Vegan Recipe Collection Over 800 Vegan Recipes

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Mix in the herbs. You can either add the olive oil now or drizzle it on top or leave it out all together. As
sprinkling of paprika or crushed black peppercorns makes an attractive garnish.
Great as a dip or on sandwiches.
Tofu and Sun-dried Tomato Dip
125g/4oz tofu, drained
4 sun-dried tomtoes
1 spring onion, roughly chopped
1 garlic clove, peeled
salt and freshly ground black pepper
Cut the tofu into rough chunks and place in a food processor or blender with the tomatoes, spring onions
and garlic. Whizz until you have a creamy puree.
Taste the puree and add seasoning until it is how you like it. Whizz again and spoon into a bowl. Serve
with crackers, raw vegetables etc.
Sweet Red Pepper and Garlic Dip
2 large sweet red peppers
6 large garlic cloves, peeled
150ml/5floz olive oil (not extra virgin)
1-2 tbsp lemon juice
salt and freshly ground black pepper
25-50g / 1-2oz fresh soft breadcrumbs (optional)
Quarter the peppers, removing the stems and seeds, then put them into a saucepan with the garlic and
enough water to just cover them. Bring to the boil, then simmer for about 15 minutes or until the pepper
is very tender. Drain and leave until cold.
Put the pepper and garlic into a food processor and puree. Then, while pureeing, gradually add the oil
and lemon juice until you have a soft creamy mixture – it should resemble mayonnaise.
Season, then chill before serving. The dip will thicken slightly as it stands, but you can thicken it a bit
more by stirring in some breadcrumbs. Add these gradually as they take several minutes to swell and
thicken the mixture, so leave it to stand for a little before adding more.
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