Easy Cheese-y Black Bean Dip

Personally, I’m not a huge fan of salad dressings.  I do however love salads, so I usually dress them up with hummus or something of the sort.  Today I made some Cheese-y Black Bean dip and added that to my spinach salad and was quite please with the result.

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Here is the recipe:

Easy Cheese-y Black Bean Dip

Easy Cheese-y Black Bean Dip

What would you pair this dip with?

1 can of black beans

5 drop doTERRA lime

2 or 3 Tbsp nutritional yeast

Hot sauce to taste

Directions: 

Combine all ingredients and whizz in blender.

Hello, my name is Crystal and I’m a snack-aholic.

Looking back on my posts I’ve realized that I am a snack-aholic.  It seems like all I post are yummy vegan snacks or treats.  I swear I do eat actual meals {shocking I know}.  Since I have most of my fun in the kitchen when the little one is napping it’s usually snack time – not lunch time or dinner time.  Here’s another one of my yummy snacky creations:

Spicy Roasted Red Pepper and Basil Hummus

1 can of garbanzo beans

1 Tbsp tahini

1 tsp sesame oil

1 Tbsp olive oil

3/4 cup roasted red peppers

2 drops doTERRA basil oil

pinch of salt

Sriracha hot sauce to taste {I like it HOT}

Directions: Combine all ingredients in a food processor and whizz.  Wah la!

I ate half of this myself with raw broccoli in one sitting – ok, it was my lunch that day.  I also had some with my homemade kale crackers.  Yum!

What do you like the pair your hummus with?

Easy Homemade Vegan and Gluten Free Crackers

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After I ran out of cauliflower, I needed something to eat my hummus with so I made these.  I’m been wanting to make a cracker for days now and finally did.  I don’t know what I was waiting for…these are so easy!

Easy Homemade Vegan and Gluten Free Crackers

2 cups almond flour (you can make your own by grinding almonds in a food processor)

3 tsp golden flax meal

1/2 tsp salt

1/2 tsp white pepper (more if you like)

2 Tbsp chopped parsley (or any herb, parsley is what I had and goes well with hummus)

1 Tbsp olive oil

1 tsp sesame oil

2 Tbsp water

Directions:

Combine dry ingredients and herbs.  Add oils and water and mix well.  Roll the dough into a ball.  Using parchment paper, one sheet on top and one on bottom, roll till dough is approx 1/8 inch.  Place on cookie sheet and remove top layer of parchment.  Score dough with pizza cutter into desired cracker size.  Bake at 350 for 20 minutes or until crispy and golden.

These paired perfectly with the herbed green hummus I made earlier today.

Let me know what you think and what you did differently!

xoxo,

Crystal

Herbed Green Hummus

Green is my favorite color…when it comes to food.  I add greens to almost anything…why not pack in some extra nutrients here and there, right?! Using organic greens is key see what produce you should also buy organic here.

Herbed Green Hummus

1 can garbanzo beans

2 handfuls organic baby spinach

1 Tbsp sesame oil

1 Tbsp tahini paste

1 Tbsp Olive Oil

4 drops doTERRA thyme oil

4 drops doTERRA lemon oil

Salt and Pepper to taste

Water to achieve desired consistency.

Directions:

Place all ingredients in food processor and whizz!  Easy peasy!

Personally I love dipping broccoli and cauliflower in hummus…bell peppers are also delish too!  Oh, also I love adding a few spoonfuls to my salads.  Yummmy!

(You easily make this recipe raw by using sprouts chickpeas instead.)

Raw Vegan Brownies

I served these tonight at our Essential Oils 101 class and they were a hit!  Nearly everyone asked for the recipe and not a single vegan in the group!

These were inspired by something I am almost never without…if you know me you’ve probably seen me eat one or try to get you to try one.  Peanut Butter Cookie Lara Bars.  So simple, so delicious!  Three ingredients: Peanuts, dates and salt.  I’ve always wanted to try using dates and today I did.

Raw Vegan Brownies

1 1/2 cups walnuts (soaked overnight)

10 dates

3/4 cocoa (more or less depending on how rich a flavor you would like)

dash of salt

1 tsp. vanilla

Optional: Crushed cacao nibs and shredded coconut

Directions: Rinse walnuts and whizz in food processor.  Add dates and whizz some more.  Add a bit of water to the mix, it’ll be quite sticky.  Add cocoa, salt and vanilla and more water if necessary.  Should be a little stiffer than regular brownie like consistency.

Spread in 8×8 pan and put in fridge to set.

I sprinkled some crushed cacao nibs on the bottom of the pan before spreading the mix and on the top for added richness and coconut shreds for decoration.  Would totally work without.  Next time I am going to try adding some doTERRA peppermint essential oil for a mint chocolate treat!  Yum!

Serve straight from the fridge and impress your non-vegan friends!

http://crystal.idoterra.com/