Mom's Garden Dressing

This dressing is so refreshing! One of my favorite things about this recipe is that you can go off the beaten path with it. By tweaking a few things here and there, you can really hit what your palate wants. Maybe its a little more dill, maybe a little more spice. Whatever it is, we are sure you are going to enjoy it!

All you need is a few minutes in Mom's Garden and a Nutribullet or other blender. Note, this recipe makes a large double batch, so feel free to cut the ingredients in half if you'd like.

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  • 2 ½ cups chopped tomatoes

  • 1 medium cucumber, chopped

  • ¾ cup water [more to reach desired consistency]

  • ¼ cup finely chopped sweet yellow onion

  • ¼ cup raw cashews

  • ¼ cup raw almonds

  • 2 tbsp finely chopped fresh parsley

  • 2 tbsp fresh squeezed lemon juice [or juice from 1 medium lemon]

  • 2 tbsp balsamic vinegar

  • 1 tbsp finely chopped fresh dill [or 1 teaspoon dried dill]

  • 1 tsp onion powder

  • 1 pitted medjool date or 2 deglet noor dates

  • 4 cloves garlic [or 1/2 teaspoon garlic powder]

  • 1 dash black pepper

  • crushed red pepper for spice [optional]


Add all ingredients and blend in a high powered food processor such as the Vitamix, Ninja, or Nutribullet until smooth.

Pumpkin Caramel Dip

Helloooooooooo fall!

Don't just save this recipe for the fall season; we enjoy this delight all year-round. Crowd favorite and definitely a hit with the kids as well! It gets cleared out at every event we bring it to. I love sharing plant-based love!

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  • 1 can pure pumpkin puree

  • 12 deglet noor dates or 8 medjool dates [chopped and pitted]

  • ¼ cup raw almond butter

  • ⅛ cup unsweetened almond milk

  • 2 tsp cinnamon

  • splash of vanilla


  1. Blend on ingredients in a high powered food processor until smooth.

  2. Top with a few raw pumpkin seeds.

  3. Serve chilled with sliced apples and celery.

Silence of the Hams

Silence of the Hams: It's just like your mom's ham and bean soup... without the ham[s]!

 SIDE EFFECTS: taste testers may experience "Burned Tongue" from not being able to wait to eat, "over-satisfaction" is also common after 3 bowls of this deliciously tasty Nutriballer soup!

Consult a Nutritarian for further instructions. 

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  • 3 cups low sodium or no salt added vegetable broth [homemade preferred]

  • 2 cups chopped asparagus

  • 2 cups chopped portobello mushrooms

  • 1 cup water

  • 1 cup diced sweet onion

  • 1 cup diced green pepper

  • 1 cup cooked pinto beans

  • 1 cup cooked red kidney beans

  • 1 cup diced tomatoes

  • ½ cup diced red pepper

  • ¾ cup cooked whole grain brown rice

  • ¼ cup fresh sweet corn

  • ½ tbsp garlic powder

  • 1 tsp ground chipotle pepper [more or less to taste]

  • 1 tsp black pepper


  1. In a large stove top pot, start off by water sautéing the chopped onions with 1tbsp of water to get them started, covered for 1 minute on high heat.

  2. Add rest of your ingredients except for cooked beans and rice. Cook for about 10 minutes or until boiling. Stir occasionally.

  3. Add the cooked beans and rice and cooked covered for 5 additional minutes or until hot enough to eat.

Jalapeno "Ranch" Dressing/Dip

You guys, this recipe. We had house guests and it was devoured in 15 minutes! You can make it as spicy (or not spicy) as you'd like.

Pictured: Serve with carrots, cucumber, and toasted sprouted grain pita (sprinkled with Mrs. Dash's original blend seasoning). To make into a dressing for salads, simply add more soy/almond/cashew milk or water.

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  • 1 cup soft or silken tofu, drained [organic + non-GMO preferred]

  • ¾ cup unsweetened original soy, almond, or cashew milk [less to make a thicker dip]

  • ½ cup chopped cucumber

  • 3 green onions/scallions

  • 3 cloves garlic

  • 1 pitted medjool dates, add more to taste [double amount if using deglet noor dates]

  • 3 tbsp chopped cilantro [or dried to taste]

  • 2 tbsp pickled jalapeños with juice [or 1 tablespoon minced fresh jalapeños]

  • 2 tbsp raw tahini*

  • 1 tbsp fresh lemon juice

  • 2 tsp apple cider vinegar

  • ½ tsp dry dill, minced

  • Sprinkle of black pepper


  1. Combine all ingredients in a high powered food processor/blender [we use a NutriBullet 900 series] and blend until smooth.

  2. Serve chilled.


*Tahini is ground sesame seeds into a butter/paste. Most widely used as an ingredient in hummus. This can be found in health food stores and most grocery stores in the health market and/or ethnic sections.

Coconut Curry with Vegetables

We could eat Indian almost every night of the week, seriously! 

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  • 1 cup cooked chickpeas/garbanzo beans [need an extra 1/4 cup for sauce]

  • 1 cup green peas

  • ¾ head of cauliflower

  • 1 large zucchini

  • 1 ½ chopped leeks

  • 5 oz chopped spinach [fresh or frozen

  • 5 large mushrooms [our favorite are white button mushrooms]


  • ½ cup chopped red peppers

  • ¼ cup reduced fat coconut milk

  • ¼ cup cooked chickpeas/garbanzo beans

  • 1 pitted medjool date or 2 deglet noor dates

  • 1 tbsp unsweetened shredded coconut

  • 1 tbsp ginger powder

  • 1 tbsp mild curry powder

  • 2 tsp coconut aminos

  • 1 tsp liquid aminos

  • 1 tsp onion powder

  • ½ tsp garlic powder

  • 1 fresh garlic cloves

  • Cracked black pepper to taste

  • Water as needed to reach desired thickness


  1. Combine all PAN INGREDIENTS into a large frying pan or wok.

  2. Cook covered for about 15 min or until vegetable start to feel tender.

  3. Stir occasionally and add 1 tbsp of water as necessary to make sure the vegetables don't burn at the bottom.

  4. Combine all SAUCE INGREDIENTS into high powered blender and blend until smooth and creamy.

  5. Pour sauce over PAN INGREDIENTS when vegetables are starting to feel tender.

  6. Cooked covered for 5 minutes or until meal is hot enough to eat.

Chocolate Walnut Brownie Smoothie

Dessert in a jar! 

Maca is a root vegetable [from the broccoli family] grown in Peru. One of the greatest parts of maca root is that is has some ability to regulate, support, and balance the hormonal systems of both men and women for optimal function. Hellooooo potential increased sex drive!  

Taste is sweet and a *little* bitter. Such a great addition to smoothies [my fave] and muffins/cookies.

*NOTE: do not consume maca root while pregnant.

Raw Cacao Powder looks near identical to baking cocoa powder but is significantly less processed/heated. This makes for the perfect substitute.

With all of these things taken into consideration, raw cacao is our choice. We add it to smoothies, oatmeal, muffins, black bean brownies, banana bread cookies, and mix it with raw almond butter to spread on apples.

Most health food sections in the grocery store [Trader Joe's, Natural Grocers, Whole Foods, Hy-Vee, Sprouts, etc.] will carry raw cacao. Otherwise, it's available online.

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  • 1 1/2 - 2 frozen bananas

  • ½ cup cooked red lentils or cooked black beans

  • ½ cup unsweetened soy milk

  • ¾ cup water

  • 5-8 whole raw walnuts

  • 1 medjool date or 2 deglet noor dates

  • 1 heaping tbsp cacao powder

  • 1 tbsp chia seeds

  • 1 tsp maca root powder

  • ¼ tsp pure vanilla extract

  • 1 or 2 dashes cinnamon

  • cacao nibs and more walnuts for topping


  1. Add all ingredients to a high-powered blender [except for cacao nibs and more walnuts] and blend until creamy and smooth.

  2. Top with extra cacao nibs and more walnuts

Nutritarian Sour Cream/Mayo

This tasty condiment is so versatile that it can be used to replace both sour cream and mayo!

Mrs. Love Chard and I have enjoyed it on Nutritarian paninis, creamed cucumbers, a topper for loaded baked sweet potatoes, an addition to a hearty bowl of taco salad, as a cream for soups, and have added ground cayenne or hot sauce of choice to make spicy mayo for sushi.

We also love using this as a base for homemade salad dressings: blend with fruit, vinegar, spices, and herbs.

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  • 1 package [12-14 ounces] organic soft* tofu

  • ½ cup raw cashews**

  • 2 tbsp lemon juice + a little lemon zest if you wish

  • 2 tbsp white vinegar

  • 1 heaping tbsp mustard, any variety [we like spicy brown or Dijon]

  • ⅛ tsp onion powder

  • 1 pinch garlic powder

  • 1 dash black pepper

  • 1 dash ground cayenne pepper, optional

  • Water [as needed to reach desired consistency]


Place all ingredients in a high-powered blender/food processor [we use our Nutribullet] and blend until creamy.


*If using firm or extra firm, simply add some water until desired consistency.

**If you would like to restrict your nuts or have a nut allergy you can replace cashews with an even amount of cooked beans or do a combination of both. This is a common practice at Love Chard HQ. [chickpeas/garbanzo beans are our fav!]

Sweet Potato Hummus

I brought hummus!!!

You guys…. I seriously eat this with a spoon.


Sweet potatoes, chickpeas, sesame seeds with a twist of curry and cumin.


Enjoy with raw vegetables, as a salad topper, in a wrap, spread over toasted whole sprouted grain Ezekiel bread… or seriously just by itself with a giant spoon. No serving size here… enjoy to satisfaction!


Sweet Potato Hummus

Author: Bethany Stec


  • 2 cups chickpeas/garbanzo beans

  • 1½ cups cooked sweet potato

  • 1 tablespoon raw tahini*

  • 2 tablespoons sesame seeds

  • 2 cloves garlic

  • 1-2 tablespoons fresh lemon juice

  • 1 teaspoon curry powder

  • ½ teaspoon ground cumin

  • ½ teaspoon paprika

  • ⅓ cup water**


  1. Combine all ingredients into a high powered food processor.

  2. Blend until smooth.

  3. Top with a few extra sesame seeds.


*Tahini is sesame seed paste. This can be found in most grocery stores either in their health food department or ethnic food aisle.
**Use more water if needed to reach desired consistency.