Guest guest Posted June 3, 2004 Report Share Posted June 3, 2004 SPICED CARROT DIP Previously posted by Denise to Christian Vegan Cooking list Prepared by Meg, adapted from Linda Fraser's " Vegetarian " cookbook This is a delicious dip with a sweet and spicy flavor. Serve wheat crackers or tortilla chips as accompaniments for dipping. Serves 4. 1 onion 3 carrots, plus extra to garnish Grated zest and juice of two oranges 1 tablespoon hot curry paste 2/3 cup tahini (original recipe calls for plain soy yogurt) Handful of fresh basil leaves 1-2 tablespoons fresh lemon juice, to taste Red Tabasco sauce, to taste Salt and freshly ground black pepper 1. Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange zest and juice, and curry paste in a small saucepan. Bring to a boil, cover and simmer gently for 10 minutes, until tender. 2. Process the mixture in a blender or food processer until smooth. Let cool completely. 3. Stir in the tahini, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4. Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with a grated carrot. Source: http://www.bayareaveg.org/recipes.htm Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.