For those who follow my blog posts you will remember last year I started a recipe review on Sarah Britons book ' My New Roots'. A month or so back the realisation that I had left that project unfinished hit me and then in the last foundation module  of The Vegan Chef and Lifestyle Training, two of the students decided to make a recipe from 'My New Roots'. A recipe I had skimmed past many times actually never feeling attracted to it. When anyone mentions fondue to me I get these memories of my elation at seeing so much cheese in one pot and then feeling the nausea all through the night after eating it. So admittedly Sarah's recipe was one I thought I would never try. I think she would have been best to call it a warm vegetable dipping pot, as once the students made it along with the incredibly well cooked and delicious veggie dippers I was in heaven. They used vegetables that were in season and this was a recipe that I just had to make the very next night after they had made it. This dish will be a delight for any dinner party. So thank you Sarah Briton for the inspiration and Christine and Michael who had the idea to recreate this recipe in the April foundation module of The Vegan Chef and Lifestyle Training. I have a fabulous new book to review now which excites me no end. Keep a look out for my next blog posts.

Warm White Bean Dip with Raw and Roasted Veg

Warm dip3 cups cooked Cannellini (or other white beans and that is approx 1.5 cups of uncooked beans)

3 cloves garlic (optional)

half cup nutritional yeast

¼ cup cold pressed olive oil

½ tsp fine sea salt

1 ½ tbsp freshly squeezed lemon juice

2 tbsp white Miso

1 tsp Dijon mustard

1 tsp maple syrup (optional, I didn't use it)

 

In a blender add 2/3 cup of filtered water then add all of the above ingredients and blend until very smooth.

Once the vegetables are ready place the dip in a saucepan and heat up. Serve in a dish that will keep the dip warm.

 

Raw Vegetables and Roasted Vegetables

1 yellow carrot cut jardinière (fat size julienne pieces)

1 orange carrot cut jardinière

3 sticks celery jardiniere

12 Brussell sprouts cut in half

Parsnip/sweet potato cut into chip sizes

2 beetroot cut into jardiniere sized pieces

Broccoli cut into long florets

Steam the Brussels for 5 minutes then bake until cooked.

For sweet potato and parsnip chips steam first for 5 minutes then bake in oven with olive oil until crisp 30 mins to 40 mins

Steam broccoli for 5 to 10 minutes

Boil beetroot for 20 to 30 minutes. 

 

To find out more about Sarah Brittonhttp://www.mynewroots.org/site/author/sarah-britton/

To find out more information about the foundation course of The Vegan Chef and Lifestyle Training

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