Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’re somehow reading this and aren’t yet subscribed, be sure to do so below. You can expect recipes in your inbox every Tuesday, and paid subscribers get even more!
Do you ever get into “food phases?” Right now, mine is roasted red peppers. There is absolutely nothing new about them, but I’m going to eat them until I can’t look at a red pepper ever again (jk, I really don’t want that to happen. That’s the worst part of going through a food phase).
This white bean dip is inspired by romesco, but I definitely took some creative liberties here, so the comparison is a little shaky. Romesco is a Catalonian sauce that’s typically made with tomatoes, peppers, almonds, and garlic. I took the basic premise flavor profile and texture here, but nixed the tomatoes, used bell peppers as the base, and subbed out some almonds with sunflower seeds (told you the comparison was a stretch).
Summer is near, people are getting vaccinated, and before you know it, you’re going to be gathering with your friends in a backyard sharing the same food and breathing the same air. This dip recipe is here for you whenever that time comes. It’s vegan and gluten-free, so all your friends can enjoy it (I suggest halving the recipe if you’re making it for just a few people). Serve it with crudite, serve it with crackers, serve it with potato chips — heck, do it all!
As always, be sure to tag me on Instagram (@kalememaybe) if you make this dish!
Roasted Red Pepper White Bean Dip
Ingredients (serves 6-8)
2 medium/large red bell peppers, quartered
1 tbsp olive oil
2 cans white beans, rinsed and drained (I used cannellini)
4 cloves garlic
Juice of 2 lemons
½ cup shelled raw sunflower seeds
1 tsp paprika
½ tsp salt (plus more to taste)
Fresh parsley, to top
1. Preheat oven to 425 F. Spread peppers on a baking sheet, drizzle with olive oil, toss with your hands, and bake 30 minutes until peppers have softened and are just charred on the bottom.
2. Add all ingredients to a high-speed blender or food processor. Blend or pulse until everything is smooth and combined and the dip has a just slightly gritty texture. Transfer to a serving bowl, and drizzle on some extra olive oil if desired. Top with a sprinkle of fresh parsley, and serve with crackers, vegetables, or chips.
What I’m Craving This Week: Chocolate. It’s one of those weeks! I’ve been seeing all these healthy “magic shell” recipes on Reels, and then we saw this incredible “Snickers Bar In A Jar” from the Bangers menu in Austin with chocolate ganache on top of ice cream, caramel, and almonds. We ordered it (duh), and it totally hit the spot.
Recipe I’m Loving: Speaking of chocolate… I haven’t made this myself yet, but these Ben & Jerry’s inspired Milk and Cookies Overnight Oats from Justine Snacks look incredible! Adding it to my list this week.
Life updates: We are back from our month-long stay in Austin! We had a great time eating our way around the city, but I am happy to be back in LA with my family. Grant and I are still figuring out our next move when it comes to where we will be living, but in the meantime, heading to the farmer’s market for that fresh California produce and getting back into the kitchen! Plus some beach, obviously.
In case you missed it: Last week I shared my piece “Influencers as Wellness Gurus” about the issues with getting and giving health advice on Instagram. I’ve been thinking about this topic for a long time, and as someone who is on the inside, I felt like it was time to really dive into the phenomena I had been seeing. Give it a read, and let me know your thoughts!
Just a reminder that right now, everything on “good mood food” is free, so you can get a sneak peek of what type of content to expect from me. Next week will be the last week that I’ll keep things open! To make sure you don’t miss out on anything moving forward, become a paid subscriber. You can read more about what that entails here. Thank you everyone for the support thus far!