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NEW YEAR GoGo Quinoa Crackers

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Plater for 5 people

Recipe by The Vegan Bee

Ingredients

GoGo Crakers

  • 1 Cup of GoGo Quinoa Quinoa flour
  • 1/2 cup of chickpea flour
  • 9 tbsp of warm water
  • 1 tsp olive oil
  • 1/4 tsp of salt
  • 1 tsp nutritional yeast
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp poppy seeds
  • 1 tsp sesame seeds

« Touna » Quinoa dip

  • 1 can of chickpea
  • 1/2 cup of cooked GoGo Quinoa tricolor royal quinoa 
  • 1 jar of palm heart
  • 2 tbsp Mayo
  • 1 tsp of salt
  • 1 tsp of pepper
  • 2 nori sheet pulsed into a fine powder
  • Optional: chili flakes or espelette pepper, garlic powder, scallions

Sun-dried Quinoa Humus

  • 4 garlic cloves
  • 1/2 cup of olive oil
  • 1/2 cup of cooked GoGo Quinoa royal white quinoa
  • 1/2 cup packed of sun-dried tomatoes
  • 3 tbsp of tahini
  • 1/3 cup lemon juice
  • 1 can of white beans
  • 1 can of chickpea
  • 1/3 cup fresh basil
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper

Kaniwa spinach and artichoke DIP

  • 1 cup of cashews
  • 2 cups of water
  • 1/2 of cooked GoGo Quinoa kaniwa
  • 7 tbsp of tapioca starch
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 1 tsp of salt
  • 1 tsp garlic powder
  • 2 cups of artichoke hearts
  • 1/2 onion
  • 3 garlic cloves
  • 2 cups cooked spinach (drained)
  • 1/2 cup unsweetened plant-based milk
  • 1 tsp of pepper
 

Instructions

GoGo Crakers

  1.  Preheat your oven to 350 F
  2.  In a bowl mix all the dried ingredients together. Form a well in the middle and pour the water and oil. Mix well.
  3.  Using a silicone baking mat or two parchment paper, roll the dough out to 1/16 ‘’, sprinkle some salt on top and with a knife slice the dough into 1-inch squares. Bake for 25 to 30 minutes (or until golden).

« Touna » Quinoa dip

  1. In a mixer, mix the chickpea, palm heart and quinoa – do not over blend.
  2. In a bowl, mix all the ingredients together.
  3. Serve

Sun-dried Quinoa Humus

  1. In a mixer, mix all the ingredients together.
  2. Serve

Kaniwa spinach and artichoke DIP

  1. Preheat your oven to 400 F
  2. In a blender, mix the cashews, water, tapioca starch, nutritional yeast, apple cider vinegar, salt, and garlic powder until smooth.
  3. In a pan, cook the mixture, stirring continuously until it thickens. Transfer to a big bowl
  4. In that bowl, add the rest of the ingredients and mix well. Transfer the mixture to an oven-proof pan and cook for 20 minutes.
  5. Turn your oven to broil for 2 to 3 minutes to color the top of the dip.
  6. Serve.
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