Yes, they’re per­fect with cru­dites and crack­ers. But you can also use them as a fill­ing for veg­e­tar­ian wraps, a sauce for roasted veg­gies or meat, and even as a salad dress­ing. THE TECH­NIQUE Puree all in­gre­di­ents ex­cept the oil in a food pro­ces­sor or blen

Shape (Singapore) - - Eat Right -

1/ SWEET & SAVOURY YO­GURT DIP No blend­ing re­quired! Just swirl sun-dried tomato pesto into thick plain yo­gurt, then top with apri­cot-orange mar­malade.

2/ MISO SWEET PO­TATO Blend 2 cups cooked pur­ple sweet po­tato, 2 ta­ble­spoons white miso paste, 2 tea­spoons grated ginger, 2 ta­ble­spoons mirin, and 1 tea­spoon sesame oil. Gar­nish: chopped pis­ta­chios.

3/ CHEESY SQUASH Blend 2 cups steamed kabocha squash, ¼ cup grated parme­san, 1 small gar­lic clove, 2 tea­spoons white bal­samic vine­gar, and ¼ cup olive oil. Gar­nish: pars­ley.

4/ PESTO AVO­CADO Blend 1 pit­ted and peeled large ripe avo­cado, ½ cup cilantro, 2 ta­ble­spoons basil pesto, and 1 tea­spoon lemon juice. Gar­nish: chives and lemon zest.

5/ AL­MOND GAR­LIC Blend ½ cup roasted and salted mar­cona al­monds, ¼ cup wa­ter, 1 small gar­lic clove, 2 ta­ble­spoons sherry vine­gar, and ¼ cup olive oil. Gar­nish: sliced mild chill­ies and sprouts.

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