Boat Bites: Plant Based Poppers
Enjoy exotic and fanciful flavors in three quick-to-prepare snacks and appetizers, sure to enliven your springtime social gatherings. Healthful ingredients blended to rich textures will delight everyone’s taste buds.
Basil and dill, among the basic family of herbs, are fragrant and easy to grow from seed. Store nuts in airtight bags or containers and place in the freezer for a fresh, in-season taste.
NUTTY PESTO
Walnuts – ¾ cup
Pine nuts – ¼ cup
Fresh basil – 2 cups
Garlic – 1 clove
Sea salt – ¼ tsp
Lemon – ¾ squeezed for juice
Sundried tomatoes – 10 each
Blend in a food processor and serve with a Campari or cherry tomato.
ALMOND RANCH DIP
Blanched Almonds – 1 cup
Water – ¾ cup
Lemon – 1 squeezed for juice
Fresh Dill – ¼ cup
Sea salt – ½ tsp
Cayenne pepper – 1/8 tsp
Blend in a food processor or high-power blender until smooth. Stir in 2 Tbsp chopped dill and serve in a cucumber slice.
RAWVOCADO MOUSSE
Ripe avocados – 2
Medjool dates – 1 ½ cup pitted
Raw cacao powder – ½ cup (¾ cup for dark chocolate mousse)
Ice cubes – ½ cup
Blend in a high powered blender until smooth!
Jordan Wolfe has written for ALL AT SEA since 2013.
Worth your time?
Thanks — noted.
