Yummy vegan recipes for light summer hors d’oeuvres
Creamed Spinach Dip
Yield: 4-6 servings
Ingredients
1 lb. spinach chopped in food processor with “S” blade
1-2 oz. of dehydrated almond meal
Sauce
1 ½ oz. lemon juice
5 oz. water
1 ½ C. pine nuts (Soaked and Rinsed)
1 ½ cloves garlic
½ T. kelp powder
pinch cayenne
1 tsp. oregano
Blend ingredients in sauce thoroughly until creamy.
Mix sauce in with spinach to desired texture.
Put in bowl and top with shredded yellow squash.
Sprinkle top with dehydrated almond meal.
Flax Seed Crackers
Ingredients
5 red peppers
3 oz. fresh lemon juice
½ red onion
3 stalks celery
3 cloves garlic
1 tsp. garlic powder
3 T. chili powder
pinch cayenne powder
2 ½ C flax seed
5 ½ C. water
1 C. ground flax seed
Instructions
Soak flax seed in water for at least 3 hours. Set Aside.
Blend remaining ingredients and add to soaked flax seeds.
Mix in ground flax seed.
Spread on a Teflex sheet.
Score to desired size of crackers.
Dehydrate overnight then peel off the Teflex sheet.
Dehydrate again until the crackers are crispy.
Recipes by Ken Blue, Executive Chef of the Hippocrates Health Institute.
