Happy Hump Day! Before we move on to Wednesday’s yummy recipe I did a guest post for Yoga Gypsy yesterday – a yoga sequence for scoliosis. It works for any type of back pain so go check it out if you think it will help.
Also many thanks for all your input on Child’s Pose yesterday – love it! Nikki reminded me that Bala means strength – so try to find strength and softness in child’s pose!
Right, onto those recipes!
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Dips.
Dips are the perfect entree for everyone and as long as you stay away from sour cream (unless you’re using the vegan version) then they can cater for carnivores and vegans alike without anyone noticing. Belive me on this. I often have to feed my caveman sausage-eating brother at the same time as myself. Although at the weekend he did ask for “something that had looked over a wall” (i.e. animal). Himself kindly provided organic burgers cooked on the barbequeue and as he didn’t want Brother Yogini to feel left out, he had one too 
So serve vegan dips with carrot and cucumber batons, pitta pieces, tortilla chips – then have a glass of white wine or bubbly and everyone’s a winner.
Want to know two of my favourite dips?
1. Suburban Guacamole
I have no idea how closely this resembles a traditional guacamole recipe but this is how we make avocado dip in this house.
Start with a ripe avocado, chopped up with a clove of garlic in your food processor.
Add a handful of fresh coriander or a teaspoon of dried coriander leaf and half a fresh chilli or half a teaspoon of dried chilli.
A handful of cherry tomatoes
And the juice of half a lemon.
And blend.
And serve asap, because we all know fresh avocado goes brown pretty quickly!
2. Aubergine Yogini (OK I’m on a limb with these names)
Prick two aubergines all over with a fork and roast at 180*C/Gas Mark 4 for an hour on a greased baking sheet along with a couple of cloves of garlic. When they are done cut the aubergines in half and allow to drain in a colander for an hour.
Scoop out the aubergine flesh into your food processor and add a teaspoon of each of these.
(that’s chilli powder on the right).
The juice of one of these.
A teaspoon of this.
And two dessertspoons of soy yoghurt.
And blend and voila.
Dips for everyone
Ha! I love the names and the graphical recipe. Heck, even I could follow this recipe!
Your yoga article is great too!
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Those dips look amazing. It’s not even 10am and I am now feeling very hungry. Must dig out the blender from the “dusty cupboard” ………
Yum!
Another favourite vegan dip I like to make is cooked beetroot blended with garlic, chickpeas, lemon juice and a smidge of olive oil – kind of a beetroot hummous really
Love Guacamole! This recipe looks amazing. I will probably make some tonight for Cinco De Mayo!
Thanks for the comments yesterday. I’ll def be stopping by here more often to catch up.
i say “eggplant”
Thanks for the great photo-recipes – I’m going to try both of those!
love your tats in child’s pose on the last post! great art!
and these dips…yum. The ceative names are brilliant, too!
and thanks for the super sweet comments you always leave me
mmmm guac. I love guac! And Hummus!
My mouth is watering! Let’s have a virtual potluck… I’ll bring zucchini strips lightly fried in olive oil and garlic!
My favorite guac adaptation is to use soy sauce instead of citrus. Mash up avo, add some finely chopped red onion, maybe some chopped cilantro, a couple big splashes of soy sauce. Mix it all up. It is a very seductive taste and some have said it reminds them a bit of sushi. You have to eat it quickly (usually not a problem), tho, cuz it browns fast…