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Vegetable Dip Recipe

Vegetable-dip-recipe
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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:

 

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This article originally published on GroundingUp.

Vegetable Dip

Course Dinner, Lunch
Cuisine Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

Instructions

  1. Select 2 cups of raw vegetables. You can use a single vegetable or mix it up with a few. Cooking will shrink your 2 cups of raw vegetables to 1 cup of cooked vegetables.
  2. Steam or roast the vegetables and drain them well. Some veggies will hold more water than others but I'll cover that issue later.
  3. While your veggies are cooking, roast or toast your nuts. In this case, I used raw almonds, but use whatever you like. Also, you will only need 1 roasted nut, but I always make more to eat as a snack or to store for later.
  4. Put the strained vegetables into the bowl of your food processor along with the remainder of the ingredients. Give it a whirl. This is where you decide if you need your nut. If things are watery and you think they will stay that way, add the nut. The nut oil and fibre somehow keeps the oil from separating from the watery vegetables.
  5. Process the ingredients until smooth and then process some more.
  6. When you have achieved the texture you are looking for, add it to a bowl and serve it up with tortilla or pita chips.
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