I consider myself a dip girl.

There isn’t a week that goes by when I’m not peeling carrots or slicing cucumber to use only as a vehicle for scooping up salsa, homemade bean dip or, when in a pinch, my favorite store-bought hummus. These dips add the right amount of pizzaz when spooned on top of salad bowls or spread across lunch wraps, too. With my love of all things dippy, let’s just say my food processor has had it’s fair share of work over the years.

But let’s be real. One can only eat so much bean dip, which is why I decided to change things up a bit with this roasted red pepper dip. It’s a super simple recipe that can be made in mere minutes in your food processor. I took the easy way out and used jarred roasted red peppers, but feel free to roast your own if you’ve got the time and inclination. The coconut milk adds just the right amount of creaminess without being overly coconutty, and the lime juice and cilantro add a Mexican twist.

I think this dip will be making an appearance during Canada Day celebrations on July 1st. Speaking of which, I have a fantastic giveaway for you! Thanks to the kind folks at Que Pasa, you have the chance to win a Canada Day themed basket filled with vegan and organic products! It includes Que Pasa O’Canada limited edition tortilla chips, Que Pasa salsas and product vouchers!

If you’d like to win this amazing giveaway, be sure to enter using the widget below! I will choose a random winner on Monday, June 30. This giveaway is open to Canadian and US residents only.

a Rafflecopter giveaway
Just so you know, I only offer giveaways and product mentions from companies I love. Que Pasa is owned by Nature’s Path (known for its breakfast food products). It is an independent company based in BC and is devoted to using certified organic, fair-trade, non-GMO ingredients. It offers an excellent selection of vegan products (all Que Pasa products are vegan) that are all made in Canada. I was offered samples to try before deciding on this giveaway.

Now grab some chips and dig in to this delicious dip!

Roasted red pepper dip

Yield: 1 1/4 cups

Ingredients:

• 1 cup roasted red peppers
• 1/2 cup coconut milk
• 1/4 cup fresh cilantro leaves
• 2 tbsp fresh lime juice
• 1 tsp ground cumin
• 1 garlic clove
• 1/4 tsp each salt and pepper

Directions:

1. Place peppers, coconut milk, cilantro, lime juice, cumin, garlic, salt and pepper in a food processor. Pulse until very smooth. Chill for at least 1 hour before serving. Adjust seasoning to taste.

Recipe republished with permission from Que Pasa

I’m going to declare this a seasonal transition dish. It’s like wearing shorts with socks and a thick, chunky sweater. These days, it’s hard to decide whether it’s warm or cold outside, but most days it’s a little of both. So I’ve paired summertime gourds with a rich, warming almond sauce. From a culinary perspective, I’d say this dish combines the best of both worlds.

Since we know which direction the weather is eventually heading (Summer, where art thou?), I’m naturally craving more fresh foods like salads, veggies and fruit. This week I set out to create an easy entree that is fresh, delicious and can be prepared quickly without using the stove or oven. I ended up with this hearty noodle dish using not just zucchini, but cucumber too! The pasta topper, made up of puffed quinoa, sliced almonds, goji berries and pumpkin seeds, adds a lovely crunch and complexity to this otherwise simple dish. The best part? This meal can be prepared in less than 15 minutes.

To make the noodles I used my trusty spiralizer, but don’t fret if you don’t own one. I’ve heard good things about julienne peelers (this one, specifically) that can turn veggies into thin angel hair noodles, but you can also use the shredding blade on your food processor to cut the veggies into matchsticks too. Better still, feel free to substitute rice noodles or whatever pasta you have on hand. The spicy almond sauce I paired with the noodles is delightfully versatile.

This recipe makes one large serving, but it can easily be doubled or tripled as needed to serve more. I think this pasta is perfect for lunch, a light dinner, or anytime you crave a fresh, satisfying meal without having to spend a lot of time in the kitchen. Enjoy!

Cucumber & zucchini noodles with spicy almond sauce

Yield: one large serving

Ingredients:

• 1 cucumber, peeled and spiralized
• 1 zucchini, peeled and spiralized

Spicy almond sauce:

• 1/4 cup almond butter
• 1 tbsp pure maple syrup
• 1 tbsp tamari
• 1 tbsp fresh lime juice
• 1/4 tsp red pepper flakes, or more to taste
• pinch of sea salt
• 2 tbsp water

Topper:

• 1/4 cup puffed quinoa
• 1 tbsp sliced almonds
• 1 tbsp pumpkin seeds
• 1 tbsp goji berries
• pinch of sea salt

Directions:

1. Peel the cucumber and zucchini and run them through a spiralizer (or julienne them if you prefer).
2. Place the noodles in a colander and squeeze out as much liquid as possible. Set aside while you make the sauce and topper.
3. To make the almond sauce, whisk together all sauce ingredients in a small bowl until smooth. Adjust seasonings to taste.
4. To make the topper, combine all topper ingredients in a small bowl.
5. To serve, place the noodles in a clean bowl, mix in the sauce and add a handful of topper. Serve immediately.