Thursday, December 26, 2013

double dip christmas party

Oh what a Christmas. I don't think I have ever had a hawaiian christmas that was so christmassy! So many friends and family eating so much amazing homemade food, drinking way too much champagne, and singing every christmas song know to us at the top of our lungs. Now that is a christmas. Actually, that was just christmas eve! But anyway, the party was tons of fun and I made two epic dips to bring along. Both vegan, one my own recipe, one not, but both very easy and healthy!

vegan spinach dip

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 Tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1 Tbsp olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, diced
  • 10-12 cups fresh baby spinach
  • 8 oz can sliced water chestnuts, cut in strips
  • 1/4 cup fresh parsley, chopped

First blend the cashews and water in blender until very smooth and set aside (but leave it in the blender) to thicken. Dice the onion and garlic. Heat oil on stove top in large frying pan (preferably one with a lid). Sauté onion and garlic in oil until soft and translucent. Start adding the fresh spinach a few handfuls at a time, or as much as you can fin in your pan. The lid helps to steam the spinach down, so you can fit more in the pan. Once all spinach is wilted, remove from heat. I don't like overcooked spinach, just lightly cooked, so it is up to your personal preference how long you cook it! 

Now finish the sauce. Add the nutritional yeast, lemon juice, apple cider vinegar, and salt the the cashew paste in the blender and whiz until smooth. Chop up the parsley and slice water chestnuts into thin strips. Add parsley, water chestnuts, sauce, and cooked spinach mixture to a large bowl to combine. This dip is good warm right when you make it or cold out of the fridge, enjoy! 

beet bruschetta 

  • three medium beets
  • 1/3 red onion, diced
  • 1/3 cup fresh basil, chopped
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • salt and pepper to taste

Trim beets, cut in half and cover with water in a pot. Boil for about 20 minutes, or until beets are tender when poked with a fork. Drain beets and remove the skins under cold running water. Cut into 1/4 inch cubes. Dice red onion and basil and add to the beets. Add oil and vinegar, salt and pepper, and toss to coat. I found that this bruschetta was better after a little marinating in the fridge. Serve with salty crackers or baguette! (I obviously had mine with tortilla chips, so anything goes).

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