| HEARTY TURNIP DIP |
Makes enough to serve 8-10 as an appetizer
2 Tbsp. lemon juice
2/3 cup vegetable oil
1 ½ cup whole wheat flour
1 cup sunflower seeds
3-5 garlic cloves, minced or crushed
1 ½ cups nutritional yeast
¼ cups soy sauce
1 cup of fresh herbs, chopped
½ tsp. nutmeg
2 cups boiling water
3 cups shredded turnips
1 ½ cups very thinly sliced onion
1 ½ cups shredded carrot
Heat oven to 350 F. Grease a 9 by 13 inch baking dish. Combine first 7
ingredients and stir well. Stir in herbs and spices with boiling water.
Add vegetables; stir until well combined. Pour mixture into baking
dish; arrange bay leaves on top and press them lightly into the mixture.
Bake until firm and golden brown, about 1 hour. Serve warm or cold
(but not hot out of the oven) with rye crackers.
From: From Asparagus to Zucchini