Tuesday, 10 March 2009

Dips, Spreads, and Pates

2 Indian Dips to start with:


Indian Spinach Dip -Alissa Cohen

4 cups spinach (1 bunch)
1 large avocado or 1 and 1/2 small avocados
1/2 Tbs lemon juice
1/2 tsp Herbamare seasoning salt
1/2 clove garlic
1/4 tsp curry
1/8 tsp fresh ginger
dash chili powder
dash cayenne
dash cumin


Blend all ingredients in a food processor.

Rawkin' note: Herbamare sounded like it would be difficult to find, because I'd never heard of it, but there it was on the shelf with the salts!


Spinach Palak -Brigitte Mars' 'Rawsome'

1/2 cup mac nuts (or cashews)
2 TB lemon juice
2 TB coconut oil
1 inch ginger
2 cloves garlic
4 cups chopped spinach
1/2 t salt
1/2 t nutmeg
1 t curry powder
1/4 cup chopped onion

Put it all in a high-speed blender or food processor. This is wonderful on top of veggies or as a dip. So good!

Rawkin' notes: I use cashews. Re salt, you can use sea salt or himalayan rock salt...but stay clear of table salt, it's the devil !


Eggless Egg Salad - adapted from Raw Food, Right Now! Heidi and Justin Ohlander

Raw Deviled Egg-less “Egg” Spread

Serves 4-6

½ cup pure water
juice from one small lemon
1 clove garlic (this is not a case where if one is good, more is better)
1 teaspoon sea salt, add 1/2 tsp at a time for taste
1½ cups raw cashews
½ teaspoon dry mustard
½ teaspoon turmeric, for color, add as needed


1. Place the water, lemon juice, garlic, sea salt and cashews in the high speed blender or food processor, and blend until very smooth.

2. With a spatula, take the mixture from the blender and place in a medium sized mixing bowl.

3. Slowly stir in the mustard and turmeric until it reaches the color and flavor you desire. Add in chopped up celery for more texture, or jicama, onions, whatever you like.

Time to Make: Approximately 10 minutes
Shelf Life: Keeps up to 5 days in the fridge if sealed in a tight container.

Rawkin' Note: This is a staple at our house!! You'll LOVE this!!
Update: DAMN, THIS IS DELISH!!! (Just served it again to rave reviews!)


Hummus - got this from a now-defunct website and it's THE BEST!!!!

Combine all of the following in a food processor:

*Two 15 oz cans of **chickpeas, drained.
Reserve the liquid
1/3 c olive oil
1/3 cup reserved liquid from chickpeas
1 1/2 tsp cumin
generous dash cayenne pepper
1/2 tsp paprika
1 tsp sea salt juice of 1 lemon
1 clove garlic 2
Tbsp raw sesame tahini

Update: Lately, I've been adding 1 jalepeno pepper, seeds an' all into the hummus and it turns it into a fabulous Jalapeno Hummus, nice n' hot. (Just hot enough! But of course, we're all different... if you are not sure, start with a jalapeno pepper with the seeds removed (these are the hot part) and add another until you get the taste you want. I add the pepper(s) in last, after the hummus is already perfect as hummus. I was nervous of the seeds at first, so I took the seeds out of them, and it took 3 peppers to make it 'just nice', which is French Canadian for 'hot enough'. ;) But with the seeds in, it takes 1 pepper. If you like hotter stuff, try it, you will love it! :) Then make sure to wash your hands cause well, ouch!

Directions: Pulse in fp until thoroughly combined but slightly course. For smoother hummus, add more olive oil and reserved chick pea liquid.

* If you wish for raw hummus, used sprouted chickpeas rather than canned. Honestly? I do not bother a lot of the time, but that's just me. I'll write the recipe as I copied it and leave the raw to you.) Either way, it's DELISH!!

** Chickpea = garbanzo beans


The Best Sour Cream in the World - adapted from a recipe by Elaine Love

1 1/4 cups pine nuts (or cashews), soaked 1 hour or more
1/2 cup dried coconut or ½ cup additional nuts
1 teaspoon vinegar
½ teaspoon light miso
¼ teaspoon salt
juice of ½ lemon

Directions: Blend all ingredients.


Curry Sauce - Alissa Cohen
Great with Carrot Pecan Burgers

1 whole orange, peeled
1/3 cup raisins, soaked
1 large clove garlic
1/2 Tbs curry
1/2 tsp cumin
1/2 tsp fresh ginger

Blend all ingredients in a blender or food processor until smooth.


Mint Chutney - Gabriel Cousens

1/2 c raisins, soaked
1/2 c water
1 apple
2 tbsp fresh mint, minced
1 teaspoon fresh ginger, minced
3 black peppercorns
1 teaspoon garam masala
1/2 teaspoon cardamom

Process all ingredients in a blender until smooth.


Basic Cashew Cheese - Rawkin', as adapted & combined from several raw recipes

1 cup raw cashews
1/3-1/2 cup water, add slowly for desired consistency
1/2 tsp nutritional yeast
2 tsps lemon juice
2 cloves garlic
½ tsps sea salt

Blend ingredients in a food processor. Really, that's it! :)


Sunflower Pate – Brigitte Mars

This pate makes an excellent tuna salad substitute when mixed with chopped celery.

Yield: 2 ½ cups

1 ½ cups sunflower seeds, soaked overnight, then rinsed
½ cup lemon juice
¼ cup tahini
1 tsp Celtic salt
3 Tbs chopped fresh parsley
1 inch fresh gingerroot

Combine all ingredients in a food processor and puree.

More to come...

To PRINT these recipes, copy/paste them into WORD PAD rather than WORD. For some reason surely someone else knows, WORD pastes the green background as well and you'll waste ink just printing recipes. The solution is to open Word Pad and copy/paste and print from there.
Help accessing Word Pad

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