As October Unprocessed starts to wind down, I hope you’ll let me know what kind of experience you’ve been having. Or if you’re here because of the Vegan MoFo (Vegan Month of Food), let me know if you’ve tried any recipes.
vegan, gluten-free, low-sodium, reduced-sugar diets
Never heard of nutritional yeast? It’s a great addition to faux cheese dishes and dips. I use Bob’s Red Mill because I know it’s gluten-free:
Smoky sun-dried tomato and sunflower seed dip
- 2 cups sunflower seeds raw (260 g)
- 1/2 cup sun-dried tomatoes (20 g) [use salt-free for low-sodium diet]
- 1 tbsp olive oil (extra virgin)
- 2 lemons
- 1 tbsp nutritional yeast
- 1 tsp smoked paprika
- 1 tsp cumin (dried)
- 1 tsp smoky mesquite blend optional (omit for low-sodium diet)
- 1 tsp sea salt (omit for low sodium diet)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp hot chili oil start with 1/4 teaspoon, can omit
- Soak the seeds with the tomatoes in filtered water for 2-4 hours, using enough water to keep them covered as they absorb it. Drain, reserving the liquid. Add them to the bowl of a food processor. Juice the lemons into the bowl, and add all the other ingredients except the chili oil.
- Process until smooth, stopping several times to scrape down the sides. Add additional soaking water if needed to get the consistency you want. You can leave it thick for a sandwich spread, or thinner so it's more of a hummus or onion dip consistency.
- To serve, put it in a pretty bowl and drizzle with some hot chili oil, topping with a thinly sliced sun-dried tomato if desired. Serve with raw veggies or chips.
- 156 calories
- 13 g fat
- 1 g saturated fat
- 3 g monounsaturated fat
- 7 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 236 mg sodium (48 mg sodium with salt omitted)
- 275 mg potassium
- 7 g carbohydrate
- 3 g fiber
- 2 g sugars
- 5 g protein
- 4 Weight Watchers Points Plus