Looking for a vegan appetizer that is sure to impress? Try these delicious endive leaf cups, with ingredients chosen to carefully craft an amazing flavor combination.
Serves Approximately 3-4 people
Tomato Water Marinade:
- 1 lb. Tomatoes
- 1 Cup Basil Leaves
- 3 Tbsp. White Wine Vinegar
- 1/2 tsp. Salt
Endive Leaves and Filling:
- 1 Endive (Leaves broken off to form cups)
- 1 Cucumber, diced
- 1 Avocado, pitted and sliced
- 2 Tbsp. Chili Oil
- 1 Orange, juiced (I like to use blood oranges)
- 1 Sprig of Fresh Dill, minced
- 1/4 Cup of Almonds, chopped
- 1 tsp. Vegan Dairy Free Butter
- 1 Tbsp. Salt
- 1 Tbsp. Black Pepper
Prepare Tomato Water Marinade:
- Line a fine mesh strainer with cheesecloth (optional but not necessary).
- Pulse all ingredients in a blender until coarsely chopped (alternatively you can do this with a knife and just pour liquid ingredients into a bowl).
- Place strainer over a container (I prefer one of those large glass measuring cups).
- Leave in fridge overnight.
Assemble & Fill the Leaves:
- Take diced cucumber and let marinate in tomato water for at least 20 minutes, up to 2 hours, drain before use.
- Take the endive leaves, quickly rinse and pat dry.
- Pit and slice your avocado, placing one slice in each endive leaf.
- Spoon a spoon full of your diced cucumber into the leaf next to it.
- On medium heat put in 1 teaspoon of vegan dairy free butter and let melt.
- Toss in chopped almonds and let toast, stirring frequently (notice the change in aroma when your almonds begin to toast and butter browns; these are small things you will want to start noticing the more you cook).
- Let almonds cool on paper towel to drain off excess butter.
- In a small bowl, mix chili oil and juice from the orange – whisk together to make a emulsified vinaigrette.
- Season with a pinch of salt and pepper.
- Drizzle vinaigrette on top of leaves and top with a pinch of minced dill.