Green Bean Almondine

Springtime in the South guarantees green beans will make their way to the dinner table. Looking at this picture and you can practically taste the salty-sweet flavors your mother created by mingling grilled bacon and brown sugar. 

Under the Eden Tree, we don't use bacon and we try to find better alternatives to standard granulated sugars. The honey and cracked pepper in this recipe replicate the flavor combination you love. Pick up some fresh green beans and try this vegan version of the American Southern classic. 

Ingredients:

Hot water

Cold Water

2 cups of Ice

1/4 pound of Green Beans (cut the ends, if not already done)

1 1/2 tablespoons of local Honey

1/4 teaspoon Sea Salt

1/4 teaspoon ground Black Pepper

1/4 cup of sliced Almonds

Also needed: paper towel

Directions

Preheat your oven to 325*F. Line two baking trays (one small and one medium) with parchment paper or spray lightly with cooking spray. 

Bring a large saucepan, half filled with water, to a full boil Prepare a cold water bath by filling a mixing bowl half-full with cold water and placing the ice cubes in. 

Put your green beans in the boiling water and blanch them for three minutes. You can set a timer. They will be a bright, beautiful green. Quickly remove them from the boiling pot and place them in the cold water bath. Allow them to sit for about 3 minutes. 

Remove the green beans from the ice bath and dry them on a piece of paper towel. Once the excess water has been dried from them, lay them on the medium-sized baking tray you prepped. Coat them well with the honey. Sprinkle with the salt and pepper. (Note: cracked pepper from a grinder gives that delicious pepper flavor you loved from the bacon.)On the second baking tray, lay your almond slices.

Place both trays in the oven side by side, or if you don't have room, place the almonds on the top shelf and the green beans on the bottom. Cook both trays until the almonds toast to a lovely golden brown, about 12 minutes. 

Remove both trays from the oven. Lay the greens beans on a serving plate and top with the toasted almonds. 

This recipe is:

- Vegan/Vegetarian

- Gluten-Free

Hear the Ringing of the Baby Bells!

Adorable. Delicious. The Perfect Finger Food.

Meet an old friend in a convenient new size: baby bell peppers. These charming little peppers are a sweeter version of their adult varieties. They make the perfect snack food.

Dress them up for dinner by roasting them with a filling of quinoa, wild rice, and pine nuts. 

 

   

Dress them down for your picnic by stuffing them with goat cheese and herbs.

 Or eat them raw with a side of hummus for a tasty, healthy snack. 

 Any way you go, they're sure to make a sweet treat loaded with Vitamin C. The only thing you don't want to do is miss out by not giving these delicious darlings a try. Happy eating!

Healthy 5 Layer Dip

 

 Warm weather is here! It's time for backyard BBQs and fun finger foods! Eating well is for every season, and this healthy twist on a party favorite is the perfect appetizer.

 

 Ingredients: 

The shopping list for this dish is long, but it serves a lot of people and one stop at your local farmer's market will get you almost everything you need. Feel free to copy and print this recipe as your grocery list.

 

1 Purple Onion

4 Green Onions

1 tsp of minced Garlic

2 Jalapenos, seeded

1 red Bell Pepper

1 yellow Bell Pepper

1 1/2 cup (12 oz) plain Greek yogurt(or vegan sour cream)

3 or 4 sprigs of chive

1 tsp of Honey

2 cans of Black beans (O)

1 can of Garbanzo beans (O)

4 large Roma tomatoes 

2 Avocados (*optional)

1 package Mexican blend shredded Cheese (or vegan cheese substitute)

 

Directions:

Prepare each layer and arrange it nicely in a 3'' deep glass serving dish. 

Keep cold until you serve.

Step 1 - Make your pepper and onion mix first, you will use this in both the bean and tomato layer.

 

Pepper & Onion Mix

Finely chop the following ingredients:

1 purple onion

2 green onions

2 jalapenos, seeded

1 red bell pepper

1 yellow bell pepper

Add in: a pinch of salt and pepper, and a teaspoon of minced garlic.

 

(Scoop about a 1/2 cup of this out for your bean layer. Then, place the mix in the fridge to keep cold and fresh while you prepare the other ingredients. You will add the remaining amount to your Tomato Layer for a fresh, zesty homemade salsa.)

 

Step 2 - Prepare the Bean Layer and lay it on the bottom of your serving dish. 

 

Bean Layer

In a medium saucepan over medium heat, combine the following ingredients and cook until the onions go clear.

 

2 cans of black beans (O), drained and rinsed

1 can of Garbanzo beans (O), drained and rinsed

1/2 cup of the Pepper & Onion Mix

 

Step 3 - Cheese Layer 

 

Cheese Layer

Sprinkle your Mexican cheese or vegan cheese substitute in a nice layer over the beans in your serving dish. Make sure to completely cover the beans. 

 

Step 3 - Avocado Layer (*optional)

Avocado Layer 

Lay 2 thinly sliced avocados across the top of the cheese layer in your serving dish. 

 

*I hear there are people in the world who don't like avocados. I'm from TX where eating avocados is practically a past-time, so the idea of them being unappetizing is foreign to me. However, I want you to enjoy the dishes you make, so please know you can skip this step completely or replace the avocados with something more else like sliced black olives or jalapenos.

 

Step 4 - Tomato Layer

 

Tomato Layer

Dice 4 large Roma tomatoes (with seeds removed) and mix them into the remaining pepper and onion mix you made earlier. Layer this over the avocado.

Step 5- Greek Yogurt Layer

 

Greek Yogurt Layer
1 1/2 cup plain Greek yogurt

2 green onions

3 or 4 sprigs of chive

1 tsp of honey

 

Dice your onion and chive into fine pieces. Add them, and the honey into the yogurt. The yogurt layer shouldn't be applied until you're ready to serve, so keep refrigerated, and add lastly right before you put it out for your guests to enjoy. Garnish with extra chopped chive for a dish that's as eye appealing as it is delicious! This appetizer pairs wonderfully with rice chips or blue corn tortilla chips

Stuffed Bell Peppers

Are you near the end of the week with a bunch of veggies that need to be cooked up before they go bad?? Then it's time to make stuffed peppers!! This delicious and versatile dish is meal in itself. Perfect for a dinner with friend or as a 'brown-bag' lunch for work!

Ingredients:
4 brightly colored bell peppers (red, yellow, or orange)
2 tablespoons of Agave
2 tablespoons of Honey
3 tablespoons of Tamari or Soy Sauce
1 teaspoon of minced garlic
1 pinch of ground black Pepper
1 pinch of Cilantro
1/2 teaspoon of Sea Salt
2 cups of Wild Rice
1 cup of Sauteed vegetables (any vegetables you want)

Directions:
Preheat the oven to 325*F

Prepare 2 cups of wild rice according to the package directions.

Saute a cup of your favorite chopped vegetables. You can use onions, peppers, broccoli, cabbage...the list goes on and one. Fry them without oil for about 5 minutes or until the onion go clear.

Remove the tops and clean out all 4 bell peppers. (Hint: you may want to dice up the tops and throw them into you sauteed veggies mix.)

In a large mixing bowl, pour in the rice, sauteed veggies, and all spices. Fold together with a spatula. In a small bowl, mix the garlic, Tamari (or soy sauce), honey and agave into a nice sauce. Pour the sauce over the veggie-rice mix, and fold together until the rice mix is completely coated in the sauce.

Fill the peppers full with the wild rice stuffing and place in a baking dish small enough to hold all four tightly.

Roast for 15 minutes or until the rice gets brown and crispy. Remove the pan from oven, sprinkle with cheese and place back in the oven for 1 minute to melt the cheese. Serve with fresh cilantro and enjoy!

*HINT - If you really want to be a kitchen-wise, time-saving chef you can skip the rice and veggie steps and simply use leftover Wild Rice Pilaf ( recipe found on this website). Add the Tamari sauce and it works wonderfully in this recipe!

Herb Roasted Fingerling Potatoes

Fingerling Potatoes are one of my favorite side dishes! 

They are delicious, elegant and so simple to make. 

Ingredients:

12 Fingerling Potatoes in a variety of colors (golden, red, and purple are shown here), try to get them all about the same size so they cook evenly.

1 tablespoon of coconut oil*

2 teaspoons of dried Rosemary

Salt and Pepper to sprinkle

*You can use any oil you have in your house; however I specifically chose coconut oil for this recipe because it makes the potato skin delectably crunchy, while the inside gets warm and soft.

Directions: 

Under the Eden Tree we believe beautiful food should be easy to make and delicious. This recipe is so easy, it's hard to even call it a recipe. You'll have a beautiful side dish ready to serve with almost no effort.

Preheat your oven to 425*F

Wash your potatoes and pat them dry with a paper towel. Scoop a heaping tablespoon of coconut oil and put it in the palm of your hand to warm it. Once it gets soft, work the oil over each potato using your hands. Lay them into a baking dish. Sprinkle the tops with the dried rosemary, and enough salt and pepper for your liking. 

Roast them at 425*F for fifteen minutes. Drop the heat to 350*F and cook an additional ten minutes. 

Makes 3 servings. 

This recipe is:

- Gluten-Free

-Vegan/Vegetarian

If You Love Me, Bring Me Tomatoes

The experts say our sense of smell is one of our strongest connections to our deep memory receptors. Breathing in the scent from the tomato stand at the local Farmers' market, I am five years old again, running barefoot behind my grandmother's farm house and causing havoc in her garden. I hear her heavy German accent as she scolds me for picking the reddest, roundest tomato my little hands can steal and sinking my teeth deep into the sun warmed skin. I'm flatly denying the crime, while sweet juice runs down my sticky chin.

 

Roses are a classic; but for a whimsical soul like mine, bring me a basket of sun ripe tomatoes and a bushel of daisies, and you'll steal my heart. I adore people who grow tomatoes and always see it as a sign of good character. If daisies are the 'happy flower', then tomatoes are the happiest fruit.

 

Tomatoes are the balance of a garden. They require attention but need their independence too. They are not fussy or stubborn, and they're always willing to supply you with every ounce of fruit they have the strength to bare. Tomatoes plants thrive in sunshine, and will grow in any direction they need to get all the sun they possibly can. The fruit they produce can feed you in many fun ways from appetizers to desserts. If tomatoes were people, they'd be the friendliest folks we know.

 

Most people giggle or roll their eyes when they hear cooks say certain vegetables and fruits have personality. Why not? People have been saying for generations the best bacon comes from the happiest pigs. Which is frankly probably true considering a good fat pig produces the most flavorful meat. A good fat tomato just might make the tastiest pasta sauce. Even if the metaphor is nothing more than country charm, changing the way we look at vegetables and fruits is the biggest challenge in changing our diet.

 

The longer you cook a plant-strong diet, the more you'll develop a relationship with certain vegetables and fruits. Humans naturally create bonds with the foods they know and love the most. Learning the bonds you have is another important way for you to use food as a healing part of your life. Maybe blueberries make you smile, or broccoli makes you grumpy. When someone serves me cauliflower I secretly wonder if I offended them; I'd never serve it to anyone I liked. 

 

You can affect great change in your own mood and mental health by preparing the vegetables and fruits that nourish your spirit as well as your body. You'll also discover that you put the most effort and care into cooking the foods you enjoy the most. If you don't know your favorite vegetables and fruits, ask your family. I guarantee they'll know, because every time you have a great day you make that one special meal or treat.

 

Changing your diet for the better comes with many mental hurdles. When beginning a plant-strong diet, or if you're simply wanting to be conscientious about eating more healthy, think about your emotional relationships with vegetables and fruits. Which have the fondest memories for you? Which come in your favorites recipes? Start with them, and find new ways to cook them. Just make sure you expand your world and make a few new friends in the produce department. That eggplant you've always thought strange might just become your new favorite vegetable.  

 

As for me, you'll always find fresh, round, red tomatoes in my fruit bowl, and if you're aiming to win my heart, you know what to do....

Wild Rice Pilaf

The beauty of this dish is it works with just about any vegetable combination you have in your house. Just choose three vegetables of different bright colors. That way your rice dish not only has incredible flavor, it becomes a powerhouse of nutrients to make your body strong.

Ingredients:
2 tablespoons of Olive oil
1 small Onion, finely chopped
1 heaping cup of chopped vegetables (Pick your favorites!)
For the Pilaf pictured above, I used leftover yellow bell pepper, eggplant, and edamame. You really can't make a wrong choice. Some great suggestions include: carrots, celery, green pepper, and zucchini.
2 teaspoons of minced garlic
2 cups of Vegetable broth (chicken broth can also be used)
2 tablespoons of dried Parsley
1/2 teaspoon of fresh Dill
1 cup of water
2 cups of Wild Rice or Brown Rice Medley (GF)

Directions:
In a large pot, saute your vegetables in olive oil for about 3 minutes. Add the minced garlic and cook for 1 minute more. Pour in the vegetable broth and water, add your herbs and rice medley. Bring to a boil. Reduce the heat to medium-low and allow to simmer for 25 minutes or until all the water is absorbed. Remove from the heat and allow to stand for 5 minutes.

This recipe is:
- Gluten-Free
- Whole Grain
- Vegetarian/Vegan

Why are many Vegetarian/Vegan meals made from international recipes?

This is a great question, one asked often by people when they first encounter vegetarian and vegan diet lifestyles. The answer is more simple than you might think. The traditional American/European diet puts meat as the main course of every meal. Vegetables and fruits are used primarily as side dishes and desserts. In other cultures, where vegetarian lifestyles are more common, vegetable dishes sit at every part of the meal. When moving to a plant-strong diet, where eating vegetables and fruits at every meal becomes the routine, try dishes from places like India or Southeast Asia. You'll expand your taste palette and learn new ways to cook with the vegetables you know and enjoy.

Spanakopita

Let me introduce you to my new favorite recipe!

 

I'm a life long fan of Greek food. We went to a Greek Orthodox festival each summer when I was a girl and I learned then what people in the Mediterranean have known for centuries: Greek food is amazing!

Want to know the best part about Greek cuisine? It's incredibly easy to create in a healthy way, because it's built upon naturally healthful and delicious ingredients. 

 

Check out my recipe below. I didn't add one ounce of fat or salt not naturally found in these ingredients. This is about as healthy as Spanakopita could ever hope to be!

Ingredients:

1 medium onion, coarsely chopped

3 cloves of minced garlic

1 1/2 cups of fresh Spinach, chopped*

1 cup of fresh Kale, stems removed and chopped

2 tablespoons of dried Parsley

2 packages of ready-made crescent rolls (I recommend Trader Joe's variety.)**

2 eggs 

1/2 cup of Ricotta cheese

1/2 cup of Feta Cheese

*Measuring a cup of any greens can be tricky. The best way to measure it is with your hand. Grab a fist full of Spinach or Kale. Once you chop it, this should make about a cup. 

**Okay, you know how I feel about ready-made pre-packaged foods. Generally, I avoid them at all costs. Phillo dough is very high in fat and is nearly impossible to make well from gluten-free flours. Using pre-made crescent rolls lowers the fat content of this recipe and makes easy work of the dough. Trader Joe's makes an excellent ready-made crescent roll that has no creepy ingredients or preservatives. 

Directions:

Preheat your oven for 350*F. Line the bottom of an 8x8 square brownie pan with parchment paper. 

Heat a non-stick skillet over medium-high. Caramelize your onions until they are gently brown. Add in your garlic. One handful at a time, add your chopped spinach and kale. Stir until the kale and spinach start to wilt, but don't allow them to get soggy. Sprinkle with the parsley and remove from the heat while you prepare the cheese batter and pan. 

Getting your Spanakopita cheese batter to a nice smooth texture makes all the difference. You can go old school and hand mix it, but I prefer to cheat and use a blender or food processor. Either will work nicely. Place eggs, ricotta, and feta (in that order) into your blender and pulse for 30 seconds. Pour into the skillet with the green mixture and fold until the cheese batter completely coats all the greens. 

Open and unroll your crescent rolls, divide into three piles. Your goal is to create three nice layers with the spinach-kale-cheese batter laying in between. Line the bottom of your brownie pan. It's OK to let the crescent dough overlap. Using your fingers work the dough to the edges of the pan and press the dough together where ever it overlaps with other dough. You don't need to make a perfect seal because it will expand and grow together in the oven, you just want it to be physically close. 

Layer half of the spinach-kale batter on top of the dough. Place the next layer of crescent dough on top of the spinach-kale layer. Don't press down because the wet layer will mush. Simply lay the crescent dough gently on top. Now, pour in the last of your spinach-kale batter. Cover it with the last of your crescent dough. Make sure you completely covered the spinach-kale batter. 

Cover the pan with aluminum foil and place in the oven for about 16 minutes. Remove the foil and place in the oven again until the top layer of dough is a deep golden brown. 

Remove from the oven and allow the pan to completely cool. The Spanakopita should easily remove from the pan by turning it on its side. Cut into nice triangles and serve. Garnish with fresh parsley.

Nourishing the Body and Soul - Comfort food is important for good health!

 

Let’s be honest, when you’re not feeling good or you’ve had a tough week, the last thing you want to do is count calories or eat a bunch of health food. You’re craving the warm, comforting meals your mother and grandmother made.

Comfort food is about more than providing nourishment for the body; it feeds the heart and soul. When we are fighting illness and fatigue, we need more than just food to keep our bodies going. We need to fuel our hearts and minds for the fight for wellness.

Only half of what makes hot soup healing when we’re sick is the soup itself, the other half is the love of the hands who prepared it.

My whole-food journey began with a sick body. My stomach hurt constantly. My new ‘normal’ included near daily upset stomach and nausea. Medications from my doctors made it easier but didn't really fix the problem. My diet was a big part of my problem. Continuously uncomfortable, I craved the meals of my childhood: mashed potatoes, macaroni and cheese, shepherds’ pie, chili and more. Problem was these were the very same foods my doctors encouraged me to avoid because they were irritating my system; and were loaded with fat and calories.

“Health food” as a term has such a bad wrap. It calls to mind tasteless, unappealing foods with no personality. This is why so many people fail to stick with a healthy diet. They think of health food as punishment and they become mentally fatigued by the food long before they’re bodies are bored with their bland flavor. Let’s face it, eating is fun. Good food puts a smile on our face and buoys our spirits. When you are sick or your body is fighting illness, keeping your spirit strong is an important part of the fight.

I started looking at the recipes I love and began making small changes to make them more healthy. I swapped out whole grains for processed white flour, subtracted processed sugar everywhere I could, and tried to add vegetables and fruits to every meal. Getting to a completely plant-based diet rich in whole-grains took time. Still, I did it without having to give up on the things I love.

You can do the very same thing. One of the reasons I began sharing my recipes with you is to show you eating right and eating for wellness can be delicious and fun. I would never encourage you to completely give up the recipes you love, and that make you feel loved. Eating a whole-food, plant-based diet is healthful for the body. But eating comfort foods is healthful for the soul.

Yes, you're going to have to make changes, but they don't need to be drastic. Simply take a good look at your family recipes and ask yourself some questions to help you craft them into healthier versions:

1)      Is all that oil/butter really necessary? – Years ago when your mother and grandmother were writing their favorite recipes, pan had no Teflon coatings and were made mostly from cast iron. The extra fat from oil and butter kept the foods from sticking. Today’s cookware is wonderfully non-stick. The natural oils in vegetables like onions and peppers make sautéing them in oil unnecessary. They will brown nicely on their own. Put them in the pan first when you’re making other dishes and they’ll coat it with their natural oils to help fry all the other ingredients. PLUS, reducing your oil use makes dollars and health sense: If you were to subtract just one pat (tblspn) of butter from your daily meal prep, you’d save $35 by the end of the year! And you'd have cut 11 pounds of fat from your diet!!

2)      Do I need all this salt? – A dash of salt wakes up the flavor of vegetable dishes and helps sauces to better marinate. But do you really need it for flavor? There’s a whole world of wonderful herbs and spices. If your recipe calls for aromatic herbs like Basil, Rosemary, Thyme, or Garlic; chances are you don’t need to add much salt for flavor. Considering how much salt we get from other foods, try replacing some of it in your recipes with a delightful herb or spice.

3)      What is one ingredient I can change that would make this meal healthier? – Whoa, Nelly! This is the mother of all healthy cooking questions! Big lifestyle changes happen from making small changes. This small change makes a huge difference! If you swapped out one unhealthy ingredient in every recipe for a healthier substitute, you’d see a big difference in a short amount of time. What kind of small changes? Well, for example: if your mother’s recipe called for plain white rice. Substitute it for a much healthier version like sprouted brown rice, or my personal fave: Bulgar wheat. You’ve just added a ton of healthy fiber and protein and all you did was swap one ingredient!

Take a good look at your favorite comfort food recipes and ask these simple questions. You’ll see from my blog that I’m a big fan of comfort food. My recipes include many of the American favorites: meatloaf, macaroni and cheese, chili, and pasta. And don’t forget dessert! It’s one of the most important meals of the day! I’ve crafted recipes for delicious cookies, cakes, and crumbles. I will never ask you to give up good food; I’ll just help you craft them into food for good health!

Do you have a favorite family recipe?? Not sure how to make it healthier?? Email it to me! 

I’ll be happy to share with you ways to make your favorite meals into healthy fare for both body and soul!

Eggplant Chips

Eggplant Chips! 

The perfect pairing for my hearty veggie burgers.

Ingredients:
4 baby Eggplants, thinly sliced
1 tablespoon of Olive oil
1/2 teaspoon of Garlic powder
1/2 teaspoon of Sea salt

Directions:

Your local farmers' market will have baby eggplants. They have the same texture as the larger varieties but with a sweeter flavor, and they're the perfect size for this recipe.

Preheat your oven to 450*F.

Thinly slice your baby eggplants into 1/8" thick discs. Place in a mixing bowl and pour the olive oil over the top. Sprinkle the garlic and sea salt over them. Toss them with your fingers to make sure they are thoroughly coated and spiced.

Lay the coated slices out flat in a baking dish. This is important for them to crisp properly.

 

Bake them for 6-7 minutes on each side. Turning them once. They will turn a nice medium brown and get crispy. Remove them from the oven and allow them to cool in the baking pan and harden.  Serve and enjoy!

 

Makes 2 servings.

This recipe is:

- Whole Food

- Vegan/Vegetarian

- Gluten-Free

Fried Green Tomatoes

A whole-food twist on a classic Southern favorite!

Ingredients:

2 large Green Tomatoes

½ cup of ground Cornmeal (GF)

½ cup of Whole Wheat (or Gluten-Free Bread Crumbs)

1 teaspoon of Basil

½ teaspoon of Sea Salt

½ teaspoon of Black Pepper

2 tablespoons of extra virgin Olive Oil

2 Eggs, beaten*

Directions:

Gently core the tomatoes by using the tip of a paring knife and scoop the core without making a large crater into the tomato. Slice the tomato into ¼ inch sections. Mix all dry ingredients. Take each slice of tomato and drop it into the batter and coat both sides. Dip them next into the beaten egg and coat thoroughly again to create a nice crust. (*For vegan diets, spray the coated tomatoes with olive oil and re-coat.)

Heat the oil until it’s hot and thin. Gently place the coated slices in the hot oil and fry them until golden brown. Cool the fried green tomatoes on a sheet of paper towel to absorb the excess oil.

Sprinkle with a few fresh pieces of Rosemary and serve.

Makes 8 servings.

This recipe is:

      - Gluten-Free

      - Vegan/Vegetarian

Salsa Roja

No matter what your food lifestyle, salsa is a must! Learn why this has been a go-to condiment for generations when you prepare your own. Since the Incas, people in the Americas have been making this delicious condiment from scratch.

Ingredients:

4 large Roma Tomatoes, seeded and chopped*

1 Red Bell Pepper, finely chopped

1 Yellow Bell Pepper, finely chopped

2 roasted Jalapenos, seeded and finely chopped

1 raw Jalapeno, seeded and finely chopped

1 medium Red Onion

2 teaspoons of Garlic, minced

¼ cup of Cilantro, coarsely chopped

Salt and Pepper to taste.

Directions: Chop all ingredients and toss them together. Refrigerate over night before serving to allow the flavors to really mingle and come alive.

*The key to keeping your salsa from becoming runny is to allow the tomatoes to dry on paper towel while you chop the other ingredients. Cut each tomato into four sections and remove the seeds, and then lay out to dry while you prepare the other veggies.

Keep it refrigerated for food health and great flavor!

This recipe is:
- Vegan (VGN)

- Gluten-Free (GF)
- Fat-Free

Cold Quinoa Salad

Picnic? BBQ? This is the perfect side-dish!

Take this whole-food healthy substitute to your next backyard get-together. 

Your friends will admire the flavor, and you’ll be proud of your health conscious choice!

Ingredients:

1 cup of Quinoa, cooked according to the directions

1 can of Garbanzo beans, drained and rinsed

½ Red or Yellow Bell Pepper, finely chopped

½ Green Bell Pepper, finely chopped

1 clove of minced garlic

1 pinch of fresh chopped Cilantro

Salt and Pepper to taste

Directions:
Prepare all ingredients and mix together well in a serving bowl. Cover with a lid or saran wrap; chill for 2 hours before serving. 

Makes 4 servings. 

This recipe is:
- Vegan (VGN)
- Gluten-Free (GF)
- Fat-Free