Valentine’s Day has really, really never been my thing. It’s not like I’ve ever had a particularly traumatic experience on the 14th of February, but it’s generally been a sort of malaise-y, sort of forced smiles and chocolate kind of moment.
I’m sure I’m not the first to feel this way, and certainly not the last.
Which is why I was hesitant to do a Valentine’s Day video for you all this year. Yes, I love excuses to celebrate. In fact, my husband makes fun of me (he’s French), because if there’s any moment to remotely indicate that we should either clink a glass or make that special dish for a romantic night at night to acknowledge something “great”, I find it. “You worked out today? Let’s celebrate!” “The cat blinked, that calls for a glass of wine.”
I don’t know what my parents did, but I think there was a lot of positive conditioning in there. But that’s neither here nor there.
What is here is that I just discovered a wonderful flavor and texture combination that I had fun capturing on camera. This vegan dip is the best I can come to a creamy sweet thing — think if Philadelphia cream cheese was whisked with agave nectar and herbs. That’s, well, kind of what it tastes like, but also like guacamole. I’m not trying to confuse you… it just does.
The tanginess of the beets and the spiciness of the black radish marry perfectly with this oddity of a comparison, and I really had a hard time not scarfing it all down. And it wouldn’t even matter if I did, because it’s, well, ridiculously healthy.
vegan chips ‘n dip
|Prep time||8 hours|
|Cook time||20 minutes|
|Total time||8 hours, 20 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian|
|Meal type||Appetizer, Side Dish, Snack, Starter|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Cold, Serve Hot|
- 1/2 cup white sesame seeds
- 1/3 cup pumpkin seeds
- 1/2 onion (diced)
- 1/2 teaspoon onion powder (optional if you're worried about your breath, but delicious)
- 1 1/2 tablespoon agave nectar
- 1/3 cup dairy-free milk
- 1/4 teaspoon sea salt
- juice of 1/2lime
- 1/3 cup chopped parsley
- 3 beets (peeled and cut into thin disks)
- 2 black radishes (peeled and cut into thin disks)
- 2-3 tablespoons olive oil
- a large pinch salt
|Step 1||Start the preparation of your dip the night before by soaking your seeds in water in a clean bowl.|
|Step 2||The day of, start by preparing the chips: toss the sliced beets and radish in olive oil and salt until just coated and spread out, with no overlap on a baking sheet. Bake at 335 degrees F (rougly 170 C) or until browned and crisp. These will crisp up once you take them out of the oven, so just make sure they're browned but not burnt.|
|Step 3||Prepare your dip while they cook: caramelize your onions in olive oil until browned. Blend them and all of the other dip ingredients besides the parsley until creamy. The more you blend, the creamier your dip. Taste for salt and sugar, and once you're happy, mix in chopped parsley.|
|Step 4||Serve. Enjoy.|