So Much in Between

by Meg on February 6, 2012

 

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Blogging has fallen by the wayside with clinical rotations, presentations, etc. I have missed talking about food – but truthfully you all haven’t missed much.

For lunch- I have been eating the same thing everyday: tofu croutons, roasted vegetables, and baby kale greens.

For that 10am ‘ nibble’ I have fallen for Crunchmaster multi-grain crackers. They are perfect with a clementine and a cup of tea!

Nights have been filled with quick dinners(still homemade of course) and short workouts!

I did try out a new dip this over the weekend: vegan cheese dip.

Vegan Cheese Dip

  • 1 1/2 cups of cashews(soaked for one hour in warm water)
  • 1/4 cup of canola oil
  • 1/2 cup of gluten free nutritional yeast
  • 1 red pepper, seeded and sliced
  • juice from one lemon
  • 1/2 tsp. of salt
  • water, if needed

Place drained cashews in the food processor for one minute. Slowly add the canola oil and red pepper,pulse for 30 seconds. Add the lemon juice, and nutritional yeast. Pulse again until smooth.  Add the salt, and water if needed- to thin the sauce out. Makes 2 cups.

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Doesn’t it look good!?!

I used some on top of kale chips-they were gobbled right up!

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Try it out and tell me what you think!

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