Vegan Chips and Dip Platter
Ingredients
- Baby potatoes
- Tofu
- Broccoli
- Cucumbers
- Tomatoes
- Manzanilla olives
- Kalamata olives
Carrot zucchini dip
- 2 cups carrots, peeled and roughly chopped
- 2 cups zucchini, roughly chopped
- 1/2 medium yellow onion, roughly chopped
- 2 medium cloves garlic
- 1/2 block (6oz) silken tofu
- 1/4 cup brazil nuts or sub almonds, cashews or walnuts
- 1 tbsp avocado oil
- 1 tbsp lemon juice
- 1/2 tsp each cumin and coriander
- 1/4 tsp each cinnamon and turmeric
- 1 1/2 tsp sea salt
Everything bagel black bean hummus
- 1 1/2 cups black beans
- 1/2 cup cilantro, packed
- 1/3 cup tahini
- 1/4 cup water
- 2 tbsp lemon juice
- 1 medium garlic clove
- 1 tbsp everything bagel seasoning
- 1 tbsp olive oil (optional)
- 1/2 tsp cayenne
- 1 tsp salt
Preparation
Carrot zucchini dip
Preheat oven to 420°F and line a sheet pan with parchment paper.
Place the carrots, zucchini, garlic and onion on the pan, drizzle with avocado oil and roast until the veggies are nice and golden at the edges, about 25 minutes.
Transfer the roasted veggies to a high speed food processor along with the rest of the ingredients and pulse till smooth and creamy. Serve at room temp or chilled.
Everything bagel black bean hummus
Combine all ingredients together in a high speed food processor and pulse till smooth and creamy.
Other component
For roasted rosemary baby potatoes, preheat oven to 400°F, toss with oil, rosemary and salt, and roast until golden and crispy.
For crispy tofu cutlets, press tofu to remove water, cut into pieces, coat with a light batter or cornstarch, and fry or bake until crispy.
For lemon pepper blistered broccoli, sauté or blanch broccoli with lemon pepper seasoning until edges blister.
Assembly
Prepare all components and arrange on a platter along with cucumbers, tomatoes, manzanilla olives, kalamata olives, and serve with chips or other dippers.
