1 1/3 cups raw almonds (or 2/3 cup raw almond butter)Blend nuts, soy milk, vanilla, cocoa powder and dates. Add more soy milk if necessary. Use as a dipping sauce for fresh strawberries and fruit slices. Serves 10.
1 cup soy milk
1 teaspoon vanilla extract
1 tablespoon Dr. Fuhrman's Cocoa Powder or other natural cocoa powder, not Dutch processed
2/3 cup dates, pitted
Mango-Pineapple Shazaam Dip
1 mangoBlend all ingredients together. Serves 8.
4 ounces canned unsweetened pineapple
2 teaspoons lemon juice
2 tablespoons red raspberry vinegar or Dr. Fuhrman's Blood Orange Vinegar
3 ounces silken tofu
Spicy Bean Spread or Dip
1 15-ounce can pinto beans, reserving 1/2 of the liquidBlend the beans in a blender with about half the liquid from the can and the vinegar. Mix in the spices. Serve with raw or lightly steamed vegetables or toasted pita bread. Serves 4.
1 teaspoon Dr. Fuhrman's Black Fig Vinegar or balsamic vinegar
1/2 teaspoon crushed red chili pepper
1 pinch turmeric (optional)
1/4 teaspoon garlic powder, or two garlic cloves, crushed
Bean Dip with Horseradish
2 cups cooked beans (cannelini, pinto, or great northern)Combine beans, horseradish, and scallions in a blender or food processor and blend until smooth, adding a little water if necessary. Add more horseradish if you like it hot! Serves 4.
1 tablespoon prepared horseradish
2 scallions, trimmed and minced