Sandra Sellani, author of the 40-Year-Old Vegan Cookbook is making “Five Dips You Can’t Live Without” at the California Vegetarian Food Festival at Raleigh Studios in Hollywood, California. #JaneUnChained

RECIPES from Five Dips You Can’t Live Without from the 40-Year-Old Vegan Cookbook

Mix the following in a blender or food processor:
1 jar roasted peppers
5 cherry tomatoes
1/2 c. walnuts, chopped
2 T. lemon juice
1 T. pomegranate molasses
1/2 t. cumin
1/2 t. red pepper flakes
1/2 t. salt
1/8 t. pepper
2 T. flax meal*
2 T. panko
2 garlic cloves
Black Hummus
Mix the following in a blender until creamy.
1 can black beans, drained, rinsed
1 T. Tahini
2 T. lemon Juice
2 T. lime juice
1 c. zucchini
2 cloves garlic
1/4 c. cilantro
1 t. cumin
1 t. salt
1/4 t. pepper
Best Ranch Dressing Ever
Mix the following in a blender until creamy
Raw cashews, soaked, drained
1/2 c. water
4 T. lemon juice
1/4 c. rice wine vinegar
3 T. agave or maple syrup
2 cloves garlic
1 t. dry basil
1 1/4 t salt
4-5 grinds black pepper
Avo Pico
Pulse the following in a food processor until chunky.
1 c. tomatoes
2 T. red onion
1 T. cilantro
1 T. lime juice
1/4 jalapeno pepper
1/2 t. salt
1/4 t. black pepper
Fold in ½ diced avocado by hand
Blueberry Basil Bomb
Blend the following until fully incorporated
6 oz. fresh blueberries
2 T. agave
1 T. lemon
pinch cardamom
1/4 t. vanilla
fresh grated nutmeg
Top with fresh basil & chopped pecans. Serve with Amy’s brand orange cake
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40-Year-Old Vegan Cookbook by sisters, Sandra and Susan Sellani