I love ketchup with my baked fries, but don’t want all the sugar and salt that come with it. Here is my solution. It’s really not quite a recipe, it’s sooo simple. Continue reading →

This dip is super simple, but packs a lot of flavor. Try it as a dip or use instead as a sandwich spread.

Makes about 1 1/2 cups

Prep Time: 5 minute    Cook Time: 0 (need cooked beans)

Ingredients

1 14-oz can whole artichokes, in water, drained and quartered

½ cup of cooked cannellini beans, no salt added, drained and rinsed

1 Tbsp. Dijon mustard

1 Tbsp. lemon juice

Dash of cayenne or more to taste

Instructions

• Fit a food processor with the S-blade
• Combine all ingredients and process until very creamy.
• Adjust seasonings to taste. Enjoy!

Notes

Use this as a dip for vegetables or make Deviled Potatoes, by scooping out some of the center of a boiled (cooled and sliced) potato and fill with artichoke dip.

Great substitute for mayo on a sandwich.

Yum, this sauce is so creamy and thick and delicious. It is quick to make and is equally delicious over whole grain or vegetable noodles.  Nutritional yeast gives it that extra “cheezy” flavor.  Enjoy! Continue reading →

This sauce is full of veggies and taste. It’s a bit of a labor of love, as you need to give it time to develop its flavor. You will not be disappointed, so make this your go-to sauce for pasta, pizza, lasagna and more. Enjoy! Continue reading →

Oh, this sauce is sooo good. I think, I found my new “it” sauce. Smooth tahini gives is that creamy mouthful, fresh lemon juice and miso paste add the tang and a medjool date a hint of sweetness. What more can I say: try it on everything! Continue reading →

This is one of my go-to sauces. A little goes a long way.  I use it on everything from steamed veggies to baked potato”fries”. Most of the time I use a jar of roasted red peppers, but do also try to use freshly roasted ones from time to time. So yummy. Enjoy! Continue reading →

 

I have been seeing posts about using aquafaba ( the cooking liquid left over from cooking your own beans or the liquid found in canned beans) for some time. Mostly what I came across though were recipes posts for sweet meringues. But I like things on the  savory side, so I thought I give it a try to see, if I can figure out a semi replacement for mayonnaise. Of course I wanted it without any oil. Cannellini beans to the rescue. The result is a very mild and subtle sauce, great for  potato salad.  I call it “aquafabanaise”. Continue reading →