Roast extra vegetables when you have the oven on, with a little coconut oil.
This one had lots of pumpkin, one beetroot, one sweet potato, one red onion, a few cloves of garlic. On other occasions I’ve used red capsicum, zucchini, shallots – so whatever you have on hand.
- While veg are roasting, blend one cup of mixed nuts (or your favourite) for about 10 seconds.
- Add to blender the roasted veg, herbs such as basil or parsley, and salt and pepper to taste.
- Blend again until chunky, or to a puree if you prefer.
- Serve warm or cold, with carrot, cucumber or celery sticks.
If you’ve made a big batch, another use is to mix with an egg and a little flour (chickpea if avoiding grains) to make vege patties.