Roasted Red Pepper, Rosemary & Chestnut Dip
From Dr Tila Kansagra
https://www.plantpromotingdoctor.com
Serves
2-4
Good for:
Lunch,
Snacks
Ingredients
- 2 large red peppers cut in half and seeds and stalk removed
- 1 cup roasted chestnuts
- 2 cloves of garlic warmed in the microwave in a bowl with a splash of water for 20 seconds
- Juice of 1 lemon
- ¼ cup plant-based milk
- 2 tablespoons nutritional yeast
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of half a lemon
Step by Step Instructions
Step 1
Preheat your oven to 200C and roast your pepper on a lined baking tray for 20 minutes or until the pepper is soft and slightly charred.
Step 2
Allow the pepper to cool and add to a blender jug with the rest of the dip ingredients.
Step 3
Blend the dip till smooth, adjust seasoning to your taste and enjoy!
More Recipes
Bolo Rainha
Bolo Rainhaby Sara Moraislinkedin.com/in/saramoraisalmeida This plant-based version of the Portuguese Bolo Rainha (Queen Cake) is a variation of the beloved Bolo Rei (King Cake). Originating as an alternative for those who prefer to skip the candied fruits, Bolo...
Roasted squash, red onion and Brussel sprouts
Roasted squash, red onion and Brussel sproutsKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 1 medium butternut squash 1 red onion 400g Brussel sprouts Olive oil salt...
Orange and pomegranate salad
Orange and pomegranate saladKaren Lee, The Sensitive Foodie www.thesensitivefoodiekitchen.com www.instagram.com/the.sensitive.foodieServes 2-4Good for: Lunch,DinnerIngredients 3 handfuls winter mixed salad leaves 1/2 small red onion thinly sliced 2 medium oranges...