Tag Archive for: plant based

6 Plant-Based Dips

Are you ready to be part of the growing plant based foods movement?   If you haven’t tried these 6 plant based dips and toppings, we  recommend giving these a try. I keep a few on hand for last minute guests.
Love dip, but don’t love the dairy or eggs that are often in them? Dig into these velvety plant-based spreads, sauces and schmears made without animal products.

Kite Hill Plain Cream Cheese Style Spread

Use this almond-based spread as a vegan base for dip recipes that call for cream cheese, such as spinach-artichoke dip. Made with cultures, salt and vinegar, Kite Hill’s version is tangy, smooth and fantastic for bagels and cooking alike.

 

 

The Honest Stand Cheddar Style Dip

Who knew? When they’re blended, potatoes, carrots, onions and cashews transform into a creamy, low-calorie dip that’s a dead-ringer for cheese sauce. Pour over cooked macaroni for a dairy-free meal, or heat and serve with mini pretzel bites for a cholesterol-free, ballpark-perfect nosh.

 

 

Let Thy Food Hatch Valley Queso

Ingredients like Hatch green chiles, lime juice, garlic and hickory smoke infuse this cashew-based sauce with Southwestern flavors. Scoop with tortilla chips, or drizzle this paleo-friendly sauce over burritos, tacos, beans and rice, and more.

 

 

La Onda Almond Dip & Spread Roasted Garlic

A goes-with-anything dip made with blended raw almonds, grapeseed oil, lemon juice, gluten-free tamari sauce, nutritional yeast, garlic and spices—that’s it! Swap in La Onda’s spread instead of mayo for a seriously delicious sandwich.

 

 

Good Lovin’ Dip Chipotle Chili

Tired of plain ol’ hummus? This thick vegan dip contains nuts and seeds such as almonds, cashews and pepitas to impart creamy texture and protein-dense nutrition. Nutritional yeast, coconut aminos, garlic and mushroom powder add umami flavor.

 

 

Daiya Strawberry Cream Cheeze Style Spread

Place this slightly sweet, strawberry-flavored dip on the brunch table, and watch it disappear one fruit slice at a time. Like all Daiya’s products, this one is totally vegan and soy free, made with coconut oil, tapioca and potato starch, pea protein, non-GMO safflower oil, and more.

 

 

Author Credit: Jenna Blumenfeld

Art Credit: New Hope Network

This post (or portions of this post) was provided by New Hope Network. I am a member of the New Hope Influencer Co-op, a network of health and wellness bloggers committed to spreading more health to more people.

newhope.com                                                                                                                                  newhopeinfluencers.com

DISCLAIMER–The views and opinions expressed here are based solely on personal experience, research and my interactions other professionals in the field of health and wellness. This article is not a diagnose, or medically based advise. Your experiences and sentiments may differ from my own. If you are suffering from any serious medical condition, you should consult your doctor or naturopath for a diagnosis.

 

 

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Italian Herbed Farro Bowls

Shows an image of a white bowl containing Italian Herbed Farro

Italian Herbed Farro Bowls

Yield: 6

Ingredients

  • 2 cups uncooked farro
  • 6 cups water
  • 3 tablespoons extra-virgin olive oil, divided
  • 4 cloves garlic (minced)
  • 1 large fennel bulb (cut into ⅛-inch slices)
  • 2 cups ¼-inch carrot slices (3 large carrots)
  • 1 cup dry white wine
  • ½ teaspoon fennel seed (crushed)
  • 1 cup halved cherry tomatoes
  • Juice and peel of 1 lemon, divided
  • 1 tablespoon dried, mixed Italian herbs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 (5-ounce) package baby spinach
  • ¼–½ teaspoon crushed red pepper flakes
  • ¼ cup snipped flat-leaf parsley
  • ½ cup coarsely chopped almonds (toasted)
  • ¼ cup shredded Parmesan cheese

Instructions

  1. Rinse farro. In a large saucepan, place farro and water. Water should cover farro. Bring to a boil; then reduce heat and simmer until tender, stirring once or twice, about 30 minutes. Drain excess water.
  2. Meanwhile, in a very large nonstick skillet over medium-high heat, heat 1 tablespoon oil. Add Garlic and sauté until softened, about 3 minutes. Add another 1 tablespoon oil, along with sliced fennel and carrots. Reduce heat to medium and cook, stirring often, until vegetables are crisp-tender and browned, 10–12 minutes. Remove skillet from heat, and add wine and fennel seed.
  3. Return to heat, and cook until almost all the liquid has evaporated and tomatoes are tender, about 5 minutes. Stir in 2 tablespoons lemon juice, lemon peel, Italian herbs, salt and pepper. Remove from heat, and add spinach leaves; toss until spinach is slightly wilted.
  4. To farro, add remaining 1 tablespoon oil, 1 tablespoon lemon juice, red pepper flakes and parsley; toss.
  5. To serve, divide farro mixture among bowls and top with vegetable mixture. Garnish each bowl with almonds and Parmesan.

Notes

This recipe is being shared courtesy of Delicious Living

Many thanks to the recipe author Jane Burnett,RD. 

Photo credit to Jennifer Olson/Delicious Living

Please visit the Delicious Living Blog today.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 498Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 2mgSodium: 372mgCarbohydrates: 74gFiber: 13gSugar: 15gProtein: 17g

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© Jane Burnett, RD
Cuisine: Italian / Category: Grains

 

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