TOP SEEDZ : RECIPES

CREAMY ROASTED RED PEPPER DIP

INGREDIENTS:

2 large red peppers
pinch salt (for roasting)
1/2 cup pre-cooked white potato, cubed or roughly chopped (skins removed, not packed to measure)
1 tbsp red wine vinegar
1 tbsp tahini
1 tbsp nutritional yeast
1/2 tbsp mild miso (ex: brown rice or chickpea miso)
1 small clove garlic (can use more if desired)
1/2 tsp sea salt
1 tbsp water (or more, optional, if needed to thin)
1/4–1/2 tsp pure maple syrup (optional, see note)
1/4 cup (loosely packed) fresh basil leaves (optional, but very nice)

INSTRUCTIONS:

First roast the peppers. Preheat oven to broil. Core peppers and remove the seeds, cutting the pepper flesh into about 3 or 4 large pieces. Lay on a baking sheet lined with parchment, skin side up. Sprinkle with salt. Place in oven for 12–15 minutes or longer, until the peppers are well charred and blistered.
Remove from oven and transfer to a glass bowl that is deep enough to hold peppers below the surface area of the bowl. Cover bowl with plastic wrap and let sit for 20–30 minutes. After this time, the peppers will have cooled and the skins will slip off easily. Remove the skins and discard.
Place peppers in a blender with the potato, vinegar, tahini, nutritional yeast, miso, garlic, and salt. Puree until smooth. Depending on the liquid in the peppers and the power of your blender, you may need to thin slightly with water. Add a little at a time, 1 tbsp, puree and check consistency. Also taste to see if you’d like to add a touch of sweetener (again, that depends on the sweetness of the peppers).
Finally, if you have fresh basil, puree through. Taste and adjust any seasonings. Serve at room temperature, or place in a heat-proof dish and heat in the oven until warmed through. Makes about 1 3/4 cups.

INGREDIENTS:

INSTRUCTIONS: