Today is THE Day of THE amazing VVP – The Virtual Vegan Potluck!
168 bloggers gather around the virtual table, each bringing a delicious vegan dish.
You do not have to be vegan to enjoy it – believe me!
This is THE perfect place to be inspired and possibly even awe stricken by all the incredible delicious and creative dishes coming from the vegan kitchen!
VVP was originally created by Annie, the amazing woman behind the wonderful blog anunrefinedvegan.
Thanks to all the wonderful people behind VVP – Somer, Annie, Jason and Lidia for hosting the event. You guys rock!
This is how it works:
If you want to start from the very beginning you have to go to veganbloggersunite – Or you can go from here and simply scroll down and press the “go forward” or the “go back” buttons, and away you go.
And so the party begins! I hope you have fun!
My contribution this year is an appetizer, inspired by the Lebanese kitchen. It’s intense, spicy, a little hot with a hint of sweetness. It’s delicious and it tastes SO good as dip for veggies or on a cracker.
This is my version of the Lebanese dish Muhammara – originally it is made with the little Piquillo peppers, but I used red peppers to make a milder version.
Red peppers ready for the grill
Spicy Lebanese Pepper and Walnut dip with Pomegranate
3 red peppers
1.5 cup of walnuts
2 slices of good bread
1 tablespoon of balsamic vinegar
3 tablespoons of pomegranate molasses
1 tablespoon of cumin
1 heaped tablespoon of chopped sun dried tomatoes
1-2 cloves of garlic
1/2 green chili (depending on how hot you like it)
1 tablespoon of paprika
2 tablespoons of olive oil
Freshly squeezed juice of one lemon
Sea salt – and freshly ground pepper
Grill the peppers on the BBQ or bake them in a hot oven till the skins are completely black. Let them cool a bit before removing the skins, the seeds and the core.
Put the walnuts and the bread in a food processor and pulse until finely processed.
Walnuts and bread
Add the grilled peppers and the other ingredients,
the pomegranate molasses, the balsamic vinegar and the olive oil to the blender mix.
Pomegranate molasses and balsamic vinegar
Process until it turns into a smooth paste.
Serve in a bowl with a sprinkle of fresh pomegranate seeds and a dash of olive oil.
Enjoy the Muhammara with homemade crackers
Served with crackers
A delicious mouthful
or serve the dip with fresh vegetables
“I drink to the general joy o’ the table” – William Shakespeare Macbeth
Thank you for coming I loved having you here!
Please visit the other blogs by clicking the links below. Have fun!