2 Vegetarian Dips Served Wcrudites Baguette Bread Recipes
2 VEGETARIAN DIPS (SERVED W/CRUDITES & BAGUETTE BREAD)
On our 2nd wedding anniversary 2 yrs ago, DH took me to a restaurant 1 hr outside of Reykjavik that specialized in lobster & a lovely view of the sunset over the Atlantic Ocean. We ate just 2 things - their lobster bisque & a pan filled w/sml lobster tails steamed in herbed garlic butter. BUT they served both w/assorted pesto & tapenade spreads to spread on baguette slices that were TDF wonderful. Since then I have been fascinated w/that genre & then I found these recipes in the *Almost Vegetarian* cookbook of the Australian Womens Weekly cookbook series. Since I now have lobster in my freezer, I wanted to preserve these recipes for spec occasions here at home. *Enjoy* !
Provided by twissis
Categories Vegetable
Time 10m
Yield 16 1 tbsp servings, 16 serving(s)
Number Of Ingredients 13
Steps:
- FOR TOMATO CAPER TAPENADE: Process all ingredients till finely minced. Top w/a few extra capers as desired.
- FOR TOFU PATE: Process half the seeds till finely ground. Add tofu, oil + wheatgerm & process till combined. Stir in remaining seeds, carrot + dill.
- Serve w/carrot & celery sticks, snow peas & thin slices of baguette bread.
- NOTE: Ea vegetarian dip mixture makes 1 cup or 8 1 tbsp servings & can be prepared 1 dy ahead of plan to serve.
Nutrition Facts : Calories 78.4, Fat 6.9, SaturatedFat 0.9, Sodium 119.1, Carbohydrate 3.1, Fiber 1, Sugar 1.3, Protein 2.1
RAINBOW WINTER DIPS & CRUDITéS
Who says party food can't be healthy? Enjoy this selection of dips - featuring beetroot, butternut squash and caramelised onion - alongside veg crudités and breadsticks
Provided by Esther Clark
Categories Snack
Time 1h35m
Yield Serves 10-12
Number Of Ingredients 25
Steps:
- To make the hummus, put the squash on a baking sheet and toss with the garlic, cumin, ground coriander, paprika and 1 tbsp oil. Roast at 180C/160C fan/gas 4 for 20 mins or until the squash is tender. Leave to cool. Put the squash in a food processor, add the garlic (squeezing the flesh out of the skins) along with the chickpeas and tahini, then blitz until smooth - loosen with 1 tbsp water if needed. Season. Mix the rest of the oil with the coriander seeds to drizzle over the hummus.
- To make the onion dip, put the shallots and spring onions in a roasting tin and drizzle with the oil. Roast at 180C/160C fan/gas 4 for 25-30 mins or until golden and soft. Leave to cool, then blitz in a food processor with the yogurt, garlic and half the chives until smooth. Season. Serve sprinkled with the remaining chives.
- For the beetroot dip, blitz everything in a food processor, except the yogurt and sesame seeds, until smooth. Swirl in the yogurt and sprinkle with the sesame seeds.
- Serve the dips on a board with the veg crudités and breadsticks and crispbreads, if you like.
Nutrition Facts : Calories 112 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.2 milligram of sodium
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