ROSEMARY ROASTED VEGGIES WITH SPICY HARISSA WALNUT DIP

There’s still time for winter comfort food! Try this one dish wonder that is both gluten-free and vegan created by Sakara Life.


ROSEMARY ROASTED VEGGIES WITH SPICY HARISSA WALNUT DIP



INGREDIENTS

 

For the roasted veggies:

winter veggies of choice
1 Tablespoon organic, extra virgin coconut oil
1 bundle fresh rosemary

 

For the spicy harissa dip:

Makes 2 cups

1 cup toasted walnuts
1/3 cup hulled hemp seeds
2 cups roasted red peppers
2 garlic cloves
1/4 tsp ground cumin
2 tsp of paprika
2 Tbsp. hemp oil
1 tsp ground coriander
1/2 tsp Sea Salt

INSTRUCTIONS

 

 

  1. Preheat oven to 180ºC.
  2. Wash veggies and cut into large chunks. Placed veggies on a tray and rub with coconut oil and sprinkle rosemary throughout. Place in the oven for 30-45 minutes, or until tender.
  3. To make the roasted peppers: preheat oven to broiler setting. Place sliced peppers on a baking sheet and broil until charred. About 15 minutes. Place peppers in a bowl and tightly cover with plastic wrap, allowing peppers to steam for about 15 minutes.
  4. Toast walnuts over medium heat until golden.
  5. Combine toasted walnuts, hemp seeds, garlic ground cumin, paprika and coriander in food processor and pulse.
  6. Once peppers are cooled, peel skins off and remove seeds.
  7. Mix peppers and hemp oil into nut mixture and blend into a smooth paste.
  8. Spoon paste into a bowl and place alongside roasted veggies. Double
    dipping is always allowed!

 




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