This was so good, and that might have to do with the fact that I didn't have to make it myself, but even if I had made it, I think I'd still love it as much. So this all vegan fresh herb dip definitely rivals anything made with dairy or mayo. You can put it on pretty much anything, I had it on stir-fry, but I also really wish I had some rye crackers to go with it and just eat it all day. But of course veggies and toast would work well with this too.
It's super simple to make and has all plant ingredients, so you won't have to scour your grocery store for ingredients you haven't heard of. It does have a bit of red wine vinegar which gives it an interesting twist. It reminds me a bit of some vegan herb pesto I made not too long ago, kind of taking a healthier, and not to mention cheaper, twist on old favorites.
Here's what you'll need:
For the chimichurri:
- 14.5 oz can of artichoke hearts - drained
- 1 bunch of cilantro
- 1 punch of parsley
- 2 cloves of garlic
- 1/4 cup of red wine vinegar
- 1/2 cup of oil - this was made with avocado oil
For the stir-fry:
- 1 yam - chopped
- 1/4 head green cauliflower - chopped into 1" pieces
- 1/2 cup of mushrooms - chopped
- 1 bunch of lacinato kale - chopped
- 1 clove of garlic - chopped
- salt and pepper - to taste
- 1 tablespoon of olive oil or avocado oil
- Place 1 tablespoon of oil in a skillet for the stirfry and warm chopped garlic in oil for 2 minutes or until it softens.
- Add in kale and yams and cook for 4-5 minutes.
- Add in remainder of vegetables and stir well.
- While cooking take all ingredients for chimichurri and place inside a food processor. Blend well and serve in a medium serving dish.
- Cook vegetables for 5-6 minutes longer or until the yams and kale are tender.
- Serve together