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Squash Butter

1 whole roasted butternut or acorn squash
2 tbsp tahini or almond butter
1 orange, peeled and seeded
1 clv garlic, minced or pressed
1 tsp ground cinnamon
1⁄4 tsp cayenne
Bake squash for 60 minutes at 350 degrees. Let cool and then scoop out the seeds and remove the skin. Puree all ingredients in a food processor until silky smooth.
Use as a dip for cut-up veggies or hearty crackers.

Tomato Corn Salsa

1 cup fresh or frozen corn or peas, thawed
2 cup tomatoes, diced
2 tbsp red onion, diced
1⁄4 cup yellow bell pepper, diced
1 tbsp fresh cilantro, chopped
1⁄4 tsp Sambal Oelek Chili Paste to taste
1 1⁄2 tbsp fresh lime juice
Thaw corn if necessary. In a large bowl, combine all ingredients and set aside for 15 to 20 minutes to allow flavors to develop. You may add 1/2 cup cooked black beans to add protein to this salsa.

Guacamole Plus

1 cup frozen green peas
1 avocado, chopped
1⁄2 cup mild salsa
1 clv garlic, chopped
1 scallions, trimmed and minced
1 lemon, juiced
1⁄2 tsp ground cumin
1 tbsp fresh cilantro, chopped
black pepper to taste
Blend peas and avocado in a food processor. If a crunchy texture is desired, blanch peas in boiling water for 2 minutes, cool with cold water, drain and mash with avocado using a potato masher or fork. Mix in salsa, garlic, scallion, lemon juice, cumin, and cilantro. Add pepper to taste.

Avocado Pumpkin Seed Dip

1 cup pumpkin seeds
1 avocado, coarsely chopped
1⁄4 small onion, coarsely chopped
1 clove garlic, chopped
2 tsp fresh ginger root, chopped
2 tsp curry powder
5 sprays Bragg Aminos from spray bottle
Soak pumpkin seeds for a few hours or overnight.
Place pumpkin seeds with just enough water to cover in the blender and add all other ingredients. Blend thoroughly.

Chipotle Bean Dip

1 cup red beans, soaked overnight in water
1 water
1 tbsp nutritional yeast
2⁄3 cup soy milk
1 avocado, coarsely chopped
1⁄2 dried chipotle chile, finely chopped, or 1 tsp chipotle chili powder
5 sprays Bragg Aminos from spray bottle
Soak 1 cup red beans overnight. Pour off water and rinse. Cook for 15 minutes in a pressure cooker with 1 cup water and 1/2 dried chopped chipotle chili or 1 tsp chipotle chili powder.
Place cooked beans along with any remaining liquid and the rest of the ingredients in the food processor. Blend until smooth.

Roasted Red Pepper Hummus

1 can garbanzo beans
2 tbsp tahini
1⁄4 ct lemon juice
3 scallions, trimmed and thinly sliced
1 tbsp garlic, chopped (about 3 cloves)
1 tsp ground cumin
1⁄2 tsp paprika
1⁄2 tsp black pepper
1⁄2 cup roasted red peppers
Drain garbanzo beans, reserving the liquid from the can, and rinse the beans.
Place all ingredients except reserved beans liquid in the food processor and process until smooth.
Add reserved bean liquid as needed for a smoother consistency.

Hummus (Garbanzo Bean Dip)

2 cup cooked garbanzo beans
3 tbsp tahini, raw
1⁄2 onion (yellow or red), chopped
4 clv garlic, minced or pressed
2 lemons or limes, juiced
1⁄2 cup water, or more to achieve desired consistency
1 tbsp ground cumin
1 tsp ground coriander
chili powder to taste
Place all ingredients, except water, in a blender. Begin with 1/4 cup water and add more as needed. Blend at high speed for about 2 minutes until smooth consistency is achieved. If blender is not able to adequately blend ingredients, add more water.

Yeast-Tahini “Cheesy” Sauce

2 cup water or unsweetened soy milk
1⁄2 cup nutritional yeast
2 tbsp whole wheat flour
2 tbsp fresh lemon juice
3 tbsp tahini
2 tbsp ketchup, sugar free
2 tsp arrowroot (or cornstarch)
1 tsp onion powder
1 tsp onion flakes
1⁄4 tsp garlic powder
1⁄4 tsp ground turmeric
1⁄2 tsp ground mustard
Combine all ingredients in a medium saucepan and whisk until mixture is smooth. Bring to a boil, stirring constantly with a wire whisk. Reduce to low heat and cook, stirring constantly, until the mixture is thick and smooth.

Nutty Thai Sauce

1⁄2 cup raw almond butter
1⁄2 cup orange juice
2 medjool dates, pre-soaked in water for 30 minutes
1 tbsp fresh ginger root
Blend all ingredients in a Vita-Mix until creamy. Add more orange juice for a thinner sauce.

Tahini Sauce

1⁄2 cup soy milk
1⁄4 cup lemon juice
1⁄4 cup tahini
1⁄4 tsp ginger powder or fresh ginger root, finely chopped
1 tsp onion flakes
1 stalk celery, diced
1⁄2 clv garlic, chopped
Place all ingredients in a blender and blend until smooth.

Banana Oat Cookies

1⁄4 cup walnuts, chopped
1⁄2 cup medjool dates, chopped
3 large bananas, mashed
1⁄2 cup unsweetened applesauce
2 cup quick oats (not instant)
1⁄2 cup shredded coconut
Preheat oven to 350 degrees. Mix ingredients together in a large bowl. Press dough in a 9″ X 9″ baking pan or form into cookies. Bake for 30 minutes. Cool on wire rack. When cool, slice into squares or bars and serve. ENJOY!!

Date-Nut Pop ‘Ems

1⁄4 cup almonds, raw
1⁄4 cup cashews, raw
1⁄4 cup walnuts, raw
1⁄4 cup sunflower seeds, raw
6 large medjool dates

In a food processor, grind the nuts and seeds into a powdered meal. Add the pitted medjool dates to the nut mixture and thoroughly blend. Knead mixture together and form into little nut balls