Walnut Beet Dip

Walnut Beet Dip

Walnut Beet Dip

When I was working at a local food co-op last time, a woman came in and asked for walnuts. We were out of walnuts for a couple of weeks and I wanted to get some, too. She added if there were walnuts, she wanted to make Walnut Beet Dip and it is really good. This idea was in my head today. I googled for Walnut Beet Dip recipes on web. I printed out 3, and ended up making up my own. The result? Awesome. The color is beautiful and slightly sweet from beets.

Ingredients:
1 lb beets
1 cup raw walnuts
2 Tbs lemon juice
1 Tbs sherry vinegar
1.5 tsp sea salt
ground black pepper to taste
a pinch of cayenne pepper
1 clove garlic
a few fresh rosemary leaves
a few fresh mint leaves

  1. Scrub beets clean and cook them until done. I steamed them in a pressure cooker for 6 minutes. Let them cool.
  2. Grind walnuts to paste in a coffee grinder.
  3. Process cooked beets, ground walnuts, crashed garlic clove, lemon juice, salt, pepper, and cayenne pepper in a food processor or by a hand mixer until they become uniformed.

Thursday’s Menu 12/13

Light Pink Shake

Light Pink Shake

Breakfast: Coffee, Light Pink Shake—I meant to make Tropical, but there was no OJ in the fridge. I had to modify it by adding raspberries, otherwise it is too plain.

Lunch: Eggplant Tofu Lasagna, Fuji Apple

Dinner: Udon Noodle Soup Delux (Udon Noodle MIso Soup with Enoki and Chinese Cabbage, Green Beans with Sesame Dressing, Kimpira Gobo, Simmered Soy Beans), Beet/Avocado/Tomato Salad—loved it.

Lasagna Lunch

Lasagna Lunch

Udon Noodle Soup Delux

Udon Noodle Soup Delux

Thursday’s Menu 12/6

Very Berry Shake

Very Berry Shake

Breakfast: Coffee, Very Berry Shake

Lunch: PadThai at Chef’s Secret—this wasn’t as good as I remembered. Disappointing. Their Pad See Yu or Pad See Ew was better. I will stick to what I like from now on.

Dinner: Beet Salad, Toast—now, I feel like a vegan. I don’t usually eat only salad for a meal, although that’s what most non-vegan people would think what we eat.

PadThai2

Beet Salad

Beet Salad

 

Monday’s Menu 7/16

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Crackers, a Handful of Roasted Cashews, Cold Beet Soup

Dinner: Penne alla Pesto with Tomatoes, a Wholewheat Sourdough Toast—I love pesto. No heat is required, and it tastes like a nice lazy summer day. Pasta with pesto is something that I keep eating until it’s completely gone.

Cold Beet Soup with Crackers and Cashews

Penne Pesto with a Toast

Wednesday’s Menu 7/11

Very Berry Milk Shake

Coffee, Very Berry Almond Milk Shake

Lunch: Cold Beet Soup, Grape Tomatoes, Chocoholic Twist and Whole Wheat Sour Dough Roll from Amy’s Bread, Honey Nut Crunch

Dinner: Tomato Basil Fusil, Sauteed Swiss Chard, Taro Bun from Fay Da Bakery

Cold Soup Lunch

Honey Nut

Dinner

Taro Bun

Tuesday’s Menu 5/29

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Hummus, Grape Tomatoes, Sauteed Kale, Moroccan Carrots, Pita, Roasted Beets, Iced Peppermint Tea

Supper: Beets/Lentil Stew with Wholewheat Sourdough Bread with Buttery Spread, Butternut Squash Pancake with Maple Syrup

Hummus Plater for Lunch

Beet Stew Supper

Wednesday’s Menu 5/23

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Sauteed Kale/Swiss Chard, Roasted Beets, Sweet Brown Rice, Soybeans, Strawberry/Raspberry Salad

Dinner: Fried Rice with Vegan Chicken Ham, Greenpeas, Mung Bean Sprouts, and Carrots, Curry Stew—I didn’t do anything to this curry stew except letting it sit in the refrigerator for 3 days. Now it tastes so much better. All the spices come together and the flavor nicely blends in.

Vegan Lunch Set

Fried Rice and Curry Stew

Monday’s Menu 5/7

Green Goddess Shake

Breakfast: Coffee, Green Goddess Shake

Lunch: None!

Dinner: Beets/Lentil/Blackbens/Barley/Kale Soup, Homemade Corn Bread, Russian Dark Ale from Good Beer

I had to move today, and of course everything could go wrong went wrong, so there was no time for lunch. At dinner. we were too tired to eat anything more.

Beets/Grains/Kale Soup, Corn Bread, Dark Ale

Wednesday’s Menu 4/25

Green Goddess

Brekfast: Coffee, Green Goddess Shake

Lunch: Mashed Potato with Indian spices, Couscous, Sauteed Kale/Swiss Chard/Mustard Greens, Oranges, Roasted Yam

Dinner: Fried Rice with Vegetarian Ham and Green Beans, Sauteed Kale/Beet’s Greens, Bread, Vegan Butter, Ginger Jam

Dinner

Bread Basket

Tuesday’s Menu 4/24

Green Goddess Shake

Breakfast: Coffee and Green Goddess Shake

Lunch: Cauliflower Sandwich from Num Pang, Roasted-Dried Tomato Soup (my friend’s daughter’s creation), Orange, Roasted Yam—the cauliflower sandwich was good and its French bread was pretty good, too. It was just not enough by itself for me. I was lucky to be able to add a few side dishes on a whim.

Dinner: Roasted Beets with Mixed Greens, Quinoa Salad, Hummus, Pita, Homemade Whole Wheat Bread, Potato/Leek/Green Pea Soup, Digestive Cookies Cookies, Strawberries, Banana, Soy Yogurt, Maple Syrup. I invited my friends from San Francisco to my home for dinner tonight since I thought they would have been tired of eating out every night for the last 5 days by now. I meant sauté Kale as well, but I was stack at work and I couldn’t get home earlier. But they were fed enough and happy to see me. It was their last day in New York…

Dinner