Tuesday, April 05, 2011

nuts and seeds

I've been making lots of raw crackers in the dehydrator lately. I make them based on this recipe. The first batch I did with the Italian seasonings used in the recipe. The next batch I divided up and did some with garlic, some with a bit of sea salt and some with some Old Bay Seasoning. The second batch I also mixed in some chia seeds with the flax seeds. I really like them all and I'm not sure which are my favourite. Yesterday I decided I wanted to make some different dips to use for crackers and veggies (I usually just make some variety of hummus or a lentil dip). I decided I wanted to veganize tzatziki. There doesn't seem to be any plain vegan yogurt in Australia (they are all vanilla) so I needed to find something else to use. I thought about vegan sour cream (which has kind of a plain yogurt taste but then decided some sort of cashew cream base would probably work the best). I googled it and right away came up with this recipe (scroll down to the end of the post for the tzatziki recipe). I used a little more garlic than in the recipe cuz we love garlic. The dip is amazing! The flax/chia seed crackers and dip make a perfect snack.

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