I like what October smells like.
As much as I love Love LOVE summertime, this is the time of year I am craving fall and everything it entails. Boots, scarves and warm snuggly sweaters. Halloween. Spicy warm apple cider. Halloween. Cooler temperatures and smoky scented evenings. Halloween. Comfort foods and my slow cooker having a permanent place on my counter. Halloween.
We are still enjoying light and fresh flavors of the summer, but I am also beginning to make more comfort foods as well. Heavier, warmer, creamier, heartier.
Sometimes I am serving these contrasts side by side – when we had friends over recently, I served the heirloom tomato bruschetta alongside a creamy dip.
I love dip. Dippy dip dip. Here it goes down, down into my belly.
caramelized shallot dip
dairy, soy and gluten free, vegan
3-5 whole shallots (full bulbs, depending on size), peeled and sliced fine
1 tablespoon butter (Earth Balance soy free)
3/4 cups oil (safflower)
1/2 cup almond milk
1 cup raw cashews, soaked several hours
juice of 1 lemon
1 garlic clove, minced fine
sea salt and pepper
Over low heat, sauté shallots slowly in butter until they caramelize (12-17 minutes), set aside to cool. In high powered blender, combine oil and milk and blend on high until creamy. Add cashews and lemon juice as you continue to blend until smooth. Transfer to a bowl and stir in garlic and shallots. Salt and pepper to taste.
Serve with veggies and crunchy toasts or crackers.
I love dip.