#healthyentertaining

Indulge in a creamy and healthy dip that combines the freshness of zucchini with the protein-rich goodness of white beans. This vegan dip is perfect for snacking or entertaining, offering a delightful blend of flavors and nutrients.

Ingredients: 2 medium zucchinis, chopped. 1 can 15 oz white beans, drained and rinsed. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 2 tablespoons olive oil. Salt and pepper, to taste.

Instructions: In a pot of boiling water, cook chopped zucchinis until tender, about 5 minutes. Drain and let cool. In a food processor, combine cooked zucchinis, white beans, minced garlic, tahini, lemon juice, and olive oil. Process until smooth and creamy. Season with salt and pepper to taste. If the dip is too thick, add a splash of water to reach desired consistency. Transfer the dip to a serving bowl. Garnish with a drizzle of olive oil and a sprinkle of black pepper, if desired. Serve with your favorite veggies, crackers, or bread slices for dipping.

Prep Time: 15 minutes

Cook Time: 5 minutes

These spicy cilantro pepita pesto stuffed peppers are bursting with flavor and nutrients. The creamy cilantro pepita pesto adds a zesty kick, while the quinoa and black bean filling provides protein and fiber. It's a satisfying vegan dish that's perfect for a weeknight dinner or entertaining guests.

Ingredients: 4 large bell peppers, halved and deseeded. 2 cups fresh cilantro leaves, packed. 1/2 cup pepitas pumpkin seeds, toasted. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and chopped. 1/4 cup olive oil. 2 tablespoons lime juice. Salt and pepper to taste. 1 cup cooked quinoa or rice. 1 cup black beans, drained and rinsed. 1 cup corn kernels. 1/2 cup diced tomatoes. 1/2 cup diced red onion. 1 teaspoon ground cumin. 1/2 teaspoon chili powder.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put garlic, jalapeo, olive oil, lime juice, salt, and pepper in a food processor along with the cilantro and pepitas. To make the pesto, pulse the food until it's smooth. Cook the quinoa or rice and put it in a large bowl. Add the corn, tomatoes, red onion, ground cumin, and chili powder. Add the cilantro pepita pesto and mix it in until it's well mixed. Fill each half of the bell pepper with the quinoa mix. Put the peppers that have been stuffed on a baking sheet that has seen paper on it. Bake the peppers for 25 to 30 minutes, or until they are soft. If you want, you can serve it hot with extra cilantro leaves and lime wedges on top.

Prep Time: 20 minutes

Cook Time: 30 minutes