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Vegan for the Holidays

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Vegetarians in Paradise
 Vegetarian Cooking with Zel

Sometimes you just have to indulge those little hot chile desires and travel to the spicy side of life. And there's no better time for this sort of indulgence than the beginning of the new year!

This tasty spread lets you go as wild as your natural chile sensors will allow. I would label this recipe a mild level of chiles and found even spice wimps can handle this spread on some corn chips, rice crackers, or toasted pita wedges.

For the serious fire eaters, try using two or three canned chipotle chiles in adobo sauce. That's enough to keep you warm inside and out all evening long.

And you can't ask for a better way to share the new-year cheer than to serve a double recipe of this lively party spread to a pack of hungry buddies.

Cashew Hot Chile Spread


Yield: about 1 1/2 cups (360 ml)

    1 (15-ounce/424g) can white beans (Great Northern, or cannellini)

    1/2 cup (120 ml) cashews
    6 to 8 tablespoons water
    1 1/2 canned chipotle chiles in adobo sauce, or to taste
    2 tablespoons chopped cilantro or 1 leaf fresh Mexican oregano
    2 garlic cloves
    2 teaspoons lime juice
    3/4 teaspoon salt or to taste

    Dash chili powder, for garnish
    Cluster of parsley, for garnish
    1 jalapeno chile, for garnish

  1. Combine all the ingredients in a food processor and process until smooth and creamy. Stop the machine and scrape down the sides, if needed, and process again.
  2. To serve, transfer the spread to an attractive bowl and lightly sprinkle the top with chili powder. Garnish the edge of the bowl with the parsley and jalapeno.

Click here for past cookingwithzel@home.comeonin recipes

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