Monday, October 8, 2007

Middle Eastern Nut Cheese

I found this recipe on the Vegetarians of Alberta website and made it as one of my contributions to our family's Thanksgiving dinner. I was expecting it to be creamier, maybe because of the word "cheese" in the recipe name, but after blending the ingredients at various settings for several minutes and fearing I was going to burn the clutch on my blender, I stopped the whirring and turned the "cheese" into a bowl. The texture, even after all this blending, was still crunchy and a bit lemony for my taste. As well, I thought it lacked body in some way. Most of the family tried it and found it good - but some suggestions were: add more garlic, try adding a bit of red curry paste. So I leave this for you to try. My opinion: interesting texture but needs more garlic and possibly a curry or chilli paste to. (I might also try blending this in a food processor to get a creamier consistency.)

This makes 1/2 cup of dip.

3 Tablespoons pine nuts, 3 tablespoons chopped macadamia nuts, 3 tablespoons chopped walnuts, juice of 1 1/2 lemons, 1/3 cup fresh parsley (or more) chopped, 1 clove garlic minced, 7 dashes Bragg's Liquid Amino, dash Nama Shoyu soy sauce.
Blend all ingredients in blender or food processor.
Serve with crudites, crackers or in sushi.

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