I wanted to do a dip or spread but I also wanted to try something completely different and wanted to get back to the Veganized World Foods. I cam across various recipes for Arranque Roteño which is a thick tomato dip from Spain. It sparked my interest and I decided to move forward with it.
Here's what I used:
8 Small Tomatoes
3 Cloves Garlic
1 Large Yellow Pepper
1 C Vegan Bread Crumbs
The photo above was put thru my Ninja Blender with NO OIL or Water. It was beyond thick and a bit salty from the bread crumbs. So I decided to add a splash of Grapeseed Oil and about a half of a cup of water. Here is what it looked like after doing so...
Another thing I did was add about a tablespoon of Garden of Life's Alkalizer & Detoxifier to it.
The main reason I did this was because I have been experimenting with their products and thought that the lemon and parsley flavors might contribute to the overall flavor.
I was right. It did. Also by adding the little bit of GoL, GSO, and Water it helped tone down the salt from the breadcrumbs.
Another reason I wanted to try this was because I ordered a pizza from a local place last night and they usually do a good job for me with the dough, sauce, and toppings NOT having dairy in them. I ask for no cheese and they don't disappoint. Well, last night...they did a "pizza" with the dough and tomatoes on it...NO sauce, even. It was rather ODD but I decided to make "lemonade" out of the "lemon" and try this thick Tomato Dip as a Dip for the "pizza" or should I call it dough with tomato? Regardless - it helped the situation over all and it turned out rather tasty. In the near future - I hope to do a Pesto using GoL Products.
