It feels like an eternity ago since we celebrated the turning of the new year. For new years eve and new years day dinner Makrand and I enjoyed a lush antipasto platter and I did promise recipes from the platter on social media. We had garlic bread, dips and cheeses, silverbeet dolmades and pan fried mushrooms, sundried tomatoes, artichokes olives and veggie sticks. Since new year it has been so hot that no silverbeet has been growing so I can't share that recipe with you yet as I do need a photo for that and forgot to take one on new years eve.

However this week I will share with you the beetroot cashew cheese and a delicious roast pumpkin tahini dip. This is presently my favourite dip.

Pumpkin is known to relieve skin conditions like eczema and can help regulate blood sugar levels making it a good food choice for people with diabetes. Pumpkin is also low in cholesterol and sodium. It is a good source of vitamin E, B6, iron, magnesium, phosphorus, vitamin A, Vitamin C, Potatssium, copper and manganese. So quite a good all round veggie that is good to include into your diet at least a few times a week.  

Having the Pumpkin dip in your fridge is a good way to include pumpkin into your diet.

Pumpkin and tahini Dip

500g butternut pumpkin (weighed with the skin off)
1.5 tbsp olive oil
½ tsp cinnamon
60 g tahini
35 g coconut yoghurt (or you could add more tahini if you wish)
1 tsp black and white sesame seeds or toasted pepitas
1 tsp date syrup
squeeze of lemon juice  
pepper or a pinch of cayenne

Cut the pumpkin into 3 cm pieces and place in a baking tray with the oil cinnamon and some salt and pepper. Cook in the oven for 20 minutes then turn over for a further 20 minutes or until cooked through. Place in a food processor with the tahini, yoghurt, lemon juice and cayenne and pulse until all mixed through and then season with salt and pepper.

To serve place in a bowl and drizzle on the date syrup and sprinkle on the sesame or pepitas.

Cashew and Beetroot cheese

1 portion of nut cheese
1 small beetroot

Wash the beetroot well. Leave the top and tail of the beetroot on and place the beetroot in a saucepan and cover with water. Bring to the boil and then let simmer until the beetroot is cooked. Usually takes 30 minutes if the beetroot is small.

Once the beetroot is cooked cool it a little then peel the skin off with your hands. Place it in the food processor and blitz then add the nut cheese and pulse until everything is combined. Check for salt and pepper and season as you wish.

I am still beaming ear to ear

Last Thursday, Friday and Saturday I was facilitating the Vegan Foundation Cooking Course and eight incredible people came together to learn how to cook really good vegan food. I will post photos next week. The group got on really well and many of them made friends and went out to the beach together on day two. I couldn't be more happy with the first foundation class for 2018. I am still beaming from ear to ear. Their signature dishes were sensational and I am sure to share a recipe or two of theirs in the upcoming weeks.

There is still room in the March, April and May classes and I will announce the dates for the rest of the year next week. So stay tuned.

On another note I am curious which vegan food blogs you all follow. Would you be able to share with me either via an email or on the facebook page Vegan Recipes and Meal Ideas.

Then I can share the list with everyone in next weeks newsletter. Presently I am following;
Sweets and Greens
Lazy Cat Kitchen
And most recently Carrots and Flowers

Have a wonderful week everyone and please keep requests for blog posts coming in. I would like to write and make recipes for what you want.

With love Veet

Categories:Snacks/Sides Sauce/Dips

Tags:Cashews Pumpkin tahini beetroot Dips

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