Subj : Tailgating Grub - 59
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 13:02:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Onion Dip
Categories: Nuts, Vegetables, Beans, Citrus
     Yield: 5 servings

     1 c  Raw cashews (4 oz)
     3 c  Chopped yellow onions
   1/4 c  Olive oil
          Salt & coarse black pepper
    15 oz Can cannellini beans;
          - drained
     4 ts Lemon juice; more as needed
     4 ts Apple cider vinegar
   1/2 ts Onion powder
   1/2 ts Sweet paprika
          Chopped chives; garnish
          - (opt)
          Potato chips or crudites; to
          - serve

 Add the cashews to a bowl and cover with water. Let the
 cashews soak at room temperature for 2 hours.

 About 45 minutes before the cashews are finished
 soaking, combine the chopped onions, olive oil and a
 pinch of salt in a medium skillet over medium-low heat.
 Cook the onions, stirring occasionally, until they are
 deep golden brown and caramelized, about 30 minutes. To
 prevent the onions from burning and sticking to the
 bottom of the skillet, you can add a splash of water, 1
 tablespoon at a time, as needed. Let caramelized onions
 cool slightly.

 Drain the cashews and add them to the bowl of a food
 processor or high-speed blender with the beans and 1/2
 cup water. Blend the mixture until smooth, about 5
 minutes, stopping the mixer and scraping down the bowl
 occasionally.

 Add the lemon juice, vinegar, onion powder, paprika and
 1/2 teaspoon salt, and blend again until smooth.
 Transfer the mixture to a bowl. Reserve about 1
 tablespoon onions for garnish, then add the rest to the
 bowl. Fold the onions into the mixture, cover and
 refrigerate for at least 1 hour and up to overnight.
 (Overnight is ideal for the best flavor.)

 Just before serving, give the dip a good stir and adjust
 the seasoning with lemon juice and salt as desired. Top
 with the reserved onions and chives, if desired, and a
 few grinds of black pepper. Serve with potato chips or
 crudites. Store leftovers covered in the fridge for up
 to 3 days.

 By: Yossy Arefi

 Yield: 4 to 6 servings (about 3 cups)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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... Don't let love interfere with your appetite. It never does with mine.
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