Recipe : Vegan dips, the easiest cooking process ever !

Version française

When you don’t know what to do with your vegetables leftovers : Try this recipe ! 

I discovered “Rencontre des continents” at the environment festival last summer. It’s an association  working on sustainable food and they were offering a “class” and tasting of this vegan “houmous” method on their booth. And when you have vegetables leftovers and frineds coming over, you definitely want to remember this super easy process.

Recipe_Vegan_Pate_Houmous_Vegetables_Dips_Apero_recette_Vegetarien_Butternut_Panais

Ingredients :

The version from “Rencontre des continents”:

  • 2 generous Tbsp cooked legume (chick peas, red beans, lentils…)
  • 1 generous  Tbps cooked vegetables (Carots, leek mushroom…)
  • 1 to 3 Tbsp oleaginous cream (sesame-tahini, cashew, almond… )
  • 1 tbsp colza, sesame or olive oil
  • 2 pinch condiment

My adapted version :

  • 2 generous Tbsp cooked legume (chick peas, red beans, lentils…)
  • 3 à 6 generous  Tbps cooked vegetables (Carots, leek mushroom, butternut, beetroot, parsnip, turnip, horseradish… the more the merrier)
  • 1 small Tbsp oleaginous cream (sesame-tahini, cashew, almond… )
  • 1 to 2 tbsp colza, sesame or olive oil
  • 1 pinch salt and 2 pinch condiments (black pepper, fennel/mustard/coriander ground seeds … honey…

Preparation :

  • Combine all ingredients in your blender bowl and blend.
  • Serve with homemade croutons, gressini or homemade bread!

And for the recipe from the picture : 3 tbsp butternut + 3 tbsp parsnip + 3 tbsp coral lentils + 1 tbsp sesame cream + 2 tbsp colza oil + 1 pinch salt + 1 pinch ground fennel seeds + 1 pinch ground mustard seeds.

Et… voilà, Bonne dégustation !

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