This morning I want to share with you a couple of recipes I utilized yesterday. I am going to put these in two separate blog entries to make it easy for people to search and refrerence the recipes. The first recipe I prepared was brand new to me and came from the Made Just Right website by Earth Balance. I decided since it was my hubby’s day off I would make this for lunch along with some pita pocket sandwiches. Its was a huge hit with all of my family member’s except by oldest daughter, Rebecca. Becca does not like bean dips so really wasn’t even a fan of trying it. But my husband and other two daughters devoured it and gave it a 5 out 5; which is the little rating scale we use when I am using them as guinea pigs for a new vegan recipe. Five means; “This is fabulous, when are you making it again!.” Where one means, “Please throw this recipe away and never make us eat it again.”
Here’s the recipe and the changes I made are in parenthesis.
Vegan 3 Layer Dip With Cannellini, Roasted Red Peppers & Pesto
Ingredients:
For Rosemary White Bean Dip
2 15 oz. cans cannellini beans, drained and rinsed (or 3 1/2 cups cooked cannellini beans) (I used canned organic)
1/3 cup Earth Balance Olive Oil Mindful Mayo (I used Soy Free Vegenaise instead because that is what I had on hand. But I looked into this mayo and it is also soy-free as well so I think I might give it a try.)
3 Tbs. chopped fresh rosemary leaves (3 stems fresh rosemary)
2 cloves minced garlic (about 1 Tbs.)
2 Tbs. fresh lemon juice (from 1 lemon)
salt and black pepper, to taste ( I used herbamare instead of salt and pepper)
For Creamy Basil Pesto
2 cups packed fresh basil leaves, plus a few extra leaves for garnish
1/3 cup pine nuts
2 to 3 garlic cloves, peeled (We love garlic so I actually used 2 tbsp minced garlic)
1/2 cup extra virgin olive oil
1/3 cup nutritional yeast flakes
2 Tbs. fresh lemon juice (from one lemon)
salt and black pepper, to taste ( I used herbamare instead of salt and pepper)
1/3 cup Earth Balance Olive Oil MindfulMayo® Dressing & Sandwich Spread (Again I used Soy Free Vegenaise)
For Roasted Red Peppers
3 roasted red peppers, stemmed, peeled, seeded and finely chopped ( I only used one Organic Sweet Red Pepper because that is all I had on hand fresh from the farm; but I will definitely use 3 if not 4 next time. The peppers give it that sweet spicy pop; as well as adding great texture.)
Directions:
The first step in making this delicious dip is roasting the peppers.
1. Start by washing and drying your peppers.
2. Preheat your oven to 425°F.
2. Place whole peppers in a 9" x 13" glass baking dish.
3. Drizzle with oil, turning the peppers to coat evenly. (about 2 Tbsp oil). (I use coconut oil by Nutiva)
4. Roast peppers 15 minutes, turn the peppers over, and roast 5 to 8 minutes longer, until the skins are charred.
5. Remove from oven and cover with a kitchen towel until the peppers are cool enough to handle.
6. Once peppers are cooled; removed skin, seeds, and stems and dice pepper into pieces.
While your peppers are cooling you can make the bean portion of the dip. To do this First place the first five ingredients for the Rosemary White Bean Dip in a blender or food processor. Pulse until smooth. If the mixture is too thick, add a small amount of warm water. Adjust seasonings to taste and add salt and pepper (I used herbamare). When done scoop into serving bowl. (Be sure and use a bowl big enough to add the other two layers) Refrigerate until ready to use.
Next to make the Creamy Basil Pesto, pulse basil, pine nuts and garlic in a blender or food processor until finely chopped. Slowly add olive oil while the blender is running. Scrape down the sides and add nutritional yeast and lemon juice. Pulse to mix well. Season with salt and pepper (again I used herbamare). Mix with vegan mayo and be sure all ingredients get well combined. Then refrigerate until ready to use.
Lastly, to assemble the Three Layer Dip, remove your decorative glass bowl with the Rosemary White Bean Dip from the refrigerator and top with Roasted Red Peppers. Carefully spread the Creamy Basil Pesto over the top of the peppers. Then garnish with chopped basil leaves and serve with toasted baguette slices, fresh cut vegetables and whole grain crackers. (I used an assortment of fresh veggies we just got from our co-op.)
This is a great dip to serve at BBQ’s, dinner parties; or for just enjoying a healthy lunch with your family. Give it a try and let me know what you think!
The beautiful sunrise I was enjoying while writing this entry.
Bean dip all done.
Next layered with freshly roasted peppers.
The topped with creamy pesto and plated with veggies (I used carrots, tomato slices, cucumbers, raw white beets slices, and pea pods) for dipping.
Obviously this was a hit with my family! This bowl looked this way after only about 15 minutes :)
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