This is such a nice way to enjoy summer veges.
Recipes and photography: Sarah Tanner
Serves 4
Dippers
- halved radishes
- baby carrots or carrot sticks
- cooked asparagus spears
- crackers and/or bread,
- if desired
Tofu feta
- 1 block firm organic
- tofu, diced
- 400ml extra virgin olive oil
- ¼ cup red wine vinegar
- 2 tsp Himalayan salt
- 1 tsp maple syrup
- 2 garlic cloves, crushed
- ¼ red onion, finely sliced
- 1 tbsp fresh oregano leaves
Garlic Roasted Beetroot Dip
- 2 beetroot, peeled
- and chopped
- ½ red onion, chopped
- 6 garlic cloves, peeled
- 2 tbsp olive oil
- 1 cup coconut yoghurt
- 2 tsp Himalayan salt
- generous crack of pepper
- juice of ½ a lemon
Cumin Roasted Carrot Dip
- 4 carrots, peeled
- and chopped
- 4 garlic cloves, peeled
- 1 tsp ground cumin powder
- 2 tbsp olive oil
- 1 cup coconut yoghurt
- ½ cup chopped
- coriander leaves
- 1 tsp chilli flakes
- 1 tsp Himalayan salt
- freshly ground pepper
What to do
Tofu Feta: Combine all ingredients in a glass jar and make sure tofu is well coated. Leave the tofu feta in the shade, at room temperature overnight, to then enjoy, or place in the refrigerator.
Garlic Roasted Beetroot Dip: Preheat the oven to 180ºC. Combine the beetroot, onion, garlic and olive oil on a roasting tray and roast for 30-35 minutes. Once the beet is soft, blend all ingredients in a food processor until you reach desired texture.
Cumin Roasted Carrot Dip: Combine carrots, garlic, cumin and and olive oil and roast in moderate oven until soft. Blend all ingredients in a food processor until you reach desired texture. Serve with an extra dollop of coconut yoghurt.
