Everything flavoured bagels are delicious, but eating them every day is not healthy. Instead, opt for the healthy and tasty alternative by creating a bean dip. By blending white beans with a variety of delectable spices, it makes a great dip that tastes exactly like an everything bagel.
- 3 cups white beans
- 6 tbsp olive oil
- 2 tbsp sesame oil
- 1 head of garlic (roasted)
- 2 tbsp dried onion
- 2 tbsp toasted sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp dried garlic
- 1 tsp sea salt
- ¼ tsp pepper
- Combine dried onion, poppy seeds, garlic, sea salt and pepper. Mix together.
- Add beans and roasted garlic in a blender and process until pureed. Add olive oil and sesame oil and salt to taste.
- Drizzle with extra olive oil and serve with crackers, vegetables, or pita.
Dips are a yummy and filling snack option. Instead of going for the breads full of carbohydrates, a healthy bean dip is full of protein and will be scooped up in mere minutes. Eat them with vegetables, pitas, or crackers and is a great dip for guests. Enjoy this irresistible treat as a cool summer dish!
Are you tired of only having sweet vegan baked goods?
Chef Katherine Kooks is breaking new ground in the vegan cookie market by choosing to create a savoury baked good instead of a sweet cookie. Using several healthy ingredients, her savoury vegan cookie is a protein power punch that has distinct garlic and onion flavours, but maintains the chewy texture of a cookie. It is unlike any baked good I have found in a vegan bakery.
Savoury Onion Garlic Cookies
1 cup oats
1 cup quinoa flakes
¼ cup chia seeds
¼ cup flax seeds
¼ cup hemp seeds
1 small Spanish onion
2 cloves of garlic
1/3 bunch thyme
Pinch of sea salt
- Soak the chia and flax seeds in ½ cup of water for 20 minutes until a paste is formed.
- Combine dry ingredients and flax/chia seed combination. Mix well and let stand for five minutes.
- Saute garlic and onion and remove from heat.
- Roll out dough with a pin and use a cookie cutter to make uniform cookie shapes.
- Place in the dehydrator at 145 degrees for one hour.
- Unplug and flip the cookies. Reduce temperature to 115 degrees and let run for 10 to 12 hours.
Katherine Kooks has started selling her cookies at markets in Toronto, and following her on Instagram will give you a heads up on where this ingenious gluten-free and soy-free snack is headed next!