Tahini and Bean Dip

I really like simple recipes.  Here is another one...

1 small can of beans (chickpeas, borlotti beans, butter beans, or canelini beans)
1/2 small lemon, juiced
1/2 tablespoon tahini

Mash up beans (I use a fork).  Combine with tahini and lemon juice.  Spread on bread and enjoy.  You can add water if you do not want it so thick.

with borlotti beans

Potato Salad Dressing

1 cup water
3/4 cup sunflower seeds
1 clove garlic
1/2 small onion
1/4 cup lemon juice
1 teaspoon salt

Method:
Blend all.  Add chopped parsley and mint, and mix in with 2 litres of chopped and cooked potatoes.  Serve with salad and a savoury like Kale Slice or Ricotta Cheese Loaf.

Alternatively, you can use this dressing as a spread.

Baba Ganoush

1 large eggplant, sliced and fried in olive oil till golden on each side (even nicer fried in garlic olive oil)
1/4 cup tahini
2 cloves garlic
1/4 cup fresh lemon juice
1/8 teaspoon ground cumin
1 teaspoon salt

Method:
Blend all ingredients until smooth.  Enjoy as a dip or spread in gourmet sandwiches.

Yummy Basil Pesto

1/4 cup pine nuts
1 1/2 cups fresh basil leaves
2 garlic cloves, halved
5 tablespoons of olive oil

Method:
Preheat oven to 180°C. Spread the pine nuts over a baking tray. Bake in oven for 5 minutes or until toasted. Remove from oven and set aside for 10 minutes to cool.
When cool, place the pine nuts, basil and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined.

Cashew Sauce

2 cups Cashews
1 Onion, roughly chopped
1 1/2 tsp Salt
3 shakes Tumeric (for colour)
Juice 1 Lemon (4-6 TBS juice)
2 TBS Healtheries Yeast Flakes
4 TBS Cornflour
4 cups Water

Method:
Place all ingredients in blender and blend till smooth.  Pour into double boiler to thicken, stir constantly.  Enjoy on toast with fresh tomato or use as an alternative to cheese on pizza or pasta.  Makes approximately two litres.