[Kim’s Buckwheat Crackerbread with my own Sweet Potato Spread]
When I found out that my friend Kim was creating a recipe calendar, I squealed with joy. You may know Kim as my partner in crime sunworship hoarding colorful earrings the SOS Kitchen Challenge, as we alternate choosing ingredients and writing the kickoff post each month (can you guess who wrote which ones?). Kim also pens the creative, informative and often whimsical blog, Affairs of Living, where she is a vocal advocate for Lyme patients (she follows a specific diet as well, which is very much akin to my ACD), and she creates incredible, innovative, delicious recipes.
Ever since I got it, I’ve been cooking up A Year to Eat Freely recipes. Here are a few of the dishes I’ve made. Kim has graciously agreed to let me post the recipe for her Smoky Zucchini dip, too, so just skip on down to read it!
Mix and Match Raw Kale Salad
In my quest for more raw dishes this winter, I knew this salad would be tops on my list. Nothing could be easier than a collection of brightly colored raw veggies tossed in a light, tangy dressing that’s a snap to prepare. The combination of raw kale and other veggies made a perfect light dinner paired with some grilled tofu. And I’m so glad to have a delicious alternative to my standard raw kale salad!
Crispy Oatmeal Chocolate Chip Cookies
How could I resist a recipe for crisp chocolate chip cookies laced with oatmeal–and there’s even an accompanying recipe for homemade chocolate chips! (okay, I cheated a little and used unsweetened carob chips instead). Normally I can’t eat chocolate chip cookies on the ACD, but there’s nothing in these babies that I’m not allowed. Yay!
Smoky Zucchini Dip with Buckwheat Crackerbreads
I loved this bean-free alternative to hummus. Although I ate the dip both with crackers and in some raw collard wraps, I wanted to make the crackerbread as well just because Kim had paired them together and I thought the flavors would be a great match. And they were. The dip is light and flavorful with a smoky undertone from the grilled zucchini. Rather than bake the flatbread as a single cracker that was later broken into pieces, I pre-cut the dough into small triangles that could serve either as crackers or chips for dipping (see photo at the top of this post). We’ve enjoyed them with guacamole and chickpea-based hummus as well.
Smoky Zucchini Dip from A Year to Eat Freely by Kim Christensen (reprinted with permission)
This is an easy-to-make yet impressive looking dip that would be perfect at a party table. We enjoyed it in collard wraps , spread on crackers and with carrot sticks.
2 pounds zucchini (about 6 medium or 1 kg)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
3 Tbsp (45 ml) sesame tahini
1-2 small, very fresh garlic cloves
1/2 tsp (2.5 ml) fine sea salt
1/2 tsp (2.5 ml) ground cumin
1/2 tsp (2.5 ml) ground chipotle pepper
1/8 tsp (.5 ml) cayenne pepper
optional garnishes: olive oil, minced parsley or cilantro, a dash of spice
Turn oven to broiler setting. If you do not have a broiler, heat to highest possible heat. Lightly oil a large baking sheet, or line with aluminum foil [I used parchment paper]. Peel zucchini and slice in half lengthwise, then slice each piece in half lengthwise again. Arrange on baking sheet, then drizzlew with olive oil. Place in broiler and broil 5-7 minutes. Remove, flip, and return to broiler. Broil an additional 4-6 minutes, until browned and softened, checking often to make sure they don’t burn. Remove from broiler and let cool 5-10 minutes.
Place zucchini in a food processor with remaining ingredients and process until smooth. Transfer to a serving bowl and cool completely. Garnish as desired and serve at room temperature with crackerbread and vegetables. Can also be used in collard leaf or tortilla wraps, or as a dip for Sweet Potato Falafel (or any falafel). Refrigerate leftovers 3-4 days in a well-sealed container. NOTE: if you are intolerant to nightshades, omit chipotle and cayenne and use 1/4 tsp (1 ml) ground coriander instead. Garnish with salt-cured or oil-cured black olives and parsley for a Middle Eastern twist.
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