This is a good way to use up that end-of-season basil from the garden that might taste a little too bitter all on its own. The sweetness of the maple syrup helps tone down any harsh flavors.
If you can find it, roasted walnut oil is wonderful in place of regular walnut oil. The smoky flavor pairs nicely with the basil and maple syrup.
CHOP THE basil, walnuts, and garlic in a food processor until chunky. Use a rubber spatula to scrape the sides of the processor bowl frequently. Add the oils, maple syrup, and lemon zest, and process until thick and creamy. Season with salt and pepper. Store in a glass jar with a thin layer of olive oil on the surface, and keep refrigerated until ready to serve.
MEDITERRANEAN-STYLE CASHEW-CUCUMBER DIP.
SERVES 6 TO 8.
TIME: 15 MINUTES.
This dip is one of our favorites (but don't tell the others). So thick and fresh tasting, this is a dairy-free variation on the classic Greek cucumber yogurt dip tzatziki, something that for too long has been missing from typical vegan fare. It's perfect alongside Greek-Style Tomato-Zucchini Fritters (page 52), but there's nothing stopping you from serving as a stand-alone appetizer on warm pita bread lightly brushed with olive oil.
1 pound seedless cucumber, peeled and grated
(about 1 cup, loosely packed)
1 cup raw cashews (5 ounces)
2 large cloves garlic
1 tablespoon olive oil
1 teaspoon dried oregano
teaspoon salt
3 tablespoons lemon juice
Pinch of ground white pepper
1 tablespoon chopped fresh dill (optional)
A few kalamata olives, for garnish
SQUEEZE HANDFULS of grated cucumber over a medium-size bowl to remove as much juice as possible. You can do this also by wrapping grated cucumber in a cheesecloth or heavy-duty paper towel. Set aside the juice and place the squeezed cucumber in a large bowl.
Combine the cashews, lemon juice, half the grated cucumber, garlic, olive oil, oregano, salt, and pepper in a food processor. Blend until creamy, scraping the sides of the processor bowl frequently. Add 1 to 3 tablespoons of reserved cucumber juice to the sauce. The final consistency should resemble a not-too-thick hummus. Scrape into a medium-size bowl and stir in the remaining grated cucumber and chopped dill. Cover and chill until ready to use. If serving alone, garnish with a drizzle of olive oil and a few kalamata olives, if desired.
ASPARAGUS-SPINACH DIP.
MAKES ABOUT 3 CUPS.
TIME: 20 MINUTES, PLUS CHILL TIME.
A creamy, emerald dip that tickles your taste buds with the fresh tastes of springtime and a tangy kick from capers. Perfect for tank-top weather out on the porch, with a cold beer and some crackers. If we only had porches.
1 tablespoon olive oil
4 cloves garlic, chopped
1 pound asparagus, rough ends removed, cut into
2-inch lengths
1 pound spinach (about 2 bunches), washed well,
stems removed, chopped coarsely
cup water
1 cup raw cashews
3 tablespoons capers, with brine
salt to taste
Several pinches of freshly ground black pepper
1 tablespoon fresh lemon juice (from lemon)
PREHEAT A large pan over medium heat. Saute the garlic in the oil for about a minute, until fragrant, stirring to keep it from burning. Add the asparagus and water, cover, and bring to a boil. Let boil for about 5 minutes, until the asparagus is bright green. Lower the heat to medium. Add the spinach in batches, letting the leaves wilt so that there's room in the pan for more. Cover the pan to make the wilting go faster; it should take about 3 minutes. Once all the spinach has been added, cook uncovered for about 5 minutes.
Meanwhile, put the cashews, capers, salt, and pepper in a food processor or blender and blend until the cashews are small, coarse crumbs. Scrape down the sides to make sure you get everything.
When the spinach is done cooking, add to the food processor and puree until relatively smooth. Try to get as much of the garlic from the pan as possible, and any remaining water. Add the lemon juice, adjust salt and pepper if necessary, and transfer to a container. Cover and chill for at least an hour.