Nava Atlas & Veg Kitchen’s Vegan Very Green Avocado Tahini Dip4
It is DAY 9 of "Gluten Free Vegan Recipes with Breville" and I am thrilled to feature the phenomenal 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. Her first book, VEGETARIANA is widely considered a classic in it's field.
I am really excited to be featuring Nava's delicious Vegan Very Green Avocado Tahini Dip from her latest book, WILD ABOUT GREENS: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and other Leafy Veggies Everyone Loves. This dip is easy to throw together in your food processor, but has a beautiful full flavour, creamy texture, and makes a fabulous starter or snack. Nava more eloquently describes her recipe as "a marriage of guacamole and hummus, and infused with a good amount of leafy greens. This rich dip makes it's own unique statement."
I LOVE 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 stratesphere!" As a green smoothie addict, I couldn't have said it better! I have learnt so much from exploring my way through Nava's green leafy journey. Sterling Publishing sent me a review copy a while back and I have not been about to put it down.
Nava serves up scrumptious, ultra-healthy creations utilizing super-nutritious leafy greens. She celebrates the versatility and appeal of leafy greens in juices, smoothies, sauces, dips, dressings, soups, salads, pastas, vegetables side dishes and main events. Some of my favourite 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-Flavoured Kale & Napa Cabbage Stew.
Nava 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 is also a basic introduction to the greens used in the book coupled with the recipes that utilize them. Greens such as 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 featured. 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 you repertoire and experience with greens with some innovative ideas this book is a must-have companion.
You can check out more of Nava's inspired vegetarian recipes on her website, Veg Kitchen. This is a fantastic vegetarian resource. There are some wonderful eBooks on offer, as well as vegetarian nutrition tips, vegetarian book reviews, tons of vegan dinner recipes, and a special section on serving vegetarian kids and teens. I am telling you, this woman's contributions are endless...
Nava's talents extend outside the kitchen. She is also a visual artist, specializing in limited-edition artists’ books and text-driven objects and installations. Her work has been shown all over the United States in various museums and galleries, and is part of many prestigious university and museum collections.
Check out Nava's incredible books, websites, and art work, and you can't help but fall in love with her.
Nava, thankyou for generously particpating in this event. You are a glorious gift to the culinary world.
Special thanks to Blanca Oliviery from Sterling Publishing for co-ordinating this post.
Nava Atlas & Veg Kitchen’s Vegan Very Green Avocado Tahini Dip
- 3 to 4 ounces baby spinach or arugula, or a combination
- 1 large ripe avocado peeled and diced
- 1/3 cup tahini
- Juice of 1 lemon
- 1/2 tsp ground cumin
- 2 Tbsp minced fresh parsley, cilantro, or dill
- salt and freshly ground pepper to taste
- Rinse the greens and place them in a large skillet or saucepan.
- With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat.
- Place all the ingredients in the container of your Sous Chef® Food processor, and process until smooth.
- Add 1/4 cup water, as needed, to achieve a medium-thick consistency.
- Transfer to a serving bowl. Keep covered until ready to serve.
- Serve with tortilla chips, fresh gluten free pita, or raw veggies. YUMMO!
- Makes about 1 1/2 cups.
- Store any leftovers in an airtight container in the refrigerator for up to two days.
Piggy Cooking Tips
select perfect avocados
A ripe avocado will have a dark brown/green skin that yields just a little under pressure. Place your thumb on the top of the avocado and it should have a slight give. Really soft avocados have an unpalatable flavour and the brown discolouration indicates the presence of free radicals. I always buy my avocados rock hard so that I can control the ripening process on my bench top. Then I can check them every day and get them “just right”. I buy rock hard avocados every day and have a rotation so that I have at least one that is perfect for consumption every day! To slow down the ripening process place the avocados in the fridge once they are ripe and they should keep for a few days.