Heavy Lifting: Sweet and savory dips, gravy, and sauces for winter
by Kathleen Byrd
It doesn't matter if you're alone or with company; anytime you plunge a cracker, carrot stick, or apple slice into a bowl of smooth saucy goodness, it feels like a party. Now you can stock up on crackers; it's time for some heavy lifting.
Welcome to the ultimate collection of dips, sauces, gravy, and jam, sure to have you dunking, scooping, and smearing on the yumminess all winter long. These recipes go beyond salsa to re-imagine some of the classics. Lentil Walnut Pâté is elegant and hearty enough to be a holiday centerpiece (below). Cranberry Onion Jam celebrates the flavors of the season, and Roasted Garlic Dip is so unbelievably velvety that each bite will leave you craving more (both opposite). Hummus gets a makeover with sweet roasted carrots and the bite of sriracha. For game night, try Buffalo Chickpea Dip. Transport your meal into the exotic with roasted eggplant and Za'atar. Pour on the delicious with Golden Sage Gravy, instantly upgrading potatoes or oven-baked veggies. Feeling sweet? Warm spices of chili and cinnamon balance perfectly in Mexican Chocolate Sauce. Coconut Caramel Sauce is bound to be a win over ice cream or pound cake as a luscious ending to any meal.
Many of these recipes can do double duty on sandwiches or wraps, or poured over veggie side dishes. Some can be made ahead. If you're concerned about double-dippers in this age of social distancing, try using small jars or bowls to give folks individual portions. Of course, no one will judge if you're not all about sharing. Who hasn't enjoyed scraping the edges of a bowl of dip all by themselves while binging movies?
Lentil Walnut Pâté
(Makes 3-1/2 cups)
1 head garlic
1 Tablespoon olive oil
1 cup brown lentils and water for rinsing
2 cups low-sodium vegetable stock (or water)
3/4 cup walnuts, toasted
1 Tablespoon lemon juice
1 Tablespoon apple cider vinegar
1 Tablespoon lite tamari or soy sauce
1 Tablespoon minced fresh rosemary
1 teaspoon fresh thyme leaves
1/2 teaspoon truffle powder (optional)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup water for blending (or more as needed)
Preheat oven to 400 degrees. Chop 1/4 inch off the top of the head of garlic and remove excess skin. Drizzle garlic with olive oil, wrap in foil, and roast for 25-30 minutes until it begins to brown and feel soft to touch. Set aside. Once cool, remove the roasted garlic cloves from the skins by gently pressing at the base of each head to pop cloves out of the skins. Set aside.
Rinse lentils in cold water until water runs clear. In a medium saucepan over medium heat, bring stock to a boil. When stock begins to boil, add lentils, stir briefly, then reduce heat and cover.
Allow lentils to simmer for 25-30 minutes, stirring occasionally until softened. If they are sticking, add water or stock, generally 1/4 cup at a time.
Once lentils are done, remove from heat and drain excess liquid. Combine lentils, roasted garlic, walnuts, and remaining ingredients in a blender or food processor. Blend into smooth paste.
Place in bowl or into silicone mold. Chill for 1 hour. Serve with crackers and/or assorted crudite.
Cook's Note: Truffle powder is dried mushroom powder. You can find it in the spice section at Trader Joe's or online.
| Total calories per 2-Tablespoon serving: 53 | Fat: 3 grams |
| Carbohydrates: 5 grams | Protein: 2 grams |
| Sodium: 77 milligrams | Fiber: 2 grams |
Cranberry Onion Jam
(Makes 3-1/2 cups)
3 Tablespoons vegetable oil
2 sweet onions, diced (such as Vidalia)
1/2 teaspoon salt
1 cup fresh (or thawed frozen) cranberries
1/3 cup balsamic vinegar
1/4 cup maple syrup
1 Tablespoon orange zest
1 teaspoon fresh thyme leaves
1/4 teaspoon ground cloves
Heat oil in a Dutch oven over medium heat, and when hot, add onions and salt. Sauté onions until they begin to soften and turn translucent, about 7 minutes.
Add remaining ingredients, and continue to cook until onions caramelize and cranberries burst, about 15 minutes. Remove from heat, allow to cool slightly, and transfer to glass jar. Chill in the refrigerator until ready to serve.
Serve with assorted crackers, chips or breads, as an accompaniment to vegan cheese trays or charcuterie platters; or as a glaze for holiday vegan roasts. Alternatively, spread a thin layer over top of a slab of vegan cream cheese for a simple yet elegant, festive dip.
| Total calories per 2-Tablespoon serving: 27 | Fat: 2 grams |
| Carbohydrates: 3 grams | Protein: <1 gram |
| Sodium: 43 milligrams | Fiber: <1 gram |
Roasted Garlic Dip
(Makes 1-2/3 cups)
2 heads garlic
2 Tablespoons olive oil
1 cup vegan sour cream
1/2 cup vegan mayonnaise
1 Tablespoon lemon juice
1 teaspoon salt
3/4 teaspoon vegan Worcestershire sauce
1/4 teaspoon cayenne
1/4 teaspoon mustard powder
2 Tablespoons minced chives plus an additional 1/4 teaspoon for garnish
Preheat oven to 400 degrees. Chop 1/4 inch off the top of each head of garlic and remove excess skin. Drizzle garlic with olive oil, wrap in foil, and roast for 25-30 minutes until they begin to brown and feel soft to touch. Set aside to cool. Once cool, remove the roasted garlic cloves from the skins by gently pressing at the base of each head to pop each clove out of its skins.
In a small mixing bowl, combine roasted garlic, sour cream, mayonnaise, lemon juice, salt, Worcestershire sauce, cayenne, and mustard powder. Use an immersion blender or regular blender to combine thoroughly. Stir in 2 Tablespoons chives by hand, saving a 1/4 teaspoon of chives to garnish the top.
Place dip in refrigerator for 2 hours until chilled. Garnish with chives. Serve with chips, crostini, or raw veggies. This is also an excellent accompaniment for roasted potatoes or other root vegetables.
| Total calories per 2-Tablespoon serving: 90 | Fat: 6 grams |
| Carbohydrates: 8 grams | Protein: 1 gram |
| Sodium: 357 milligrams | Fiber: <1 gram |
Roasted Carrot Sriracha Hummus
(Makes 5 cups)
2 carrots, peeled and chopped into large pieces
1 Tablespoon olive oil
Two 15.5-ounce cans of cannellini beans, rinsed and drained
1/3 cup water
1 Tablespoon lemon juice
1 Tablespoon agave nectar
2 Tablespoons Sriracha hot sauce, plus additional Tablespoon reserved for garnish
1 Tablespoon minced garlic
1 teaspoon salt
For Garnish
1 Tablespoon Sriracha hot sauce
1/8 cup roasted, shelled pistachios, roughly chopped (optional)
2-3 dried apricots, roughly chopped (optional)
Preheat oven to 400 degrees. Place carrots on a lined baking sheet and toss with olive oil to coat. Place in the oven and roast for 17-20 minutes until tender.
In a food processor (or high speed blender) place carrots, cannellini beans, water, lemon juice, agave, 2 Tablespoons of Sriracha, garlic, and salt, and blend until the mixture reaches a smooth consistency. If the mixture is not smooth, continue adding water 1 Tablespoon at a time until the desired consistency is achieved.
Refrigerate for 4 hours or until chilled. To serve, transfer to a serving bowl and drizzle or swirl an additional Tablespoon of Sriracha on top for garnish. Sprinkle chopped pistachios and dried apricots on top, if desired. Serve with assorted raw veggies, pita chips, or other crackers.
| Total calories per 1/4-cup serving: 66 | Fat: 1 gram |
| Carbohydrates: 12 grams | Protein: 3 grams |
| Sodium: 179 milligrams | Fiber: 2 grams |
Try these Homemade Cheesy Crackers, recipe on the blog: www.vrg.org/blog/2020/08/21/cheezy-crackers
Buffalo Chickpea Dip
(Makes 4 cups)
15.5-ounce can chickpeas, rinsed and drained
8 ounces of vegan cream cheese (such as Tofutti)
1/2 cup vinegar-based hot sauce (such as Frank's Red Hot)
1 Tablespoon lemon juice
1 Tablespoon fresh garlic, minced
1 teaspoon onion powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried dill
2/3 cup vegan mozzarella shreds
Preheat oven to 350 degrees. In a medium bowl combine all ingredients except cheese shreds.
Use an immersion blender or transfer to a food processor to process until mostly smooth.
Stir in cheese shreds and then spoon mixture into an oven-safe baking dish.
Bake for 20-25 minutes or until mixture is warm and bubbling. Remove from oven and serve hot with crusty bread, tortilla chips, or raw veggies like celery, carrots, and cauliflower florets.
| Total calories per 2-Tablespoon serving: 34 | Fat: 2 grams |
| Carbohydrates: 3 grams | Protein: 1 gram |
| Sodium: 163 milligrams | Fiber: 1 gram |
Roasted Eggplant Red Pepper Spread
(Makes 3 cups)
1 large eggplant, peeled and diced into large cubes
1 red bell pepper
2 Tablespoons olive oil
1 teaspoon salt, divided
1 Tablespoon minced garlic
2 teaspoons Za'atar spice blend
1 teaspoon red pepper flakes (optional, to taste)
1/3 cup water (or more for blending)
Preheat oven to 400 degrees. Toss eggplant and bell pepper in olive oil and sprinkle with ? teaspoon salt. Roast on a parchment-lined baking sheet for 25-30 minutes, turning halfway through.
Remove and place pepper in a sealed paper bag to cool, then remove the outer skin, stem and seeds from the red pepper. Add eggplant and pepper to a food processor or high-speed blender along with remaining ingredients. Process to combine into a smooth mixture, adding more water 1 teaspoon at a time if necessary.
Spoon roasted eggplant spread into an air-tight container and refrigerate 1 hour or until ready to serve. Serve with pita bread, raw veggies, or other dippers.
Cook's Note: Za'atar is a Middle Eastern spice blend. If you cannot find it in your grocer's spice aisle, substitute 1 teaspoon dried thyme, 1/2 teaspoon dried marjoram, and ? teaspoon dried oregano.
| Total calories per 2-Tablespoon serving: 16 | Fat: 1 gram |
| Carbohydrates: 2 grams | Protein: <1 gram |
| Sodium: 97 milligrams | Fiber: 1 gram |
Try these Gluten-Free Salt & Pepper Crackers, recipe on the blog: www.vrg.org/blog/2020/08/20/salt-and-pepper-almond-crackers.
Golden Sage Gravy
(Makes 3-3/4 cups)
1/4 cup vegetable oil
1 Tablespoon minced shallot
1/4 cup tapioca starch (or cornstarch)
1 cup unsweetened, unflavored oat milk (or vegan milk of choice)
2 cups low-sodium vegetable stock
1/4 cup nutritional yeast
1 Tablespoon lite tamari or soy sauce
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon salt
3/4 teaspoon dry rubbed sage
1/4 teaspoon turmeric
In a saucepan over medium heat, combine the vegetable oil, shallot, and tapioca starch to make a roux. As the starch combines with the oil to create a paste, whisk in the milk, stock, nutritional yeast, tamari, and all seasonings.
Whisk the mixture thoroughly to break down any lumps. Bring the mixture to a low boil and whisk continuously, cooking 3-4 minutes until gravy has gotten smooth and thick.
Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.
Cook's Note: Rubbed sage is dried, finely ground sage leaves. You can buy it in the spice section of most major grocers or shop online.
| Total calories per 1/4-cup serving: 64 | Fat: 4 grams |
| Carbohydrates: 5 grams | Protein: 2 grams |
| Sodium: 73 milligrams | Fiber: 1 gram |
Try these Oil-Free Mashed Potatoes, recipe on the blog: www.vrg.org/blog/2020/08/24/no-oil-mashed-potatoes.
Mexican Chocolate Sauce
(Makes 1-1/2 cups)
1/2 cup unsweetened, unflavored vegan milk (soy or oat works best)
1 cup vegan chocolate chips
1 teaspoon cinnamon
1/2 teaspoon ancho chili powder, or cayenne pepper (optional)
1 Tablespoon refined coconut oil, melted
1 Tablespoon vanilla extract
In small saucepan over medium heat bring vegan milk to a boil, stirring occasionally.
Once the milk boils, remove from heat and quickly whisk in chocolate chips, stirring until smooth. Add remaining ingredients, continuing to whisk until mixture is smooth and all ingredients are incorporated.
Serve immediately with cookies, fresh fruit, vegan graham crackers, or fried churros to dip. Can be poured over cakes, cupcakes, vegan ice cream, vegan French toast, or pancakes. It's also excellent as a topping for hot chocolate or drizzled into a coffee drink.
| Total calories per 2-Tablespoon serving: 112 | Fat: 7 grams |
| Carbohydrates: 9 grams | Protein: <1 gram |
| Sodium: 12 milligrams | Fiber: <1 gram |
Coconut Caramel Sauce
(Makes 2-1/2 cups)
13-ounce can coconut milk (full fat version)
3/4 cup organic brown sugar, firmly packed
1 Tablespoon vanilla extract
1 Tablespoon vegan margarine
In a medium saucepan combine coconut milk and brown sugar and bring to a boil. Reduce heat to medium, stirring constantly. The mixture will continue bubbling as it thickens.
Continue cooking for 20 minutes. Remove from heat. Whisk in vanilla and margarine.
Sauce will continue to thicken as it cools. Store sauce refrigerated, in an air-tight container, but bring to room temperature to serve. Can be served as a dip with fresh fruit, or drizzled onto cakes and vegan ice cream.
Cook's Note: As a boozy option, add 2 Tablespoons brandy to make a brandied caramel sauce. Add with vanilla and vegan margarine.
| Total calories per 2-Tablespoon serving: 74 | Fat: 4 grams |
| Carbohydrates: 9 grams | Protein: <1 gram |
| Sodium: 12 milligrams | Fiber: <1 gram |
Try this Cranberry-Ginger Quick Bread, recipe on the blog: www.vrg.org/blog/2020/08/19/ginger-cranberry-quick-bread.
Chef Kathleen Byrd is the owner of Mobtown Sweets and Treats, and hosts pop-up events and a variety of plant-based cooking classes throughout central Maryland. For more info, visit www.facebook.com/MobtownSweetsAndTreats.
