This dip delivers a treat for the senses. It’s both creamy and crunchy, with show-stopping colour. Don’t throw away the beet greens—they contain a larger amount of nutrients than the beetroot.
2 medium beets, peeled
1/3 cup (80 mL) chopped walnuts
4 oz (125 g) firm tofu
1 Tbsp (15 mL) walnut oil or extra-virgin olive oil
1 garlic clove, peeled and sliced
2 Tbsp (30 mL) warm water
1/2 tsp (2 mL) salt
1 tsp (5 mL) ground coriander
1 Tbsp (15 mL) lemon juice
1/2 tsp (2 mL) lemon zest
Freshly ground black pepper, to taste
1 tsp (5 mL) parsley, chopped
Preheat oven to 375 F (190 C).
Place steamer basket in small saucepan. Fill saucepan with water until just below the steamer basket. Bring to a boil. Cut beets in half and steam until tender, about 10 to 15 minutes. Make sure to check periodically that the water has not all evaporated. Remove beets from steamer and let cool slightly.
Meanwhile, place walnuts on baking sheet and bake until fragrant, about 8 minutes. Cool to room temperature on baking sheet. Remove 1 Tbsp (15 mL) walnuts and set aside. Grate beets and add to bowl of food processor along with remaining walnuts, tofu, oil, garlic, water, salt, coriander, lemon juice, and lemon zest. Blend until smooth. Season to taste with black pepper and more lemon juice, if desired. Transfer to serving dish and garnish with toasted walnuts and parsley.
Serve dip as part of a mezze platter alongside whole wheat pita crisps, your favourite cheese, olives, and some dried figs and apricots.
Makes about 1 1/2 cups (350 mL).
Each serving contains: 87 calories; 3 g protein; 7 g total fat (1 g sat. fat, 0 g trans fat); 4 g carbohydrates; 1 g fibre; 44 mg sodium
source: "Be Mine, Vegetarian Valentine", alive #352, February 2012
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
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