This puree was used as one of the components of my Vagabondchef Vegan Dinner series courses. It is extremely rich and has a great mouth feel. It can be used as a stand alone spread or with other components.
I came up with it due to the fact that some of the guests had peanut allergies. I plan on using it alot.
- Spiced sunflower and sesame seed puree
2 cups toasted sunflower seeds
1 cup toasted sesame seeds
2 Tb Coconut oil
1/2 cup Unrefined extra virgin olive oil
1/2 Tb Zatar
1/2 Tb Ras el Hanout
tt sea salt
tt grains of paradise
Place all toasted ingredient and spices in to vitamix, add melted coconut oil and olive oil, blend well. You may need to add small amounts of warm water to adjust the consistency. Once the consistency is reached adjust the final seasoning.
