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157
yields 3 cups
dips, dressings yields 1¾ cups yields 2½ cups the basil and lemon juice. low heat for 20 minutes. garnish. per and onion slices. Sprinkle with some diced red pepper as a nos or salt. Process to purée. dos, garlic, pizza seasoning, lemon juice, and Bragg liquid ami- for garnish 2. Remove the bay leaves and gently combine the lentils with 1. Cook the lentils in the water with the bay leaves and salt over 2. Transfer the mixture to a mixing bowl. Stir in the diced pep- 1. In a food processor, finely

& sauces

yields 2 cups
SPINACH DIP
The small amount of fat in spinach is of the omega-3 variety, the same artery-cleansing fats
found in fish. Use this dish as a dip or over salads as a dressing.
1 cup spinach, chopped In a blender, blend all the ingredients and serve.
½ cup chopped broccoli (optional)
1 clove garlic RECIPE NOTE A quarter of a ripe avocado can be substi- yields 1½ cups
1 cup Tofu Mayonnaise (p. 177) tuted for the tofu mayonnaise.
(see recipe note)
CILANTRO PESTO

Cilantro is an herb that produces
NUTTY DIP yields 1 cup two products: one is the coriander
seed, a spice valued in both cooking
Soaking the nuts and seeds is optional. However, soaked nuts and seeds are more easily and medicine; the other is the leaves,
digested and give dips and sauces a lighter taste. known as cilantro. Cilantro leaves are
rich in calcium, iron, carotenes, and
1 cup sunflower seeds, almonds, In a blender, blend all the ingredients together until smooth. vitamin C. Cilantro is liberally used
or pine nuts, soaked for 8 hours Store in an airtight container in the refrigerator for 3–4 days. in a variety of refreshing vegetable
2 tablespoons oil dishes, as well as in fish and meat
½ cup water preparation.
1 clove garlic 2 cups fresh cilantro
1 tablespoon chopped onion ½ cup pine nuts or cashews
1 tablespoon basil, oregano, or thyme (optional)
Pinch of cayenne pepper
½ cup olive oil
½ teaspoon salt or Bragg 1 tablespoon frozen or dried parsley
liquid aminos
½ cup chopped spinach (optional)
JALAPENO PEPPER DIP yields 2½ cups ½ teaspoon Celtic or Himalayan salt
In a blender, blend all the ingredi-
3 jalapeno peppers, minced 1. In a food processor, process the peppers with the garlic until ents until smooth.
(see recipe note) finely ground.
3 cloves garlic 2. Add the mayonnaise and mix by hand to combine.
2 cups Homemade Mayonnaise
(p. 176) RECIPE NOTE If you prefer a milder taste, cube the
jalapeno peppers and cook in a minimal amount of water for
3–4 minutes before processing with the garlic.

Cilantro Pesto
160 HEALTHY EVER AFTER unrefined oil or juice of ½ lemon ents at high speed until creamy. In a blender, blend all the ingredi- 3 sprigs parsley (optional) 2 tablespoons mustard 1 tablespoon sesame or any 2 scallions or 1/8 onion 4 tablespoons water 3 tablespoons apple cider vinegar ½ teaspoon sea salt 2½ tablespoons tahini 4 ounces tofu calcium and iron. only low in calories, but also offers Use this salad enhancer freely; it’s not CREAMY TOFU DIP Spinach Dip yields 1 cup yields 2 cups y

161

Himalayan salt

dried parsley

at least 8 hours

Bragg liquid aminos

8 hours

2 cubes frozen parsley
yields 1 cup
frozen dill