Ingredients for the Crackers:

200g Beluga Lentils (Black Lentils)
200g Buckwheat flours or other Flour (Johannisbrotkernmehl)
1 Tsp. Locus Bean Gum Powder
1.5 Tsp. Salt
1/2 Tsp. Pepper

Preparation:

Preheat the oven to 200C /400F
Cook the Lentils for 30 Minutes in Water, then rinse them and puree them
Mix The Puree with the Flour, Locus Bean Gum Powder, Salt and Pepper to a dough and let it rest for 20 Minutes. If the dough id too dry, simply add some Tsp. of Water.
Then roll out the dough on baking paper on a tray and cut triangles. Roll them out as thin as possible, so they are crunchy, but not too hard when they cool off after baking.
Bake them for 30 Minutes

Ingredients for the Beet Dip:

1 big precooked Potato, peeled, diced
1 cooked and peeled Beet, diced
1 Tbsp. Aceto Balsamico Vinegar
2 Pickles, diced
3 Tbsp. vegan Cream Cheese or Vegan Blue Cheese
Salt
Pepper

Preparation:

Mix the diced Potato and the diced Beet with the Vinegar, Salt, Pepper and Cream Cheese. Then add the diced Pickles.

Ingredients for the Carrot Dip:

3 Medium Carrots, peeled and cut in small pieces
1 big precooked Potato, peeled
1/4 Apple, cut in pieces
2 Tbsp. Mild Curry Powder
Salt
Pepper
1 Tsp. Horseradish Paste

Preparation:

Cook the Carrots and the Apple in some water until soft
Puree the Potato, cooked Carrots and Apple, Curry, Salt, Pepper and Horseradish Paste to a creamy Dip.

Ingredients for the Creamy Corn Dip:

1 Cup Rice Mylk (or an other unsweetened Mylk)
1 Tsp. Mustard
2 Tsp. Cornstarch
1/2 Tsp. Garlic powder
1 Cup of Yeast Flakes
1 Cup of Corn
1/2 red Bell Pepper
pickled or fresh Jalapenos (as much as you enjoy)

Preparation:

Heat in a little Pan: The Rice Mylk, Mustard, Cornstarch and Garlic powder and keep stirring until the sauce starts to thicken.
Take it away from the heat and add in the Yeast Flakes, stir well and let it cool down.
Puree the Corn and mix it with the Sauce.
Cut small dices from the Bellpepper and the Jalapeno and mix them with the rest

Blog Post:
Today I have something nice for you guys. But even more I have something nice for my Bridesmaids, as they are the ones that actually come and eat the food I have prepared.
I am getting married this summer and even if we don’t have the tradition with the Maids here in Switzerland, I believe it’s a lovely one. So for our special day this summer, I’ve decided to have my friends of honor and best sisters being my Bridesmaids. And as they do so much for me through this time (just thinking about all my wedding bla bla they deal with), tonight I can give them back just a little bit, by cooking for them and celebrate our friendships.
With a big plate full of veggie sticks and some Corn Tortillas to Dip. But these Lentil crackers! Guys! Heaven!
It’s all low fat, vegan, healthy and super yummie!
Happy Weekend everyone,
Emily