Food Ventures
(Courtesy of The Complete Leafy Greens Cookbook by Susan Sampson © 2013 www.robertrose.ca. Reprinted with publisher permission.)
Makes 10 to 12 pieces.
¾ cup whole raw cashews
½ cup chopped red bell pepper
¼ cup filtered water
2 tablespoons freshly squeezed lemon juice
2 teaspoons smoked paprika
¾ teaspoon fine sea salt
1 clove garlic
1 large cucumber
If you can, use an English cucumber to make the cups, as they do not contain seeds. If you are using a field cucumber, be sure to peel off the skin and scoop out all the seeds as they are tough and bitter.
In a food processor fitted with the metal blade, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to a bowl and set aside.
Cut the ends off the cucumber, then cut it crosswise into 10 to 12 equal pieces. Using a melon baller, scoop out the seeds and pulp from each piece, hollowing it out to make a ring.
Place the cucumber cups on a serving plate. Fill each with 1 tablespoon of the cashew mixture. Serve immediately or cover and refrigerate for up to 2 days. Alternatively you could also fill with sunflower seed hummus.
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