Tuesday, 16 Jul 2019

I’m a crackers and dip kinda girl.  When I made my Rawesome Crackers last week for Vegan MoFo, I knew I would need a tasty dip to go with them.  Normally I would whip up a batch of Homemade Hummus but I was out of chickpeas so I had to get creative.  I literally threw this recipe together by mixing a few of my favorite things.  I love sweet potatoes and the Asian flair added such a great flavor.  While I used this as a dip for my crackers and veggies, it would be perfect as a healthy alternative to traditional mashed potatoes too.

Aren’t these beautiful?!  I had a version of these a few weeks ago that were made by my very good friend, Chef Matthew Purnell from Living On The Veg.  He made these during a raw foods class that he was teaching and they were amazing!  The original recipe featured a wrap made of coconut meat that was created by dehydrating it until it was a pliable wrap.

Can you believe that I spent the first 24 years of my life thinking that I hated avocado?!  Crazy, right?!  Luckily, one fateful night at dinner I ordered an entree that didn’t mention it contained avocado and I was too hungry to send it back so I buckled down and ate it – and thus began my love of avocado.  Living in California there is always an abundance of avocados and I’m always looking for fun new ways to add them to my favorite dishes.