DIP RECIPE

🌱💕🔥ROASTED PEPPER & EGGPLANT DIP by . . 👉🏻The average American household throws out 30% of the food they purchase. In the US, 100 BILLION pounds of food ends up in landfills. In fact, food is the single biggest type of waste in American landfills, of course contributing to the release of methane and ultimately climate change. Why is so much food being thrown away? There are a lot of reasons… but one of the big ones is that we are very afraid of food spoilage in North America. Over 80% of us chuck perfectly good food because of spoilage concerns, like this wrinkled bell pepper and eggplant. If it’s a fruit or veggie and doesn’t have mold or an unpleasant smell - try repurposing it for something like a dip or sauce instead! . DIP RECIPE: 1 eggplant, sliced in half and scored 1 head garlic, top sliced off 2 red bell peppers 2 tbsp miso paste mixed with 3/4 cup water 1 cup vegan yogurt . Preheat the oven to 400F. Add all ingredients apart from the yogurt to a baking dish or cast iron pan, and pour the miso mixed with water over top. . Bake for 40 minutes until softened. Once safe to handle, add all ingredients to a bowl or measuring cup, discarding of the garlic skins. Add the yogurt at this time, and using an immersion blender or high speed blender, combine until a dip is formed. . Serve with pine nuts and roasted tomatoes on top! .

Great

% Daily Values based on a 2,000 calorie diet