What happens when you challenge a bunch of foodies to create plant-based dishes? Delicious results. Our supper club brings together folks from around west Michigan who love to eat local and healthy, but many haven’t tried their hand at much plant-based cooking. When they do, it’s magic! Over the next several posts, I’ll be sharing their recipes with you. Let’s start with some fantastic dips.
Dan Schneider, who can be found most days growing the delicious menu at San Chez, adapted this from a recipe he found in Cooking Light Magazine.
1/2 cup edamame , shelled and chopped
2 tablespoons fresh, grated ginger
1/4 cup green onion , chopped
1/4 cup tomato , chopped
2 tablespoons cilantro , chopped
1 tablespoon jalapeno pepper , seeded and minced
1 tablespoon sesame oil
2 tablespoons low sodium soy sauce
2 tablespoons fresh lime juice
2 avocados , chopped
salt and black pepper
Toss the first 6 ingredients in a large bowl. Whisk sesame oil, soy sauce, and lime juice together and combine carefully with the other ingredients. Last but not least, fold in the avocado, mashing it with a fork to the consistency you like. Add salt and black pepper to taste. To help preserve the greenness of the avocado, press waxed paper on the surface of the dip, cover tightly and refrigerate.
What to serve with your dip? Sean Prentiss brought these colorful chips to accompany his dip. While I wouldn’t make a habit of noshing on chips, the ingredient list was refreshing….okay, somebody finished the bag before I could jot it all down, but I remember potato, spinach, tomato…real food! Thought you might like to see what 1 oz portion size looks like.
Sean brought Thai Tofu Dip, which is adapted from a recipe in France Moore and Anna Lappe’s book, Hope’s Edge. You can find the recipe here. It’s a great way to introduce people to tofu and makes a nice sandwich spread as well. Both these dips were easy to transport and well-received. Great party food! Thank you Dan and Sean.