The Safecuterie Project: Midwest Crudite Board

To purchase (or grow, if you do) :

• Celery sticks

• Carrot sticks

• Green and red pepper strips

• Snap Peas

• Broccoli florets

• Cauliflower florets

• Cucumber slices

• Radishes

To create:

• Ranch Dressing

  
  

  • 1 cup plant-based mayonnaise

  • 1 tsp white vinegar (can substitute pickle juice)

  • 1 tsp dried dill

  • 1 tsp dried chives*

  • ½ tsp onion powder*

  • ¼ tsp garlic powder*

  • ¼ tsp sea salt or to taste

    
    

  Whisk all ingredients together. Chill 1 hour before serving.

  
  

  *Allium allergies - try substituting 1 tsp dried parsley for the chives, and 1/2 teaspoon each dried marjoram and oregano instead of the onion and garlic powders.

  
  

• Hummus

  
  

  • 1 15-ounce can chickpeas, drained and rinsed

  • 2 tablespoons lemon juice

  • 2 tablespoons tahini (sesame paste)

  • 2 tablespoons olive oil

  • 2-3 tablespoons water

  • ½ tsp sea salt

  • 1 tsp cumin

  • 1 clove of roasted garlic or 1/2 teaspoon garlic powder (optional)

  
  

  Add all ingredients to a food processor bowl (or large mortar bowl, if you want a coarser texture), and process with blade or pestle until the hummus is your preferred texture. Chill 1 hour before serving.

For a little sweet:

• Chocolate Bark

• Fruit Balls

• SunButter Balls

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