Ingredients (use vegan versions):

• 1 red pepper, roasted, skinned, & seeded
• 1 1/2 cups roasted cashews
• 1 7-ounce can jalapeno peppers, drained
• 3/4 cup water
• 2/3 cup nutritional yeast flakes
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 1/2 tablespoons tahini
• 1 1/2 tablespoons reduced sodium tamari sauce

Directions:

Throw everything in a blender and blend until creamy. You
may want to add more water to get it to the right
consistency. Warm gently on the stove and pour over corn
chips or use in your vegan burritos or tacos. This stuff
is addictive!

Serves: About 4

Preparation time: 5 minutes

Ingredients (use vegan versions):

• 16 oz. Toffuti “Better Than Cream Cheese” (or other vegan cream cheese)
• 3 tablespoon Veganaise (or other vegan mayo)
• 4 teaspoon dried minced onion
• 1/4 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 24 oz (or more!) green pimento-stuffed olives, drained
• salt and pepper if desired

Directions:

Chop olives and mix all ingredients thoroughly (I find
that a hand blender works perfectly for this).
Let the dip sit for 20-30 minutes
for the onions to rehydrate. Serve with tortilla chips or
pretzels and enjoy!

If you’d like
the recipe to be more olive-y, pour in some of the juice
from the jar of olives.

This recipe is easily modified by changing the type of
olives used. Black olives are great, and I just made a
delicious red pepper version using Mediterranean
Organic brand green olives stuffed with red peppers.

The olive dip also makes a great sandwich spread. Try
a sandwich with olive dip, tomatoes and sprouts!

Serves: lots!

Preparation time: 5-10 minutes

Ingredients (use vegan versions):

• 1 avocado
• 4 plum tomatoes
• 2 scallions
• 1/2 lemon
• 2 cloves garlic, or to taste
• 1 jalapeno pepper – or to taste
• 1 tablespoon olive oil
• sea salt
• black pepper

Directions:

The best way to make this is to coarsely chop up all the
ingredients and put it into a food processor, then blend
to the desired consistency. Cut the avocado in half
lengthwise, remove the seed and scoop out the stuff from
the skin. Put it into the processor. Chop up the tomatoes,
scallions, including the green part, garlic cloves and
jalapeno pepper. (adjust the jalapeno pepper to your
taste – more or less depending how hot you like your food)
For the lemon, I cut the lemon in half and removed the
pulp from the skin and removed the seeds. Then I put the
pulp into the processor. Begin processing, stopping a few
times to check and add sea salt and pepper to taste. When
it is of the consistency you want stir in the olive oil
and serve with organic corn chips. It’s also great on
veggie burgers and sandwiches.

Preparation time: 10 minutes

Serves:

Ingredients (use vegan versions):

• ½ lemon
• 5 tablespoons olive oil (this measurement can be adjusted to your taste)

Directions:

Pour olive oil into a bowl, set aside. Juice lemon with
either a hand juicer or reamer. Take juice and add to oil,
stirring as you pour. Taste to see if it meets your
requirements. You can always add more oil or lemon. I
recommend dressing spinach or spring mix salad with this
refreshing mixture.

Serves: 1-2

Preparation time: 2 minutes

Ingredients (use vegan versions):

• 1/2 cup rice vinegar
• 1/4 cup liquid sweetener of choice
• 1/4 cup olive oil
• 1/2 cup peanut butter
• 2 tablespoon soy sauce, OR tamari, OR Bragg’s Liquid Aminos
• 1/2 teaspoon red pepper flakes
• 3-4 cloves garlic
• 1/2 bunch fresh cilantro

Directions:

Place all ingredients except oil in your blender jar.
Process until smooth. Slowly add the oil until all
incorporated.

This dressing goes great with crunchy noodles, almonds,
onion, and oranges in a spinach salad!

Serves: 1 1/2 c.

Preparation time: 10 mins.