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

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

Udon Noodle Soup Delux

Thursday’s Menu 12/6

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.

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