Muffin Tin Monday: Dips

We're linking up again with Muffin Tin Mom and sharing what we had for lunch today.
Click on one of the links above to see other families' muffin tin meals. If you're wondering why we eat out of muffin tins - well, they're perfect little compartments for kid size meals, it's easy clean-up, and it's about making lunch a little more fun for them.

We decided to have a "dip day." Here is Tornado's tin - what he used as his dippers (keeping in mind he is 9 so his 3 year old and 5 year old siblings had slightly smaller versions): red bell pepper strips, apple slices, celery and carrot sticks, toast strips, Tofurky sausages, cherry tomatoes, tater tots, broccoli, cauliflower, and multi-grain chips. (The other two had the same things except Dash didn't have tomatoes, and neither of them had bell peppers or celery.) They didn't quite finish everything so I just stuck their tins in the fridge for an afternoon snack.

And here are the dips. They were talking nonstop about what was what. "Now what is this one again?" Tornado suggested I should have labeled everything. He's always good for ideas.

Starting at the top left corner: ketchup, cashew butter dip, Cheezy Hemp Nacho Sauce, vegan ranch. Next row: walnut pate', vanilla yogurt with fruit spread drizzled on top (this was a favorite), peanut sauce (Tornado said it was too spicy; Daddy said it was delicious.), and guacamole.


Recipes: CASHEW BUTTER DIP - I just mixed cashew butter, applesauce, and agave nectar. I thought it was yummy. Tornado agreed, but for some reason, Dash and Sissy didn't want to try it. I'm just going to but the rest on a sandwich for them later.


CHEEZY HEMP NACHO SAUCE - Visit Kristen's Raw for the recipe. We make this a lot, and we love it!


WALNUT PATE' - HERE IS THE RECIPE I used. It's basically just blending walnuts with one teaspoon each of lemon juice, olive oil, and tamari plus spices. I'm going to start making this all of the time. The kids liked it, and I did, too!