Subj : Tailgating Grub - 59
To   : All
From : Dave Drum
Date : Sun Oct 06 2024 12:54:00

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
 
MMMMM

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