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SAFFRON AIOLI
VN, GF
Ingredients
| 2 tbs fresh orange juice Big pinch of saffron threads 2 cloves garlic, minced 1/2 cup silken tofu |
1/2 cup olive oil 1tbp fresh lemon juice Salt and pepper to taste |
Directions
In a small sauce pan over low heat, combine the orange juice and saffron, stirring until the saffron starts to dissolve. Allow to cool.
In a food processor or blender, process the garlic and tofu until well mixed.
With the machine running, slowly add the olive oil through the feed tube and process until the mixture thickens and lightens in colour. Add the lemon and orange juice, and season with salt and pepper.
Serve with fresh raw veggies. This dip can be stored up to 2 weeks in the fridge in an airtight container. Alternative: Serve crusty bread with seasoned dipping oil.
From the kitchen of: Dorothy Wilson
Source: Entertaining for a Veggie Planet
This recipe was selected as an appetizer for a complete vegan Thanksgiving menu, put together by Rainbow Natural Foods.
Recipe published: Fall, 2006
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