powder
1/4 tsp cinnamon
2 tsp lemon juice
2 TBS canola oil
Soak raisins in water until soft, about 15 minutes.
Blend all ingredients in a blender or food processor until mostly smooth. (There will still be some texture from the coconut and raisins.)
Serve with chips and crudite. I like zucchini slices, sweet bell pepper strips (a combination of colors, such as green, orange, red and yellow, looks especially beautiful), and carrots. Raw or lightly blanched broccoli and cauliflower would also go well.
Try one or both of these vegan appetizer dips for your next potluck. I bet nobody will scrunch their noses up once they taste them.
Want to drool?
Find more tested and omnivore-approved vegan recipes and mouthwatering photos at my blog: http://almostveganinparadise.wordpress.com
Chinese Secrets to Fatty Liver and Obesity Reversal
A fabulous E book with Research based & Scientifically proven Efficacy To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight
Back to hormones http://medicaladvisorjournals.blogspot.ca/p/hormones.html
Back to Genetically modified organisms (GMOs) studies
Find more tested and omnivore-approved vegan recipes and mouthwatering photos at my blog: http://almostveganinparadise.wordpress.com
Chinese Secrets to Fatty Liver and Obesity Reversal
A fabulous E book with Research based & Scientifically proven Efficacy To Treat Fatty Liver Diseases & Achieve Optimal Health & Loose Weight
Back to hormones http://medicaladvisorjournals.blogspot.ca/p/hormones.html
Back to Genetically modified organisms (GMOs) studies
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