Lemon Herb Cauliflower Bean Dip

It’s like I blinked and an entire year went by. 

2013?  Really?

How about one more recipe to add to 2012’s list?

I’ll end with something pretty simple.  Something that you can take along to that New Year’s Eve party you’re headed to.  Something that will give you a reason to eat a handful of crunchy vegetables and help soak up the champagne. 

Something full of fresh flavor.

Something completely irresistible…

2012 has been quite the year—from a recipe feature in O Magazine, to acquiring my first book deal, to photographing my first and second weddings, to baking 101 gluten free doughnut recipes and submitting the final manuscript, to one million and one other happenings in between.

It’s been a whirlwind of a year but in the best way possible.  Overall, I am coming away from this year feeling optimistic, grateful, and excited.  It has been a year of growth and new opportunities, and I am ready for 2013. 

While I may be taking the long + windy road where you get lost every other day and sometimes backtrack more than you move forward, I can clearly see things are headed in the right direction.  And I am loving it.  Every second of it.

And now for that recipe…

Print this!

Lemon Herb Cauliflower Bean Dip

vegan, gluten-free // yields~1 1/2 cups // inspired by Super Natural Every Day, White Bean Spread

• 2 cups cauliflower
• 1 small/medium garlic clove
• 1 cup cannellini beans, rinsed + drained
• 2 tablespoons tahini
• 1 tablespoon extra virgin olive oil
• 2 teaspoons lemon juice
• 2-3 teaspoons lemon zest
• 2 teaspoons fresh thyme
• 1 teaspoons chopped fresh rosemary
• salt + pepper, to taste

toppings: 1 teaspoon olive oil, toasted pepitas, salt, pepper, fresh herbs

1. Steam the cauliflower until fork tender (about 10min) then rinse with cold water or place in an ice bath until chilled.  Drain water.
2. Place the garlic in your large food processor and turn on to mince.
3. Add in the cauliflower, beans, tahini, oil, lemon juice, 2 teaspoons zest, thyme, rosemary, salt, and pepper and process until smooth.  Scrape the sides as needed.
4. Taste and add more salt, pepper, and/or lemon zest if needed.
5. Chill in the fridge until ready to serve.  Flavors will develop more as it sits.
6. Top with a drizzle of olive oil, toasted pepitas, and a sprinkle of salt + pepper.

tip! While the cauliflower is steaming you can toast 1/4 cup raw pepitas over medium-low heat in a pan with 1 teaspoon of oil.  Add a generous sprinkle of salt and pepper, then toast stirring frequently, until golden brown.

Photographed with vegan + gluten free herb quinoa oat flatbread.

Thank you for your continued support and kindness throughout the past 3+ years.  It is so very appreciated.

Wishing you all the best in 2013!

Cheers!

Ashley

mocha almond butter {gifts in jars}

I’m not so sure about this gift in a jar.

I mean, sure, nut butter is probably one of the most appropriate things to put in a jar and possibly one of the most appreciated.

But the problem is…

I just don’t think you’re going to want to hand this stuff out.

Correction.

I just don’t think you’re going to beable to hand this stuff out.  You’ll put it in the jar, seal it with a lid, deliver it to a friend, and then they’ll open it.  They’ll open it and wonder why the jar is half empty, why there are gooey chocolate fingerprints all over it, and why you have a lovely smear of chocolate on your forehead where you wiped the hair off your face as you dove straight in.

So that is your warning.  Do with this as you please.  Maybe make two batches.  Maybe put it in your gift pile.  I mean, you’ve worked hard this year.  You owe yourself a gift.  Maybe gift it to your significant other so you can sneak spoonfuls when they’re not looking and then say, “Wow, you’re really not wasting any time with that stuff!”

Whatever gift giving route you decide to take, one thing is for sure.

Make this now.

Print this!

Mocha Almond Butter

vegan, gluten-free // yields ~ 1 1/4 cups

• 2 cups raw almonds
• 1/3 cup pure maple syrup
• 2 teaspoons + 1 teaspoon instant espresso powder
• 1 tablespoon extra virgin unrefined coconut oil, melted
• 1 tablespoons unsweetened cocoa powder
• 2-3 teaspoons coconut sugar or sucanat [optional]
• 1/8 – 1/4 teaspoon salt

1. Preheat your oven to 300*F and line a rimmed baking sheet with parchment paper.
2. Toss the almonds with the maple syrup and 2 teaspoons of instant espresso powder, then spread on the baking sheet.
3. Roast for 10 minutes, turn almonds, then roast for another 10 minutes.
4. Remove and let cool for 10-12 minutes.  You want them to still be warm but not hot.
5. Scrape almonds from the parchment into your high powdered food processor [at least 10 cup capacity] and turn on.
6. Let spin, scraping down the sides as needed until it starts to form a thick, doughy texture.  8-10 minutes.
7. Add in the melted coconut oil and let spin until it is fully smooth and drippy.  Scrape the sides as needed.  The process will take 12-15 minutes in total.
8. Add in the 1 teaspoon espresso powder, cocoa powder, and salt and let spin until smooth.
9. Taste and add 2-3 teaspoons of coconut sugar and/or more salt if desired.
10. Pour into a jar and let cool to room temperature before sealing.  Best kept in the fridge.

notes: This fits in an 8oz jar with about 1/4 cup leftover.  You can sub another oil for coconut if needed.  You can sub another sugar for the coconut sugar if desired. 

*You can also keep this as just an espresso almond butter by stopping after step 7.  Leave out the cocoa powder and extra teaspoon of espresso powder [photographed in the first photo].  You could also add in the beans from 1/2 of a scraped vanilla bean pod for extra flavor.

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com –The post will be going up this Friday.

Ashley

Also, part II of Ann + Chris’s wedding recap is up on my photography blog. Here’s a little preview.