How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard, Sarah Kramer Page B

of all, and garlic, known for its medicinal properties and lovely scent. A snap to make, it can be a fantastic accompaniment for your favourite vegetables, crackers, chips, or bread. You can alter the taste of this recipe by changing the beans. Try black beans and sun-dried tomatoes for a treat! Check out the kids’ version of hummus on NUTTY HUMMUS DIP .
    1 small onion, chopped
    5 cloves garlic (more if you dare), minced
    splash of olive oil
    2½ cups cooked or canned chickpeas
    (garbanzo beans)
    ¾ cup tahini
    1½ tbsp Braggs or soy sauce
    ½ cup lemon juice or
    ¼ cup water + ¼ cup apple cider vinegar
    ¼ cup fresh parsley, chopped
    ¼ cup jalapeno pepper, chopped (optional)
    1 tsp cumin
    ¼ tsp cayenne pepper
    1 tsp salt
    In a small saucepan, sauté onions and garlic in a splash of oil on medium heat until onions are translucent. In a blender or food processor, blend the sautéed onions, chickpeas, tahini, Braggs, lemon juice, parsley, jalapeno, cumin, cayenne, and salt until you reach the desired consistency. Makes approx. 2 cups.
    GORGEOUS GUACAMOLE
    A smooth, silky, scrumptious, and spicy spread.
    3 avocados
    ¼ cup lime juice
    1 medium tomato, chopped
    1-2 cloves garlic, minced
    1-2 jalapeno peppers, seeded and chopped
    ¼ cup chopped hot banana peppers (optional)
    ½ cup red onion, chopped
    1 tsp pepper
    Scoop out avocados into a medium bowl. Add lime juice and mash together with a fork. Add the tomatoes, garlic, jalapeno and banana peppers, onions, and pepper. Stir together. Makes approx. 1½ cups.
    FRESH TOMATO SALSA
    Enjoy these three deliciously spiced, addictive salsas. These are essential dips for corn chips; they also make great toppings for burgers, burritos, or even on top of a salad instead of dressing. Luckily, the following recipes are no bother to whip up.
    4-6 medium tomatoes, chopped
    2-4 cloves garlic
    3-6 sprigs cilantro
    3 sprigs parsley
    1 tbsp red wine vinegar
    1 tbsp flax oil
    2-4 hot peppers (you decide the heat)
    1 6-oz can tomato paste
    ¼ cup red onion, chopped
    ½ cup olives, chopped (optional)
    1 tsp Paprika (optional)
    In a blender or food processor, blend the tomatoes, garlic, cilantro, parsley, vinegar, oil, peppers, and tomato paste until well mixed. Spoon into a small bowl and add onions, olives, and paprika, and stir well. Makes approx. 2 cups.
    BEN’S BLACK BEAN SALSA
    2 cups cooked or canned black beans
    1-2 jalapeno peppers, seeded and minced
    2-3 medium tomatoes, chopped
    1 avocado, chopped
    1 cup corn niblets
    ¼ cup red pepper, chopped
    ¼ cup yellow pepper, chopped
    1-3 tbsp lime juice
    1 clove garlic, minced
    3-6 sprigs cilantro, minced
    salt (to taste)
    In a medium bowl, stir together the beans, jalapenos, tomatoes, avocado, corn, peppers, lime juice, garlic, and cilantro. Add salt to taste. Makes approx. 2 cups.
    SWEET GINGER-BLACK BEAN SALSA
    1 cup cooked or canned black beans
    ½ medium red pepper, roughly chopped
    1 jalapeno pepper, roughly chopped
    ½ small red onion, roughly chopped
    2 tbsp lime juice
    2 tbsp garlic-chili flax oil
    1 tsp fresh ginger, roughly chopped
    ½ tsp sweetener
    ½ tsp salt
    4-6 sprigs cilantro
    In a blender or food processor, blend ¾ cup of the beans, red and jalapeno peppers, onions, lime juice, oil, ginger, sweetener, salt, and cilantro. Blend on high until well mixed. Pour into serving bowl and add remaining ¼ cup of beans. Stir together. Makes approx. 2 cups.
    SPINACH & ARTICHOKE DIP
    Combine iron-packed spinach with the unique flavour of artichokes to create this elegant dip. This dish will impress the most gourmet of diners at your next soirée. Serve with chips, crackers, or pita bread.
    ½ cup fresh spinach
    ¾ cup soy Parmesan cheese
    2 cups marinated artichoke hearts, drained
    ¼ tsp pepper
    1 tsp lemon juice
    1 cup grated soy mozzarella cheese
    Preheat oven to 350°F. In a blender or food processor, blend the spinach,½ cup of Parmesan, artichokes, pepper, lemon juice, and mozzarella until well mixed. Spoon into a lightly oiled