In November of 2016, I spent a week at a Mexican yoga retreat center called Haramara with a bunch of friends from my yoga studio. The cuisine offered at Haramara is spectacular and while we awaited the arrival of each main course, my yoga pals and I would entertain ourselves by guessing what the deliscious dips, served with fresh tortilla chips before each lunch and dinner, were actually made of. Spoiler alert: they were all vegan vegetable dips. So often you find vegetable dip recipes that are meant to dip vegetable in. Rarely do you find a vegetable dip made from vegetables that you dip chips in.
Fortunately, Haramara offers cooking classes, so you can attempt to make the unique meals they serve there. One of the classes taught visitors how to make these mysterious dips and of course I was eager to learn. I was reminded of this moment in my personal history a few weeks ago while I was at another yoga retreat with my yoga gang (yes, I’m a retreat junkie) and we were recounting our Haramara experiences; the dips came up and I volunteered to post the recipe to the blog so we could all eat our tortilla chips nostalgically. Enjoy!
A few notes before you get started:
- Steaming vegetables leaves quite of lot of liquid in them, which is great. The color stays high and your dips will be creamier; however, the water will encourage your oil to separate from your vegetable fibre and look a little gross. That is what the nut it for. If you think you will have this issue, be sure to add the roasted nut to the food processor. I’m not a food scientist so I have do idea why the roasted nut keeps it all from separating, but it does.
- We roasted our beets buried in salt because I heard that cooking them that way makes them taste less like dirt in the end. It sort of worked. I’m not a huge fan of beets, but my husband is so I made the beet version for him. He loved it.
- We made carrot dip, broccoli dip, and beet dip. My kids loved the carrot dip, probably because it was sweet. I love the broccoli version but it lost a bit of its pretty color on the second day, so watch out for that. My husband loved the beet version.
- My primary takeaway from this is that I plan to make these with mixed vegetables rather than just one vegetable. That will dial back some of the stronger veggies. For example, I’ll mix roasted cauliflower in with each batch.
- And one final note; I used roasted garlic rather than raw garlic. They use raw garlic at Haramara, but my gut just can’t take it.
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This article originally published on GroundingUp.