recipes

In a small-size bowl, mix together all the ingredients.

Stir until well combined.

Refrigerate the dip until ready to serve.

Serve with your favorite veggie sticks, chips, or crackers.

Strain the yogurt: If using soy or other nondairy yogurt, strain the excess liquid by placing it in cheesecloth and suspending it over a bowl for a few hours.

In a mixing bowl, combine the strained yogurt, diced cucumber, fresh dill, minced garlic, lemon juice, olive oil, salt, and pepper.

Stir well until fully combined.

Refrigerate in an airtight container until ready to serve.

Serve chilled with falafel, pita, or fresh veggie sticks.

Add all ingredients (butter beans, scallion, garlic powder, onion powder, cumin, oil, salt, and pepper) to a blender or food processor.

Purée until smooth and creamy.

Taste and adjust seasoning if needed.

Serve chilled or at room temperature with tortilla chips, pita bread, or veggie sticks.

In a medium-size bowl, whisk together the vegan mayonnaise, apple cider vinegar, dried minced onion, salt, pepper, and dry mustard.

Add the crumbled tofu to the mixture.

Stir with a fork, then squeeze it with your hands or mash with a potato masher for about 2 minutes until well combined.

Serve chilled.

Store in an airtight container in the fridge for later use.

Preheat the oven to 375°F (190°C, or gas mark 5).

Prick holes all over the eggplant with the tines of a fork.

Place the eggplant directly on the oven rack and roast for about 45 minutes, or until the flesh is soft.

Remove from the oven, place in a bowl, and cover with a lid or plastic wrap.

Let sit for 15 minutes to cool.

Peel the eggplant, discarding the skin, and place the flesh in a bowl.

Add lemon juice, tahini, parsley, garlic, salt, and pepper.

Mash until smooth.

For a smoother texture, transfer to a blender and purée until creamy.

Serve with a drizzle of olive oil on top and enjoy with pita, crackers, or fresh vegetables.

Combine the garbanzo beans, avocados, cilantro, olive oil, sesame oil, lime juice, salt, and pepper in a food processor or blender.

Process until smooth, scraping the sides with a rubber spatula as needed.

Taste and adjust the seasoning to your liking.

Serve chilled with pita, crackers, or fresh veggies.

Steam the broccoli until tender (about 5 minutes).

In a food processor or blender, combine the steamed broccoli, garbanzo beans, lemon zest, lemon juice, olive oil, tahini, sesame oil, cumin, salt, and black pepper.

Process until smooth, scraping the sides with a rubber spatula a few times to ensure a creamy texture.

Taste and adjust seasoning if needed.

Serve chilled with pita, crackers, or fresh veggies.

Roast the butternut squash: Cut into 8 pieces, brush with a little oil, sprinkle with salt and pepper, and bake flesh side down at 400°F (200°C, gas mark 6) for 45 minutes, or until tender.

Allow to cool.

Place the roasted squash, garbanzo beans, garlic, olive oil, tahini, lemon juice, curry powder, cumin, salt, and pepper in a food processor or blender.

Process until smooth, scraping the sides with a rubber spatula as needed.

Adjust seasoning to taste.

Serve chilled, at room temperature, or warm with crackers, pita bread, or chips.

Combine the garbanzo beans with their liquid, tahini, and olive oil in a pot.

Bring the mixture to a boil, then reduce to a simmer.

Simmer, uncovered, for 15 minutes.

Using an immersion blender, or carefully transferring to a countertop blender, purée the mixture until smooth.

Stir in the lemon juice and season with salt to taste.

Serve warm, or refrigerate in an airtight container until ready to serve.

Scoop out the flesh of the avocados and add to a food processor or blender.

Add the raw cashews, diced red onion, and seeded jalapeño pepper.

Season with salt and pepper to taste.

Blend until smooth, scraping down the sides as needed to ensure a creamy consistency.

Serve immediately or refrigerate until ready to use.