Green Dip Recipe
12 ounces (340 g) extra-firm silken tofu 2 avocados, pitted, peeled, and chopped 1 cup (100 g) chopped scallion
1 cup (160 g) chopped onion
¼ cup (60 ml) fresh lemon juice
4 cloves garlic, minced
1 tablespoon plus 1 teaspoon (11 g) nutritional yeast
¼ cup plus 2 tablespoons (24 g) chopped fresh dill
2 tablespoons (6 g) chopped fresh chives
2 teaspoons seasoned salt
2 teaspoons agave nectar
2 teaspoons prepared yellow mustard 2 teaspoons hot sauce
½ teaspoon ground black pepper
1 cup (20 g) packed fresh baby arugula
1Combine the tofu, avocados, scallion, onion, lemon juice, garlic, and nutritional yeast in a small blender or food processor. Process until smooth.
2Add the dill, chives, salt, agave, mustard, hot sauce, and pepper. Process until smooth. Add the arugula and pulse a few times to chop. Let sit for 1 hour for the flavours to meld. Taste and adjust the seasonings.
3Serve with toasted baguette slices or raw vegetables.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.