dip – Cyd Notter

This Bruschetta Cheese Ball recipe from Sophia at www.veggiesdontbite.com is a definite keeper! We made it for a Thanksgiving appetizer and plan to make it again on Christmas Eve (if we don’t eat it all before the party!)

No dairy and no added oil – just nuts, vinegar, garlic, bread crumbs, and spices. Please don’t omit the sundried tomatoes and fresh basil – they really add to the flavor and make this tangy cheese ball delicious!

Note: As the recipe indicates, you don’t have to go through the process of straining the mixture overnight to form a ball. Instead, you can just serve the mixture as a dip if you prefer – which is what I did.

We spread it on Whole Foods 365 brand “Woven Wheat” crackers and it was a hit!

This recipe was one of many included in the Holiday collection by Terri Edwards at www.eatplant-based.com. Check out the other recipes there as well.

If you make this cheese ball, let me know what you think!

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We were pleasantly surprised by this simple sandwich recipe by Emma Roche which was posted in a 2013 McDougall newsletter. I confess it’s much yummier than I thought it would be. The combo of avocado spread with fresh tomatoes on whole-grain bread really hits the spot!

Here’s the recipe (follow the link and scroll down a bit to find it).

Plus, I had everything on hand to make it (except the avocado, fresh herbs, and scallions!)

So I improvised with what I had. I used guacamole on hand, so I spooned out what I thought would equal one avocado. Instead of fresh dill and coriander, I used dried spices from the jars, and I used red onions instead of scallions.

I also didn’t use as much hot sauce as called for, that’s up to you!

The garden fresh tomatoes and mixed greens were super on Dave’s Killer Bread, which is quite hearty.

If you don’t care for avocado, I’m pretty sure ANY of your favorite dips would work well for this – as long as they’re not too runny.

Bruschetta Cheese Ball

Herbed Avocado Toasties

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