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Saturday, July 20, 2013

Sun-dried tomato and caulliflower dip (raw vegan)

This is a lovely way to incorporate more raw into your diet. It tastes wonderful (only after tasting this I realized how delicious raw cauliflower can be), it's easy to make and can be used not only as a dip but also as a spread on toast or as a sauce for grilled veggies and so on. :)
I also had it once as a filling for mini paprika peppers, like this.
Recipe source: here.

Last year: Green lasagna with aubergine and zucchini.
Two years ago: baby making and no cooking. :)

  • 7 sun-dried tomatoes
  • 4 tablespoons virgin olive oil
  • 100 g cashew nuts
  • 400-500 ml water
  • 1 caulliflower
  • 1/2 of a small celery root
  • 1 small carrot
  • a handful of green olives
  • salt to taste

First of all, if your dried tomatoes come in a jar, soaked in oil, then eliminate the olive oil from the ingredient list. If they come just in their dried form, then you need to soak them in the oil for a few hours before making. Also the cashew nuts need to be soaked in water for at least 2 hours before using (but preferably overnight).

When you're ready to make the dip, clean all the veggies and cut them in manageable pieces. Put everything in a high-power blender and blend away. Add a bit more water while blending to make it more fluid. Adjust the salt to taste.
It's done, dig in! :)

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