DIPS, SAUCES

Garlic DIP SAUCE:

  • 2 garlic cloves (minced)
  • 400g coconut vegangurt sugar free  (or other plant based yoghurt)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp ground coriander seeds
  • fresh dill

Optional:

  • 80g plant  milk (oat, coconut)

Combine all ingredients in a small dish. Finally add as much plant milk as you need. Dilute DIP to desired sauce consistency.


Avocado & mint DIP SAUCE:

  • 1 ripe avocado
  • 200g coconut vegangurt sugar free  (or other plant based yoghurt)
  • 30g lime juice (one lime)
  • a few springs of fresh mint
  • 1/2 bunch of coriander
  • 1 tsp salt
  • 1/3 tsp ground black pepper

Passion fruit DRESSING:

 

  • 50g olive oil
  • 25g lemon juice
  • 25 orange juice
  • 2 passion fruits
  • 1/2 tsp salt iodine free
  • 1/3 tsp ground black pepper

Put all ingredients in a blender and emulsify them mixing on high speed.


Joghurt & Tahini DIP SAUCE:

 

  • 200g vegan dense yoghurt
  • 60g tahini (homemade is the best, I never roast seeds. I put raw seeds in a blender and blend until buttered)
  • 1 tsp ground coriander seeds
  • 1 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 2 pinches ground chilli pepper

Mix all well in a small bowl. If to thick add some plant milk but not more than 50g.


Mango-chilli pepper- passion-fruit DIP SAUCE:

 

  • 1 large mango
  • 1/2 small red chilli pepper
  • 2 passion fruits
  • 20g olive oil
  • 1 tsp iodine free salt
  • 1/3 tsp ground black pepper
  • 20g maple syrup (optional)

Put all ingredients i a blender and process until smooth. If too thick add some filteed water.

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