Whenever I have a new batch of raw crackers in the dehydrator, I start thinking about new dip ideas. Today I turned those thoughts into action! So I’ve made this simple but super delicious, creamy salsa dip. I just love the combination of capsicum and chilli!

This recipe is super easy to make, if you have a high-speed blender. It also very versatile, you can use many different spices and veges

For 1 small bowl you’ll need:

3/4 cup (100g) macadamias (or other nuts)
1/2 cup water
1 small red capsicum
1/2 medium sized carrot
1 heaped tablespoon nutritional yeast flakes
1 teaspoon cumin seeds
1/2 teaspoon salt (or less if you wish)
1/2 teaspoon chilli flakes (make sure you start with less if you don’t like it too spicy…)

Preparation:

1. Blend all ingredients to a fine cream.

2. Transfer to a small serving bowl and let rest in the fridge for a short while before serving.

Tastes great with carrot and zucchini sticks but also with crackers

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

In this dish I don’t add any salt because the passata and kidney beans are salty enough. The chili gives it a good kick as well, and I have got used to having it without additional salt – tastes just as good!

For 4 portions you’ll need:

1 red capsicum
1 green capsicum
1-2 carrots
1/2 onion
2-3 garlic cloves
1 tofu
1 can kidney beans, drained
2/3 bottle passata (about 450ml)
1/4 cup water
2-3 teaspoon chili flakes
3 teaspoon ground paprika
some cooking oi (I use coconut oil)

Preparation:

1. Peel and chop the onion into fine cubes, the garlic into fine slices. Halve the capsicums, remove the stalk and seeds and cut into bite sized pieces. Slice the carrot finely.

2. On a plate, crumble the tofu (with your clean hands) to relatively fine pieces and place aside. In a good non-stick pan, heat some oil and then fry the capsicums for a short time. But long enough to have a few browned bits on them – this increases their yummy flavour.

3. Transfer the capsicums to a plate and place aside. Heat a little more oil in the same frying pan if needed then add the onions. Saute the onions for a few minutes.

4. Then add the tofu crumbles and fry until it has shrunk in size and starts to turn a little golden (approx. 10 minutes). Towards the end, add the chili flakes and shortly after, the garlic. Let cook for a few more minutes, stirring constantly.

5. Then sprinkle the ground paprika and stir to combine. Pour in the passata and 1/4 cup water shortly after and stir well. Add the carrot slices and bring to boil. Pour in the kidney beans and fried capsicum and heat up briefly.

Serve with rice or whatever else makes you happy

Enjoy!

I’ve used chili-flakes which add a good kick to it. Drizzled with the Cashew Paprika Sauce it is a dream. You can find the recipe for the sauce here.

While I have used capsicum in this recipe, you can also use other vegetables such as zucchini, carrots or even broccoli.  As always, this recipe is vegan and gluten-free.

For 6 to 8 burgers you’ll need:

• 140g rice flour
• 2 tbsp fiber husk
• 1/2 tsp salt (or to taste)
• chili to taste

• 400g kidney beans, cooked
• 1 capsicum, finely diced
• 1/4 onion, finely diced
• 1 garlic clove, minced
• 200g passata

Instructions:

1. Mix all dry ingredients in a bowl.

2. Drain kidney beans and add to the bowl with the remaining ingredients. Stir to combine.

3. Preheat frying pan. Form patties with wet, cold hands and place in frying pan. Cook on both sides until golden brown.

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.