I am so honored to create recipes for The Farm at South Mountain Fall CSA (Community Supported Agriculture). This week, the CSA, grown by Billy Anthony at the Soil & Seed Garden at The Farm, features lots of fresh aromatic herbs – basil, onion chives, lemon verbena – and beautiful purple veggies including daikon radish, turnips, and purple bok choy.
With these fresh ingredients I was inspired to intuitively create a simple vegan raw cashew dip. Enjoyed with the vibrant purple daikon radish and bok choy.
Let’s take a look at this week’s Fall 2018 CSA.
The beautiful lush basil growing at the Soil & Seed Garden at The Farm at South Mountain.
Beauty of the Purple Bok Choy
BASIL, ONION CHIVES, LEMON VERBENA DIP
SIMPLE INGREDIENTS
- 1 cup raw cashews, soaked in water 2-4 hours
- ¼ cup fresh basil
- 3 tbsp onion chives
- 1 spring lemon verbena
- 1 tbsp nutritional yeast
- 2 tbsp fresh key lime or lemon juice
- Pinch sea salt
- 2-3 tbsp water
- 2-3 tbsp extra virgin olive oil
- 1 daikon radish
- 3-4 bok choy leaves
SIMPLE STEPS
- Pre-soak cashews for 2-4 hours in water
- Place basil, onion chives, lemon verbena, nutritional yeast, key lime (or lemon juice), sea salt, and water into food processor.
- Pulse to desired smoothness.
- Stream in olive oil, to desired taste.
- Thinly slice daikon radish with mandoline.
- Plate dip, daikon radish on bok choy leaves.
- Enjoy!
Food Process the herbs, cashews, nutritional yeast, key lime, salt, and water. Stream in olive oil.
Mandoline the Purple Daikon
The Herb Cashew Dip Plating with Purple Daikon & Bok Choy
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A final look at the Vegan Herb Cashew Dip with Purple Daikon & Bok Choy.
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