Sun-dried Tomato Nut Spread
Going without meat and cheese can make you realize how important texture is. For me, I almost always have that taco bell commercial craving for something cheesy, chewy, crunchy. Fulfilling that craving on a plant based diet can be a challenge. But low and behold, I found something that did the trick for me - sun-dried tomato walnut spread. It's chewy and kinda cheese-like, and when spread on top of a crunchy radish...it does the trick.
This was inspired by a recipe my awesome friend Maria sent me. It was for sun-dried tomato and chile-walnut layer dip. I went out and bought most of the ingredients, but like always, I found myself in a time crunch and just did the following instead.
Gluten-Free Sun-Dried Tomato Nut Spread
Ingredients
8 sun-dried tomatoes
1 cup of walnuts
1/4 cup pine nuts
2 cloves garlic
2 Tbs olive oil
Juice from 1 lemon
I recommend buying the dry tomatoes, not the ones in the jar. All you have to do to rehydrate them is put them in a bowl and pour boiled water over them, and let sit for 8-10 minutes. To be gentle on your food processor you can cut the tomatoes in strips. Mix all ingredients in the food processor and voila! A chewy, smooth nut spread. Perfect for topping veggie "chips" (aka slices of radish, zucchini, carrots, etc) or some nice hearty gluten free flax seed crackers.
Notes:
Spice it up if you want by mixing in crushed red pepper, basil, salt and pepper, and/or oregano.
If you want a creamier texture for more of a dip, add more lemon juice and/or try what the linked recipe says and pour a little of the tomato soaking water in.
I also soaked my walnuts first for a couple hours as it is supposed to make them more digestible.
I'll try to not eat it all next time and take a picture first to add to this post. But it should come out looking like a thick, spreadable mixture of goodness.
Also - sun-dried tomatoes are one of Brian's favorites!
This was inspired by a recipe my awesome friend Maria sent me. It was for sun-dried tomato and chile-walnut layer dip. I went out and bought most of the ingredients, but like always, I found myself in a time crunch and just did the following instead.
Gluten-Free Sun-Dried Tomato Nut Spread
Ingredients
8 sun-dried tomatoes
1 cup of walnuts
1/4 cup pine nuts
2 cloves garlic
2 Tbs olive oil
Juice from 1 lemon
I recommend buying the dry tomatoes, not the ones in the jar. All you have to do to rehydrate them is put them in a bowl and pour boiled water over them, and let sit for 8-10 minutes. To be gentle on your food processor you can cut the tomatoes in strips. Mix all ingredients in the food processor and voila! A chewy, smooth nut spread. Perfect for topping veggie "chips" (aka slices of radish, zucchini, carrots, etc) or some nice hearty gluten free flax seed crackers.
Notes:
Spice it up if you want by mixing in crushed red pepper, basil, salt and pepper, and/or oregano.
If you want a creamier texture for more of a dip, add more lemon juice and/or try what the linked recipe says and pour a little of the tomato soaking water in.
I also soaked my walnuts first for a couple hours as it is supposed to make them more digestible.
I'll try to not eat it all next time and take a picture first to add to this post. But it should come out looking like a thick, spreadable mixture of goodness.
Also - sun-dried tomatoes are one of Brian's favorites!
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