What's better than snacking and munching on raw veggies during summer time?? I know, a yummy warm dip is a perfect alternative to get that essential fibers for your body.
I had my yoga training in White Lotus Yoga Foundation, and the brilliant chef on site, Beatrix, almost converted me entirely into vegetarian during the 2 weeks in Santa Barbara. The entire time she had me dig in vegan diet more and more and I must say that she is quite a master in manipulating all the spices in cooking. For me, cooking without spices is just plain, plain and plain and Beatrix cooks with the spices to a whole new level. Not only the vegan food tastes so much better, she blows your mind with millions of varieties of vegan dishes that you never thought of. After almost a month finished training, to my surprise is I never thought I would NOT need that much food nor protein as I thought I would. And that being said I am now either a pescatarian or flexitarian ( semi-vegetarian as most likely I still need to test to the taste while cooking for my family). But I love the transformation I saw on my body that I become leaner and toner than before.
This asparagus dip recipe is not entirely vegan as I still add parmesan cheese (Cow) to it but I cut the amount and sub. some of it with goat milk brie and soy cheese.
The recipe is to the great chef/artist Beatrix who inspired me so much in Vegan cooking!!!
This warm dip is creamy, yummy and steamy just out of the oven fresh after baked. Asparagus has a lot of nutritional values, the potassium in it can lower your blood pressure and It's also rich in soluble fiber to help lower blood cholesterol levels. So next time before you open that bag of fatty chips, try this warm and savory asparagus dip with some crackers instead.
Here is the recipe:
I had my yoga training in White Lotus Yoga Foundation, and the brilliant chef on site, Beatrix, almost converted me entirely into vegetarian during the 2 weeks in Santa Barbara. The entire time she had me dig in vegan diet more and more and I must say that she is quite a master in manipulating all the spices in cooking. For me, cooking without spices is just plain, plain and plain and Beatrix cooks with the spices to a whole new level. Not only the vegan food tastes so much better, she blows your mind with millions of varieties of vegan dishes that you never thought of. After almost a month finished training, to my surprise is I never thought I would NOT need that much food nor protein as I thought I would. And that being said I am now either a pescatarian or flexitarian ( semi-vegetarian as most likely I still need to test to the taste while cooking for my family). But I love the transformation I saw on my body that I become leaner and toner than before.
This asparagus dip recipe is not entirely vegan as I still add parmesan cheese (Cow) to it but I cut the amount and sub. some of it with goat milk brie and soy cheese.
The recipe is to the great chef/artist Beatrix who inspired me so much in Vegan cooking!!!
This warm dip is creamy, yummy and steamy just out of the oven fresh after baked. Asparagus has a lot of nutritional values, the potassium in it can lower your blood pressure and It's also rich in soluble fiber to help lower blood cholesterol levels. So next time before you open that bag of fatty chips, try this warm and savory asparagus dip with some crackers instead.
Here is the recipe:
Asparagus Dip ( with goat cheese)
- 3 oz. goat cheese, softened
- (or use 1 oz. soy cheese mixed with 2 oz. goat cheese or 1 8 oz. package cream cheese, softened)
- 14 ounces of asparagus
- 2 clove garlic, minced
- 1TBSP freshly chopped parsley
- salt n' pepper (or not at all)
- ¼ cup Parmesan cheese, grated
First clean the end of the asparagus and chop off half inch. Boil the asparagus in water for 3 minutes. After three minutes, drain the asparagus and put into a cold water bath to stop the cooking process inside.
Using a food processor put the goat cheese ( or your regular cheese) , garlic and parmesean cheese into the mixer and pulse a few times until everything is mixed. Add salt and just a hint of pepper. Season to your taste. Then add the asparagus and pulse a few times again. You can have it creamy or chunky as you like.
Put this mixture into oven save dish; sprinkle some more Parmesan cheese on top.
Microwave on high for 1 minute or until heated through or in the oven for 350F for 12 minutes, ( I would need 15 mins in 350F and 3 mins in 450F to give it a golden, bubbly going in the oven.) or until the mixture is hot and bubbly and the top is browned.
Bon Appetite!!!
xoxo Rachel
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