Monday , November 23 2020
Vegan Legume Bowl with a Cashew Dip 1

Vegan Legume Bowl with a Cashew Dip

Recipe by Ellen Mary

Featured in Feast 32 – December 2018

INGREDIENTS

For the salad
1 can of black beans, rinsed and drained
1 mug of peas
1 punnet of piccolo tomatoes, chopped
1 small red onion, chopped
handful of coriander micro greens
handful of pea shoots (no higher than 10cm)
1 avocado, sliced
1 red pepper, chopped
Any other micro greens you may be growing

For the dip
1 cup of cashew nuts, well soaked
handful of spring onions, finely chopped
handful of parsley chopped
2 cloves of garlic, crushed cloves
a squeeze of lemon juice

Other: Vegan tortilla chips

Method
1. Put the black beans, peas, chopped tomatoes, and chopped onion into a serving bowl and mix well

2. Lay the sliced avocado on top

3. Add the chopped red pepper over the top of the avocado

4. Add all of the dip ingredients into a blender and mix them up

5. Take a large spoonful and add over the top of the salad

6. Sprinkle the coriander seeds over the top and add the pea shoots

7. Any remaining dip, add to a separate bowl for serving and dip in those tortilla chips

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