Category: Appetizers

Crudités with Almond Ranch Dip

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Almonds provide the creaminess in this ranch-flavored dip inspired by an old peppercorn dressing that we used to dip carrots in when we were kids. Though it takes just moments to put together, the almonds have to be soaked overnight, so requires thinking a day ahead. Choose colourful vegetables to go with your dip of choice, or serve with toasted whole grain, gluten-free crackers or pita bread. Use coarsely ground peppercorns for a kick of flavor, if desired.

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Crudites with Almond Ranch Dip

For the crudités:
A wide variety of colorful vegetables, such as peppers, carrots, celery, tomatoes, or whatever is in season.

For the Almond Ranch Dip:
1 heaping cup whole raw almonds, soaked over night, and skins removed
4 1/2 tablespoons cider vinegar
3 tablespoons lemon juice
1 tablespoons extra-virgin olive oil
1 to 2 teaspoons agave nectar
1 1/2 teaspoon onion powder
1 teaspoon dried dill
1/2 teaspoon garlic powder
Sea salt to taste
Lots of fresh ground pepper
1/2 to 1 cup water, for blending
1/4 cup freshly minced parsley

After soaking and skinning the almonds, put them in a heavy-duty food processor. Add the vinegar, lemon juice, olive oil, 1 teaspoon of the agave nectar, onion powder, dill, garlic powder, a pinch of salt, and a bit of pepper.

Pour in about 1/3 cup water, and turn processor on. Continue adding water until reaching a dippable consistency. Stir in parsley. Adjust seasonings and agave nectar to taste. Refrigerate before serving, preferably at least a few hours.

Vegan “Cheesy” Fondue with Roasted Vegetables

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Choose any vegetables you love to dip, or use as a cheesy sauce. The cumin and peppers add a slightly Mexican flavour, making it top-notch for nachos, too.

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Vegan Cheesy Fondue with Roasted Vegetables

Vegetables, for roasting
Olive oil, for the vegetables
2 cups water
3/4 cup (36g) nutritional yeast flakes
1/3 cup cooked cannellini beans
1/3 cup roasted red peppers, chopped
4 teaspoons tapioca starch
1 tablespoon fresh lemon juice
1 heaping teaspoon ground cumin
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
Fine sea salt to taste
Freshly ground pepper to taste

Preheat oven to 425°F (220°C). Cut the vegetables to a uniform size and toss with olive oil. Sprinkle with salt and pepper. Roast until tender. I recommend cauliflower (about 25 minutes), broccoli (about 20 minutes), and asparagus (about 10 minutes), all perfect for dipping.

Put the water, nutritional yeast, beans, roasted red peppers, tapioca starch, lemon juice, cumin, onion powder, and garlic powder in a blender. Blend until smooth. Sample for salt and pepper, adjusting to taste.

Pour the mixture into a medium saucepan. Cook on medium-high heat, whisking frequently, until thickened, about 6 to 8 minutes.

Serve with vegetables.

Maple Barbecue Tofu Bites

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These tofu bites are a great pop-in-the-mouth treat. You can double the marinade, reserve it after marinating them, and heat it as a dipping sauce, although they really don’t need it. If you freeze the tofu, then thaw it, the consistency forms a “meatier” texture, however, a long marination still delivers the same amount of flavor. See my note below about pressing tofu if you’re unfamiliar with this (imperative!) step.

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Maple Barbecue Tofu Bites

5 tablespoons water
3 tablespoons tomato paste
3 tablespoons wheat-free tamari or gluten-free soy sauce
2 tablespoons pure maple syrup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 1/2 teaspoons yellow mustard
1/4 -1/2 teaspoon cayenne pepper
1 (350g) package extra-firm tofu, pressed and cut into 1/2″ (12 mm) cubes

Put the water, tomato paste, tamari, maple syrup, onion powder, garlic powder, mustard, and cayenne pepper in a shallow bowl. Whisk to combine. Gently stir in the tofu cubes, cover, and let sit for three to five hours.

When you’re ready to bake the tofu, preheat the oven to 375°F (190°C). Cover a baking sheet with parchment paper, and spread the tofu, in a single layer, on the sheet. You can reserve the marinade, if desired, for a dipping sauce.

Bake for 30 minutes, turning every 10 minutes.

Note: Pressing tofu removes the excess moisture and allows it to absorb the marinade much more efficiently, with a far tastier end product. To do it, layer a cutting board with two layers of clean towels. Top with tofu, and layer with another two towels. Top with a board (I use another cutting board), then put a heavy object on top (like a cast iron pan, or a heavy pot or two) that offers even weight distribution. Allow to press for at least 30 minutes, changing the towels if they become soaked through.