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Vegan for the Holidays

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Vegan Recipes/ Vegetarian Recipes

With summer approaching, prepare for graduation celebrations and patio parties by starting the festivities with a bubbly hot bowl of delicious dip. The communal bowl is a great icebreaker and starts the guests chatting. This tasty dip can be served year round, either bubbling hot or gently warmed. I like it best when it's hot. This versatile recipe also makes a tasty topping for baked potatoes or a sauce over brown rice, barley, pasta, or other grains. Serve with chunks of whole-grain bread, gently warmed pita wedges, or toasted, quartered whole-grain bread slices.


    Yield: 6 servings

    2 large tomatoes, diced
    1 small onion, diced
    1/2 green bell pepper, diced
    4 cloves garlic, minced
    1/3 cup (80 ml) water

    1 1-pound can (450g) garbanzo beans, drained, liquid reserved
    1/2 cup (120 ml) reserved garbanzo liquid
    3 tablespoons tahini
    3 tablespoons tomato paste
    1 teaspoon salt or to taste
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    2 pinches cayenne pepper

    Dash paprika
    1 to 2 tablespoons chopped parsley or cilantro

  1. Preheat the oven to 350 degrees (Gas Mark 4). Combine the tomatoes, onion, bell pepper, and garlic in a 4-quart (4 liter) saucepan or large deep skillet. Add the water and cook and stir over medium-high heat for about 5 to 6 minutes, stirring occasionally, until most of the liquid is absorbed and the vegetables are soft. Transfer to an attractive ovenproof casserole or soufflé dish.
  2. Combine the garbanzo beans, garbanzo liquid, tahini, tomato paste, salt, cumin, coriander, and cayenne pepper in a food processor and process until creamy.
  3. Pour the garbanzo mixture into the casserole dish with the cooked vegetable mixture. Mix well, and adjust the seasoning if needed.
  4. Warm in the preheated oven 15 to 20 minutes, or until hot and bubbly. Garnish with paprika and chopped parsley and serve.

Note: Garbanzo Mock Cheese Dip is an ideal make-ahead dish. If you plan to serve the dip the following day, cool it, then cover with plastic wrap, and refrigerate. The next day, remove the plastic wrap, and place the casserole in a cold oven. Turn the oven to 350 degrees (Gas Mark 4) and warm for 15 to 20 minutes until hot and bubbly.

Click here for past cookingwithzel@home.comeonin recipes

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