Baba Ganoush

Baba Ganoush wm

Baba Ganoush

Baba ganoush is one of the many vegan dips you make and it’s so versatile. Enjoy it with vegetable sticks, on pizzas, in wraps or include it as part of a mezze plate for parties and BBQ’s.

I like mine rich, smokey, creamy and well seasoned with loads of olive oil drizzled on top, waiting to be mopped up with warm flat bread.


2 small to medium eggplants
1 large clove of garlic, peeled and roughly chopped
½ teaspoon of salt
1 tablespoon of fresh lemon juice
1 tablespoon of tahini
1 tablespoon of olive oil

For Garnish

Handful of crushed pistachios
Extra olive oil



Place the eggplants on your stove top, on a medium to high flame. Turn them as they start to wrinkle. Cook until all sides start to char and they feel soft, (approximately 20 minutes).

While they are cooking, put the garlic into a small pan with a little water (about ¼ cup). Simmer gently for about 5 minutes. Discard any left over water. # This is an important step as it eliminates that harsh astringent taste of raw garlic.

Cut the cooked eggplants in half. If there are still any firm bits of flesh, put them back on the flame, skin side on the flame, until they are cooked. Then remove and discard the woody tops. Scoop the flesh out with a spoon and discard the skin.

Blend the eggplant flesh and the remaining ingredients (except for the garnishes) in a blender or food processor, until they are well smooth and creamy.

Check the seasoning and serve with a sprinkle of olive oil and pistachios.


Time: 5 – 10 minutes preparation. 20 minutes cooking time.
Yields: Approximately 1.5 cups of dip. Amount will vary depending on the size of the eggplants used.
Notes: If you don’t have a gas stove top or don’t feel confident cooking the eggplant over a flame, cook it in the oven. This will take 40 plus minutes. The eggplant will not have the same smoked flavour, but you can add a little liquid smoke. Liquid smoke is found at well stocked delis, specialty supermarkets and online.


This is best served straight away or at room temperature not long after you have made it.. Sometimes once refrigerated, it can split. But if you do make it the day before or have left overs and refrigerate it, simply blend it again before serving.

Rosemary & Garlic Marinated Almond Feta


Rosemary & Garlic Marinated Almond Feta

Lashings of feta on freshly baked French stick is one of those things I really missed when I became vegan, but not anymore.

I have played with this a number of times, replacing vinegar for the lemon juice, using part lemon juice and part vinegar for the acidity, using varying amounts of oil and salt, baking it and so forth but finally found the balance of flavours, texture and shape I was looking for. And for me feta is perfect when marinated. Olive oil, garlic and rosemary are a gastronomic match made in heaven.


You need (for the feta)

1 cup of blanched almonds

½ cup of water

¼ cup of fresh lemon juice

1 tablespoon of olive oil

1 teaspoon of salt


You need (for the marinade)

1.5 cups of good quality extra virgin olive oil

1-2 large cloves of fresh garlic peeled and minced.

4 tablespoons of roughly chopped rosemary leaves

salt to taste


You Do

Simply blend all the feta ingredients together in a high powered food blender or food processor, for a few minutes until they are smooth. This takes about 5 minutes.

Then place the mixture into a nut bag. Place your hands at the top of the nut bag, above the mixture, squeeze it tightly and secure it with an elastic band. Place the nut bag into a colander and place the colander over a bowl so that any excess liquid can drain into the bowl. Refrigerate overnight.

The next day carefully remove the feta from the nut bag. Discard the draining water. Put the feta into a small square container. Press it down so that it takes on the square shape and place it back into the fridge.

Make the marinade by mixing all the marinade ingredients really well. Pour it into a shallow container. Carefully turn the feta out onto a chopping board and cut it into small squares. It is super soft like Perisian feta so breaks easily. Place the squares into the marinade and serve.

I love serving it with marinated olives, roasted nuts and fresh crusty bread.


Time: 10 minutes, plus the draining time over night.

Notes: You can soak the almonds for a few hours before you blend them to soften them too, if you like.

If you don’t have a nut bag (which I didn’t until recently) just line a colander with a clean chux, place the feta mixture into the middle of the chux. Bring the sides of the chux up around the mixture and tie it firmly with an elastic band. Place the colander over a bowl and also place it into the fridge to drain over night.

I like to serve it the same day I make it, only because once refrigerated the marinade turns solid because of the olive oil.


Rosemary, Garlic & Bean Dip

This is so so easy and the result is rich, creamy, fragrant gorgeous dip. It’s perfect for a kids snack with vegetable sticks or at a party or BBQ.


1 x 400 gram can of Cannellini beans, washed well and drained

1 tablespoon of finely chopped fresh rosemary leaves

1 tablespoon of fresh lemon juice

2 tablespoons of olive oil (I use a cold pressed olive oil)

½ teaspoon of salt

2 cloves of roasted garlic

1 extra tablespoon of chopped fresh rosemary leaves



Blend all the ingredients except for the extra tablespoon of rosemary leaves.

Once the ingredients are all well blended and smooth, stir the extra rosemary through the mixture and serve.

If you wish you can pour a little extra olive oil over the top when you serve it.


Serves: Makes about 1 cup of dip

Time: Seriously takes about 5 minutes

Freeze:  I wouldn’t

Note: I made this using raw garlic and the garlic was too sharp on your tongue. I just popped a bulb of garlic in the oven on a low to medium temperature – about 150c with oil and cooked it until it was soft and well coloured. I then added 2 cloves to this and the result was so much better. Roasting the garlic takes that raw harshness away and you end up with a lovely sweet result.



Guacamole is so versatile. I use it as a sandwich spread, on nachos, on pizza, as a dip, with falafel, on baked potatoes and it goes beautifully with my Mexican Rice and Bean Soup.

I like mine chunky, with loads of garlic, fresh lime juice & plenty of fresh coriander. Just use my measurements as a guide and adjust for your own flavour preferences.



2 medium avocados

1 large clove of garlic, peeled and minced

1 tablespoon of fresh lime juice

¼ teaspoon of salt

½ a small red onion, peeled and finely diced

1 handful of fresh coriander, washed



Peel the avocado and remove the core. Discard the skin and core. Place the avocado into a bowl and smash it roughly with the back of a fork.

Add the garlic, juice and salt and mix to combine.

Finley slice the coriander roots and roughly chop the leaves. Add the coriander and red onion to the bowl.

Mix all the ingredients. Check and adjust the seasoning if required.



Yields:  Approximately 1.5 cups. Will depend on the size of your avocados.

Time: 10 minutes

Freezing:  Is ok after freezing, but it’s much better fresh

Creamy Corn Dip

I love anything corn and anything creamy and I LOVE dip. This is a perfect offering to take to a BBQ or pot luck and no one will ever know that this is not a dairy based dip. I like to let people eat it, tell me how lovely it is and then tell them it is vegan J

Enjoy this as is or use it as a base and add anything else you wish. Finely sliced red or green chillies or lots of fresh chopped coriander would compliment this beautifully. I just wanted something super quick and simple when I made this one.



1 cup of corn relish

½ cup of Tofutti sour cream 

1 small red onion, peeled, cored and finely diced 



Set aside a couple of spoonful’s of corn relish to use for garnish.

Put the rest of the corn relish and the ingredients in a bowl, stir to combine and serve.

Serve topped with the few spoonful’s of corn relish that you had set aside.

Accompany with plain corn chips or flat bread.


 Serves: Makes 1.5 cups of dip.

Time: Takes less than 5 minutes

Freezing: Not suitable.


Olive Tapenade

olive tepanadeIMG_6198wm

I use to hate olives but they have been growing on me over the last couple of years. The catalyst for this revolution was trying *good quality* marinated olives one day. Like so many food items, you get what you pay for and I tell you..olives aint olives. So if you make this, do yourself a favour and buy good olives, from a good deli and/or marinate some and then and only then…. make a tapenade.



2 cups of pitted olives, drained (I used Kalamata olives)

4 tablespoons of capers, *well* drained

6 tablespoons of olive oil (I use cold pressed olive oil)

2 large cloves garlic, peeled and minced

3- 4 tablespoons freshly squeezed lemon juice

1 bunch of fresh basil leaves, washed well and drained



Roughly chop the basil leaves.

Blend all the ingredients except the basil. Blend it to me as chunky or smooth as you like it.

Stir the basil through.

Serve as a dip, spread on your favourite bread, use in sandwiches or toss through pasta.


Yields:  1.5 cups of dip

Time: Takes 5 minutes

Freeze: Not suitable

Carrot & Coriander Relish

Ever since I stopped relying on a slab of meat to be the main component and “highlight” of my meals I have become more creative, eat a more diverse diet and ridiculously more experimental with the plethora of diversity the plant world offers. A favourite these days is a creamy hummus, fragrant pesto and also ……………spicy, tart relishes.



200 grams carrots, peeled and grated

1 small brown onion, peeled and roughly chopped

1 teaspoon minced ginger

1 teaspoon sugar

1 teaspoon salt

juice of 1 small lime (you are after 1-2 tablespoons juice)

1 small red chilli, seeds out and finely diced

1 bunch coriander, washed and roughly chopped



Blend all ingredients except for half of the bunch of coriander and the chilli.

Stir the other half of the coriander and the chilli through the mixture.

Serve as a condiment, as spread in a salad sandwich or on a grainy biscuit or any way you would normally have relish.


Serves: Makes about 1 cup of relish.

Time: Takes me about 20 mins.

Freeze: N/A


Chilli con Queso



Chilli con Queso is a spicy Mexican cheese dip. This is my dairy free <3 version …….& it’s easy, quick and yep…… “cheesy”.



¼ cup of water

1 cup of raw cashews (soaked in water for a few hours and drained)

1 small lemon, juiced

2 teaspoons of apple cider

1/4 of teaspoon salt

1 cup of dairy free cheese

1 large red onion, peeled and finely diced

1 ½ cups of vegetable stock

2 long green chillies, halved, deseeded and finely sliced

3 small red chillies, halved deseeded and finely sliced

2 tablespoon of jalapenos, drained and finely chopped

2 large garlic cloves, peeled and minced

½ teaspoon of sweet paprika

1 handful of fresh coriander, washed and roughly chopped


Drain the cashews you have soaked and discard the water they were soaking in. Place them into a container along with the 1/4 of a cup of water, lemon juice, salt, apple cider vinegar and blend. Then put aside.

Heat a little water in a large pan, add the onions, chilli and garlic and stir over a low to medium heat until the onions are softened.

Add the stock, cashew mix and the cheese into the pan and stir all the ingredients until they are well combined and the cheese has melted. Gently simmer for a minute or two.

Remove the pan from the heat and stir through the jalapenos. Check the seasoning & spice level and if you are happy with both place the dip into a serving bowl, garnish with the paprika and coriander and serve.

Serve warm with corn chips and/or celery and carrot sticks.


Yields: 500ml.

Time: 35 minutes plus the soaking time.

Freezing: Not suitable for freezing.


Bean Dip

This is a great one for dinner parties. Dips are always such a welcomed dish to any occasion. It’s such an easy recipe but results in a rich, creamy fragrant treat.

Seriously, who needs to buy dips from the supermarket when they are this easy, cheap, fast and delicious to make at home.



1 X 400 gram can of butter beans, washed well and drained

1 teaspoon of ground cumin

1 teaspoon of smoked paprika

1 large clove of garlic, peeled and roughly chopped

2 tablespoons of fresh lemon juice

4 tablespoons of extra virgin olive oil (I use an organic cold pressed olive oil)

1/2 teaspoon salt

pepper to taste




Drizzle some olive oil over the top and serve.


Servings: Have not recorded.

Time: 5 minutes

Freezing: Have never frozen this one