Samstag, 20. August 2011

vegan spreads/dips

Today, we went for a picnic with friends and I made these spreads. I have been interested in veganism lately, so I veganised some old favourites of mine.

Beetroot - Almond spread

150g cooked beetroot, cut into chunks
4-5 tbsp ground almonds
50g dried apricots, roughly chopped
50g silken tofu
1 tbsp oil
2-4 tbsp lemon, lime or orange juice
salt, cumin, coriander and/or Harrissa to taste

Put all ingredients in a mixer or blend with a handheld blender.


200g silken tofu
up to 100g pistachio nuts
a handful of basil leaves and/or 8-10 mint leaves
2 cm ginger root, minced
2 tbsp lemon or lime juice
1 tbsp oil
salt, pepper and sambal oelek to taste

Proceed as above.

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