On the way back from the market Saturday, we were having a discussion in the car about creamy sweet dishes vs. creamy salty dishes. We all agreed we liked both. And that brought a memory of spinach dip. So I went to Josh’s Market Sunday but wasn’t able to find spinach to make it. Instead, I decided to change the recipe and get dandelions and arugula, which I very often don’t buy because I’m not a fan of them even though I know they are good for you.
Here is what you’ll need:
Arugula (abut a handful or two)
Red and Green Dandelions (about a handful)
6 leaves of basil
6 shitake mushrooms cut (as big as wanted)
4 mini sweet peppers (red and orange) chopped
4 green scallions chopped
6 stalks of broccolini chopped
For the sauce:
1/2 cup of cashews
1 TBS unpasteurized white miso paste
1 Tea spoon olive oil
1 Tea spoon sesame oil
Italian seasoning to taste
Salt to taste
water (as needed)
I like to start with the sauce so that I can let the veggies soak the flavor, so blend all the ingredients from the sauce until smooth. In a mixing bowl, add the mushrooms, peppers, broccolini and scallions and mix with some salt and oil.
Take the dandelion, basil and arugula in the food processor and pulse until obtaining the desired consistency for the dip. Ensure that the leaves do not become liquid but chopped enough for the dip. Mix in with the vegetables and pour the sauce and mix well. I let it sit there for a few minutes to soak the flavors. You can also add garlic to the sauce before mixing.
Serve with other veggies or raw crackers.