Dear everybody I am so sorry, alot of you wanted to know the recipe for the #babaganoush and the #cashewcheese but I was too busy doing god knows what, so I forgot. Here it is:
Baba Ganoush ( eggplantdip):
2 eggplants, 2 tablespoons tahini, 150 grams sundried tomatoes, 1,5 tablespoon applevinegar, 1 tablespoon oliveoil, 1 tablespoon tomatopaste, juice of half a lemon, 1 teaspoon cumin........ now preheat your oven on 200 degrees celcius, stab your eggplants with knife ( dont forget otherwise they will explode) put them in the oven for 50 min or a bit more ( they have to be wrinkled). Let them cool off a bit, cut off the green top and put them in the kitchenaid along with all the other ingredients and blend until smooth.
1 cup of soaked cashews, 2 tablespoons of nutricional yeast, 1 tablespoon of applevinegar, juice of half a lemon, 1 teaspoon garlicpowder, 1 teaspoon onionpowder, fresh or dried italian herbs.
Blend all smooth except for the herbs, when the cashewmix is smooth ad the herbs.
Easy peasy lemon squizy.
The baba ganoush is actually not my own recipe, this one I got from the fabulous @deliciouslyella
#dips #spreads #vegan #veganspread #vegandip #healthy #healthyspread #healthydip #veganlifestyle #whatveganseat #delicious #lovely #instafood #recipes #veganrecipes