This post is the second part to my Kimchi with Endive and Carrots recipe. This recipe is probably one of my favorite raw recipes that I learned from my experience at the Matthew Kenney Weekend Intesive course that I took. It's one of the best flavors in raw cooking that I have savored thus far. I just love the taste of the kimchi mixed in with a few additional ingredients.
You have to make this when you get a chance. So delicious!
SESAME KIMCHI SPREAD AND FILLING
1/2 cup cashwews, soaked 1-2 hours
1-1/2 teaspoon tamari
1-1/2 teaspoon sesame oil
1-1/2 teaspoon raw tahini
1/2 teaspoon agave
1/2 cup kimchi, drained
Process the cashews, tamari, sesame oil, tahini, and agave in the food processor until combined and you get a chunky consistency. Add the kimchi and pulse a couple times until mixed but don't process too much. Voila!
You can spread or stuff this onto your favorite vegetable or include it in your favorite raw wrap.
I also made veggie chips and ate it as a dip. So divine!
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