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Roasted Sweet Pepper Walnut Dip

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Roasted Sweet Pepper Walnut Dip (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Sweet summer peppers are roasted then blended with soaked walnuts, miso, lemon, and olive oil for a flavorful dip or sandwich spread. This vegan and gluten free dish is a perfect way to use up summer peppers!

I used to find sweet peppers and bell peppers a little abrasive…until I learned to roast them. It intensifies their sweetness and really rounds out the flavors! Though they are great on their own, every now and then I like to blend them up with some soaked walnuts for a killer dip. I’ve been enjoying this dip lately on everything from crackers to avocado toast to pasta. If you can’t have walnuts, you can use just about any soaked nut or seed in their place. Sunflower seeds or cashews work really well here, too!

Roasted Sweet Pepper Walnut Dip (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This recipe was made with produce from my CSA with local farm Loam Agronomics.

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Roasted Sweet Pepper Walnut Dip (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Roasted Sweet Pepper Walnut Dip

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  • Author: Courtney West
  • Total Time: 25 minutes
  • Yield: 1 1/2 cups 1x
  • Diet: Vegan
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Description

Sweet summer peppers are roasted then blended with soaked walnuts, miso, lemon, and olive oil for a flavorful dip or sandwich spread. This vegan and gluten free dish is a perfect way to use up summer peppers!

Ingredients

Units Scale
  • 4–5 sweet peppers (corno di torro, bell, etc.)
  • 1/2 cup walnuts, soaked for 1-2 hours
  • 1 tbsp miso paste
  • 2 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp granulated garlic
  • Salt & pepper to taste

Instructions

To roast the peppers, turn on the broiler in your oven. Clean the peppers well, then place them either on a broiler tray or a regular sheet pan that is lined with foil. Put the pan under the broiler. Keep an eye on the peppers and rotate them carefully once they start to blister/blacken. Keep rotating them until the skin of each is mostly blistered and blackened. Remove the peppers from the oven, put them all in a bowl, then cover it with foil or plastic wrap. Leave the peppers to steam in the bowl for at least 15 minutes. Next, carefully peel the blistered skin away from each pepper along with the stems and seeds and discard them. Allow the peppers to cool before making the dip.

To make the dip, combine everything in a blender or food processor and blend until smooth. Taste for seasoning and add more salt or pepper if you like.

Makes about 1 ½ cups of dip.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: appetizer

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Citrus Polenta Bars with Maple Roasted Pecans

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Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

These citrus polenta bars with maple roasted pecans have pecan pie vibes but in a more wholesome package. Maple syrup adds sweetness while orange zest, rosemary, and thyme add lovely flavor. These gluten free and vegan bars are perfect for a holiday brunch spread!

Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

This December in particular has felt crazier than the others because I’ve been working a retail job. I’m inviting you to slow down with me and quit stressing over everything. Maybe you spend the day with your family watching a silly movie instead of waiting in long lines just for the sake of purchasing a gift. Or, maybe you drive around one evening looking at Christmas lights instead of going on a Netflix binge. Whatever way you choose to spend the next few days leading up to Christmas, make sure you are doing things you love with people you love!

Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

These polenta bars are the last addition for this year’s edition of cookie month. They’re not the best option for wrapping up and gifting, but they are great for a holiday party or meal spread. And, you can even get away with serving them as part of a breakfast or brunch spread because they aren’t overly sweet and the ingredients are relatively wholesome.

Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog


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Citrus Polenta Bars with Maple Roasted Pecans (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Citrus Polenta Bars with Maple Roasted Pecans

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Description

These citrus polenta bars with maple roasted pecans have pecan pie vibes but in a more wholesome package. Maple syrup adds sweetness while orange zest, rosemary, and thyme add lovely flavor. These gluten free and vegan bars are perfect for a holiday brunch spread!

Ingredients

Units Scale

for the bars:

  • 3/4 cup dried polenta (corn grits)
  • 1 can full fat coconut milk
  • 3 tbsp maple syrup
  • zest and juice of 1 orange
  • 1 tsp minced fresh rosemary
  • 1/2 tsp minced fresh thyme
  • pinch of fine sea salt
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp vanilla extract

for the pecan topping:

  • 3/4 cup whole pecans
  • heaped tbsp coconut oil
  • 1 tbsp maple syrup
  • coarse sea salt or fleur de sel

Instructions

Preheat your oven to 400 degrees. Lightly grease an 8×8 square pan with coconut oil, then line it with parchment paper leaving an overhang for easy removal of the bars once they are baked.

Put the coconut milk, maple syrup, juice of the orange, and a pinch of salt in a pot. Bring to a boil over medium-high heat. Once the mixture comes to a boil, whisk in the polenta, vanilla, nutmeg, herbs, and orange zest. Reduce the heat to medium-low. Whisk the poleta continuously for 5 to 10 minutes until it has thickened significantly. Pour the polenta into your prepared pan and smooth out the top with a spatula. Set it aside while you make the pecans.

In a small pan set over medium heat, combine the coconut oil and syrup. Once the oil has melted, add the pecans. Toss the pecans occasionally as the syrup mixture begins to bubble and thicken. When the syrup mixture is the consistency of honey, add a good pinch of coarse sea salt then toss the pecans once more before removing the pan from the heat. Spread the pecans in an even layer over the polenta making sure to press them in a bit to help them adhere.

Bake the bars at 400 degrees for 25 minutes until the pecans are deeply golden and the polenta has pulled away from the sides of the pan. Cool the bars completely before slicing. Store leftovers covered at room temperature for 1-2 days, or 5 days covered in the fridge. Makes 9 to 16 bars depending on how small you slice them.

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!