So I set out to make Muhammara, or at least something closely inspired by it. It's a middle eastern condiment. Authentic versions blend roasted red peppers with toasted walnuts, bread crumbs, aleppo chili flakes, pomegranate molasses, lemon & olive oil. Instead of Aleppo chili I used a combination of smoked paprika and regular chili flakes, because this is what I had on hand. While this recipe might not be authentic, it's really tasty.
This dip or spread is really versatile too.
It is DELICIOUS spread on a sandwich.
Toast a couple slices of your favourite bread, add tomato, cucumber, sprouts, a slice of cheeze and this spread..Yummmy….. but use whatever you want for sandwich fillings!
Chips n Dip
When I'm eating it as a dip with pita chips or crackers, I like to top it with (or you could blend it together) a little bit of vegan cream cheese. The red pepper dip packs a flavour punch so it really lends well to this combination. Alternatively if you can get fauxmage vegan feta available at Sobeys, I used some of that to garnish it one night too instead of the cream cheese and it was really tasty. The feta is creamy and has a brightness that contrasts really wonderfully with the sweet smokiness of the red pepper spred.
Roasted Cauliflower, Toasted Walnut, Feta, Fresh Mint
A really beautiful way to serve this roasted red pepper & walnut dip is with roasted vegetables. Especially good was the roasted cauliflower version I prepared. If I had a vegan café, I would probably put this on the menu. It's simple but has great flavour and visually appealing too. Yum, Here is the break down
Smoky Roasted Red Pepper & Walnut Dip
I was gifted a bunch of rhubarb from a friend, things are busy at work these days so I'm keeping my cooking projects pretty simple.
I remembered this method for preparing rhubarb from my days working at the Pearl Eatery. We would simply cut the rhubarb into batons, sprinkle them with sugar, and bake in the oven. The result is rhubarb that is still tart, with pretty pink juice pooled all around. We would top our sweet lemon custard pots with this rhubarb, streusel, and whipped cream. I baked the rhubarb at 350 F for about 15 minutes. They were completely softened. I remember at the restaurant they still had a bit of integrity so maybe I would leave them a bit thicker or bake them for less time to see how that turns out....but I was perfectly happy with these results too. I made my favourite oatmeal protein pancakes, topped them with this rhubarb, maple syrup & some strawberry mint that I have growing in my window. The rhubarb was quite pucker-y, more sugar would have sweetened it up, but I don`t want that because add in the maple and you get sweet and sour which is lovely. I didn't measure the sugar...I just kinda generously covered the sticks with a big scoop.
This is barely a recipe but I definitely wanted to share this simple method in case anyone has an abundance of rhubarb and doesn't feel like making pie. Use the baked rhubarb to garnish a dessert, ice cream or your fav pancakes. (I'll link my oatmeal protein ones below)
MMM...if you want to make a delicious vegan taco salad....keep reading....
Inspiration for this came from my friend who told me about Tofutti Sour Cream. I haven't had sour cream on my nachos since I started following a vegan diet, so needless to say I was pretty excited to try this plant based version. I like it plain right from the tub, but I am super pumped about how freaking delicious it is turned into a simple creamy dressing.
To the sour cream I mixed in chipotle puree, smoked paprika, lime juice & garlic. How easy is that? Copious amounts dumped all my favourite taco salad ingredients. MMMM Add some corn chips. SO good.
Make this!! Use it on your taco salad, or to top any Mexican inspired dish. How about roasting some sweet potatoes, topped with green onion and some of this sour cream?? Yes. Please.
How to eat this Salad.
So if you plate your taco salad as I did, each ingredient is piled separatly in the bowl. I did that because I thought it looked pretty. BUT that is not how eat it. I get all the sauce on there, stir it around, break up the avocado, crush up the corn chips and dig it. Don't be delicate about it. Extra sauce on the side too, ok?? and lime wedges, a sprinkling of salt and pepper.
Recipe: Vegan Taco Salad with Chipotle Lime Sour Cream
For the salad: Add to each bowl
Chipotle Lime Sour Cream
Serves: I made 2 salads from this and had a bit left. Depends how big your salad is and how saucy you like it. I personally, like it really saucy.
Hey! I'm Trisha