Tag: dip
Can I Prik Your Brain?
“Try to guess the secret ingredient. The seeds kind of give it away.”
Squinting hard into bowl of rapidly diminishing dip, as if staring more intensely would reveal a hidden message, I racked my brain. I could taste chilies, of course, which the seeds could be attributed to, but isn’t that too obvious? There was an undercurrent of garlic beneath the heat, a blast of sour lime, the salty, umami flavor of fermented soy… But what’s the base?
What is Nam Prik?
Nam prik is more than a mere condiment in Thai cuisine. Traditionally built on a foundation of fermented shrimp paste, it’s an appetizer, sauce, sandwich spread, and party starter all in one. Powerfully flavorful with an intense balance of sweet, sour, spicy, and salty tastes, it’s heady stuff that you won’t soon forget. Reimagined by my good friend and talented chef Philip Gelb, I struggled to pick apart the fully melded components.
Not-So-Secret Ingredient
At the risk of jeopardizing my foodie cred, I admitted defeat. “Eggplant,” he professed, with a conspiratorial grin. Raw eggplant, no less. Green Thai eggplant, unlike the Italian, Chinese, or Japanese varieties, can be eaten raw. Crunchy when simply sliced, it transforms into a soft and yielding paste, ready to soak in all the aromatic seasonings you can throw at it.
We Got The Funk
Nam Prik Gapi (or Kapi) made with the classic shrimp composition can be a bit polarizing. Some say its an acquired taste, like stinky tofu or other similarly pungent fermented foods. For the vegan version, fermented Chinese bean curd (furu) brings the funk in a mild-mannered way, more tangy than twisted. Doenjang and miso paste work together to add an earthy, salty depth, amplifying the umami throughout.
After hounding him for a few weeks, Phil graciously shared his recipe, possibly to get me off his case. Of this creation, he says, “This has recently become a favorite dish of mine. Ironic since I never would have tried it in the first place as the idea of a shrimp paste has no appeal to me. Since I have no memories of the taste of shrimp, I have no idea if this has any imitation characteristics. Nonetheless, the flavor of this dip is exceptional in and of itself. However, when I am on the other side of the planet in a stunningly beautiful vegan restaurant and my new friend picks that dish out of the menu, I am happy to try. A true umami bomb! Never thought about eating raw eggplant before but this recipe changes that attitude, completely. Dips like this are very common in Thailand, served as appetizers with raw, crunchy, fresh vegetables. I find fried tempeh to be the ideal texture and flavor to dip into this.”
As I finished off the last scoop of that addictive dip, the flavors of hot chilies, fermented bean curd, tangy lime, and earthy eggplant lingered on my tongue. It’s a marvel what can happen when you let fresh ingredients be your muse and simply trust in the process.
Tofu Dips On Board
Move over, cold deli slices and mismatched accoutrements. Tofu is taking over the charcuterie trend, but in a marvelously unexpected way. Hodo, synonymous with innovative, top-quality tofu, has unleashed a new line of dips like the world has never seen before.
Chili Crisp, Zesty Lemon Garlic, and Sambal Sweet Chili are ready to dip, spread, and drizzle right out of the packages. Beyond basic crudités and crackers, these vibrant flavors are poised to lead a whole snacking revolution. To compliment each unique set of seasonings, we’re building personalized dip boards; a symphony of textures and tastes curated for one.
Chili Crisp Craze
Unleash the inner firecracker with this spicy concoction. The subtle nuttiness of tofu provides a perfect canvas for the boldness of chili, marrying the creamy texture of tofu with the fiery kick of red pepper flakes. When building your board, bear in mind that the mala tingle of Sichuan peppercorns and umami shiitake begs for contrast.
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- To drink: Pinot Noir rosé is light, bright, fresh, and elegant, leading with hints of sweet fruits and mild acidity. Cool and refreshing, it’s an ideal foil to highkey spices and intense seasonings.
- To eat: Play with crunchy crudités like savory rice crackers and lightly salted roasted peanuts. Chilled radishes and cucumbers help temper the heat. Juicy Asian pear slices add a touch of sweetness that’s pure poetry in action against such a complex blend of seasonings.
Zesty Lemon Garlic Serenade
This citrusy dip sings with brightness, like perpetual spring sunshine. Let it take center stage with a supporting cast of more delicate, sophisticated culinary characters. Romance yourself with a solo date, featuring a lovingly assembled board for one.
- To drink: Buttery chardonnay shines next to acidic ingredients, accentuating the zesty essence in every bite. Unoaked, it can take on light, crisp, mineral flavors that allow the complexities of the tofu to shine through.
- To eat: Thin pita chips are just strong enough to support a hearty dip before shattering upon impact, almost melting away on the tongue. Salted Marcona almonds back that up with a more substantial crunch and warm, toasted flavor. To keep it fresh, raw snap peas and caulilini, both verdant and earthy, join the merriment, illuminated by the lemony vibrance. Sweet, jammy strawberries complete the symphony with a luscious fruity finish.
Sambal Sweet Chili Samba
Talk about a riot of flavor; no two sambals are the same, but this one has a rich, fiery kick. Hot peppers, caramelized onions, and tomato create a vibrant synergy of sweet and spicy.
- To drink: Robust Malbec, so dark red it can appear purple, holds its own against such aromatic herbs and spices. Decidedly fruit-forward, full-bodied, and low in acidity, it plays especially well with equally strong flavors.
- To eat: Embrace those tropical vibes with the resounding crunch of plantain chips, either salted or finished with a kiss of caramelized sugar. A handful of roasted cashews will never steer you wrong, buttery and naturally sweet, as a neutral counterpoint to such a fearlessly flavorful, funky dip. Classic carrot sticks and sliced red bell pepper add refreshing pops of color, while tangy fresh pineapple ends the snacking experience on a sweet note.
Hodo’s latest lineup of tofu-based dips showcase the brand’s dedication to pushing culinary boundaries. Elevate your snacking experience with these innovative creations that fuse organic tofu with a new world of bold and nuanced flavors. Whether you’re a spice enthusiast, a fan of citrusy tang, or someone who enjoys a sweet and spicy fusion, Hodo’s dips offer something for every palate. Transform your snacking routine into a gourmet adventure with these tofu-based delights that promise to redefine the art of dipping.
This post was made possible as a collaboration with Hodo Foods. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!
Taro Touchdown
Chili, nachos, and wings may be the reigning champs of Super Bowl snacking, but there’s a dark horse emerging from the sidelines to redefine the game. Hummus, rising through the ranks to become one of the top dips across the board, is slowly conquering sports bars and watch parties, too. Recent polls show that it’s already leading the pack in three states, with no doubt more to come.
That’s a sure thing once you get the MVP of chickpea purees on the menu: Taro Hummus. More than a mere dip, it’s a touchdown for your taste buds.
Forward Progress
Tender steamed taro brings a whole new dimension to the beloved spread. Thick and creamy, hearty yet healthy, and utterly unexpected, it’s the surprise play your guests never saw coming. Taro’s slightly sweet and nutty flavor makes an ideal pairing with the sesame tahini that makes hummus a classic staple. Savory spices, grassy olive oil, and a touch of bright citrus are the dream team that brings everything together.
False Start Penalty
Call it a tropical tuber, but taro isn’t like other common potatoes. The exterior contains calcium oxalate crystals, which are essentially shaped like microscopic needles, and can cause irritation or a stinging sensation when handled. For this reason, do NOT attempt to cook work with raw taro without wearing gloves, and absolutely NEVER eat uncooked taro. If you think it hurts your skin, imagine how it feels going down your throat.
Steaming taro is the best way to maintain the natural essence and texture of this starchy root vegetable. Alternately, roasting is a great alternative to add more of a caramelized, toasted edge. In a pinch, boiling can work, but is more likely to lead to a watery hummus in the end.
No-Huddle Offense
Don’t wait for the opposing team to make their move with boring old Super Bowl snacks. Taro hummus is the culinary quarterback that will carry your cravings to victory.
Queso The Mondays
The longer I live in Texas, the more recipes I’ll have for queso. A party doesn’t start without liquid cheese on the table, and who says you can only have one?
Though chili is the official state dish of Texas, I think queso should have its own distinction as the state’s official dip. While we’re on the subject, pecan trees are the official trees of Texas and naturally, pecans the official nut. While cashews are the standard base for vegan queso, there’s no reason why we can’t take a more Texan approach to this savory staple.
What Makes This The Best Vegan Queso Recipe
Buttery, subtly sweet, and robustly nutty, pecans add a whole new level of decadence to everyone’s favorite Tex-Mex appetizer. Creamy and thick enough to generously coat chips, it’s rich enough to satisfy any craving. Plus, it’s ready in mere minutes, so you can always have queso on hand for gatherings big or small.
Uses For Plant-Based Queso
Naturally, queso was made for dipping tortilla chips, but that’s just the start. Save some for breakfast, lunch, or dinner in all sorts of other dishes.
- Drizzled over tacos
- Mixed into tofu scramble
- Stuffed into burritos
- Used as filling for quesadillas
- Tossed with pasta
Forget processed dairy products. There’s a whole world of queso with bolder flavor and better nutrition, and I promise, it’s not a tough nut to crack.
GuacTober
Halloween has always been my favorite holiday, though my appreciation for it has changed substantially over the years. Long gone are the nights spent trick-or-treating, seeking the thrill of the hunt as much as the sugar high to follow. Off-the-shelf costumes are permanently off the shopping list, since I refuse to dress as the “sexy” version of literally anything. Now, I’m content to enjoy the spooky season in a similar way to other special events: By playing with my food.
Whether you’re throwing a Halloween party for one or one hundred, solid snacks are an absolute must. Balancing out the abundance of candy and booze alike, reasonably healthy and savory options are essential for a killer bash. For that, I turn to classic guacamole, but with a ghoulish twist.
Pick your favorite recipe and get crafty! Here are four different ways to dress up the same old green goop as a fun, festive party starter.
Sick Dip
I’m sure everyone’s familiar with the classic barfing jack-o-lantern motif by now, but what if we could make that into an edible centerpiece? Allow me to present sick dip, replacing the pumpkin with a carved bell pepper.
- Cut around the top in a jagged pattern just like you would for a traditional jack-o-lantern. Pull off the top and remove the seeds and membrane inside.
- Use a paring knife to carefully carve out eyes and a large opening for the mouth.
- Place the pepper on a serving plate and fill it with your guacamole, pushing some out the mouth hole.
- Fill the rest of the plate with more guacamole and place the top back onto the pepper.
- Serve with the paring knife sticking out of the pepper for guests to slice off their own crudites.
Guacamole Graveyard
Parting is such savory sorrow when the final resting place is this delicious. You could pipe “RIP” onto the tombstones with smooth guaca-mole, but I prefer to keep it simple and classy.
- Spread your guacamole into a rectangular dish an in even layer.
- Stick crackers in, spaced at regular intervals, in two or three rows.
- Spoon a mound of minced black olives or tapenade in front of each cracker tombstone to make the burial plots.
- Serve with more crackers on the side.
Monster Mash
Kids will especially love this silly Frankenstein face! You may even be able to convince them to eat their veggies this way. You can even blend fresh spinach into the guacamole to make it more green and add an extra superfood boost.
- Spread your guacamole in a circle on a round plate, leaving a larger border at the top.
- Stick crackers or cut vegetable crudites into the top part for the hair.
- Cut a black olive in half and add them to the middle as eyes.
- Cut a jagged smile out of a bell pepper or carrot slice for the mouth.
Wicked Web
When all else fails, weave a simple spiderweb that’s guaranteed to catch guests’ attention.
- Spread your guacamole into a round dish in an even layer.
- Drizzle plain, unsweetened vegan yogurt, ranch dressing, or sour cream in a spiral pattern, starting in the center and radiating out.
- Use a toothpick to drag the loops alternating inward and outward from the center.
- For the spider, place one whole olive near the middle of the web. Cut another olive in half lengthwise, and then slice four little legs from each piece. Arrange them next to the side body.
- Enjoy with any of your favorite dippers.
Get into the Halloween spirit and whip up a ghastly appetizer that will haunt your friends and family all season! What’s your favorite diabolical dish?