Red Nut Spread

Surprisingly I'm yet to suffer a nervous breakdown. Cooking is helping to keep me a bit sane.

This can be a dip, spread, vegan pâté....
Keeps refrigerated for up to 3 days.



Red Nut Spread
makes approx 2 cups

50g walnuts, soaked in water overnight
50g sundried tomatoes in oil (or soaked for 1 hour), drained
100g pine nuts
1 tbsp chopped parsley
1/2 tbsp dried thyme
1/2 tbsp dried chives
3 tsbp/60ml olive oil
3 tbsp/60ml lemon juice

Place walnuts, pine nuts, tomatoes in a processor.
Purée until a rough paste forms.
Add herbs, oil, lemon juice.
Purée until combined.
Season with salt & pepper.
Serve immediately, or refrigerate until needed.

Root Vege Wedges with Avocado-Wasabi Sauce

This sauce also works very well as a dip for corn chips or a spread. The wasabi flavour shouldn't be overpowering, just a nice 'kick'.



Root Vege Wedges with Avocado-Wasabi Sauce
serves 2-3 as a side

WEDGES:
200g jerusalem artichokes, peeled
200g potatoes, peeled
300g sweet potatoes, peeled
..or any other combination
vegetable oil

Pre-heat an oven to 230°C/450°F.
Prepare a baking tray.
Cut veges into rough wedge shapes.
Put on baking tray.
Lightly coat with oil.
Lightly season with salt.
Roast 30-45 mins or until golden.

SAUCE:
1 M ripe avocado
1 1/2-2 t wasabi paste, or to taste
20ml/1 tbsp lime juice
1/2 tbsp parsley, finely chopped

In a bowl or with a processor,
Mash avocado & wasabi until desired consistency.
Add lime juice.
Mix well.
Add parsley.
Mix well.

Green Olive Tapenade

Easy entertaining!



Green Olive Tapenade
makes about 1/2 cup

1/2 cup green olives, pitted
20ml/1 tbsp olive oil
5ml/1 t lemon juice
1 tbsp parsley, chopped
pinch chili flakes
1 clove garlic
1 t capers

Process all until reaches desired consistency.

Chocolate Cinnamon Hazelnut Spread

Apologies for the big gap between posts! I've been so busy moving, planning our wedding and just generally being stressed.

This spread is delightfully easy and quick to make. It should keep in the fridge for 3-4 weeks. It's vegan and so very easy to make sugarless.. plus you know what goes in it.



Chocolate Cinnamon Hazelnut Spread
makes about 3/4 cup

1/2-3/4 cup hazelnuts
60ml/3 tbsp neutral vegetable oil
3 tbsp unsweetened cocoa powder
1-2 tbsp sugar or sweetener equiv.
1/2 t vanilla extract
2 t ground cinnamon

Preheat an oven 175°C/350°F.
Line a baking tray.
Place hazelnuts on tray.
Roast 10-15 mins - watch closely.
Let cool for about 20 mins.
Place hazelnuts in a clean tea/dish towel.
Rub vigorously to remove as many skins as possible.
Don't fret if there are still some skins.
Process hazelnuts until their natural oils are released,
you'll notice when as it will start to clump slightly.
Add cocoa, sugar/sweetener, cinnamon, vanilla, oil.
Process until it's your desired consistency.
Place in a jar.
Keep refrigerated.