Krystyn Strother

SPEAKER + EDUCATOR + ADVENTURER

Filtering by Tag: SPREAD

Nectarine or Peach Salsa

 
 

I LOVE this time of year. The humidity. The heat. The stone fruits. My mama craved peaches and nectarines while she was pregnant with me and must have passed on some of that juicy goodness. I guess it's what I wanted from the start. I'll take my fruit bare, just off the pit, but this is a nice way to spice things up. 

INGREDIENTS

  • 5 nectarines or peaches, diced
  • 1 bunch cilantro, chopped
  • 2 cloves garlic, minced
  • 1 red onion, diced small
  • 1 ripe avocado, diced (optional)
  • 1-2 jalapeños, minced
  • Juice of 1 lime
  • Salt to taste

DIRECTIONS

1 Combine all ingredients and season with salt to taste. This salsa is great with chips, grilled fish, poultry and pork. Enjoy!

Butternut Squash Hummus

 
 

I LOVE squash...all kinds. I also have a special affinity for hummus. Not just any hummus though. I want the rich and creamy kind of hummus that melts in your mouth. This hummus satisfies both needs to a tee. Try it out and let me know what you think!

INGREDIENTS

  • 1 1/2 cups roasted butternut squash (half of a 2.5 lb butternut squash)-directions for roasting below
  • 1 1/2 T olive oil +1 tsp olive oil
  • 1 1/2 cups cooked chickpeas (about one can of chickpeas, rinsed and drained)
  • 2 T tahini
  • 2 garlic cloves, minced
  • juice of 1 lemon
  • 2 T water
  • 1/2 tsp sea salt
  • 1/4 tsp smoked paprika
  • 1/16 tsp cumin
  • freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425.
  2. Cut butternut squash in half and scoop out seeds.*
  3. Rub 1 tsp of olive oil over insides of butternut squash (1/2 tsp on each).
  4. Place olive oil-rubbed-side down on a baking sheet and roast for 30 minutes.
  5. Remove from oven and let cool.
  6. Once cooled, scoop out 1 1/2 cups worth.
  7. Add butternut squash, 1 1/2 T olive oil, chickpeas, tahini, garlic, lemon and water to a food processor or blender and process until smooth.
  8. Add in spices and blend until well-combined.
  9. Serve with veggies, crackers or dipping of choice.
  10. Will keep in fridge for up to 1 week.

Roasted Red Pepper Cashew Cream

Meg over at Beard + Bonnet does it right with this Roasted Red Pepper Cashew Cream. She has a ton of great gluten free recipes as well that will help you through those wheat free days!

 
 

INGREDIENTS

  • 1½ cups raw cashews, soaked in water for 30 minutes and drained
  • 1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
  • ¾ cup filtered water
  • 1 small clove of garlic
  • ¼ cup minced red onion
  • ¾ tablespoon lemon juice
  • 1 teaspoon salt to taste

DIRECTIONS

1. Add all of the ingredients in a high powered blender or food processor and blend on high; stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

Pumpkin Seed Dip

 
 

INGREDIENTS

  • 2 cups pumpkin seeds, soaked overnight
  • 1/2 cup sun-dried tomatoes, soaked 20-30 minutes
  • 2 Tbls olive oil
  • 1 Tbls fresh parsley, minced
  • 1 Tbls lemon juice
  • 1 tsp fresh oregano, minced
  • 1 tsp fresh thyme, minced
  • 1 tsp sea salt

DIRECTIONS

Blend all ingredients together in high speed blender. If you a thinner consistency is desired add a little more olive oil.

Recipe via Tiffany Cruikshank

Vegan Raw Sour Cream + Chives

This recipes makes a great sandwich spread as well.

 
sour cream and chives.JPG
 

INGREDIENTS

  • 2 cups soaked almonds or cashews (soak in water for at least 2 hours)
  • 2 Tbls lemon juice
  • 1 clove garlic
  • 1 tsp sea salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • 1-3 cups water, depending on how thick you want your spread.
  • chopped green onion or chives

DIRECTIONS

1 Blend all ingredients in high speed blender until smooth and creamy.

**You can all kinds of delicious things to this mixture: roasted garlic, red pepper flakes, basil, etc...

Strawberry Avocado Salsa

 
strawberries.jpg
 

Serve this sweet and savory salsa with roast chicken, sautéed fish, or grilled pork tenderloin. You can also enjoy it as a snack with baked tortilla chips.

INGREDIENTS

  • 1 cup finely chopped strawberries
  • 1/4 cup finely chopped peeled avocado
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely chopped seeded jalapeño pepper

DIRECTIONS

Combine all ingredients in a medium bowl; toss gently. Serve immediately.

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