Sunday, January 5, 2014

Dinner Idea: Artichoke with a vegan coconut curry Dip

I made this last night and it was delish!
The dip was made to of organic sprouted tofu, coconut milk, curry or thai seasoning mix, half a blood orange, black pepper, ginger, lemon, onion, garlic, chipotle, hot sauce. (sorry no exact measures) I would have loved lemongrass in it but had to deal without since I ran out of lemongrass.

NAMASTE

2 comments:

  1. Okay..now you've gone and made me hungry! Off to Trader's for sprouted tofu and artichokes!! Oh, and I need blood oranges too...Yummy, I can't wait...Thank for sharing Ali...my belly will love you...xo, L

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    1. hehe oh and you can use it for a dip for all kinds of raw veggies. <3 love

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