Wednesday, November 4, 2009

Spicy Dairy-Free Tahini Dip


I thought you might enjoy this thick and creamy dairy-free dip recipe for your upcoming holiday gatherings. It would make a great appetizer! In this recipe I use a fresh jalapeño pepper and cayenne pepper for a very spicy dip, but below the recipe I have a variation for a non-spicy herbed version.

This recipe is a slightly altered version of one found in a very lovely cookbook entitled, I Am Grateful, Recipes and Lifestyle of Cafe Gratitude. This cookbook is primarily a raw foods cookbook (or uncookbook I should say). In addition to the wonderful recipes with color photos, the book permeates warmth and love. Each recipe is an affirmation. I Am Flowing for a veggie noodle dish, or I Am Light for a dairy-free Tzatziki recipe, or how about I Am Cherished for a Cashew Lemon Cheesecake? They all sound so inviting, don't they?

I can feel the loving energy that was put forth to create this book on each and every page and this is why I want to share it with you. I have other raw food books, but I like this one because of how approachable it is. Enjoy!


Spicy Dairy-Free Tahini Dip (I Am Attentive)

The original recipe from the book, I Am Grateful, calls for 3/4 cup fresh coconut milk. Since I don't have any young coconuts sitting around, I used canned, organic coconut milk and part water to replace the fresh milk. I also replaced the 1/4 cup of white miso called for with 1/2 teaspoon of Herbamare (or sea salt). The only gluten-free, soy-free miso I have in my fridge is a dark, rich adzuki bean miso. I didn't think it would work here. If you don't already know this miso is normally made from soy beans and barley, so it is not gluten-free. The South River Miso Company makes a number of different soy and gluten-free misos that are excellent! Enjoy this dip with a variety of raw veggies, it's delicious!

1/2 cup coconut milk
1/2 cup raw sesame tahini
1/4 cup water
1/4 cup almond butter
3 tablespoons fresh lemon juice
1 jalapeño pepper, seeded
4 to 5 cloves garlic
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper

Blend all ingredients until creamy. Add more water if you would like a sauce, or keep it thick for a dip.

Variation: Replace the jalapeño pepper and cayenne pepper with a large handful of fresh herbs (parsley, thyme, rosemary, oregano, and marjoram). Add about 1/2 teaspoon of fresh lemon zest and 1/2 teaspoon of freshly ground black pepper.


Other News:
Tom recently did a Webinar on the Digestive and Nutritional Complications in Celiac Disease. Click on the link to listen to it. The password is CeliacCCK and the customer code is 007. This is a follow-up webinar for those wanting more information on the article he wrote. The link to that article is posted in my Spiced Chicken and Rice Stew post.

Other dip, sauce, and dressing recipes you might like:


11 comments:

  1. Thanks for the recipe - I have some Tahini in my pantry I've been wanting to use. I love your blog!

    I also love the link to "I Am Grateful." I didn't know about this book or Cafe and I am thrilled to learn about it. This whole year I've been focusing on gratitude, especially related to parenting, so I really appreciate hearing about other folks who are focused on gratitude.
    momsyearofgratitude.blogspot.com

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  2. Hi Ali,
    Love the recipe as Im always looking for Gluten Free and Dairy Free recipes.
    However I am also living with someone who has tree nut allergies. Can you think of anything else to use besides the Almond Butter?
    PS...I love your blog it always makes me happy when I see a new post.

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  3. This sounds wonderfully rich. I definitely want to try it!

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  4. Oh my! I love the flavours and everything! This sounds very delicious =D.

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  5. Hilary - How wonderful for you and your family to focus each day on gratefulness! I am sure that brings a lot of peace and love. Enjoy the dip!

    Karenk - Hmm, have you tried Sunbutter? This might work. Let me know if you give it a try. www.sunbutter.com is the product link. :)

    Jenn - Yes it is rich and very yummy! :)

    Lauren - Thanks! :)

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  6. You know I'm totally into Raw Vegan foods. Thanks for posting this. :)

    Cafe Gratitude is a wonderful restaurant. I wish there was one in AZ so I could eat there more!

    Cheers,
    Kristen

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  7. Nice recipe! Very garlicky so those who are, ahem, sensitive, might want to watch that. I put it over veggie burgers for dinner tonight. Added some extra coconut milk to thin and make it a bit less tahini-y. :)

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  8. Thanks for sharing this recipe and cookbook! I bought the book, made the recipe with these changes --

    I used your suggestion for making this into a savory herb dip without the spice. Only I didn't have any coconut milk in the midst of it all, so added a combo of olive oil and water. It is fantastic! My teenage son actually likes it!!

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  9. I loooove this recipe! I make it for a client i cook for who cannot have garlic, so i subbed shallot instead...it an excellent dip for steam veggies and is a great salad dressing.

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  10. Wow I've never thought of using coconut milk in a savoury dip like this. Looks delicious and with depth of flavour.

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  11. Awesome dip and/or sauce! I've made it twice now and love it! I threw in a bunch of fresh herbs and Hawaiian chili peppers, absolutely delish!! Mahalo for the wonderful recipes. =)

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Thanks, and as always, Happy Cooking! Ali & Tom