- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Sunday, 20 November 2016
Chunky asparagus and cashew dip with Kale sourdough tortillas
crackers and green scones. But then I was swayed by Mihl's gorgeous Kale Tortillas. However I have sourdough starter to be used so I adapted my recipes for sourdough flatbreads and tortillas.
I'd love to tell you that Sylvia enjoyed the kale sourdough tortillas. I was home late for dinner and left a message for E that he and Sylvia should help themselves to the tortillas. Which were on the kitchen table. Instead they helped themselves to the tortilla chips in the pantry that I had asked him the previous day to keep for nachos! I think it was a case of reading what he had hoped was there.
More glorious green recipes from Green Gourmet Giraffe:
Avocado soy rotis (v)
Green bean and broccoli tabbouleh (v)
Greens, beans and potato soup (gf, v)
Green smoothie (gf, v)
Kale cheesecake surprise choc mint cupcakes (v)
Pea pate (v)
Spinach crackers with French lavender salt (v)
Spinach, lettuce and pea soup (gf, v)
Spinach pancakes (gf, v)
The Enchanted Broccoli Forest (gf)
Chunky asparagus and cashew dip
An original Green Gourmet Giraffe recipe
150g cream cheese (I used tofutti)
100g baby spinach
juice of half a medium lemon
1 small garlic scape, chopped, or to taste
1 tbsp white miso
1/2 tsp salt flakes
250g thin asparagus
Blend cream cheese, spinach, lemon juice, the garlic scape miso and salt until smooth and creamy. Finely chop the asparagus and microwave or steam until cooked but still green. Cool. (I put mine in the freezer for about 5-10 minutes.) Pulse cashews in with the cream cheese mixture and then add the asparagus. I didn't pulse the asparagus but you might want to, depending on how chunky you want the dip.
Kale sourdough tortillas
Adapted from Green Gourmet Giraffe's flatbreads and tortillas
250g sourdough starter
1/2 tsp salt flakes
1 tbsp olive oil
100g plain wholemeal flour
200g plain white flour
Remove stems from kale and blend leaves with water to make a smooth green liquid. Measure out 125g and pour into a medium mixing bowl. Stir in remaining ingredients to make a shaggy dough. Lightly knead on a floured surface to make a smooth but firm dough. Divide into 8 pieces.
Roll each piece out thinly as possible and dry fry in a heavy based frypan for about a minute either side. The tortilla will puff up in small humps when frying the first side - these can just be pushed back down before you flip over.
Best on day of eating but can be reheated the next day, preferably with a filling such as cheese or beans and rice.
On the Stereo:
1989: Taylor Swift
Vegan Month of Food (Vegan MoFo) in November 2016. Go to my Vegan MoFo list for more of my 2016 Vegan MoFo posts.
Week 3's theme is Rainbow Food. And today the daily prompt is to make something green. How could I resist the call of green!