Beet-carrot Dip with a smoky touch
This one came out quite unexpected the other day while I was cleaning my fridge. I am making a lot of juices these days and have been experimenting with the leftover vegetable pulp. The result this time was a cashew nut, beetroot and carrot dip. The combination of cashew nuts, nutritional yeast and smoked paprika gives the dip a flavourful and cheese-like taste.
One of the things I have been missing since I became vegan is cheese. Now that I haven’t eaten cheese in a while, I don’t feel tempted to eat it after discovering vegan cheese substitutes that tastes amazing!
It’s interesting to observe how emotionally attached we can be to food. As you stay without certain foods that you feel some addiction towards for some time, your body and mind let go of the craving for it. You realize it was more out of emotional habit, rather than a physical need. On the other hand, I also see the value of comforting myself with food that I crave out of emotional need to be comforted and that is absolutely okay! I think it is important to honour the need to eat emotionally sometimes as a way to nurture and give ourselves love, at the same time finding the balance between not eating too much and too little. It is possible to satisfy the emotional craving for food with awareness and thereby doing it with love and care for yourself, rather than feeling guilt afterwards.
This dip served with some vegetables makes a nice snack or appetizer, on top of a sandwich accompanied with avocado works great, or as a side dish in a meal to add flavour.
3 cups Chick peas
1 cup beetroot
1 cup Olive oil
3 tablespoons Tahini
1/2 Garlic clove
Juice of one Lime
Salt & Pepper
Blend all ingredients together.