Here we have some recipes that are terrific for—but certainly not limited to—lunches. In addition to sandwiches and salads, there are a variety of dips here, including beloved hummus recipes. For more lunch ideas, flip to Scool and Lunchbox Solutions on page 233. You’ll pick up many tips and other ideas for school lunches—including additional ways to enjoy those Chickpea Nibbles!
This mixture is reminiscent of a tuna salad, but much healthier, and also tastier!
Serves 2–4
3–4 teaspoons tahini (see note)
2 teaspoons plain nondairy milk
2 teaspoons freshly squeezed lemon juice
1–1½ teaspoons red wine vinegar to taste
1 teaspoon tamari
½ teaspoon Dijon mustard
½ teaspoon kelp granules
½ teaspoon pure maple syrup
1–2 pinches sea salt to taste
1 cup chickpeas, rinsed and drained
¼ cup diced apple
2–4 tablespoons diced green or red bell pepper
2–3 tablespoons diced celery (optional; see note)
2 teaspoons capers (optional; see note)
Sprinkle chopped fresh parsley (optional)
In a bowl, whisk together the tahini, milk, lemon juice, red wine vinegar, tamari, mustard, kelp granules, maple syrup, and sea salt.
Mash the chickpeas slightly with a fork or bottom of a measuring cup. Add to the tahini mixture along with the apple, bell pepper, celery, capers, and parsley, and mix together.
Serve between slices of whole-grain bread, rolled in a tortilla, as a green wrap (using large leaves of romaine lettuce or collards), or rolled with some rice in nori sheets.
Tahini Note: A little tahini goes a long way. For a creamier mix use the full 4 teaspoons, but for a little lighter salad, use 3.
Seasonings Note: You may want to omit the celery and capers for your kiddos. Be sure to include the apple; it’s delightful with the savory ingredients! Raisins are also a great addition.
One day I had the idea to substitute cooked potato for the tofu in my original egg salad recipe. I loved the result! You can still use tofu if you prefer, or half of both (see note).
Serves 2–3 children or 1–2 adults
1 tablespoon tahini
1 tablespoon apple cider or coconut vinegar
3 tablespoons plain nondairy milk
½ teaspoon Dijon or prepared mustard
½ tablespoon nutritional yeast (optional)
¼ teaspoon black salt (see note)
¼ teaspoon turmeric (see note)
⅛ teaspoon paprika or smoked paprika (see note)
Few pinches sea salt to taste
Freshly ground black pepper to taste (optional)
½ teaspoon pure maple syrup
1 cup cooked and cooled diced red or yellow potato (see note)
¼ cup diced yellow bell pepper (see note)
2 tablespoons diced celery (see note)
1 tablespoon chopped chives, or ½ teaspoon dry dill weed (optional; see note)
In a bowl, whisk together the tahini, vinegar, milk, and mustard. Add the nutritional yeast, black salt, turmeric, paprika, sea salt, black pepper, and maple syrup, and whisk through again.
Add the potatoes, bell pepper, celery, and parsley or chives, and stir through. Taste, and season with extra salt if needed (depending on whether you are subbing tofu for potatoes, and also whether you use black salt). Serve, or refrigerate for 2–3 days.
Black Salt Note: This contributes a distinct “eggy” flavor to this salad. If you omit it, you may want to season with other ingredients including extra salt. See Pantry Primer, page 11, for more information.
Turmeric Note: Turmeric adds color to this mix, not flavor, so you can omit it if you like.
Paprika Note: Smoked paprika has an incredible flavor and gives a totally different flavor twist to this salad. If you love it, you can use more to taste.
Potato Note: Mashed firm tofu can be substituted for all or half of the potato. Adjust seasoning to taste with tofu.
Vegetable Note: You can omit the veggies for the kiddos, or substitute minced cucumber or minced pickles!
Idea: Smoked paprika is a tasty addition for adults. You can also substitute onion or garlic powder for the chives/dried dill.
Precook quinoa and you can have this salad on the table in a flash! The flavors are bright and fresh, and the addition of avocado rounds out the spice and tang. This isn’t overly spicy, and the heat level really depends on the type of salsa you use. I use a mild salsa, and our kids love it!
Serves 3–4
2½–3 tablespoons freshly squeezed lime juice
¼–½ teaspoon agave nectar or pure maple syrup
2 cups cooked and cooled quinoa (see page 16)
1 cup black beans
½–¾ cup chopped avocado, tossed in squeeze of extra lime juice (see note)
½ cup corn kernels (opt for organic, frozen is fine)
½ cup mild or medium salsa (see note)
¼ cup diced red bell pepper
¼ cup chopped cilantro (optional; can substitute flat-leaf parsley)
3–4 tablespoons chopped green onion (just the green portion)
½ teaspoon cumin, or more to taste
¼ rounded teaspoon sea salt (see note)
⅛ rounded teaspoon allspice
In a large bowl, combine the lime juice, agave nectar, quinoa, black beans, avocado, corn, salsa, red bell pepper, cilantro, green onion, cumin, sea salt, and allspice. Add extra lime juice and sweetener to taste, as well as any additional seasoning. Refrigerate until ready to serve.
Avocado Note: If making this salad ahead of time, do not add the avocado, as it will discolor. Toss together all the ingredients, chill, and then work in the avocado/lime juice before serving.
Salsa Note: I normally like mild salsa, but you can use a medium salsa in this salad. For kiddos, you may want to use a mild salsa. I find ½ cup is just enough, but feel free to add another few tablespoons if you like it saucier!
Salt Note: Start with about ¼ teaspoon of sea salt, then adjust to add extra later if needed. You may want a little more depending on the brand of salsa that you use.
Serving Suggestions: This is a fabulous potluck and summer salad—double the recipe for a large crowd. Serve as is, with snacking tortilla chips, or pair with roasted potatoes and vegetables.
If you haven’t been a fan of tofu feta before, give this one a try. The process of boiling the tofu first and then marinating while warm greatly enhances the flavor. This one will impress!
Serves 4–5
Boiling Mixture:
1 package (12 oz) extra-firm tofu, cut into ½"–¾"
cubes (see note)
1½ cups water
¼ cup red wine vinegar
½ teaspoon sea salt
2 cloves garlic, roughly sliced/chopped
Marinade:
1½ tablespoons mild miso (ex: brown rice or chickpea)
1 teaspoon dried oregano
2 tablespoons freshly squeezed lemon juice
1½–2 tablespoons red wine vinegar (2 tablespoons for extra tang)
½ teaspoon pure maple syrup
¼–⅓ cup minced green olives or kalamata olives
To make the boiling mixture:
In a large saucepan, add the tofu, water, red wine vinegar, sea salt, and garlic. Bring to a boil, then reduce heat and let simmer for 15–20 minutes, uncovered. If some of the tofu is not covered in the brine, gently stir through occasionally.
To make the marinade:
Meanwhile, in a medium/large bowl or baking dish, combine the miso, oregano, lemon juice, vinegar, and maple syrup. Whisk through, and then stir in the olives.
After cooking, strain tofu, discarding boiling liquid (it’s okay to keep the garlic). While still hot/warm, transfer tofu to the bowl with the marinade. Stir through to coat the tofu and combine well. Cover and refrigerate. The tofu will absorb the flavors as it sits. Keeps for 5–6 days.
Tofu Note: When working the marinade through the tofu it’s okay if the tofu breaks up into uneven pieces rather than uniform cubes (it’s quite good that way)!
Idea: Try this tofu in a Greek salad with crispy romaine lettuce, bright tomatoes, briny olives, and crunchy cucumbers.
Serving Suggestions: Think beyond Greek salad! Try this tofu alongside baked potatoes (regular or sweet), atop pizzas, and tossed into pasta, or combine with hummus or another spread in a lunch wrap for your kiddos!
BACONUTLarge flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness!
Makes 2 cups
1 tablespoon coconut sugar
¾ teaspoon smoked paprika
½ scant teaspoon sea salt
¼ teaspoon garlic powder
Freshly ground black pepper to taste
2½ tablespoons tamari or coconut aminos
½ tablespoon balsamic vinegar
½ teaspoon liquid smoke (see note)
2 cups large flaked, unsweetened coconut
Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated.
Spread on the prepared baking sheet. Bake for 30–32 minutes, tossing once about halfway through baking and checking for doneness at about 27–28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, don’t overbake! Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer!
Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/health food stores. It is not a chemical product; rather, it’s made from condensing vapors from the smoke of smoldering wood chips.
Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/cheeseburgers, folded into breakfast scrambles, and as a pizza topping!
Here, the oven mimics dehydrating by alternating a very low temperature with turning your oven off. The kale becomes crunchy without becoming bitter.
Serves 2–3
1 bunch fresh kale (curly or dinosaur; about 6–8 loosely packed cups after prepping)
2 teaspoons tahini
2 teaspoons freshly squeezed lemon juice
1 teaspoon tamari (or coconut aminos for a soy-free version)
½ teaspoon pure maple syrup
2½–3 tablespoons nutritional yeast
⅛ scant teaspoon sea salt
Wash the kale leaves. Strip the leaves from the stems and place the leaves in a salad spinner. Spin to remove as much water as possible. If leaves are still damp, use a kitchen towel to blot dry.
Turn oven to lowest setting possible (ex: 170°F). Line two baking sheets with parchment paper.
In a large bowl, combine the tahini, lemon juice, tamari, and maple syrup. Stir or whisk through until smooth.
Add kale leaves and toss through with your hands, gently incorporating the sauce. Add the nutritional yeast, and continue to work through.
Transfer the kale leaves to the prepared baking sheets, spreading out. Sprinkle the leaves with the sea salt. Place the baking sheets in the oven on two racks.
Bake for an hour. Then, turn off oven, rotate trays, and then let sit in the oven for 30 minutes. Turn oven to 170°F again, and bake for another 15–20 minutes. Check kale: if completely crispy, remove from oven. If not, turn off heat and let sit for another 30–40 minutes. Serve!
Kitchen Tips:
•If your oven can go lower than 170°F, the process may take another 20–30 minutes.
•To re-crisp leftovers, reheat at same low temperature until flaky again.
•Do not add extra wet seasonings. Stick with dry seasonings, and remember the flavor intensifies with drying.
CHICKPEA NIBBLESAfter creating my Tamari Roasted Chickpeas in Eat, Drink & Be Vegan, I began experimenting with faster, larger batches. I regularly make double or triple batches every week—often twice a week. That original roasted chickpeas recipe became a go-to for many readers, and I think you’ll love these simple, tasty versions too!
Makes about 3½ cups
Basic Marinade:
2 cans (14 oz) chickpeas
2 tablespoons balsamic vinegar
1½ tablespoons tamari or coconut aminos
1–1½ teaspoons pure maple syrup
Ketchup-y Marinade:
2 cans (14 oz) chickpeas
1 tablespoon balsamic vinegar
1 tablespoon tamari or coconut aminos
2–2½ tablespoons natural ketchup
Preheat oven to 400°F. Line a baking sheet with parchment paper.
On the baking sheet, add all ingredients for either the basic or the ketchup-y marinade. Toss through to combine.
Bake for 20–25 minutes, tossing chickpeas once or twice during baking, until the marinade is almost absorbed. Remove chickpeas from the oven while still a little moist. (These are meant to still be tender, not crunchy.) Serve warm for appetizers or at room temperature for snacks.
Serving Suggestions: These chickpeas make a sensational topper for salads, pasta dishes, soups, and stir-fries. Also, leftovers can be lightly mashed with condiments for a sandwich spread, or whizzed in a mini food processor with lemon juice, garlic, and tahini for a chunkier hummus!
Idea: Try adding 1 teaspoon finely chopped fresh thyme, oregano, or rosemary.
The marinade bakes well into the tofu slices in this recipe. The flavors are delicious but simple—just the way kids like!
Makes 20–24 square slices
2½ tablespoons balsamic vinegar
2 tablespoons tamari or coconut aminos
1 teaspoon pure maple syrup
1 package (12 oz) extra-firm tofu, cut into square slices ¼"–½" thick and patted gently to remove excess moisture (20–24 square slices)
Preheat oven to 375°F. In an 8" × 12" baking dish, stir together the vinegar, tamari, and maple syrup. Add the tofu and turn to coat each side.
Bake uncovered for 17–22 minutes, turning the tofu pieces once through baking. Remove from oven and let cool a little before serving; pour any remaining marinade over the tofu.
Ideas: This tofu makes a mighty tasty sandwich filling! Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with diced veggies and condiments of your choice. To amp up the seasonings for adults, try adding a splash of chipotle hot sauce or vegan Worcestershire sauce, along with some garlic and onion powder. Or, add a teaspoon each of dried basil and oregano leaves, along with some freshly ground black pepper.
It’s no secret that our girls love guacamole. We go through many avocados a week. One night I decided to stretch the avocados and bump up the guac nutritional profile with the addition of white beans. Somewhat a cross between a guacamole and a hummus, this thick, creamy dip is a hit in our house.
Makes about 3 cups
2 lightly packed cups roughly chopped/sliced ripe avocado
1 cup white beans
½ teaspoon sea salt
2–2½ tablespoons lemon juice
Water, to thin as desired
Place the avocado, white beans, sea salt, lemon juice, and water in a food processor or blender and blend until smooth. Season to taste with additional salt and/or lemon juice.
Ideas:
•Kick it up for the adults by stirring in one of these add-ins: a few tablespoons of a mild salsa, minced fresh parsley or cilantro, or grated garlic.
•Try pureeing in a handful or two of baby spinach (this will smooth out best in a Blendtec). It will simply intensify the green color and you’ll have added a little extra green power!
Many of you have asked for a nut-free version of my popular Vegveeta Dip from Let Them Eat Vegan. Here it is! Using precooked potatoes as a base, the mixture magically transforms into a thick, bubbly, creamy dip with a very mild cheesy flavor. Be sure to try it with salsa!
Makes about 2¼ cups
¾ cup peeled, precooked, and roughly chopped yellow or red potato
3 tablespoons rolled oats
2–2½ tablespoons nutritional yeast (see note)
2 tablespoons tahini
1½ tablespoons chickpea or other mild miso
1 tablespoon white chia seeds
1 small clove garlic
1 teaspoon sea salt
¼ teaspoon paprika
⅛–¼ teaspoon onion powder (optional)
1¼ cups plain unsweetened nondairy milk (plus more to thin as desired; see note)
1 tablespoon red wine vinegar
½–1 tablespoon freshly squeezed lemon juice to taste
1½ teaspoons agave nectar or pure maple syrup
¼–½ cup salsa (optional; see note)
Combine all ingredients except salsa in a blender (starting with ½ tablespoon lemon juice and 2 tablespoons nutritional yeast) and puree until very smooth.
Transfer mixture to a medium saucepan, and heat over low/ low-medium heat for 5–8 minutes, stirring often, until mixture starts to slowly bubble and thicken. Avoid thickening the sauce over high heat because it can cause scorching. Add extra salt/ lemon juice to taste, and 1–2 tablespoons of milk to thin sauce if desired. Stir in optional salsa, and serve!
Nutritional Yeast Note: Adjust the nutritional yeast to taste. My kids love the full 2½ tablespoons, but adults may prefer ½–2 tablespoons.
Milk Note: I prefer to use plain, unsweetened soy or almond milk in this cheese dip. If you can’t use nut milks, then opt for soy.
Salsa Note: We love this dip with several tablespoons of mild salsa added in. You can also try adding chopped sun-dried tomatoes, minced green onions or chives, sliced olives, fresh herbs, a few tablespoons of chopped jalapeño peppers, or a few dashes of hot sauce to kick up the heat!
Idea: Try adding ¼ cup of diced raw carrot when blending. It adds a nice pop of orange color to the dip. If using a standard blender, you may want to cook carrots until tender to fully puree.
HUMMUS 101Those of you who have followed my work know that I love my hummus. Our entire family loves hummus. I make many different versions, taking many liberties with the pure definition of “hummus”! Here is my basic, traditional version of hummus. Freshly cooked chickpeas taste best, but busy parents will often rely on canned beans—that’s perfectly fine!
Makes 4–4¼ cups
4 cups cooked chickpeas (rinsed and drained, if using canned)
¼ cup tahini (or more, if you like it even nuttier!)
2–3 tablespoons nutritional yeast (optional; see note)
1 medium clove garlic, sliced or quartered (see note)
1 teaspoon sea salt
Freshly ground black pepper to taste
4–5 tablespoons freshly squeezed lemon juice to taste
2–4 tablespoons water
In a food processor, combine the chickpeas, tahini, nutritional yeast, garlic, sea salt, black pepper, lemon juice, and 2 tablespoons of the water, and puree until smooth, adding 1–2 tablespoons water to thin as desired. Stop to scrape down the sides of the bowl a few times, and continue pureeing until very smooth. Season to taste with additional salt, black pepper, and/or lemon juice, and serve.
Nutritional Yeast Note: Classic hummus recipes do not include nutritional yeast. However, I have found that kids often like the cheesy flavor that it lends. If you are encouraging kids to eat more hummus, add the nutritional yeast—start with a bit less if you like, and adjust to taste!
Garlic Note: Many traditional versions of hummus include a heavy amount of garlic. Children typically do not like the sting of raw garlic, so I have included a modest amount in this recipe. Feel free to adjust to your own tastes.
Serving Suggestions: Serve with crudité, pita breads, or tortilla chips, or on Hummus Tortilla Pizzas, page 138.
I’ve been known to use kidney beans, white beans, and black beans in hummus, and this recipe gets even more experimental with the incorporation of red lentils. They have a very mellow flavor, and this dip, while unassuming at first, becomes quite irresistible after a bite or two!
Makes about 3 cups
1 cup dried red lentils, rinsed (see note)
2 cups water
1–2 medium-large cloves garlic (see note)
3½–4 tablespoons tahini
1 teaspoon sea salt
1 teaspoon ground coriander
½–1 teaspoon lemon zest (see note)
¼ teaspoon paprika
2 tablespoons red wine vinegar
1 tablespoon freshly squeezed lemon juice
Place lentils and water in a large saucepan. Bring to a boil, then reduce heat to very low. Cover and let cook until all the water is absorbed and the lentils are fully softened, about 20 minutes. Remove from heat and allow to cool for ½ hour or longer.
In a food processor, add the cooked lentils, garlic, tahini, sea salt, coriander, lemon zest, paprika, vinegar, and lemon juice. Puree until smooth. Add more garlic or salt to taste. This mixture is much looser than a traditional hummus. When refrigerated, it thickens considerably. So, you can enjoy it a little thinner, or wait until it is chilled. Serve with whole-grain pitas or tortillas.
Lentils Note: You can make the lentils a day or two in advance, and then refrigerate until ready to use. They will already be chilled for this dip, and therefore the puree will be thicker.
Garlic Note: Adjust garlic to taste. I use one clove when serving for the family, but you can use more for adults.
Lemon Zest Note: While zest may seem like an unusual addition here, it truly adds some lovely flavor.
Ideas: Try adding ½ teaspoon of cumin to this puree for extra spice. You can bump up the garlic quotient for adults, and also try adding a punch of heat with hot sauce. If you want to add fresh herbs like cilantro, basil, or parsley, wait until the dip is cooled and then puree through.
Kitchen Tip: You can always make a double batch if you think you’d like to store portions of this dip in the freezer!
PUMPKINCREDIBLE HUMMUSThis creamy, lightly smoky hummus has the brilliant flavor and color of pumpkin!
Makes about 5 cups
1 can (14 oz) chickpeas, rinsed and drained
1 can (14 oz) white beans (cannellini or other), rinsed and drained (see note)
1 cup pure pumpkin puree
1½–2 tablespoons tahini to taste
1¼ teaspoons sea salt
1 teaspoon cumin
½ teaspoon smoked paprika
¼ rounded teaspoon allspice
1 large clove garlic, sliced or quartered (see note)
¼ cup freshly squeezed lime juice
½ teaspoon pure maple syrup
⅓ cup toasted pumpkin seeds (see note; reserve about 2–3 tablespoons for garnish)
In a food processor, add the chickpeas, white beans, pumpkin, tahini, sea salt, cumin, paprika, allspice, garlic, lime juice, and maple syrup. Puree until very smooth.
Add more garlic or spices to taste, if desired. Then, add most of the pumpkin seeds (reserving a couple of tablespoons), and pulse the mixture. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, and more.
Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.
Garlic Note: As with many recipes, adjust garlic to taste when making for your family. Kids usually pick up on the sting of garlic quite quickly, so use a smaller clove to make it kid-friendly.
Pumpkin Seeds Note: To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400°F for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe 5–7 minutes, possibly longer depending on your oven. Just be sure to watch them after 6–7 minutes, as they can burn quickly.
This dip is exceptionally creamy and flavorful, and yet it contains no vegan cheese substitutes or oil. It will be a hit at any party!
Makes 3–3½ cups
¾ cup raw cashews (unsoaked)
1–2 medium-large cloves garlic, sliced or quartered, to taste
¾ teaspoon sea salt
½ teaspoon dry (ground) mustard
Freshly ground black pepper to taste
¾ cup plain unsweetened nondairy milk (see note)
2½–3 tablespoons freshly squeezed lemon juice
2 cups frozen artichoke hearts, partially thawed (helps for pulsing in blender; see note)
2 loosely packed cups fresh spinach leaves
Preheat oven to 425°F.
In a blender, add cashews, garlic, sea salt, mustard, black pepper, milk, and lemon juice (I like the full 3 tablespoons for tanginess). Blend until very smooth. (If using a Blendtec or other high-powered blender, this will only take a minute or so. If using a standard blender, keep blending until very smooth.)
Add the artichokes and spinach and just pulse through; do not fully blend, in order to keep some chunky texture! Transfer to an ovenproof baking dish (a loaf pan or similar size), and bake for 17–20 minutes, until lightly golden on top.
Milk Note: Be sure to use unsweetened milk. I prefer almond or soy for best flavor.
Artichoke Note: Frozen artichokes are preferred (see Pantry Primer, page 11), but you can substitute canned if needed. Just rinse well and drain before using.
Serving Suggestions: This is the perfect party dip, served with sliced baguette or warm pita breads. Sliced red bell peppers and the inner (small and crisp) leaves of romaine also make great dippers!
ZIPPY CHICKPEA AND WHITE BEAN DIPA thick, creamy bean dip needs some contrasting punch, and this one gets it from tangy miso, salty sun-dried tomatoes, briny olives, and sharp green onions. It will have you coming back for just one more dip over and over again!
Makes 4–4¼ cups
2 cups chickpeas
2 cups white beans
2½–3 tablespoons freshly squeezed lemon juice
2 tablespoons red wine vinegar
1½–2½ tablespoons tahini (for creamier dip, use full 2½ tablespoons)
1 tablespoon chickpea miso (can substitute another mild miso)
1 medium-large clove garlic, sliced or quartered
½ scant teaspoon sea salt
Freshly ground black pepper to taste (optional)
¼ cup sun-dried tomatoes (see note)
2–3 tablespoons sliced green onion (use green portion rather than harsher-tasting white portion)
1–3 tablespoons water (optional, to thin hummus)
½ cup pitted green or kalamata olives
In a food processor, add the chickpeas, white beans, 2½ tablespoons lemon juice, vinegar, tahini, miso, garlic, sea salt, and black pepper. Puree until smooth. Add the sun-dried tomatoes and green onion and puree through (it’s okay to leave some chunky pieces of the tomatoes). If the hummus is thicker than you like, add the water, as desired.
Add the olives, and puree through partially, leaving some chunky bits. Add extra lemon juice, sea salt, and black pepper to taste, if desired. Serve with veggies, pita bread, or tortilla chips.
Sun-Dried Tomato Note: If your sun-dried tomatoes are quite hard, reconstitute them by placing in a bowl and covering with boiling water. If soft/pliable, add straight to the puree. If you only have oil-packed sun-dried tomatoes, simply drain and rinse off the oil.
See recipe photo (with Hummus Tortilla Pizza) on page 62.
ULTIMATE CASHEW CHEESEWhen I first started eating plant-powered, there were no alternatives for dairy cheese on the market. Eventually, I learned to make cashew cheese, and I still prefer it most times to any commercially made dairy-free cheese. If you love it the first time, try double-batching next time—it freezes beautifully!
Makes about 2½ cups
2½ cups soaked and drained cashews
1–2 tablespoons nutritional yeast (optional)
½–1 tablespoon chickpea or other mild miso
½ teaspoon sea salt
2 tablespoons freshly squeezed lemon juice
1½ tablespoons red wine vinegar
3–5 tablespoons water
In a food processor or blender, blend the cashews, nutritional yeast, ½ tablespoon miso, sea salt, lemon juice, vinegar, and 3 tablespoons water until creamy, thick, and smooth. Stop to scrape down the sides of the processor/blender as needed, adding extra water to thin as desired. Add extra miso or nutritional yeast for a nuttier, cheesier flavor if desired. Refrigerate in portions, or freeze for later use.
This warm dip seems like it has mozzarella melted in, because it has a melty, gooey, mild cheesiness that is really yummy! Try it with breads, tortilla chips, veggies, or anything you like.
Makes 1½–1¾ cups
⅓ cup raw almonds or cashews
⅓ cup rolled oats (use certified gluten-free for a gluten-free version)
⅓ cup peeled, cooked, and cooled red or Yukon gold potato (see note)
½ teaspoon chickpea or other mild miso (optional; see note)
½ scant teaspoon sea salt
1 very small clove garlic
1 cup plus 2–5 tablespoons plain unsweetened almond milk (see note)
1½ tablespoons freshly squeezed lemon juice
Combine the nuts, oats, potato, miso, sea salt, garlic, 1 cup and 2 tablespoons of the milk, and lemon juice in a blender and puree until very smooth.
Transfer mixture to a small/medium saucepan, and heat over low/low-medium heat for 5–8 minutes, stirring frequently until mixture starts to slowly bubble and thicken. To thin sauce slightly, stir in another 1–2 tablespoons of milk, or more as needed for desired consistency (it will thicken more as it sits as well). Avoid thickening sauce over high heat (or increasing heat too quickly), because this sauce can scorch easily.
Once sauce has thickened, transfer to a serving dish and serve. Alternatively, you can transfer to a baking dish and set under the broiler for a few minutes to lightly brown the top before serving.
Potato Note: Use a waxy potato like a Yukon or red here; the texture/flavor is preferable.
Miso Note: A few extra pinches of salt can be substituted if you don’t have miso on hand (though a touch of miso adds a certain umami quality).
Milk Note: I opt for plain unsweetened almond milk or soy milk in this dip. They have more neutral flavors and aren’t as sweet-tasting as rice and hemp milks can be. Use the extra couple of tablespoons of milk to “rinse” the blender and get out all the dippy goodness!
Serving Suggestions: We love this dip slathered on warm, crusty whole-grain breads to pair with soups. Or, try alongside chili with tortilla chips for dipping!
