Party Dips that are vegetarian, dairy-free, gluten-free and low particulate. I don't ask for much.
I host a regular gaming event at my house, and the combination of my friends results in some unique dietary requirements.
One friend is recently diagnosed Celiac, so, she's gluten-free, but also, for the time being, aiming for a low particulate diet (so, no corn, for example). She is also lactose intolerant so dairy is out.
Other friends are vegetarians so bacon as a flavoring and crab dips are out.
Guacamole would probably be an acceptable choice under the circumstances, except that I avoid avocado for my own reasons.
I made this recently without knowing about the low particle limitation:
http://seasonalontariofood.blogspot.c... But I'm assuming that the raw zucchini was not an acceptable choice.
I was also thinking of trying this: http://healthyblenderrecipes.com/reci... but I'd assume that the raw edamame was likewise not really okay. Not sure about coconut, either, for that matter.
I'm assuming there must be dips out there that are maybe based on silken tofu or the like that could fit? Or using a soy-based substitute for the sour cream / yogurt / etc.
I'd prefer not to make more than one dip because there aren't that many people at these events, so more than a single recipe of a single dip isn't likely to be eaten.
I googled that and that sounds interesting (though most sites suggest serving it on garlic toast, which obviously is not going to happen). I am under the impression that soy sauce isn't gluten free, though -- would I have to look for special soy sauce? Is there gluten-free soy sauce?
You should have a separate bowl for your friend with Celiac Disease. If the pita chips are dipped into the bowl, they will contaminate the dip for her. I used to do this for myself when family came over then decided to buy gluten free chips for everyone. I like Food Should Taste Good multigrain chips and they are certified gluten free.
I wonder if roasted red bell peppers would blend up with some silken tofu and soy mayo? Maybe with chickpeas?
There's also just whipping up a dip from a can of cannelini beans, evoo, rosemary.
I don't have much experience with the vegan dairy-type products.
I make baba ganoush in a blender frequently, so that it has a very silky texture - it's quite nice as a thick spread, but you could certainly thin it with a little water to a more liquid consistency. Just tahini, eggplant, garlic, lemon, cumin and salt - I think that fits your requirements?
Along the same lines, I made a Rick Bayless recipe that had a tomatillio-tahini sauce, and I ate the leftovers as a dip - it was basically baba ganoush with roasted tomatillos instead of eggplant. It definitely got me thinking about using tahini with other vegetables to make dips/sauces - I think it would work well with roasted red peppers, for instance. It gives you the impression of creaminess without dairy (or soy).
you'd need to sieve the seeds out of the eggplant though.
roasted red peppers or roasted carrots can be pureed in the food pro with olive oil and herbs/spices to desired dip consistency. colorful and vegan. i like cumin with the peppers and ginger or cardamom with the carrot.
you can also use coconut oil and even a splash of unsweetened coconut milk, with some citrus zest, with the carrots.
i do not cook or consume soy of any kind.
You must really like your friends. Or they are easy marks. :-)
A friend also has the no particulate stipulation. No seeds of any type, no coarse ground spice, lots of fiber. Looks to me like a lot of salsa styled dips of various types. Citrus, tomato, pureed veggies.
You are a most gracious host. I hope your friends appreciate it.
Here are a few ideas:
Red pepper and walnut dip (a lot of recipes call for some sort of bread as a thickener, but you could either leave it out or use gluten-free breadcrumbs). Here's one: http://www.marthastewart.com/345554/r...
Spicy bean dip. No recipe, really: I just take a can of drained white beans, then add garlic and a little chili powder to taste.