Breads and dips

Again the photo is not our meal, I must get in the habit of taking shots of my food 🙁 so, photo by jbcurio

One of the most pleasant Vegan lunches is breads and dips, most often when it’s just the two of us it is bread and dips, but several breads or toasts do help make it more special. The recipes are simple, keep well in the frig, and cheap too 🙂

For lunch today we had hummus, skordalia, some olive oil with a little fruity balsamic at the bottom, and Miriam’s competition recipe Guacomole.

Miriam’s Vegan Guacamole

  • 1 perfectly ripe avocado (you can tell it’s perfect when then little knobbly bit where it used to be attached to the tree comes off easily when you nudge it gently-ish with your thumb).
  • 1/4 onion/red onion or one shallot or a couple of spring onions cut into tiny little pieces.
  • 1 small-medium sized tomato cut into equally tiny little pieces.
  • lemon or lime juice
  • plenty of salt and pepper
  • 1-2 teaspoons of ground cumin
  • 3 or 4 good shakes of your favourite hot sauce (I favour Kaitaia fire)

Mash up the avocado with a fork, mix everything else in, add more lemon juice etc to taste.

I omitted the hot sauce, though I got quite used in Africa to adding chili paste to my meals I don’t like to add a little chili to everything as so many Kiwis do, I also reduced the salt, making a healthy dip even more healthy.

2 thoughts on “Breads and dips”

  1. *Basic Dips.
    How To: Put the first ingredients in a blender with small amounts of the others to taste, season well with salt and pepper:

    Hummus- Cooked chickpeas, O.Oil, Lemon juice, Tahini (Sesame seed paste), roast Garlic.
    Tapenade- Olives, Capers, Parsley, Anchovy, Lemon juice, O.Oil.
    Pesto Genovaise- Basil, Pine nuts, roast Garlic, Parmasen, O.Oil. (You can make a pesto with any combo of herbs and nuts)
    Baba Ganoush- Wrap halved eggplants in foil with herbs and garlic and roast for about 20mins. Bin the skin. Blend with Lemon juice and O.Oil.
    Skordalia- Mashed potatoes, Garlic (lots), Lemon juice or Vinegar. Crushed almonds optional.

    *Get some plain yoghurt, sour cream, or creme fraiche and mix in any of the following:
    Fresh herbs, Lime/Lemon/Orange zest/juice, Chilli and Mint, Sundried Tomato, Capers, or caramelised Onion.

    *Caramelised Onion:
    Put fine sliced onion in a pot. Add some oil. Put the pot on a very low heat. Stir occasionally. Cook for a very long time until it goes golden, then brown. You can then add a blob of brown sugar and a splash of balsamic vinegar and cook for another 5-10mins until the moisture is cooked out again.

    *Home made Mayo, makes 250ml.
    Put 2 Yolks, 1 tsp dijon mustard, 1 tbsp vinegar, and a pinch of salt in a blender.
    With the blades spinning, drizzle in a cup (250ml) of oil. Finish with a splash of lemon juice.

    Don’t be tempted to use entirely olive oil or it will just taste like olive oil and not mayonaise.
    PRO TIP: Use the leftover oil from jars of sundried tomatoes for BONUS FLAVOUR!
    Stir through mustard, garlic, herbs, lemon, wasabi or anything for flavour if you want.

    Thats the important ones off the top of my head.

  2. Thanks, Nathan, always good to have a professional view 🙂 I am going to do other dips as subsequent posts, so will interact more with your ideas there 😉

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