Spring Veggie Dip - Gluten-Free and Vegan
Ramblings and Veggie Dip.
Living rootless is a mixed gift bag. There are no neighbors who know my history, or my family. Or even my name (unless they happened to glance by accident at the removable punch-label on our mailbox that sports our shared surname, one half of the story). I have no garden to weed. No leaves to rake. No fence to paint. I walk the city block unnoticed (flirting with invisible) in frayed men's Levi's and a four-year old sweatshirt. I do not mind the anonymity. I find it kind. It suits me. Like my faded Converse One Stars.
Craving attention- for me- is like craving bacon ice cream or hot dog stuffed pizza crust or fried chicken in buckets. I simply do not. It's innate. I just don't have an appetite for it. I
So I've never been prone to elevate the art of competition or believe in the religion of winners and losers. Keeping score or handing out awards is as unpleasant to me as sniffing haggis. Competition (when viewed up close and personal) is mental illness. The vigilant urge to be Number 1 or the beeline drive toward fame is a symptom. You can cloak it in a "pursuit of excellence" all you want. It's all an illusion with no more meaning than a pink slime infused wiener-stuffed gob of dough baked with cheese. Time will prove that to you.
In more ways than one.
Who needs ammonia doused pink slime passing as chicken nuggets, or buckets of greasy fried gluten when you can whip together this light and creamy vegan dip? Serve it with crisp carrot sticks or an array of fresh spring veggies.
Inside and out.
Spring Veggie Dip Recipe - Gluten-Free and VeganBy Karina Allrich April 2012.
I used sprouted tofu in this vegan-lovin' dairy-free gluten-free veggie dip. Sprouting the soybeans makes them more digestible, apparently.
1 lb. soft or medium-soft organic tofu
1/2 cup Vegenaise
Juice of 1 fresh lemon
1 clove fresh garlic, finely chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh mint
1 teaspoon chopped fresh marjoram
Sea salt and ground black pepper, to taste
Drain the tofu (if water-packed) and press the excess water out with a paper towel.
Place the tofu in a food processor bowl and turn it off and on briefly to break it apart.
Add the Vegenaise, lemon juice and garlic, and process till smooth.
Scoop the mixture into a bowl and add the fresh chopped herbs. Season with sea salt and black pepper, to taste. Mix well. Cover and refrigerate for an hour or more to blend flavors.
Serve with fresh carrot sticks and raw spring veggies.
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