Savory vegan dip

I love dips in every way. Sometimes there are moments when I think that I could easy live from dips. The taste and color can be so different and the useably are so various. Sometimes I use the dip instead a sauce with vegetables. 



 

 

 Savory Vegan Dip

 

makes about two cups

1 large (softball-sized) onion

2 tablespoons of olive oil

2 whole cloves of garlic

pinch of salt

1/4 cup of sherry (or dry white wine)

1 teaspoon each dried oregano, sage, thyme, basil

1/2 teaspoon each dried rosemary, fennel seeds

1/4 teaspoon each nutmeg and ground pepper

12 ounces firm tofu

1-3 tablespoons miso

good olive oil for drizzling

smoked paprika for dusting

Slice the onion into thin half moons and saute gently in a large frying pan with the olive oil. You're going to want to caramelize the onions, so keep the heat low and stir on occasion.

While the onions are cooking, thinly slice the garlic and assemble the rest of the ingredients. The herbs and spices can all be measured into a small bowl, as they all will be added at the same time.

 

When the onions have taken on some color but aren't quite done yet, add the garlic and stir. You want to soften the garlic at this stage but not color it too much. When the garlic is soft and fragrant and the onions are done (about 5 minutes), add the spices and stir for about a minute.

Add the sherry and deglaze the pan. Cook until most of the liquid is evaporated. Turn off the heat. Put the onion mixture into a food processor or blender along with the 1 tablespoon of the miso, the tofu and a splash of water. Blitz until the mixture is smooth and creamy. You may need to add a splash more water, depending on how firm your tofu is.

Taste for seasonings. Add more miso if needed (see notes) and blitz again.

Spoon into a bowl and using the back of the spoon, make a swirly indent in the dip. Drizzle on the olive oil and dust with the smoked paprika.

Serve as a dip for fresh vegetables or as a spread for bread or crackers.

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Avocado and Grapefruit Salad

serves 2

1 pink grapefruit
1 teaspoon toasted sesame oil
1 teaspoon extra virgin olive oil
1 teaspoon maple syrup
Freshly ground white pepper
Sea salt
1 fennel bulb, thinly sliced
2 cups pea shoots
1 avocado, sliced

 

Segment the grapefruit over a bowl to catch any juices and squeeze excess juice from the membranes.

Use 1/4 cup of this juice for the dressing, whisking it with the olive oil, sesame oil, maple syrup, a pinch of white pepper (about 2 ground peppercorns or 1/16 teaspoon), and a pinch of sea salt. Taste and adjust seasonings, if desired.

Gently toss the fennel and pea shoots in half of the dressing. Arrange on two plates, top with the grapefruit and avocado, and drizzle the remaining dressing over the fruit.