Wednesday, November 7, 2012

Yummy Fall Flavors

A Vegan Thanksgiving Inspired Side Dish



Zesty Citrus Butternut Squash Citrus Dip w/ Arugula
vegan, makes 4 cups of dip

1 15 oz can of organic butternut squash (or fresh puree)
1/2 cup white cannellini beans, drained
2 Tbsp tahini
2 tsp roasted garlic
1 Tbsp maple syrup
3 Tbsp EVOO
1/2 cup fresh squeezed orange juice
1 Tbsp fresh orange zest
dash cinnamon
salt/pepper to taste
fold in: 1 cup fresh arugula, finely chopped
garnish: arugula, 1/2 orange, peeled, sliced into cubes, dash cayenne on top
extra zesty: add in a splash of lemon juice

Directions:

1. Process your dip ingredients - until smooth.

2. Taste test - adjust as desired.

3. Finely chop your arugula. Fold it into the mixture - leave out a few bits for garnish.

4. Place in a 250 degree oven to heat for 25 minutes. Or stick in microwave until heated through (about 1-2 minutes)

5. Garnish dip with arugula, orange, dash of cayenne and a slight drizzle of good olive oil. Serve warm with bread slices for dipping.

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