Red pepper-peanut dip

From Delicious Living magazine delivered at Whole Foods Market, I found this exotic and delicious recipe. 

The recipe calls for coconut milk but I used almond milk instead. It ended up yummy! I made a normal quantity so I decided to fill some Pidy veggie cups. 

Pidy veggie cups

You can find the original recipe at Delicious Living online.

Enjoy!

Red pepper-peanut dip

Vegetarian Tapenade (Caper Olive Paste)

This dip usually uses anchovies. As a vegetarian, I always wanted to make this vegetarian version. I found it in the Joy of  Cooking "All About Vegetarian" book.

According to the book, this spread's name comes from caper -tapeno in Provencal- which is one of the essential ingredients. Without capers, this spread is call olivade.

In the food processor combine:

• 1 cup 972f1c olives, oil cured and pitted
• 1 1/2 tbsp drained capers
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 chopped garlic clove
• 1 tsp dried thyme 
• pepper to taste

Pulse until the mixture is coarse but not uniform. 


Yields: about 1 cup


Enjoy!

Vegetarian olive tapenade

Vegetarian olive tapenade

Mango guacamole

I got this wonderful recipe from Everyday Food program on PBS. What a wonderful and natural dip full of nutritious ingredients! It is also a perfect dip for summertime. 

With mango and avocado that have high content of beta carotene and omega-3 fatty acids... what else can we ask for?

Ingredients:

• 2 garlic cloves, minced
• 1/4 cup packed fresh cilantro leaves, chopped
• 1/4 cup freshly squeezed lime juice, (about 2 limes)
• 1 Serrano chili, minced (ribs and seeds removed for less heat, if desired)
• 2 ripe avocados, pitted, peeled, and cut into 1/2-inch pieces
• 1 mango, peeled, pitted, and cut into 1/4-inch pieces

Directions:  

Peel mango and discard the skin. With a knife, slice off wide, flat part of fruit on both sides of pit. Trim flesh from pit (discard pit) Place parts cut side down; slice in half horizontally. Cut crosswise into thin strips; cut strips lengthwise into pieces.
 
In a medium bowl, combine avocados, mango, garlic, cilantro, lime juice, and serrano chile; season with 1/2 teaspoon salt. Fold gently, leaving texture chunky.

Serve with colorful tortilla chips for garnish.

Enjoy!

Mango guacamole