beetroot dip + sadhana guacamole + kumara chips

beetroot dip + sadhana guacamole + kumara chips

Maz Valcorza, founder and director of Sydney’s first organic raw food and vegan café, Sadhana Kitchen, shares with us a tasty vegan dip platter recipe from her cookbook The Naked Vegan.

Beetroot dip

A pretty addition to a mezze plate, and delicious dolloped over salads and wraps. I’m known as the person who always packs her own food, and I love taking a jar of this dip to the movies and nomming away happily with some Kumara chips.

Makes: 250g (1 cup)

Ingredients
150g (1 cup) peeled and chopped raw beetroot
80g (½ cup) activated cashew nuts
¼ red onion, finely chopped
1 tomato, chopped
1 garlic clove, peeled
3 tablespoons activated sunflower seeds
125ml (½ cup) lemon juice
1 tablespoon apple cider vinegar
1 teaspoon mustard
1 teaspoon ground cumin
2 heaped teaspoons carob powder
¼ teaspoon freshly ground black pepper
½ teaspoon Himalayan pink salt or Celtic sea salt

Method

Blend all the ingredients in a high-speed blender until smooth. Pour into a clean, airtight glass jar and seal the lid.

The dip will keep in the fridge for three days.

Sadhana Guacamole

Who doesn’t love a good guacamole? It’s such a versatile, tasty thing to have on hand.

Makes: 250g (1 cup)

Ingredients
600g (4 cups) chopped avocado flesh; you’ll need about 3 large avocados
3 garlic cloves, peeled and crushed
juice of 1½ limes
2 tablespoons finely chopped coriander
45g (⅓ cup) finely chopped red onion
½-1 teaspoon Himalayan pink salt or Celtic sea salt
Cold-pressed extra virgin olive oil, for covering the guacamole in the fridge

Method

Gently mash the avocado flesh in a bowl, leaving it a bit chunky. Add the garlic, lime juice, coriander, onion and salt to taste, then stir until well combined.

Transfer to a clean glass jar. Pour a thin layer of olive oil over the top, to seal the surface.

The guacamole will keep in the fridge for three days.

Kumara chips

These savoury chips are delicious on their own, as a side to raw sandwiches, or dipped in Sadhana guacamole.

The sweet version is a much healthier version of the Filipino dish, kamote que, or deep-fried caramelised sweet potato, which my momma used to make for merienda (mid-morning or mid-afternoon snack).

Serves: 4 hungry snackers or 8 nibblers

Ingredients
2 large orange sweet potatoes (kumara)

Savoury kumara chips
4 tablespoons cold-pressed extra virgin olive oil
2 tablespoons dill tips
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Himalayan pink salt or Celtic sea salt

Sweet kumara chips
1 tablespoon cold-pressed extra virgin coconut oil
2 tablespoons dill tips
1 tablespoon ground cinnamon
2 tablespoons coconut nectar
3 tablespoons coconut sugar
½ teaspoon Himalayan pink salt or Celtic sea salt

Method

Add your choice of flavourings for either the savoury or sweet kumara chips. Toss together, massaging all the ingredients thoroughly into the sweet potato.

Spread the sweet potato slices on dehydrator trays lined with non-stick sheets.

Dehydrate for six hours on 40°C, then remove the non-stick sheets and dehydrate another two hours, or until crispy. (If you don’t have a dehydrator, place the sweet potato slices on baking trays lined with non-stick sheets and leave in the oven on its lowest setting, with the door slightly ajar, for two hours.)

Store in an airtight container in the fridge for up to one week.

This recipe features and is from The Naked Vegan by Maz Valcorza, published by Murdoch Books, $39.99, available now in all good bookstores and online.