February 6, 2022 / Lyn Jones / 0 Comments
Makes 10 dipping serves
Ingredients
4 cups cauliflower florets (no stalks)
1 Tab coconut oil
1 brown onion, finely diced
3 garlic cloves, peeled & finely diced (or crushed)
1 red capsicum, deseeded & diced
2 cups Vegetable Stock
5 Tab almond milk
4 sun dried tomatoes, diced
Quarter cup natural cashews
½ tsp ground cumin
1½ tsp chilli flakes
Quarter tsp ground turmeric
Salt & pepper to taste
corn chips, to serve
- Soak cashews in a bowl of hot water for 1 hour.
- Heat frypan over medium heat. Add coconut oil, onion, garlic, capsicum and 1 tsp chilli to pan and sauté until soft & fragrant. Remove half of the mixture and set aside.
- Add cauliflower & stock to frypan and cook for approximately 15 minutes or until cauliflower is tender and has absorbed the stock.
- Drain cashews and place in food processor. Add cauliflower mixture to processor with the remainder of ingredients and process for 2 minutes. Then blend through remainder of capsicum mix. Add to a bowl to serve.
- Garnish with chopped chilli flakes and lime wedges. Serve with corn chips.
TIP: For an optional flavour change you can add a quarter cup of fresh coriander to your food processor and blitz with the cauliflower mixture.
November 15, 2020 / Lyn Jones / 0 Comments
Sprinkle onto garden salads, dips or to accentuate favourite meals. It works beautifully with Moroccan baked organic eggs, cinnamon roasted sweet potato or veggie burgers topped with beetroot relish and a crunchy salad. Home made Dukkah is a celebration of aromatics that is just glorious. You’ll never buy dukkah again once you’ve made your own.
Makes 1 jar
INGREDIENTS
150 g macadamia nuts – lightly roasted
100 g almonds, roasted
50 g sesame seeds – lightly toasted
10 g chia seed
2 teaspoons turmeric, ground
1 gram saffron (optional but delicious) – crushed
1 teaspoon cumin – ground
1 teaspoon black pepper – ground
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
METHOD
- Chop the macadamia nuts and almonds until ground – you can leave a few chunky bits in there for a little texture.
- Combine macadamia nuts and almond with the sesame seeds, chia seed, ground turmeric, crushed saffron, cumin powder, black pepper, sea salt, cinnamon and ginger.
- Mix the dukkah ingredients well and taste – adjust if necessary to your palate.
- Store in a glass jar in the fridge.
- Serve and enjoy – keeps well in an air tight glass jar in the fridge – ready to serve.
NOTES:
Sprinkle over favourite dips such as Baba Ghanoush or Matmahara dip before serving.
Sprinkle over roasted carrot salad or Persian feta.
Sprinkle over your next kale salad and scatter with pomegranate.
Sprinkle over organic scrambled eggs.
Feel free to add other spice, nuts & seeds to your own tastes – Chilli flakes, ground coriander, ground cardamom, lemon zest, smoked paprika and fennel seeds all work really well.