Rainbow Dips

Editor’s Note: This post, recipes, and photos are by our great contributor, Tabea Mathern. Be sure to visit her at her website, Facebook, or Instagram. <3

For those who still think vegan diets are boring or unsatisfying, we will have to prove them wrong with these delightful rainbow dips! I absolutely enjoy making dips and spreads that are vegan but definite crowd pleasers. They are easy to make and enjoy for any parties, get-togethers, or brunches. Simply serve your selection of dips with various types of crackers, beautiful breads and a fresh variety of veggies and fruit. Before you know it, the dips will disappear and you’ll have everyone happily begging for more!

I use a high-speed blender for all my recipes. If you don’t have one, don’t worry - you can also use a food processor or a very simple hand-held blender. The consistency will be less smooth but it will still be very yummy.

The measurements of all 5 recipes are meant to fill one medium-sized bowl each. Adjust according to how many hungry people you want to feed.

• 1 big apple, chopped
• 1 medium-sized onion, chopped
• 1/2 cup yellow lentils
• 1/2 cup coconut flakes, plus 1/4 cup for garnish
• 1 tbsp coconut oil
• 2 cups of water, plus 1/4-1/2 cup more according to desired consistency
• a squeeze of lime juice
• 1/2 tsp salt, plus more for taste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp curry powder
• a dash of cinnamon
• cayenne pepper, adding according to your spice preference

1. In a medium saucepan melt the coconut oil and add the lentils together with the cumin and coriander powder. Toast until fragrant (about a minute), being careful not to burn the spices or they will become bitter. Then add the chopped apple, onion, salt, the rest of the spices, and just a dash of the water and sauté for about a minute.
2. Next, add the rest of the water and the coconut flakes and cook for about 10-12 minutes until the lentils are very tender and most of the liquids have been absorbed.
3. Let the mix cool down, then blend until smooth. If the consistency is a little thick, feel free to add about 1/4-1/2 cup more water.
4. Season with lime juice and more salt or cayenne pepper according to your taste. Serve with some more coconut flakes sprinkled on top.

Sometimes when you’re entertaining we try to be safe with our flavours. With this recipe, being bold is the key! Don’t be too gentle on the pepper, as it’s a nice contrast to the sweetness of the cabbage and the orange. If you can find long pepper, also known as long Indian pepper, that would be a great alternative; its flavour is a bit more delicate and slightly sweet. The vibrant purple colour of this pesto will stand out great with dark breads like rye or pumpernickel.

• 3 cups red cabbage, chopped
• 1/2 cups almonds, plus more for serving
• 1 medium-sized garlic clove
• 2 tbsp neutral-tasting coconut or other neutral oil for greasing
• about 3 tbsp olive oil
• 1⁄4 cup of water
• 1 tbsp fresh rosemary sprig, plus more for serving
• 1 tsp fresh thyme leafs
• juice of 1/2 an orange
• 1/2 tsp of (organic) orange zest
• 1/2 tsp of lemon juice
• a tiny drizzle of agave
• 1/2 tsp salt, plus more according to taste
• freshly ground black pepper

1. Preheat the oven to 350°F (180°C.) Grease a baking pan with a neutral-tasting coconut oil or some other neutral oil. Add the chopped red cabbage and nicely roast it for approximately 5-8 mins. (Watch your cabbage carefully, make sure it does not burn!) Set aside and let the cabbage cool down for a bit.
2. Lightly toast the almonds in a pan. Pour half a cup of the almonds to blend and roughly chop the rest to put aside for serving. Lastly, before the blending, roughly chop the garlic clove.
3. Now in your processor or mixing bowl, add the garlic, herbs, orange zest, orange juice, salt and pepper and cabbage to the almonds. Blend the mixture until smooth. Add the water and olive oil slowly to gauge the consistency you desire.
4. To finish off, add the lemon juice and tiny drizzle of agave. Add salt & pepper to taste and drizzle olive oil on top as a finishing touch.

This one's really easy on the palate and quite comforting! This recipe is also great as a spread for sandwiches.

• 2 big red peppers
• 1/4 cup tomato paste
• 1 tbsp neutral-tasting coconut or other neutral oil for greasing
• 1/2 cup of walnuts, more for serving
• a tiny drizzle of agave
• 1 tsp apple cider vinegar
• a dash of water
• 1 garlic clove
• 1 1/2 tsp of cumin
• 1/2 tsp salt, plus more according to taste
• cayenne pepper to taste

1. Preheat the oven to 350°F (180°C.) Cut your red peppers into quarters and put it into a lightly greased baking pan. Roast for approximately 10-15 minutes or until brown and slightly caramelized. Set aside, and let the peppers cool down.
2. Lightly toast the walnuts in a pan. Pour half a cup of the walnuts to blend and roughly chop the rest to put aside for serving. Lastly, before the blending, roughly chop the garlic clove.
3. Now in your processor or mixing bowl, add the roasted red peppers, garlic, walnuts, cumin, apple cider vinegar, salt, and tiny drizzle of agave. Blend the mix until smooth. Then add the tomato paste and blend again. If the consistency is still thick, add some water till it becomes smooth. Lastly, add cayenne pepper or more spices to taste.
4. Once ready to serve, add the walnuts as garnish.

• 1 1/2 cups edamame beans, frozen
• 1 cup fresh parsley leafs, plus more for garnish
• 1 cup fresh mint leafs, plus more for garnish
• 1 garlic glove, mashed
• juice of 1 lime
• 1/2 cup of tahini
• 1 tsp of cumin powder
• a tiny drizzle of agave
• 1/2 tsp salt, plus more according to taste
• freshly cracked black pepper according to taste
• about 2 tbsp nutritional yeast (optional)

1. Lightly boil the edamame beans in hot water for about 3 minutes. Drain and set aside to cool down properly.
2. Chop the parsley and mint leaves then mash the garlic clove.
3. Place all items in the processor or mixing bowl. Mix the beans, garlic, cumin, salt and black pepper. Slowly pour in the tahini and lime juice carefully and blend until a smooth. (Add a dash of water if needed.)
4. Lastly, add the herbs to the mix. (Don’t overblend as you don’t want to lose their fresh and delicate taste.) If more salt, pepper or lime juice to taste is needed, don’t shy away from it.
5. If you want to you can also mix in some nutritional yeast for extra nutrition and a more complex flavour here. Serve with more tahini drizzled on top and some more chopped parsley and mint.

This is an ultra simple recipe that is refreshing and beautiful. You’ll love it so much you’ll eat it by the spoonful! Optionally you can also mix in some garlic, mint or cayenne pepper or use orange juice instead of lime juice for a special twist.

• 2 medium-sized red beets
• 1/2 cup of tahini
• juice of 1 lime
• 2 tsp cumin powder
• 1/2 tsp salt
• 1/2 tsp freshly cracked pepper

1. Chop the beets and put them into the processor or mixing bowl.
2. Add the tahini, cumin, lime juice, salt and pepper and blend until very smooth. Season with more salt or lime juice if needed.
3. For this dip a high-speed blender is highly recommended, since raw beets can be pretty unruly and hard to smoothen up. If you don’t have one try to cut the beets into very small pieces before blending.

Be sure to check out Tabea on Instagram or Facebook for more beautiful food photos. Are you all excited for the new colorful days of spring?! :)