This is a super simple, delicious recipe that is fast and easy. A hit at gatherings both for the taste and for the beautiful velvet purple color!

Ingredients:

1 medium beet, steamed or boiled, chopped into pieces
1 can chickpeas
Juice from 1/2 a lemon 
Spices: salt, pepper, pinch of cumin
Optional: fresh herbs such as dill or cilantro

Method:

Mix the steamed beet, chickpeas and lemon juice together in a blender. If the mixture doesn't blend try adding a bit of water or (optional) olive oil. Then add the spices and top with fresh herbs. Delicious served with crackers, raw vegetables, or even mixed with pasta or on top of rice! Enjoy! 

This is a very easy recipe for a great nutritious dip!

Ingredients:
1 steamed yam (cut yam into small pieces and steam until soft)
1 can garbanzo beans  (chickpeas)
2 tablespoons lemon juice
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin
Fresh cilantro to taste

Method:
 
Combine the steamed yam with all other ingredients except cilantro in a blender and mix until smooth. If necessary, add a spoon or two of water to get desired consistency. Finally, add the fresh cilantro. Serve with fresh vegetables, chips, or even as a bagel spread in the morning!

This is an easy, fast and delicious spread that is somewhat of a cross between hummus and guacamole. It serves well as a dip for chips or veggies, but also works as sandwich or pita filler.

Ingredients:

1 ripe avocado
1 can chickpeas
Juice from 1/3 to 1/2 a lemon
Herbs of choice - cilantro and basil work great!
Pinch of ground cumin
Salt to taste 
Few tablespoons of water

Simply combine all the ingredients in a blender, mixing together. Add a bit of water if necessary as you blend. If you'd like, feel free to add a spoonful of nutritional yeast to the mix as well. Enjoy! 

1 piece whole wheat (or black) bread
Cashew spread (we added some fresh mint to give it a kick!)
Sautéed eggplant 
Steamed asparagus 

And bonus salad recipe too - super easy and healthy!
Chopped steamed asparagus
Grated carrot
Cilantro
Lime juice

Roasted pumpkin and chickpeas paired together are a match made in vegan, plant-based heaven!  Chickpeas are chock full of protein, and pumpkin is an excellent source of fiber, vitamin A and vitamin C.  The lemon juice and fresh herbs only enhance the taste and benefits of this dish. It's almost effortless to make, and goes over very well as an party appetizer! See other serving ideas below too. 

Ingredients: 


1 cup roasted pumpkin (cut pumpkin into small pieces and toss with 1 tablespoon olive oil, bake uncovered for 20 minutes at 180 Celsius or 350 Fahrenheit) 
1 can garbanzo beans  (chickpeas)
Juice from 1/2 a lemon
1 tablespoon olive oil (optional!) 
1 tablespoon sesame seeds
2 tablespoons water
1/2 teaspoon salt
1 teaspoon cumin
Fresh cilantro to taste

Once you've roasted the pumpkin, combine it with all other ingredients (except cilantro) in a blender and mix until smooth. If necessary, add a bit more water to get desired consistency. Finally, add the fresh cilantro and stir in by hand.  A few serving ideas include:

1. Place the hummus in a bowl and surround it with raw vegetables, including carrots, cucumbers, celery and peppers
2. Use the hummus as a spread for pita bread or rice crackers!
3. Turn the hummus into a meal! Pair it with broccoli and rice for a satisfying and healthy lunch or dinner.  

The amount of hummus above serves dinner for 4 or is enough to serve as an appetizer for a party of 10.

This recipe was born from experimentation. I've been combining roasted pumpkin with different ingredients lately and am usually very pleasantly surprised with the results. This spread is no exception. You can substitute almonds for walnuts if you'd like, and leave out the nutritional yeast too if that isn't to your taste. The chopped celery gives the spread a nice and unexpected crunch. I hope you enjoy it - and that your friends/family do too! 



Total prep time: 25 minutes

Ingredients:
1 cup chopped pumpkin (toss lightly with olive oil and sea salt, 
roast in oven for 15 minutes at 180 C or 350 F)
1/4 cup each of sunflower seeds and walnuts, soaked at least 4 hours
1 teaspoon nutritional yeast
1 tablespoon lemon juice
1-2 tablespoons water
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/2 stalk celery, chopped finely
Fresh cilantro

Method:
Combine the roasted pumpkin, sunflower seeds, walnuts, nutritional yeast, lemon juice, water, salt and cumin in a blender or Magic Bullet. If not creamy enough, add a bit more water.  Stir in the celery and fresh chopped cilantro.  Goes very well with chopped vegetables - celery, cucumbers, carrots, or as a spread for rice crackers or bread. Enjoy! 

This is a simple recipe that just has four parts - 

Rice cakes
Cashew 'cheese' spread
Tomatoes
Fresh herbs

After you've made your cashew 'cheese' just spread it on the rice cake and top with tomato slices and your favorite herbs. A perfect mid afternoon snack or party appetizer! 

These are quite literally the easiest - and fastest - sandwiches to make! Once you've made your vegan cashew 'cheese' spread, just spread it on top of several slices of black bread, top with fresh tomato slices, cilantro and dill! That's it! 

You can find our cashew cheese spread here!