Mango SalsaMango Salsa

Ingredients

  • 2 mangoes, diced
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved or quartered
  • 1 cup fresh cilantro, chopped
  • 1/2 of a sweet onion, chopped
  • 1 jalapeno, halved, seeded, and minced
  • 1 tablespoon of lemon juice

Directions

Toss all of the ingredients together, and let them chill in the fridge for at least an hour before serving to let the flavours meld a bit.


Vegan Nutella Dip

Ingredients

  • 1 cup toasted hazelnuts
  • 2 tablespoons cocoa powder
  • 1/4 cup powdered sugar
  • 1 tablespoon sunflower seed oil

Directions

  1. Put the hazelnuts into your blender or food processor and blend.
  2. At first, you’ll have a coarse meal, then a finer meal, and then an even finer meal.
  3. Just keep blending, stopping to stir every once in a while and give your blender’s motor a break.
  4. A few minutes after you feel like quitting, magic will happen: that hazelnut meal will suddenly turn into a rich, creamy butter.
  5. Spoon that hazelnut butter into a bowl and fold in the other ingredients, stirring well to incorporate.

 Bean and Herb Dip

Ingredients

  • 3 cloves garlic
  • 4 cups of white beans such as: Great Northern or Cannelloni or Navy, rinsed and drained
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper

Preparation

  1. With the motor running, drop the garlic cloves into a food processor or blender.
  2. Add Great Northern Beans, lime juice and olive oil; puree until smooth.
  3. Add basil, thyme, salt and pepper; pulse until incorporated and the herbs are coarsely chopped.
  4. Serve chilled.

 

Tomato Salsa

Ingredients

  • 2 large tomatoes, diced
  • 1/2 red onion, diced
  • 2 jalapeño peppers, seeded and finely diced
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 cup cilantro, chopped
  • 1/4 teaspoon salt

Directions

  1. Combine all ingredients in a medium bowl, and taste for seasoning.
  2. Allow flavours to combine, leave unrefrigerated, for about an hour, then mix well and serve.

Kiwi, Mango, Lime and Cucumber Salsa

Ingredients

  • 4 kiwifruit (peeled and cut into 1/2 inch pieces)
  • 1 mango (peeled, seed removed, and cut into 1/2 inch pieces)
  • 2 cucumbers (small, cut into 1/2 inch pieces, peel the skin if thick)
  • 21/2 green onions sliced
  • 4 tbsps lime juice (fresh squeezed)
  • sauce (1 tsp. green Tabasco, or more, if you like it spicy)
  • sea salt (to taste, I used about 1/2 tsp.)

Directions

  • Peel the kiwifruit and dice into pieces approximately 1/2 inch
  • Peel the mango and cut into pieces the same size as the kiwi.
  • Cut up cucumbers in pieces the same size as kiwifruit and mango. (small cucumbers with thin skins, you can leave the skin on. If you’re using larger cucumbers peel them)
  • Thinly slice the green onions.
  • Mix fresh squeezed lime juice with just a touch of green Tabasco sauce, or you could use a couple of small jalapenos, finely diced if you don’t have the green Tabasco.
  • Mix all the ingredients together and it’s done. You can chill for a few hours, or serve at room temperature.
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