Wasabi Edamame Dip
Serves 4
Ingredients
¼ cup unsalted peanuts, chopped, plus extra to serve
1 tsp wasabi
1 tbsp sesame oil
2 cups frozen edamame, blanched
200g silken tofu, drained
1 tbsp spirulina powder
2 tbsp wasabi peas, roughly chopped, to serve
Method
Place the peanuts, wasabi, sesame oil, edamame, tofu and spirulina powder in a food processor and process until smooth. Season with salt and pepper. Serve topped with wasabi peas.
Beetroot, Hazelnut & Hemp Hummus
Serves 4
Ingredients
1 tbsp unsweetened hazelnut butter
1 clove garlic, crushed
400g can chickpeas, rinsed and drained
¼ cup lemon juice
225g cooked baby beetroot, chopped
2 tsp sumac, plus extra to serve
1 tbsp nutritional yeast flakes
¼ cup unsweetened coconut yoghurt
1 tbsp mixed hemp seed mix, to serve
Method
Place all ingredients except yoghurt and hemp seed mix in a food processor and process until smooth. Season with salt and pepper. Serve topped with yoghurt, hemp seeds and sumac.
Vegan French Onion Dip
Serves 4
Ingredients
2 tbsp olive oil, plus extra to drizzle
2 brown onions, thinly sliced into rounds
2 tbsp maple syrup
1 cup raw cashews, soaked overnight
1 tbsp nutritional yeast flakes
2 tbsp lemon juice
¼ cup water
400g can cannellini beans, rinsed and drained
1 sprig rosemary, leaves picked
½ tsp smoked paprika powder, to dust
Method
- Heat oil in a large non-stick frying pan over medium heat. Add the onions, season and cook, stirring occasionally for 10-12 minutes, or until caramelised. Add the maple syrup and cook for a further minute.
- Place drained cashews in a blender with half the caramelised onions, plus the remaining ingredients except the rosemary. Blend until smooth and creamy. Season with salt and pepper.
- Spoon into bowls. Top with remaining onions, rosemary and smoked paprika.
