Dips, Speads and Sauce Recipes
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Goma miso paste
Green sauce
Green Tomato Relish
Guacamole
Pesto
Tahini Sauce
The following two dishes were demonstrated by Michele Cherry at the 2004 ‘Simple and Fast Vegetarian Dishes’ cookery demonstration organised by the Christchurch Vegetarian Centre.
Goma miso paste
Vegan. Gluten free.
3 cups Tahini
1-2 tbls miso
Small amount of warm water
• Mix all together to form a paste.
• Can be kept unrefridgerated for 2 weeks.
Green sauce
Vegan. Gluten free.
3 cups parsley leaves (about 100 grams)
3 cloves garlic
¼ tsp salt
½ cup extra virgin olive oil
• Puree all ingredients together in a blender until smooth
• Cover and store in refrigerator for up to 4 days
For an interesting entrée, cut small squares of bread (e.g Dinkel), spread with Goma Miso paste and then top with green sauce. Yummm!!!!!
Green Tomato Relish
Vegan. Gluten free.
Sent in by Barbara Helm from Christchurch.
900g green tomatoes
½ cup white wine vinegar
½ cup water
3 sprigs fresh mint
1 cup cider vinegar
1 cup sugar
1 small fresh green chilli pepper, cut in half lengthwise (or dried chilli to taste)
2 tsp dried mint
• Wash, dry and peel the green tomatoes. Cut in half, remove and discard the hard stem and dice the flesh removing most of the seeds.
• Place the tomatoes in a non-reactive pan with next three ingredients.
• Cook for about 15 minutes over a high heat, stirring from time to time, then let cool a little.
• Add the next three ingredients.
• Turn the heat down to medium and cook for one hour, stirring occasionally.
• Reduce the heat further, add 1 tsp of dried mint, and simmer for another 20 mins, until very soft.
• Remove from the heat, add the remaining tsp of dried mint, stir well and spoon into sterilized jars.
• Cover while still hot and let cool before storing in the fridge.
• If you want to keep your jars of relish in a cupboard, process for 10 mins in a water bath.
• This relish will keep for 2-3 months in the fridge or for one year if sealed in a water bath.
Guacamole
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘Vegetarian Summer’ cookery demonstration organised by the Christchurch Vegetarian Centre.
2 avocados
1 clove garlic, crushed
juice of 1 lemon
• mash all ingredients
• serve immediately
Pesto
Vegan. Gluten free.
This dish was demonstrated at the 2005 ‘Vegetarian Cookery for the Non Vegetarian’ cookery demonstration organised by the Christchurch Vegetarian Centre.
2TBs pine nuts
1 large clove garlic, peeled
the washed leaves of a basil plant (about 1 ½ cups, loosely packed)
¼ cup olive oil
• lightly brown pine nuts in a non stick pan (be careful, they can burn quickly)
• in a blender, place all ingredients and blend until a light green thick smooth sauce is made
• spoon on freshly cooked pasta or keep in fridge (up to 10 days)
Variation
Add ½ c parsley for extra iron and intensity of colour
Tahini Sauce
Vegan. Gluten free.
This dish was demonstrated at the 2003 ‘Vegetarian Summer’ cookery demonstration organised by the Christchurch Vegetarian Centre.
6 TB tahini
2 tb oil
juice of 2 lemons
2 garlic cloves, crushed
½ cup chopped parsley
¾ cup water
½ tsp salt
• blend all ingredients together