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Christian Vegetarian Association Presents:
Take Heart!

Cauliflower and Lentil Dip
www.theppk.com
 

Prep. time: 15 min. | cooking time: 30 mins. | makes approx. 3 cups dip

Equipment: blender; 1 large (with lid), 1 medium (with lid), and 1 small saucepan

Ingredients

-Cauliflower Puree-

1 head cauliflower

1 c. raw cashews, soaked in water at least 1/2 and up to 2 hr., drained

1 Tbsp. (or more to taste) miso (I prefer light miso, but use your favorite)

2 cloves garlic, coarsely chopped

1 tsp. dried rosemary

1 Tbsp. olive oil

salt and pepper to taste

-Lentils_

3/4 c. green lentils

salt and pepper

-Balsamic Syrup-

1 c. aged balsamic vinegar

Directions

-Cauliflower Puree-

Steam cauliflower just till fork-tender. Let cool slightly. Blend to a smooth puree with all other ingredients in blender (you may need to drizzle in more olive oil while the blender's running to help it turn over. be sure not to let it get too liquidy). Season to taste with plenty of salt and pepper, and you may want to add more rosemary. If you prefer a cheesier taste, add a little more miso.

-Lentils-

Bring lentils and 2 c. water to boil. Reduce heat and simmer, covered, till tender but not mushy. You want them to have a bite. Drain any excess water, season liberally with salt and pepper.

-Balsamic Syrup-

Bring the vinegar to a rolling boil and reduce heat slightly to maintain a moderate boil until reduced to 1/3 c. (this will probably take about 12-15 min.) Remove from heat and let cool. It will get nice and thick.

-To Assemble Dip_

Mix it all together! This is much better the next day, so if you have time, let it mingle and develop in the fridge overnight. To serve, heat (oven, saucepan, or even the microwave) and eat!

Your question and comments are welcome

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