Chips and Dip (the healthy & vegan way)

A healthy, filling option for your next peckish afternoon or house party. The crackers are delicious on their own - salty and flavorful - but with the dip they are even better! Go on! Have a peace.



Herbed Crackers (vegan and gluten-free)


1 cup almond flour
1/4 cup brown rice flour
1 tbsp coconut flour
3/4 tsp dried lavender
3/4 tsp dried rosemary
3/4 tsp dried sage
1/2 tsp herba salle
1 tsp minced garlic
2 tbsp poppyseeds
2 tbsp roasted sesame seeds
1/2 cup water
1 tbsp olive oil


Add dry ingredients (except sesame seeds and poppy seeds) into a food processor and pulse until all elements ground. Empty ground ingredients into a mixing bowl. Add seeds. Add wet ingredients and stir well with a fork. Keep stirring until the dough forms one thick ball. Split the dough ball in half, placing each between dual sheets of parchment paper. Roll out, between the parchment paper, until each ball is about 1/4 inch thick round. Feel free to cut to shape once it's flattened and press the cut bits in around the edges. It's not going to change shape once it bakes, so what you start with will be what you get.


Slice the dough into the size crackers you want. I cut about 2 inches wide and 3 inches long. 


Bake at 300 F for about 30 minutes or until browned. 


Vegan Veggie Dip


~8 oz steamed spinach
~6 oz steamed baby kale
~6 oz steamed broccoli 
~6 oz steamed cauliflower
4 cloves garlic, minced
1 cup raw cashews
1/2 cup TVP (textured vegetable protein)
2 tbsp nutritional yeast
1 tsp celtic sea salt
1 tsp black pepper
1 tsp white pepper (for a kick)
1/4 cup lemon juice
1 tbsp apple cider vinegar
1/2 cup red onions
1 tsp olive oil
1/2 cup shredded white daiya cheese for folding in, 1/2 cup for topping


Caramelize red onions with olive oil. 
Quick soak cashews in boiling water for twenty minutes.
Set oven to 350 F.
Blend cashews first, then add the rest of the ingredients to a food processor and blend til smooth. 
Pour into a heat safe serving dish, fold in ~1/2 cup white daiya cheese. Top with ~1/4 cup white daiya cheese. 
Bake at 350 F for about 10 minutes, or until cheese topping has melted. 
Serve warm with crackers.