This delicious green avocado tahini dip infused with leafy greens is from Wild About Greens by Nava Atlas, celebrated author and illustrator of many well-known vegetarian and vegan cookbooks, including Vegan Holiday Kitchen, Vegan Express, Vegan Soups and Hearty Stews for All Seasons, The Vegetarian Family Cookbook, Vegetarian Express, and The Vegetarian 5-Ingredient Gourmet, and Vegetariana.
This avocado tahini dip is a more exotic take on traditional guacamole, and is super easy to throw together in your food processor. Nava describes her recipe as "a marriage of guacamole and hummus." This dip is fantastic served with veggie sticks, tortilla chips, and crackers, or slathered on sandwiches and wraps.
There are so many great ideas for adding leafy greens to dishes in this book. Rip Esselstyn has been quoted as saying, "I've had a love affair with green leafy vegetables for over two decades. Wild About Greens will help take this love affair through the stratosphere!" As a green smoothie addict, I couldn't have said it better!
Nava celebrates the versatility of leafy greens in delicious juices, smoothies, sauces, dips, dressings, soups, salads, pastas, vegetables side dishes and main events. Some of my favorite recipes include: the Green C Monster Juice, Burgandy Berry Bliss Smoothie, Citrus-Braised Escarole with Apple & Nuts, Persian-Spinach with Black-Eyed Peas & Herbs, Stir-Fried Boy Choy & Snow Peas with Shitake Mushrooms, Collard-Wrapped Yellow Rice & Black Bean Enchiladas, and Asian-Flavored Kale & Napa Cabbage Stew.
She also offers easy hints and tips about selecting and storing greens; preparing greens by rinsing, stemming, chopping, steaming, wilting, stir-frying, blanching, braising, searing, baking, grilling, freezing, and dehydrating.
There's also a basic introduction to the greens used in the book and tons of recipes that utilize them. Greens like arugula, asian greens, beet greens, boy choy, broccoli rabe, chard, collard greens, dandelion greens, escarole, kale, mizuna, mustard greens, radish greens, spinach, tatsoi, turnip greens, and watercress are covered in the book.
Nava also shares handy ideas for "greening up" your carbs, massaging kale, pairing greens with sturdy vegetables, and the benefits of green juices and smoothies. If you want to expand your experience with greens with some innovative ideas this book is a must-have companion.
Check out more of Nava's recipes at Veg Kitchen. This is a fantastic vegetarian resource for nutrition tips, book reviews, vegan recipes, and ideas for serving vegetarian kids and teens.