a wonderful recipe loosely based on one from a great book
There's a great vegan recipe book out called Veganomicon: The Ultimate Vegan Cookbook. I've made several recipes from it and while some of the recipes are tofu- or seitan- heavy, all the recipes I've tried so far have been tasty and it's really nice to have a cookbook like this to make things to switch things up a bit in the food department. Tonight I had some zucchini and wanted to do something new with it so I did their zucchini fritter recipe. They suggested to make the cucumber dip to go with it and serve it with a salad. The dip recipe is a raw vegan recipe and I made it and it is VERY tasty. It goes without saying that when I make a recipe from a book, I change lots of things and I hardly ever do the recipe the way the book recommends. This recipe is no exception. Mainly I don't do the recipe as follows because I'm a rebel at heart and because I can't be bothered to do all the many steps that the recipe lists. I love making food, love being in the kitchen but I never want recipes to rule my time there. I just want to make the food and go. So even with the fritter recipe, I did it altogether differently and I changed many of the ingredients. I typically just use the ingredients as a guideline. LOL So here's the recipe. This can be found on page 66 of the Veganomicon book but please realize that I'm writing what I did so I don't forget for the next time. This would make an EXCELLENT dressing or sandwich spread as well as the dip that it suggests. It's creamy and smooth and very tasty.
- 1 euro cuke, cut in half and then chopped (I used a little more than 1/2 of the cuke)
- 1 cup raw cashews
- 2 super large cloves garlic
- 1 drizzle olive oil (I just drizzled)
- 1 tsp Italian seasoning
- 1 tsp salt
- 3 large drizzles of lemon juice
- good pinch of cayenne
- 2-3 sprigs of fresh dill
- the zucchini fritters from page 51 of the book although I followed the directions even less than the above recipe. I didn't deep fry them either.
- lots of local greens which were washed, chopped and put in a bowl
- local carrots which were spiral sliced to look like carrot pasta
- sauerkraut that I made a long time ago from locally grown cabbage
- cucumber dip recipe from above