I’m very excited to have the lovely Abby from The Frosted Vegan guest posting on the blog today!
Abby and I connected in the blogosphere this year and I’m so happy to have met her! She’s got a fantastic knack for creating healthy, delicious, and incredibly gorgeous vegan dishes over at The Frosted Vegan, and she aims to prove that vegan eating can not only be healthy but unbelievably delicious! I think she’s doing a great job of that so far – just take a look at todays mouthwatering recipe!
…take it away Abby!
The original recipe for this dip included goat cheese, but to make it vegan friendly I subbed in nutritional yeast and a handful of parsley to give it a little more flavor. While the eggplant was roasting, I also roasted a quarter of an onion to add into the dip as well, which turned out to be a perfect addition to this dip! This eggplant dip can be served hot or cold, with crackers or tortilla chips, but always with a nice glass of wine after a hard day of work. Thanks again to Christal for having me guest post today, I hope you enjoy this roasted dip as much as I have!”
- 2 small eggplants, pricked
- ¼ of a large onion
- 2 cloves garlic, chopped
- 2 teaspoons salt
- ½ teaspoon black pepper
- ¼ cup water
- Juice of half of lemon
- ¾ cup nutritional yeast
- ⅓ cup parsley
- Preheat oven to 375 degrees F.
- Grease a rimmed baking sheet and place the eggplants and onion on the sheet. Roast for 45 minutes, or until eggplants are soft.
- Remove and let cool, until you are able to scoop the insides of the eggplants out.
- Place the roasted onion, scooped out insides of the eggplants and the rest of the ingredients in the bowl of a food processor.
- Blend on low to high until mixture is smooth and thoroughly combined.
Abby is a corporate social media strategist, plant strong, chocolate lover who would rather spend a night rolling truffles in her kitchen with her kitty friend at her feet more than anything else. A semi-recent transplant to Milwaukee, Wisconsin, Abby is embracing the vegan life in the cheese country, along with the blessing/curse of living a few blocks from an Italian bakery. The Frosted Vegan has been featured on The Kitchn, Australian Good Food Guide, FoodBuzz and Foodable. Abby likes Friday afternoon happy hours, fresh cookbooks, practicing yoga, and busting a move like nobody’s business. You can follow The Frosted Vegan on Facebook, Twitter, Pinterest, & Instagram.
Thanks so much Abby!
Have a fantastic Day – and stay tuned to the blog for some more holiday inspired recipes coming your way! Christmas is so close – yipee!
Also, if you are having a hard-time staying on track with all the holiday goodies and temptations around – check out my recent post on maintaining a healthy balance over the holidays!
Nutritionist in the Kitch