Sunflower and Hempseed Pate

Yield: 4 cups

1 1/2 cups sunflower seeds, soaked at least 6 hours

2 tbsp lemon juice

1 tbsp miso

2 tbsp tamari

1 tbsp grated ginger

5 dates, soaked, soaking liquid reserved

3/4 tbsp dill

1/2 tsp cumin

1/2 tsp curry powder

1 stalk celery, chopped

1 cup grated carrot or sweet potato

1 tsp turmeric

1/4 cup parsley

2 cups hemp seeds

1. Combine all ingredients in food processor and pulse to combine.

2. Can be used as a stuffing for raw mini peppers or tomatoes, as a dip for vegetables, a spread for pita or sandwiches, or a filling for nori rolls.

CSNN recipe from Alicia

Beet Hummus

Yield: 2 cups

1 small cooked beet, peeled and cooled

1 can chickpeas, mostly drained

zest and juice of 1 lemon

2 cloves garlic, minced

2 tbsp tahini

1/4 cup olive oil

salt and pepper

1. Quarter the cooked beet and place it in the food processor. Blend until only small bits remain.

2. Add remaining ingredients except for olive oil and blend until smooth.

3. Drizzle in olive oil as the hummus is mixing.

4. Taste and adjust seasonings as needed. If too thick, add a bit of water.

5. Will keep in the fridge for up to a week.

https://minimalistbaker.com/roasted-beet-hummus/

White Bean Dip

Yield: 1 cup

1 can white beans, rinsed and drained

1 tbsp olive oil

1 tbsp lemon juice

1 clove garlic, finely minced

1/4 cup parsley, chopped

1 tbsp dill, chopped

1 tbsp chives, chopped

1/2 tsp red pepper flakes

salt and pepper, to taste

1. Combine all ingredients in blender. Pulse a few times to combine. Some texture is good.

https://www.health.com/health/recipe/0,,10000001991098,00.html

Red Lentil Spread

Yield: 2 cups

1 cup red lentils

1/4 cup tahini

1/2 garlic clove, smashed

3 tbsp olive oil

juice of 1/2 lemon

2 tbsp red wine vinegar

1/2 tsp coriander

1/2 tsp cumin

1/4 tsp paprika

salt and pepper, to taste

1. Place lentils in a medium pot with 2 cups water. Bring to a boil, then reduce heat and simmer, stirring regularly, for about 15 minutes, or until lentils are tender and the water has mostly been absorbed.

2. In the bowl of a food processor or blender, combine cooked lentils, tahini, garlic, olive oil, lemon juice, vinegar, and spices. Blend until smooth.

3. (Optional) To serve: Spoon hummus into a shallow bowl. Drizzle with olive oil, and sprinkle with paprika and chopped parsley.

https://www.health.com/health/recipe/0,,50400000125494,00.html

Red Lentil Dip

Yield: 1 cup

1 cup red lentils
1/4 cup cornmeal
1 tbsp ground cumin
1/2 tsp cayenne
1 small onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha
3 green onions finely sliced (green parts only)
1/4 cup parsley, finely chopped
salt and pepper

1. In a medium pot, combine lentils with 2 cups of water. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently.

2. Scrape hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved.
3. Add the cumin and cayenne and mix. Set aside.

4. In a small saute pan, over medium heat, cook the onion until soft and on the verge of turning brown.
5. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Add to lentil mixture and stir to combine.

6. Allow to cool before folding in the herbs. Season the entire mixture to taste and serve.


http://thefirstmess.com/2011/06/23/spicy-red-lentil-spread/

Guacamole

Yield: 1 cup

2 avocados

2 tbsp lime juice

2 cloves garlic, finely minced

1 tbsp jalapeño, deseeded and finely diced

1/4 cup shallot, minced

1/4 cup cilantro, chopped

1/8 tsp smoked paprika 

salt and pepper, to taste

1. Place the avocados into a medium bowl. Mash with a fork.
2. Add all remaining ingredients and stir to combine.


http://mikaelareuben.com/recipes/guacamole/

Tzatziki (Paleo)

Yield: 1 1/4 cup

3/4 cup full-fat coconut milk (placed in fridge 24 hours prior to making the recipe)

1/2 cup cucumber, deseeded and finely diced
2 garlic cloves, finely minced

2 tbsp lemon juice

1 tsp dried dill (or 1 tbsp fresh dill)

1/8 tsp sea salt

1/8 tsp black pepper

1. Open the can of coconut milk and scoop out 3/4 cup of the cream on top.

2. Combine all ingredients in a small bowl and stir to combine.
3. Chill before serving.

http://stupideasypaleo.com/2013/06/15/paleo-tzatziki-sauce/

Chipotle Aioli

Yield: 1 cup

3/4 cup cashews

1/2 cup unsweetened plain almond milk (or water)

2 tbsp lemon juice

1-2 tsp maple syrup

2 chipotle peppers in adobo sauce (or to taste)

1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 

2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.

3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.

http://minimalistbaker.com/5-ingredient-chipotle-aioli/