Sweet and Spicy Nut Mix

A little sweet, a touch of heat ( optional) and a hint of fresh rosemary. A perfect snack or party favorite! Make sure you buy raw, unsalted fresh nuts! This makes approx 5 1/2 cups to enjoy ( but not at one time!)

Ingredients:

2 cups raw walnut halves or pecans

2 cups of whole raw almonds

1 1/2 cup pepitas

2 tablespoons finely chopped fresh rosemary

2 tablespoons unsalted butter( if salted adjust salt measurement) Vegan option: use olive oil

1 teaspoon of flake salt

1 teaspoon vanilla extract

1/4 teaspoon cayenne pepper. For less spice use cinnamon or pumpkin spice

Instructions:

Preheat the oven to 325 degrees Fahrenheit.

Line a large rimmed baking sheet with parchment paper or a silicone baking mat so the maple syrup doesn’t get stuck to the pan (this is important).

Pour the almonds, pecans and pepitas in a bowl and set it aside.

In another bowl, combine the optional rosemary (or any other added seasonings), maple syrup, melted butter, salt, vanilla, and cayenne (if you’re using). Gently combine nuts and toss until coated

Put the nut mixture on the prepared baking sheet. Spread the mixture in a single layer on the pan.

Place in the oven, stirring after the first 10 minutes and then every 5 minutes , until the nuts are a deep golden color, 23 to 25 minutes. (The maple syrup coating will be a little sticky right out of the oven, but will harden as the nuts cool.)

Remove the pan from the oven and stir the nuts one more time, spreading them into an even layer across the pan. Let them cool down for about 10 minutes.

Let the nut mixture cool completely on the pan. Store in a glass jar at room temperature.

Creamy White Bean and Herb Dip

A creamy, delicious, refreshing dip that has highlights of lemon and herbs. Great as a dip or used in a wrap or sandwich.

Ingredients :

1 can (15oz) cannellini beans

1/4 cup tahini (best to use a thinner consistency)

3 tbsp lemon juice

1 tsp lemon zest

1/2 tsp salt

1-2 cloves garlic grated or pressed

1 tbsp olive oil

2 tbsp of water if needed

1/4 cup chopped herbs of choice ( dill, basil, parsley, rosemary, or thyme)

Instructions:

In a food processor add drained and rinsed beans, tahini, lemon zest lemon juice, salt, garlic, and olive oil (reserve herbs for later).

Pulse to combine then blend until creamy (scrape down sides as needed) Blend less time if you like a chunkier texture. If you prefer smooth, blend for longer. Add slowly a tbsp of water at a time to thin if needed.

Add your chopped herbs and pulse again to combine.

Taste and adjust flavor as needed. Add more olive oil for creaminess, lemon for tartness, salt, or water to thin. (it will thicken when chilled)

Enjoy immediately, or you can chill. Drizzle olive oil, a squeeze of lemon and sprinkle herbs on top before serving.

Note: If you want to try this without tahini, just add another 1/2 cup of white beans and a touch more lemon, olive oil, garlic etc

Chickpea/ Tofu Lettuce Cups

Ingredients

1 can (15 oz) chickpeas, drained and rinsed or 7 oz baked tofu cubes
1/2 cup diced bell pepper (any color)
1/2 cup diced cucumber
1/4 cup diced red onion
1/4 cup chopped fresh parsley
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Dijon mustard
Salt and pepper to taste
8 large lettuce leaves (such as romaine or butter lettuce)

This also is DELISH with my peanut sauce ( just omit the oil, mustard and lemon)

Instructions:

1. Prepare the Chickpea Salad Mixture:

• In a large bowl, combine the drained and rinsed chickpeas, mash slightly with a fork ( or add baked tofu cubes) diced bell pepper, diced cucumber, diced red onion, and chopped fresh parsley ( this gives such a fresh taste).

• In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper to make the dressing.

• Pour the dressing over the chickpea or tofu mixture and toss until everything is evenly coated. Adjust seasoning to taste if needed.

• 2. Assemble the Lettuce Wraps:

• Lay out the lettuce leaves on a clean surface.

• Spoon the chickpea/tofu salad mixture evenly onto each lettuce leaf, placing it near the bottom edge.

  3. Wrap and Serve:

• Fold the bottom edge of each lettuce leaf over the chickpea/tofu salad mixture

• Fold in the sides of the lettuce leaf, then roll tightly . You may also leave the lettuce leaf open and make a cup.

• Secure with toothpicks if needed.

• Serve immediately, or refrigerate in sealed container until ready to serve.