Many of us tend to graze and snack for our meals nowadays. Although this is not the best health trend, it is a fact of life. So, if we are going to eat finger foods instead of whole meals, we might as well make them as healthful as possible.
You’ll probably want to make some dips to have on hand for that I’m-going-to-open-the-refrigerator-and-eat-whatever-I-find type of meal. Most of the dips below will last for 4-5 days if properly refrigerated.
To make sweet dips, here’s your shopping list:
To make a sweet dip fast:
Place a small amount of nut butter or apple butter in a mixing bowl. Stir to soften. In a separate bowl, mash a banana with berries and/or orange juice concentrate. Combine banana with nut or apple butter and mix until well-combined. You’ve got it! You can add in chopped nuts, chopped dates, crumbled cold cereal, or fresh berries, as you like.
To make savory dips, shop for:
To make a savory dip fast:
Place soy yogurt, vegan sour cream, or tofu in a blender or food processor. Add a small amount of salsa or drained canned tomatoes, canned beans, some chopped bell peppers (or fresh chili, if you like heat), and parsley and blend until smooth. Chill for 10 minutes before eating.
The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.
Thanks to volunteer Stephanie Schueler for converting this article to HTML.
The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your own best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.
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