These last few months, one of my favorite new things has been to make snack plates. It all started with the snack plate I made the day after Christmas:
There’s veggies, Mary’s Gone Crackers, Noshtopia’s delicious edamame hummus, my first attempt at black bean hummus, and a wedge of Sheese. Incidentally, I love baby spinach leaves with a dollop of hummus – such a delicious combination.
I made a few more variations on the above theme, and then, there was the three dip extravaganza plate for Valentine’s Day:
There’s parsley hummus (regular hummus with the addition of parsley, lemon juice and extra-virgin olive oil), another attempt at black bean hummus (tips anyone? I am still not finding a recipe I love), and muhammara. along with veggies and wedges of this Meghan Telpner pizza crust recipe (tweaked with the addition of quinoa flour and substituting agave for honey) served as flatbread.
And now, I have moved onto nut-based dips, such as this Smoky Almond Cheddar Cheese created by the Voracious Vegan.
Tasha, the Voracious Vegan, has some pretty fantastic recipes on her blog, and lots of great snack plate pictures too. I made the smoky almond cheddar cheese just as she described, and added a pinch of cumin. It was lovely with some Mary’s Gone Crackers Sticks & Twigs (which I reviewed here). The dip is rich, with some tang, and really hits the spot in terms of providing a cheese-like experience, minus the dairy.
General Disclosures & Disclaimers