I love dip. I love eating it with crunchy raw veggies and experiencing the different combinations of flavor and texture. There are lots of vegan versions of Sun Dried Tomato dip around. I have tried a few and below is my take on it - adjusted to suit my taste buds. This recipe can be easily adjusted to suit your taste buds and mood. You can add olives, fresh herbs, leave out the vinegar - whatever!
Ingredients
1 clove crushed garlic
1 cup cooked Cannelloni Beans (rinse and drain if from a tin)
1 cup Sun Dried Tomatoes, drain off most of the oil (although I wish I had not drained quite so much)
1 teaspoon brown sugar
1 teaspoon salt or powdered vegetable stock
1 tablespoon balsamic vinegar
3/4 cup toasted pine nuts
Method
1. Combine all the ingredients except the pine nuts in a food processor and process until very smooth. Adjust salt/sugar/vinegar to taste.
2. Add most of the pine nuts and process for about 5-10 seconds so they are combined and a little chopped but not too smooth.
3. Transfer to the bowl you plan to serve the dip in. Garnish with the remaining pine nuts. Refrigerate until ready to serve.
4. Serve with a variety of vegetable crudites. Is also very nice spread on fresh or toasted bread and in sandwiches.
When I finished making this dip yesterday I thought it had the perfect texture. But after refrigerating for a couple of hours it was a little to thick for my liking. Next time I will add a little extra oil from the Sun Dried Tomatoes to keep it more "dip-able", but you could add a little water instead if you wanted to avoid the extra oil.
Not a food nazi. Just trying to do my best for the planet, animals and my health.
Showing posts with label Finger Food. Show all posts
Showing posts with label Finger Food. Show all posts
Monday, April 2, 2012
Sunday, October 30, 2011
Carrot Curry Puffs
The Vegan MoFo Iron Chef Challenge # 3 - Carrots & Oats!
What a great idea. I just had to wrap my creation in puff pastry
because I am pretty sure that just about anything can be improved by
wrapping it in puff pastry. I am just such a classy girl like that :)
Ingredients
2 cups cooked, mashed carrot and pumpkin
(I used 2 large carrots and a chunk of pumpkin which came to a total of 500gm of raw veggies)
300mg silken tofu, also mashed
1 tablespoon oil (I used peanut oil)
1 medium sized onion chopped very finely
1 small garlic clove crushed
1/2 teaspoon finely grated ginger
1 teaspoon curry powder (more or less depending on your taste buds)
3 sheets of puff pastry
A little soy milk or oil to brush the tops with
Poppy seeds to decorate
Method
1. Prepare mashed carrot and pumpkin (if you haven't already)
2. Preheat oven to hot (220oC). Line a tray with baking paper.
3. Lay the 3 sheets of puff pastry out to soften.
4. Saute the onion and garlic in the oil until translucent.
5. Add the ginger and curry powder and fry for a couple of minutes.
6. Combine the mashed veggies, tofu and onion mixture.
7. Cut the puff pastry sheets into halves. You will now have 6 rectangles.
8. Make a "log" of the mixture along each rectangle.
9. Roll the pastry over the log. Carefully cut into desired size. I like party sized rolls so I cut each log into 5 pieces yielding 30 rolls in total. (At this point you can store some rolls in the freezer for later. Make sure you separate the rolls - the plastic sheets that come in the packet to separate each sheet of puff pastry work really well.)
10. Place on the tray with the "join" underneath. Brush with a little soy milk or oil. Sprinkle a few poppy seeds on top.
11. Bake for about 25 minutes - until the pastry is golden and the yummy aroma seeps out of the oven.
Well, I now have 3 recipes for vegan puffs, or rolls, or savouries, or whatever you want to call them. But you will have to come back another day for the other recipes. They keep really well in the freezer. Just defrost for 15+ minutes (while the oven preheats). If I am serving more than one kind at once I make sure I decorate the rolls with different seeds so that people know which one to reach for when they come back for seconds. And they will come back for seconds. Serve with dipping bowls of tomato sauce (for true Aussie flavour), chilli sauce, and any other personal favorite sauce.
Ingredients
2 cups cooked, mashed carrot and pumpkin
(I used 2 large carrots and a chunk of pumpkin which came to a total of 500gm of raw veggies)
300mg silken tofu, also mashed
1 tablespoon oil (I used peanut oil)
1 medium sized onion chopped very finely
1 small garlic clove crushed
1/2 teaspoon finely grated ginger
1 teaspoon curry powder (more or less depending on your taste buds)
3 sheets of puff pastry
A little soy milk or oil to brush the tops with
Poppy seeds to decorate
Method
1. Prepare mashed carrot and pumpkin (if you haven't already)
2. Preheat oven to hot (220oC). Line a tray with baking paper.
3. Lay the 3 sheets of puff pastry out to soften.
4. Saute the onion and garlic in the oil until translucent.
5. Add the ginger and curry powder and fry for a couple of minutes.
6. Combine the mashed veggies, tofu and onion mixture.
7. Cut the puff pastry sheets into halves. You will now have 6 rectangles.
8. Make a "log" of the mixture along each rectangle.
9. Roll the pastry over the log. Carefully cut into desired size. I like party sized rolls so I cut each log into 5 pieces yielding 30 rolls in total. (At this point you can store some rolls in the freezer for later. Make sure you separate the rolls - the plastic sheets that come in the packet to separate each sheet of puff pastry work really well.)
10. Place on the tray with the "join" underneath. Brush with a little soy milk or oil. Sprinkle a few poppy seeds on top.
11. Bake for about 25 minutes - until the pastry is golden and the yummy aroma seeps out of the oven.
![]() | |
A selection of Vegan Puffs. Yummy! |
Well, I now have 3 recipes for vegan puffs, or rolls, or savouries, or whatever you want to call them. But you will have to come back another day for the other recipes. They keep really well in the freezer. Just defrost for 15+ minutes (while the oven preheats). If I am serving more than one kind at once I make sure I decorate the rolls with different seeds so that people know which one to reach for when they come back for seconds. And they will come back for seconds. Serve with dipping bowls of tomato sauce (for true Aussie flavour), chilli sauce, and any other personal favorite sauce.
Saturday, September 10, 2011
Day 9 - Turkish Bread and Dips
Another busy and emotionally draining day at work yesterday. So an easy dinner was in order again.
The green dip is whipped avocado with a squeeze of lemon. But the other dips are store bought. Did I mention that convenience is a high priority for me at the moment?
The yummy Turkish Bread was from a local bakery. While it heated in the oven I arranged the dips etc.
I wouldn't say it was a particularly healthy dinner but we thoroughly enjoyed it. There is plenty of dip left over so expect to see this meal make a reappearance soon.
The last few nights I have been a little lazy with food prep, but just wait until you see what I have cooked up for our dinner tonight! I will post it tomorrow with the recipe, which is fantastic even if I do say so myself.
The green dip is whipped avocado with a squeeze of lemon. But the other dips are store bought. Did I mention that convenience is a high priority for me at the moment?
The yummy Turkish Bread was from a local bakery. While it heated in the oven I arranged the dips etc.
I wouldn't say it was a particularly healthy dinner but we thoroughly enjoyed it. There is plenty of dip left over so expect to see this meal make a reappearance soon.
The last few nights I have been a little lazy with food prep, but just wait until you see what I have cooked up for our dinner tonight! I will post it tomorrow with the recipe, which is fantastic even if I do say so myself.
Tuesday, May 10, 2011
Club Sandwiches
Hope you all enjoyed your Mothers' Day. I know I did. And I am not even a Mother! We had a yummy High Tea for my wonderful mum. Though with so many grandchildren running around it was a more "mess" than "high", but of course that only made it more fun!
As I am all enthused about vegan dining right now I decided to make some vegan offerings. You just can't have High Tea without some form of cucumber sandwiches, so I decided to make vegan club sandwiches. With one layer easily decided (cucumber) it took a little thinking to know what to put in the other layers.
To make these delectable and delicate sandwiches I used 3 loaves of bread of different shades: Wholemeal, Multigrain and White. The different coloured breads look pretty and help people know where one sandwich ends and another begins. I wanted to use a nice dark rye for one of the layers but couldn't find a loaf in the neat, square shape I needed. When the triple decker sandwiches were assembled I carefully sliced off the crusts and then cut each sandwich into 3 "soldiers".
The tomato pesto was shop bought unfortunately, but next time I will make sure I have time to make my own! The Tasty Corn Filling is my own design. I love inventing recipes so the corn spread is where I got to be a little more creative. Here is the recipe:
Tasty Corn Sandwich Filling:
1.5 cups cooked corn
1 tablespoon seeded mustard
1 tablespoon margarine
1 small spring onion chopped
I gave all this a brief whiz in the food processor, leaving it still fairly chunky.
Confession - I did feel a bit guilty about cutting off the crusts. It seemed like such a waste! But as it was a special occasion I need to make sure that the sandwiches were delicate and high-tea-appropriate. Also, as I was taking these platters to a very non-vegan gathering I wanted to make sure that the sandwiches were appealing to everyone.
Overall I think the result was just perfect for High Tea and everyone seemed to enjoy them. They were complimented perfected by Iced Tea. I am already dreaming up flavour combos for more vegan club sandwiches. Of course if I make them at home I will eat my crusts!
As I am all enthused about vegan dining right now I decided to make some vegan offerings. You just can't have High Tea without some form of cucumber sandwiches, so I decided to make vegan club sandwiches. With one layer easily decided (cucumber) it took a little thinking to know what to put in the other layers.
To make these delectable and delicate sandwiches I used 3 loaves of bread of different shades: Wholemeal, Multigrain and White. The different coloured breads look pretty and help people know where one sandwich ends and another begins. I wanted to use a nice dark rye for one of the layers but couldn't find a loaf in the neat, square shape I needed. When the triple decker sandwiches were assembled I carefully sliced off the crusts and then cut each sandwich into 3 "soldiers".
The flavours I eventually decided on were:
1. Cucumber and Tomato Pesto
2. Gherkin and Tasty Corn Filling
1. Cucumber and Tomato Pesto
2. Gherkin and Tasty Corn Filling
The tomato pesto was shop bought unfortunately, but next time I will make sure I have time to make my own! The Tasty Corn Filling is my own design. I love inventing recipes so the corn spread is where I got to be a little more creative. Here is the recipe:
Tasty Corn Sandwich Filling:
1.5 cups cooked corn
1 tablespoon seeded mustard
1 tablespoon margarine
1 small spring onion chopped
I gave all this a brief whiz in the food processor, leaving it still fairly chunky.
Confession - I did feel a bit guilty about cutting off the crusts. It seemed like such a waste! But as it was a special occasion I need to make sure that the sandwiches were delicate and high-tea-appropriate. Also, as I was taking these platters to a very non-vegan gathering I wanted to make sure that the sandwiches were appealing to everyone.
Overall I think the result was just perfect for High Tea and everyone seemed to enjoy them. They were complimented perfected by Iced Tea. I am already dreaming up flavour combos for more vegan club sandwiches. Of course if I make them at home I will eat my crusts!
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