Vegan Zucchini Dip + Healthier Cooking Hacks

I am so honored to be featured in Momma Cuisine’s digital magazine, Great Every Day Meals! Johanna of Momma Cuisine asked me what some healthy alternatives of mine that I use when baking and cooking, so I dished on all my secret ingredients in the article.  What are my healthy cooking alternatives, you ask? To give you a peek;

• White Beans
• Almond Meal
• Apple Sauce
• Canned Pumpkin
• Tofu
• Carob Powder

You will have to read the article to see what they replace and why I love cooking with these ingredients. I also shared a delicious vegan Zucchini dip recipe which I accidentally made while trying to use up the rest of my vegan cheese mixture that I used in another recipe.

Ingredients:

• 1 box of silken tofu
• 1 1/2 cups of raw cashews
• 3/4 cups of nutritional yeast
• 3 medium zucchinis
• 1 white onion
• 3 cloves of garlic
• 2 tbsp coconut oil
• 1/2 tsp chilli powder
• 1 tbsp oregano
• 1 tsp basil
• salt and pepper to season

Directions:

•  Soak cashews in water for three hours
• Drain cashews and blend in food processor for 2 minutes, then add the box of tofu and nutritional yeast and blend for 5 minutes
• In a sauteing pan, add the coconut oil, onions (diced) and garlic (diced) and cook until translucent
• Chop the zucchini and cook for five minutes
• Fold in the cheese blend and cook until all ingredients are well mixed
• Add the seasonings and saute for a final five minutes
• serve and enjoy