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.

Sandwich
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

• Add a few good spoonfuls of the roasted red pepper dip to your plate and swirl it around.
• Top with roasted cauliflower. (roast cauliflower chunks at 425F just drizzle with a bit of veg oil S+P and pop in the oven...you want them to still have a bit of crunch/texture so don't over cook them)
• Sprinkle on a handful of toasted walnuts, vegan feta (I used fauxmage)**, and fresh mint & thyme.

** If I didn't have this feta which is bright and creamy, I would add a squeeze of lemon to the cauliflower...but if you can get the feta or another brand you like.... it is a fun addition.

Ingredients:

• 227 g walnuts
• 4 whole roasted red peppers (i used store bought whole roasted peppers if you cant find those just get 4 fresh red peppers and roast yourself)
• 1/4 cup breadcrumbs (or until desired consistency **explained below)
•  2 tbsp olive oil
•  1/4 tsp chile flakes
•  2 tsp smoked paprika
•  3 tsp lemon juice
•  2 tsp pomegranate molasses
•  2 cloves garlic
•  1.5 tsp salt

Method: 

1.  Blend all ingredients together in a food processor except for the bread crumbs.
2. When the mixture is smooth, you can start adding breadcrumbs a bit at a time. This is what thickens the dip. I used gluten free dried breadcrumbs because that is what I had on hand. It took a lot of extra blending to get the texture smooth, but it did work in the end. Ideally I would recomend fresh breadcrumbs. That is what I will plan for next time. 
   
3.  Use the dip wherever you fancy....and ENJOY....
   

XOXO Trisha

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. 
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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.

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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. 

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. 

Ingredients:

• 1 cup tofutti sour cream
• 2 tsp chipotle chile puree **
• 1 tsp smoked paprika
• 4 tsp lime juice
• 4 cloves garlic, minced
• S + P, a pinch or two of each

Method:

1. Mix everything together in a bowl.
2. Serve straight away or refrigerate until later. The mixture will thicken when it's sat in the fridge. You can thin it out with a bit of water no problem. The flavour develops even more as it sits too...so thinning it out doesn't dilute the tastiness at all.  

** for the chipotle chile puree, I just buy cans of chipotle chiles in adobo sauce. They are usually available wherever taco kits are in the grocery store. I puree them with my hand blender and keep it in a jar in my fridge to add to recipes