side dishes
Prettiest Spring Vegetable Platter
A fresh, healthy way to serve veggie crudite at your next happy hour or party! Vegan and gluten free options, with dip, wine, and cheese pairings.
Ingredients
- ½ cup hemp seeds
- 1 small garlic clove
- 2 cups chopped fresh spinach leaves
- 2 tablespoons lemon juice
- ¼ cup extra-virgin olive oil
- sea salt and freshly ground pepper
- 1 ½ cups cooked cannellini beans, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon warm water
- 1 small garlic clove
- ½ teaspoon sea salt
- ¼ cup loose packed fresh dill
- green cauliflower or romanesco
- variety of radishes (including watermelon radishes), sliced
- carrots, sliced in halves or quarters
- brie wedges & sliced white cheddar or manchego cheese
- tamari almonds
- dried cranberries
- 1-2 whole wheat pitas, sliced into strips
- fancy crackers (pictured: salty date & almond Raincoast Crisps)
Directions
- In a food processor, blend together the hemp seeds, garlic, spinach, lemon juice olive oil, and a few generous pinches of salt and pepper. Scoop the pesto into a jar and chill until ready to use.
- Using the same food processor (no need to clean it in after the pesto), blend together the cannellini beans, olive oil, lemon juice, water, garlic, and salt. Puree until creamy, then add the dill and blend until incorporated. Chill until ready to use.
- Assemble the platter with seasonal vegetables, nuts, cheeses, dried fruits and the dips. Serve with wine. Cheers!
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