Today we created a delicious and nutritious treat for our test kitchen. Our Spanakopita’s are made with a combination of spinach and kale. Rosi included in this recipe, her secret ingredient, roasted potato, and the result was amazing. We also made a vegan version, which replaced the feta cheese with olives. It was also very tasty.
Today we went dip crazy. We started with fresh tomato salsa and used this to create black bean dip, taco chip dip, and guacamole. Then we made several different types of hummus. My favorite was roasted red pepper hummus, but the plain garlic hummus was also delicious. I love to dip taco chips, pita chips, or even Triscuits in these dips. My husband loves to make a scrumptious veggie sandwich with the hummus and everyone loves the taste of fresh raw veggies after dipping them into one of these sauces.
Today we made No Beef Dip. It was a huge success and everyone loved it! Instead of beef we used portobello mushrooms which we roasted with a little bit of olive oil, garlic and some secret ingredients. Then we sliced it fine and served it up with caramelized onion on a wonderful toasted seed bun. The dip was a savory and delicious vegetarian dip made with some of our secret ingredients.
A long time ago, when we were carnivorous, we enjoyed a beef dip every now and again. We were thinking that it would be nice to have a similar, but more animal friendly, and much healthier version of the old fashion beef dip. So we came up with No Beef Dip. It is made with succulent and meaty Portobello mushrooms that have been lovingly roasted. The dip is delicious and nutritious and it too is made from mushrooms. Once you try our No Beef Dip, you just might faint from pure pleasure. To make a full meal, you could add some mashed potatoes and salad. If you just want to eat No Beef Dip, then you might want to double up the recipe.