These little cucumber cups are wayyyy too easy to make. If you need to throw something together quickly and impress some taste buds with your plant-based “chops”, look no further.
The crispy, fresh cucumber with the creamy, smooth almond lime ginger butter is a FANTASTIC contrast and a surprise burst of flavour.
The butter is a bit like thai peanut sauce, but has more of a tangy punch.
Crunchy
Creamy
Fresh
Easy
Benefits:
Cucumbers are super hydrating, packed with vitamins and minerals and a versatile part of plant-based cooking. Eat the green skin people! The anti-inflammatory flavonol, fisetin, plays an important role in brain health. The antioxidants will combat disease, and the B vitamins will help lower stress. Just another reason we love plant-based cooking.
Miso is a fermented food, which means it will do wonders for your gut bacterial health. Miso (and other fermented foods like kombucha, sauerkraut, and kimchi) will help restore the beneficial probiotics in your intestine, which then will improve mood, digestion, absorption, immunity and reduce risk for many diseases.
Carrots as most of us know are very high in beta-carotene which is then converted to Vitamin A in the liver, which will help your vision. It’s also converted into an antioxidant, which combats disease and helps oxidized cells, therefore, slows down aging and helps the skin. So, eat them up!
Tahini Miso Cucumber Cups
Serves: 6-8
Time: 15 minutes
Ingredients:
2 long english cucumbers
1 large carrot, grated
2 green onions, chopped thinly
1 tbsp sesame seeds
Almond Lime Ginger butter:
2 tbsp tahini
4 tbsp almond butter
1 tbsp + 1 tsp tamari or soy sauce
1 tbsp rice vinegar
Juice of 1 lime
1 tbsp maple syrup
1/2 tsp ginger powder
Directions:
Slice cucumber discs 1/2 inch thick. Then spoon out the middle to create a cucumber cup (don’t scoop all the way through).
Make almond lime ginger butter: Blend all ingredients together (mini food processor works best)
Place a dollop of the ‘butter’ into the cucumber cups
Sprinkle each cucumber cup with grated carrot, sesame seeds and green onion.
**Plant-Based Cooking Tip**: The almond lime butter can be made into a sauce by adding water until desired consistency. This will make an amazing ‘Glory Bowl’ dressing! Alternatively make it into a dip by adding a bit of water and 1/2 of a zucchini !