So, I’ve snacked a bit too much this summer and exercised too infrequently…I know it’s not an unusual thing to slack off on vacations, but it’s definitely time to whip my ass back into shape. So apart from upping the frequency of my swim sessions, and joining a yoga class (and experimenting awkwardly with Zumba), I’ve decided to transition into vegan eating 6/7 days a week. There’s no time limit on this, and I’m not going to get angry with myself as I’m sure I will make mistakes along the way; however, I’m going to make a serious effort.
There’s only one problem: snacks. I really love snacks. A lot. And my snack choices are rarely healthy. So to make it easier on myself, I created Shannon’s Vegan Snack Series (SVSS). The best part is, these recipes are totally foolproof. Seriously.
This is a really simple bean dip. It’s great for dipping vegetables as a substitute for a really fattening french onion or ranch-type dip, and is a nice break from hummus.
- 1 can Cannellini beans
- A large handful of parsley
- 2 (ish) cloves of garlic
- Olive oil
- Salt and pepper to taste
Put the beans, parsley, and garlic into a food processor. Pulse until very well combined. As the processor is processing, add just enough oil to bring the mixture together to your desired consistency. Add salt and pepper to taste. Serve with any veggies or even with pita/naan.