Vegan Fava Dip w/ Pickled Red Onion & Dill
By Conor Curran @creamy_confusion
4 x Red Rice Protein Toasties
1/2 red onion (sliced thinly into rings)
1/2 cup white wine vinegar
1/4 cup white vinegar
1/4 cup sugar
2 oregano stalks
1 tbl sp black peppercorns
2 lemon peels
1 can white beans (drained)
1/2 lemon (juice)
4 garlic pods
1 tea sp cracked black pepper
Dill leaves (to garnish)
- For pickled onion place white wine vinegar, white vinegar, sugar, oregano, black peppercorns, lemon peel and a pinch of salt into a small pot and bring to a high boil. Remove once oregano leaves begin losing all colour and pour over the top of onion rings in bowl. Put in fridge and let pickle for minimum 30 minutes.
- For fava dip, place white beans, lemon juice, garlic pods, a few solid slugs of olive oil, two pinches of salt and a solid pinch of cracked black pepper in a food processor. Blitz ingredients all together. Open and pour in a tbl sp of cold water and blitz until smooth paste forms.
- Place red rice protein toasties in toaster and toast for 4 minutes. Go longer if you prefer more bite. Cut into quarters/halves once cool.
- To serve transfer dip to bowl. Layer pickled onion in the middle and finish with fresh dill leaves and a drizzle of good quality olive oil. Have with red rice protein toasties. Bone Apple Teeth.