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Sunday, July 21, 2013

Mini filled paprikas (raw vegan)

I was pretty enthusiastic about the sun-dried tomato, cashew and cauliflower raw dip I made previously and thought of a new way to serve it: inside mini orange sweet paprika peppers. With some green olives scattered around. The spread was delicious before on its own and it was even more so now. Enjoy :)
P.S: The dip (recipe here) is worth making if only to enjoy in these lovely-looking mini starters. :)

Last year: Beer lemonade (Radler) with strawberries (vegan).
Two years ago: Baby making and no cooking :).

Ingredients (serves 2-3):
Just clean and core the paprikas, cut them in halves, length-wise and fill with the dip. Arrange on a serving platter, add some olives and it's done. Dig in! :)

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