Vegetarian and Vegan recipes...that meat eaters will appreciate as well!
Friday, July 30, 2010
Sunflower seed butter? I had to do a double take when I saw the label as I walked past the nut butter section at the store. It intrigued me though...I had never seen it before! So, I decided to buy a jar and try it! When I tasted it, I was reminded of the flavor of tahini...but with a more nutty flavor. So, I thought why not create a dressing from this wonderful nut butter, the same way I do with tahini! I could even use toasted sunflower seeds to compliment the dressing. I chose to make a slaw with red and green cabbage, yellow and green beans, carrots, and scallions, because these were vegetables that happened to be fresh and local when I was scouting out and buying ingredients for my salad! The salad was delicious! The sunflower butter gave it a wonderfully nutty rich flavor that complimented the fresh crunchy veggies very well! Try this one out if you can get your hands on a jar of sunflower butter this summer!
1/2 cup sunflower seed butter
1/2 cup water
juice of one lemon
1 tsp cumin
1/8 tsp chipotle
1 tsp honey
3 garlic cloves
2 cups red cabbage, thinly sliced
2 cups green cabbage thinly sliced
1 cup carrots, cut julienne
1 cup yellow wax beans, trimmed and cut into 2 inch pieces
1 cup green beans, trimmed and cut into 2 inch pieces
4 scallions, thinly sliced
1/2 cup toasted shelled sunflower seeds
In a food processor combine dressing ingredients, and process until smooth, set aside. In a large bowl, combine vegetables and seeds, and toss to blend. Drizzle just enough dressing over to coat veggies (you will have extra for later use) and toss well. Serve!