a simple, savory, & vegan pumpkin dip
As you might have noticed, I have a new blog name, logo, and URL. This blog started out as a running site named chase that i love, from an Avett lyric. I soon realized that a. I liked running to be intimate b. I was talking way more about food than about running. I can’t really explain the second blog name, don’t push meow — I thought it was funny, I guess. But several people pointed out that it sounded like “don’t push me now.” I admit that’s a bit aggressive.
I’ve finally settled on kitchen window clovers, an exploration of home cooked fare. Blog adjectives include: vegetarian or vegan, wheat free, soy free, pocket-friendly, and (mostly) small batch.
As I mentioned last week, it’s getting down to the wire with my board exam and I’m not supposed to be at the kitchen table blogging. I’m supposed to be at the kitchen table studying. So I’ll jump right into the recipe:
This quick and savory pumpkin dip can be ready in no time. Vegan.
- 1 can pure pumpkin
- 1 1/2 cups of cherry tomatoes
- 1/4 cup diced purple onion
- 1 1/2 tsp microplane grated garlic
- 1 serrano pepper
- 2 tsp nutritional yeast
- 2/3 cup canned white beans, rinsed and drained
- a pinch of brown sugar, or a drizzle of maple syrup
- salt to taste
- Combine all ingredients in a blender till smooth. Taste and add a little more salt and maple as needed.
- Place in a small pot over medium heat. Cook, stirring constantly, until warm.
- Serve warm with crunchy chips.
ETA 9/7/16: I won’t likely post again until after October 13th, post-test. Some nonsense about priorities or what not. But I will be a-stalkin’ everyone else’s blogs on my study breaks to see what’s cookin’. Love y’all.