Fiesta time!: Simple Salsa Cream Dip.

I've been feeling very hyper all day today...not sure what from, but hey--I'M NOT COMPLAINING! I love being randomly hyper...it may or may not happen frequently...🙊💃 anyway, whenever I'm hyper I crave spicy foods...I guess to make me more hyper?! Or to go WITH my hyperness...I don't know. But it always happens haha! 

So this is today's hyper-spicy-food 

creation that ended up being an awesome and super simple new recipe to share with you loveys! Now I'm even more excited and hyper...

             Simple Salsa Cream Dip. 

       Spicy + Creamy = Perfection. 

Simple Salsa Cream Dip; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup jarred hot salsa

2. 6 oz. silken soft tofu

3. Onion and garlic powders, 1/8 tsp. each

4. Dash braggs liquid aminos 

Method

1. Add all ingredients to your mini food processor and blend until smooth. 

2. Serve with raw veggies, homemade corn chips, you name it. Enjoy! Told you it was simple.  

Creamy Curry Dip.

Ok...before you read turn our nose up at the sound of this, think about it. Creamy. Curry. Dip. Yes, yes. It's an unusual combo, but PEOPLE. You want to give this one a chance. Trust me!

                  Creamy Curry Dip. 

Serve with naan-style bread or pitas. Couldn't be yummier! 

Creamy Curry Dip; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 5 oz. silken tofu (not Morinu brand)

2. 1/2 tsp curry powder

3. 1 tsp bragg's liquid aminos (or more to taste)

4. Garlic and onion powders to taste

5. Extra dash of turmeric or more curry for garnish

Method 

1. Combine all ingredients in your mini food processor and blend until super smooth. Garnish with extra turmeric or curry and serve! Yummmm!

5-minute Carrot Beet Sauce.

I just love comig up with new veggie sauces. The combination possibilities are endless. This sauce was born from beets that needed to be used PRONTO and my fave veggie...carrots! 

          5-minute Carrot-Beet Sauce. 

5-minute Carrot-Beet Sauce; Vegan, Gluten-free. Serves one (enough for one salad/pasta dish). 

Ingredients 

1. 1/2 cup canned no salt or sugar added beets, drained

2. One small carrot (or 6 baby carrots), peeled and chopped (if using a large carrot. You can leave the baby carrots whole.)

Method

1. In a medium sized microwave safe bowl place your carrots and cover with water. Microwave on high for 2 minutes. 

2. Carefully drain carrots in a strainer and place in mini food processor along with the beets. Process until fully chopped. Add about 1 1/2 T water and blend until smooth. Add more or less water depending on your desired consistency. Serve over pasta, veggies, or use as a dip! Yummy. 

Taste of India White Bean Dip.

If you can't tell, I'm on an Indian food kick. My past three recipes have been indian. Oh well. It's my fave what can I say! Well, ONE of my faves. 

This dip is a great used as a hummus replacement, sandwich spread, cracker topper, or simply by the spoonful! It's so so yummy and as always SUPER simple. Serve this at a party and it's GUARANTEED to be the first thing gone from the table. Enjoy!

        Taste of India White Bean Dip. 

 I served mine with salt-free brown rice snaps. 

Taste of India White Bean Dip; Vegan, Gluten-free. Serves one (can easily be doubled, tripled, or even quadrupled). 

Ingredients

1. 1/2 cup canned navy beans, drained and rinsed

2. 2 T canned coconut milk, lite

3. 1/2 tsp garam masala spice

4. 1/3 cup frozen mango, thawed

5. Dash of bragg's liquid aminos

Method 

1. Easy peasy. Combine all ingredients in your mini (or regular-sized if you are making a bigger portion) food processor and process until almost completely smooth. You still want a few small mango chunks, so don't completely purée. 

2. Spoon into bowl, serve with crudités, crackers, spread in a pita-the options are endless!

Sundried Tomato and Paprika Hummus

Hummus. The word itself just makes me so happy. Add "Sundried Tomato and Paprika" before that little word? I think I just won the flavor lottery. Nommmmm. This hummus is full of that creamy chickpea-tahini goodness, with the bonus of tangy sundried tomatoes and spicy paprika. Mmmm. Served with a big plate of raw veggies and toasted pita bread, I think I could eat this at every meal and be perfectly content.

Sundried Tomato and Paprika Hummus.

Sundried Tomato and Paprika Hummus; Vegan. Gluten-Free. Makes 1 cup.

Ingredients

1. 1 cup canned chickpeas, drained and rinsed
2. 1 tsp minced garlic
3. danes of garlic powder and paprika
4. 2 tsp fresh lemon juice
5. 4 sundried tomatoes, chopped finely (make sure they are not oil-packed)
6. 1 tsp tahini
7. water, to blend

Method

1. Combine all ingredients in a mini food processor and blend until smooth (tomatoes will remain a bit chunky--this is perfectly fine). 
2. Scoop into bowl and sprinkle with paprika.
3. Serve with veggies or spread on toast. Enjoy!