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Horchata Veggie Pulse Dip!

This is a great recipe. While on a walk today some ingredients came to mind to make a sweet pulse recipe that would emulate our honey-nut-crisp crackers. Anyway, what turned out was far better than I hoped! Love it when that happens; it reminded me in flavor of the wonderful Mexican horchata drinks we enjoyed while living in San Diego. You will definitely want to give this one a try and to be the first of your friends to bring it to your next get together!

Ingredients
1 14-oz can of Great Northern or Garbanzo beans, or 2 cups of your own prepped beans
1/2 cup pine nuts or almonds
1/2 tsp vanilla
1/4 tsp cinnamon
1/4 to 1/2 cup honey, to taste
2 cups cooked quinoa
4 Tbsp chia seed
2 cups water 

Instructions 
Add water and all other ingredients to blender except for the quinoa and chia seed. Blend the other ingredients on high until smooth adjusting amount of honey to desired sweetness. You could stop here and add greens to make a real interesting and delicious smoothie, or you can turn the blender to low and toss in the chia seed and allow the blender to turn slowly for 10 minutes. By blending just fast enough to turn over the chia seed within the mix, you will not ruin the integrity of the chia seed, nor will you pulverize it while it takes on liquid and swells and softens and as it thickens the entire mixture. You could stop right here once again to enjoy it as is, or you can take it to the final step and stir in the quinoa by hand. A secret to enjoying lots of raw veggies is to change up the flavors of you dips and dressings between sweet, spicy, bitter, sour, and salty. These are the primary flavors that the body craves and this dip will taste like dessert to you!

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Thanks!  Looks great!

Haven't tried this yet, but it surely sounds sumptous.  Nice to have a truly vegan dip recipe.   Love the various alternatives.  Plan to try one of them today.

Any possible substitutions for the chia seed?  I don't have that yet.

Chia seeds serve two purposes; first, they fill the seed requirement for true "pulse mix," which is a combination of legumes, grains, nuts, and seeds. And they are a very beneficial seed in many respects. Chia is also a natural thickener because of its absorptive capacity. It absorbs nine times its volume in liquid. When mixing up dressings and pulse mixes it is quite easy to learn how much chia to add to obtain just the right consistency or thickness. Any seed could be included in the pulse mix. If you go with a non-thickening seed then to obtain the desired consistency with the mix you could use another thickening agent such as Ultra Gel, flour, or cornstarch. Jim

Thank you for this information.  I am just learning to use chia seed, and this explanation was very helpful.  I used my food processor for making the recipe but needed the mixture to be thicker.  Would the food processor have blended it too fast or too much, or should I have used the simple blender?  Using another thickening agent was a good suggestion also.

The food processor or blender should serve equally well. Colleen and I find that we usually need about 2 Tbsp chia seed for each cup of liquid. In this recipe, we had 2 cups water and used 4 Tbsp chia seed. Everything except the chia seed and quinoa was pureed. We used the low speed to help stir in the chia seed evenly without pulverizing them. We do this because whenever we try to stir the chia seed in by hand, they tend to clump up a bit here and there. By having the blender turned on at a speed sufficient to turn over what has been pureed, we are then able to add the chia without any clumping occurring and it spreads out very evenly. We could have pureed the chia as well, but we prefer it whole. Afterward we stirred the quinoa in by hand, which doesn't clump and is easy to stir in by hand.

I am always looking for new/different dips/dressings! I am going to throw this together after hubby is done cooking some of the 4 pounds of morel mushrooms he found today.

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