“You get a strange feeling when you’re about to leave a place, I told him, like you’ll not only miss the people you love but you’ll miss the person you are now at this time and this place, because you’ll never be this way ever again.” – Azar Nafisi
Sometimes the words just don’t come. And sometimes, someone has already said it for you. For now, just trying to find out where I belong, I guess sometimes we all are. Hold on x
ROASTED GOLDEN BEET + WHITE BEAN DIP WITH CARAWAY FLAX SEED CRISPS
We had friends over for dinner the other night, and while enjoying this white bean dip, one of them said, ‘there’s this cracker thing going on.’ I laughed because it was so true. Fancy crackers fill the aisles of the supermarkets and health food stores here, and if you’re not careful you could end up breaking the bank for just few crunchy bites. I can’t promise all of you will have the ingredients in your pantry to make these crackers, and even though the ingredients all together might costs more than your favorite box, in the end you’ll have so many more batches of good, quick + easy crackers to make in your own home. The beauty of these is that you can change up the flavors. Swap the caraways seeds out for rosemary, pumpkin seeds, or maybe some dried fruit. (*I’ve just recently made these again with cumin, chili and rosemary – a new favorite flavor!) I would love to know your favorite combinations!
And this white bean dip, well this dip makes hummus a little nervous. Best enjoyed in good company.
Vegan + Gluten Free. Serves 8.
2 medium golden beets, peeled + chopped
3 small shallots, peeled + halved
4 garlic cloves
1 + 1/2 cups cooked white beans (I used cannellini)
2 – 3 teaspoons of prepared horseradish (optional)
Juice of half a lemon
3 tablespoons extra virgin olive oil
Fresh parsley, chopped
1/4 cup ground flax seeds (flax meal)
1/2 cup flax seeds
1 cup brown rice flour
2 tablespoons caraway seeds
1/4 cup extra virgin olive oil
2 tablespoons gluten free tamari
1/2 cup lukewarm water
White Bean Dip
Preheat the oven to 350 F / 175 C
Place chopped beets, shallots and garlic in a oven dish and toss with a little olive oil and a good pinch of sea salt. Roast for 15 minutes then cover with foil and roast until the beets are tender, and easily pierced with a fork – about 30 minutes. I cover with foil so that everything cooks evenly, and the garlic and shallots don’t get too crispy, this might depend on your oven. Remove from oven and let cool.
Place roasted beets, shallots and garlic in the bowl of a food processor and blend until well mixed, it’s ok if it’s a bit chunky. Add beans (reserve a few for topping), horseradish, lemon juice and a pinch of sea salt and blend again. With the motor running poor in the olive oil. Continue to blend until smooth, add a tablespoon of water to help things along if needed – I find this also makes for a creamier texture. Taste and adjust seasoning, adding more horseradish if desired. Transfer to a bowl or keep stored in the fridge for a few days.
In a small bowl toss together reserved beans, chopped parsley, and a splash of olive oil. Spoon on top of dip and grate over some lemon zest and a bit of cracked black pepper. Serve with crackers, endives or any other dipping favorites.
Preheat oven to 350 F / 175 C
In a large bowl, whisk together ground flax, flax seeds, brown rice flour and caraway seeds so that everything is well combined. Make a small well in the middle of the dry mix and poor in tamari, olive oil and water. Use a wooden spoon to combine and make sure to pick up all the flour-y bits on the sides and bottom of the bowl. The mixture should come together quite easily. Bring everything together with your hands and gently pat together and smooth out the top so that you have a large disk shape in the bowl, don’t worry it doesn’t have to be perfect, it just makes halving it easier later. Let the dough sit at room temperature for 15 minutes. Use a knife to half the dough. Take out one half and form a disc shape using your hands. Place the disc on a piece of parchment paper big enough to cover your largest baking sheet. Place another piece of parchment on top and using a rolling pan, roll out the dough between the two layers of parchment until even and thin, think – the thinner the crispier, without going over the edges of the paper. Remove the top layer of parchment and transfer the crackers on the bottom layer of parchment to your baking sheet.
Bake in the oven until crisp, set in the middle and the edges are brown, about 15-20 minutes. Let cool and then break up into whatever shape or size you like. Dip, dunk and enjoy. Store in a sealed container for up to a week.
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!