These canapés with carrots and cashew spread will be a hit with your vegan family members.
AppetizersHoliday Hors D'oeuvresHolidaysHors d'oeuvreHors d'oeuvresPotluckVeganVegetarianVegetarian Holiday Recipes
Ингредиенты
- 2 large carrots, peeled and cut into ribbons 1/16 inch (1 mm) thick on a mandoline
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) lemon juice
- 1 tsp smoked paprika
- ¼ tsp ground cumin
- 1 cup (130 g) raw cashews
- ¼ cup (60 ml) water
- 3 tbsp (45 ml) lemon juice
- 2 tbsp nutritional yeast flakes (see note)
- ½ tsp salt
- 12 fig and olive crackers
- 1 tbsp toasted black sesame seeds
- 1 tbsp dill sprigs
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Place a steamer basket in the bottom of a large pot. Add enough water to just reach the bottom of the steamer. Place the carrots in the steamer. Cover and bring to a boil for 5 minutes or until al dente, making sure there is always enough water in the pot. Let cool.
- In a 13 x 9-inch (33 x 23 cm) baking dish, combine the remaining ingredients. Add the carrot ribbons and toss to coat. Season with salt and pepper.
- Bake for 15 minutes or until the carrots are tender and pliable. Let cool. Cover and refrigerate for 1 hour.
