THE HEALTHY HAG

I COOK … I EAT … I SHARE.

Organic White Bean Dip March 5, 2012

Filed under: Starters & Sides — healthyhag @ 5:58 pm
Tags: , , , , , , , , , , ,

Easy easy easy.  Yummy yummy yummy.  I don’t think this dip really needs much more explaining than that.

 

INGREDIENTS:

 

2-3 cups of dried white navy beans (I used organic)

1-2 tsp sea salt

1-2 tsp minced organic garlic

2 TBSP organic extra virgin olive oil

Pepper, to taste

 

DIRECTIONS:

 

1) Place dried beans in a large bowl and fill with water – sprinkle with a small dash of salt and soak overnight.

2) Drain beans and place in large pot along with 1 tsp of salt, place on high heat and bring to boil.

3) Boil beans for 1-2 hours until tender.

4) Place boiled beans in food processor along with minced garlic, olive oil and 2-3 TBSP of boiling water and combine thoroughly.

5) Taste and season accordingly – add more water from boiling pot if dip is too lumpy (should be nice and smooth but not runny).

6) Chill for an hour or more and serve with fresh veggies or your fave crusty bread.

 

NOTE – you could substitute any dried bean really, if your preference isn’t navy beans.  Add in some tahini if using chickpeas.

 

 

Advertisements
 

BE FREE Mac n’ Cheese July 3, 2009

Yes, this is a mac’n’cheese for the rest of us … soy, gluten, AND dairy free!!!  Some of the most common allergens and food intollerences out there these days.  Sad but true.  This certainly won’t replace Auntie Marg’s creamy gooey gorgeous baked version that has everyone in a coma for a few hours after enjoying, but hey, it’s better than the alternative of nothing.  It’s a pretty tasty and easy version of a classic that will satisfy any “freer” out there.  Enjoy!

INGREDIENTS:

1 1/4 cup uncooked brown rice macaroni

1 1/4 cup unsweetened rice milk

1/3 cup nutritional yeast

1 tsp sea salt

1 tbsp cornstarch

1 tsp EACH onion powderand garlic powder

1/2 tsp paprika

1/4 tsp tumeric

1 tbsp tahini

Sprinking of smoked paprika for dusting (optional!!)

MAC

DIRECTIONS:

1. Cook pasta according to directions on the box (usually about 7-8 min).

2. Immediately drain and rinse with cold water, and set aside.

3. Whisk all remaining ingredients together in a medium sauce pan, and turn on heat on burner to medium.

4. Bring sauce to a near boil then turn down the heat to low – stirring occasionally, to allow sauce to thicken.

5. Remove from heat once thickened, and combine with cooked macaroni, stirring to coat completely.

6. Return to bruner, heat thoroughly and serve!

 

Spicy Roasted Eggplant Dip (Baba-Ghanouj) July 10, 2008

I love dips. I love eggplants. I love spice. Yes, this equals one very tasty and satisfying appie indeed. And as long as you have a bit of time to hang about, this is very very easy to put together. Just read that trashy maggie you’ve been meaning to leaf through while the eggplant roasts. Have a glass of vino while you’re at it. Now that’s a good afternoon.

INGREDIENTS:
1 eggplant
4 cloves garlic
1 x 16 ounce can of chickpeas (or 2 cups of previously dried and boiled chickpeas)
1 lime – juiced
12 tbsp tahini
1 tsp salt (or to taste)
1/2 tsp cumin
1/2 tsp chipotle pepper (to taste – this is optional)
1 cup cherry or grape tomatoes

DIRECTIONS:
1) Preheat oven to 400F.

2) Prick eggplant several times with fork, place on a baking sheet and roast until it is completely tender and sunken in on top (approx. 30-45 min)

3) Remove roasted eggplant from oven and cool – cut top off and remove all peel.

4) With food processor running, drop in garlic and process until minced.

5) Add eggplant and all remaining ingredients except the tomatoes into blender and puree until fairly smooth.

6) Add tomatoes and pulse to chop coarsely.

7) Remove spread from blender and serve with pitas, crusty bread, tortillas or your own choice of fresh veggies.