Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

White Bean Pesto Dip with Vegetable Crudites

Condiments - Dip - -

INGREDIENTS

465 grams / 16 ounces can cannellini beans, drained and rinsed
1 cup packed basil leaves
2 teaspoons nutritional yeast flakes
2 teaspoons water
1 teaspoon garlic, minced
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
250 grams / 8 ounces asparagus, stalks trimmed
250 grams / 8 ounces sugar snap peas, strings removed
3 cups cucumber, peeled, deseeded, and cut diagonally into 1.25 centimeter / 1/2 inch slices
2 cups carrot, peeled, and cut into 1.25 centimeters / 1/2 inch sticks
2 cups radishes, ends trimmed
2 cups orange or yellow capsicum, destemmed, deseeded, and cut into 1.25 centimeter / 1/2 inch strips

METHOD

In a food processor or blender, combine the beans, basil, nutritional yeast, water, and garlic, and blend well. Add the olive oil, salt, and pepper, and continue to process until smooth. Transfer to a glass bowl, cover, and chill for 1 hour to allow the flavors to blend.

Meanwhile, blanch the asparagus in boiling water for 3 minutes. Remove asparagus from the water with a slotted spoon, immediately immerse in a bowl of ice water to stop the cooking process and to retain the bright green color. Blanch the snap peas in the same water for 1 minute, remove with a slotted spoon, and immerse in the ice water. Remove the asparagus and snap peas from the ice water, place on a towel, and pat dry.

Place the bowl of white bean pesto dip on a large platter, and alternating colors, arrange the vegetables around the bowl of dip.

[post a new comment]