• Tailgating Grub - 59

    From Dave Drum@1:2320/105 to All on Sun Oct 6 13:01:00 2024
    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

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