For those of you who stopped the holiday stroll open house, here are the recipes as requested! And for those of you who missed out, these amazing and healthy treats are perfect for any holiday (on non-holiday) occasion. Enjoy!

Roasted Red Pepper & Cashew Dip
Recipe by: Pamela Thoring

2 Cups Cashews soaked for 4 hrs. then drained
½ C. Fresh Parsley chopped
¼ Fresh Jalepano chopped
2 Whole Roasted Red Pepper or 1 large fresh red pepper roasted (I like the Mezzata’s brand for roasted without sulfites)
2 Tbls. Coconut Cream ( I used the one from Trader Joe’s brown and white label)
1 Tbls. Vegan Mayo ( I used the brand “Mayo”)
¼ of a lemon juiced
1 tsp. Apple Cider Vinegar
2 Tbls. Nutritional Yeast
¼ tsp. black Pepper
Pinch of Salt or dash of Gluten Free Soy Sauce (I used French sea salt)

Mix all the ingredients in the food processor pulse it at first for 2 mins. Scape sides down then pulse for 2-3 mins. more until desired texture is achieved.

Chai Chia Pudding
Adapted from Matthew Kenney, Everyday Raw Desserts

Image courtesy of Matthew Kennedy Cuisine

Pudding:

1/4 cup chia seeds
1 cup fresh made almond milk
1 tablesoon agave
1 mango
1/2 vanilla bean scraped
pinch of salt

Blend together all ingredients except chia seeds. Pour over chia seeds and soak 45 minutes, or till reached desired consistency.

Chai Sauce:

3/4 cashews soaked 3 hours
1/4 cup agave
1/4 cup water
1/4 teaspoon cinnamon
1/2 inch fresh ginger peeled
4 pink peppercorns
1/2 vanilla bean scraped

Blend till smooth and transfer into squeeze bottle. Squeeze sauce on top of pudding as desired and garnish with toppings of your choice. (Left over sauce is super tasty as a dipping sauce for fresh fruit.)