Creamy Avocado Pasta Sauce

Adapted from "Oh She Glows"

I adore avocados in any way, shape, or form, so when I came across this amazing recipe, I just knew I had to share it with everyone. This recipe is completely Vegan and is very addicting (as anything with avocado, garlic, and lemon should be!). It was created for regular flour pasta, but the creator also recommends grabbing some veggies and using a spiralizer to make veggie pasta for a light summer dish.

Ingredients:

1 medium ripe avocado
1/2 lemon, juiced and zest to garnish
1-3 cloves garlic, depending on preference
1/2 tsp salt
2 Tbsp extra virgin olive oil
Fresh ground pepper, to taste

Optional:
1/4 cup fresh basil


Directions:

Peel your avocado and remove the pit.

Combine your olive oil, garlic, and lemon juice in a food processor until smooth.

Add the avocado, salt, and basil and process until smooth again.

Done!

Add as a sauce to pasta or veggie pasta, use as a dip for chips, a spread for sandwiches, or basically anything where a touch of garlic and lemony avocado would be a perfect compliment.

Baba Ghanoush

INGREDIENTS

1 eggplant
1/4 cup lemon juice
1/4 cup tahini
2 Tbsp sesame seeds
2 cloves garlic, minced
Sea salt and ground pepper to taste
1 1/2 Tbsp extra virgin olive oil

DIRECTIONS
 
Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.

Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.

Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an electric blender, and puree. Season with sea salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil.

Refrigerate for 3 hours before serving. Serve with triangles of pita bread, tortilla chips, or fresh veggies.

Hot and Cheesy Party Dip

INGREDIENTS

1 package of taco mix
200 g of your favourite cheddar, shredded
1 jar of mild or medium salsa
1 small container of sour cream

DIRECTIONS

Preheat oven to 300 degrees Fahrenheit.

In a bowl, combine taco mix with shredded cheese. In a heat safe casserole dish, spread the salsa on the bottom, then the sour cream on top of salsa, and then top with the seasoned shredded cheese.

Bake until the cheese has begun to bubble. Serve with your favourite chips, crackers, or veggies.

Garlic Scape White Bean Dip

INGREDIENTS

1/3 cup sliced garlic scapes (3 to 4)
1 can cannellini beans, rinsed and drained
1 Tbsp lemon juice
1/2 tsp coarse sea salt
Ground pepper to taste
1/4 cup extra virgin olive oil

DIRECTIONS

In a food processor, process garlic scapes, cannellini beans, lemon juice, salt, and pepper until it forms a rough puree.

With the motor running, slowly drizzle the 1/4 cup of olive oil through feed tube and process until fairly smooth. Blend in about 2 or 3 tablespoons of water, until mixture is the desired consistency. Add more salt, pepper and/or lemon juice, to taste.

To serve, drizzle the dip with a bit more olive oil and sprinkle with more salt. Serve with bread, tortilla chips, etc.

Eggplant Caviar

INGREDIENTS

1 large eggplant
2 Tbsp extra virgin olive oil
1 large onion, minced
3 cloves garlic, minced
1 Tbsp tomato paste
Sea salt and pepper, to taste

DIRECTIONS

Preheat oven to 400 degrees Fahrenheit. Bake eggplant in a baking dish for about an hour. Set aside to cool. Cut in half, scoop out interior, and discard the skin. Chop or food process the eggplant until it looks like oatmeal.

Meanwhile, heat oil in a large frying pan over medium heat. Add onions and saute, stirring frequently, until translucent and very soft, about 10 minutes. Add garlic and saute for one more minute, then add the tomato paste and cook one minute more.

Stir in eggplant and cook until thickened. Season with salt and pepper and serve with crackers, sliced baguette, or raw veggie sticks.

Aioli (Garlicky Mayonnaise)

Makes a half-cup. Aioli is delicious on baked potatoes, French fries, steamed vegetables, and sandwiches.

INGREDIENTS

1 egg
3 Tbsp apple cider vinegar
1/2 tsp sea salt
1/2 tsp dry mustard
1 1/4 cup extra virgin olive oil
4-6 cloves garlic, minced
1 tsp lemon juice

DIRECTIONS

Blend the egg, vinegar, spices, and 2 tablespoons of the oil for a few seconds in a blender or food processor.

Without turning off the blender or food processor, slowly pour in the remaining oil. As soon as it is mixed in, turn off the blender.

Stir in the garlic and lemon juice, then transfer the aïoli into a container, cover, and refrigerate.

English Pea Spread

INGREDIENTS

1 lb fresh English peas (still in their pods)
Squeeze of lemon juice
1/2 cup toasted pine nuts
1/2 cup freshly grated parmesan cheese
Tiny pinch of cayenne
Lemon zest
Sea salt to taste

DIRECTIONS

Bring a saucepan of water to a boil. While the water is heating, remove the peas from their pods and place in a bowl. When the water reaches a boil, add some salt and the peas. Cook between ten and thirty seconds, until just barely tender. Quickly drain.

After draining, puree the peas. Add a generous squeeze of lemon. Add the toasted pine nuts, and puree one more time. Stir in the parmesan, cayenne, a few pinches of lemon zest, and a few pinches of salt. Adjust seasonings to taste.

Spread on crackers or sliced baguette.

Zucchini-Cilantro Dip

INGREDIENTS

2 medium zucchini, trimmed, grated
1/2 tsp sea salt
1 cup plain yogurt
3/4 cup sour cream
2 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 tsp ground cumin
Generous pinch of cayenne pepper
Sea salt and pepper to taste

DIRECTIONS

Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible.

Whisk yogurt, sour cream, olive oil and vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin, and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate at least 2 hours, and up to overnight, to blend flavours.

Serve with veggie sticks and/or pita bread triangles.

Makes about 2 1/2 cups.