When I was asked to do some wine pairings for eco.love winery, I was totally thrilled. Not only do they make two lovely white wines, they are also the world’s first carbon-zero winery. (Pinot Noir is also coming in 2011) It seems they’re doing everything just about right. From their recycled glass bottles, to eco-friendly screw caps, to their (beautiful) ecologolically sound labels, to their really delicious wines, I am am thrilled with this wine.
The Sauvignon blanc is marvelously fruity with tropical notes- At first sniff I am immediately met by passion fruit and a whiff of lemon. This crisp white still finishes strongly and lingers on the tongue.
This lovely wine really sings with food, and when I started tasting with cucumber slices, I knew that this wine had to be paired with a cucumber dish. So in the spirit of the holidays, I decided on a hearty and healthy vegan roasted red pepper & white bean puree served in cucumber cups. The dish is super easy to prepare, and looks beautiful on a holiday table with it’s festive red and green color scheme. It is also a nice respite from so many heavy holiday treats. When my husband happily ate a whole plate of these, I can guarantee you that the wasn’t thinking about how vegan how healthy or how gluten free these were- he ate them solely based on yum factor.
One note: if you don’t have time or desire to make these into cucumber cups, try this variation: add the whole can of beans to the mix instead of half and serve in a pretty bowl topped with walnuts and a drizzle of olive oil with bread, crackers, or crudités.
- INGREDIENTS
- 3 large red bell peppers
- 3 english cucumbers
- ½ cup silken tofu
- ½ cup canned cannellini beans (rinsed and drained)
- ½ tbsp smoked paprika
- 3 cloves of garlic
- juice from ½ of a lemon
- zest ftom ½ of a lemon
- Italian parsley finely chopped
- cayenne pepper to taste
- sea salt to taste
- INSTRUCTIONS
- Roast red peppers on a foil lined cookie sheet under the broiler- turning every few minutes until all sides are bubbly and blackened
- While peppers are roasting, partially hollow out one inch slices of English cucumber with a small teaspoon, salt liberally all over the flesh, and place scooped side up on a plate in the refrigerator.
- Remove peppers from oven and place in paper bag for about fifteen minutes. This steams the peppers and makes them very easy to peel
- Peel peppers and remove seeds, then add them to the bowl of your food processor with tofu, beans, smoked paprika, garlic, and lemon juice. Process until very smooth- 3-5 minutes.
- Taste, then add salt and cayenne a little bit at a time.
- Spoon red pepper spread into cucumber cups, top with parsley, and sprinkle with lemon zest.
Serve with chilled eco.love sauvignon blanc.
Sabrina I Love it! You are so talented …… you need your own show!
Thanks so much Andrea. I really appreciate it- and I would love my own show… now how to go about that 😉
X
Sabrina
Hey Jami,
Thanks. I love cucumber cups. I just made some more and ate them for lunch. These were stuffed with roasted green chilies, lime, a little cream cheese, jalapeno, and parsley. Spicy, but totally delicious with the cool cucumbers.
Happy holidays
Sabrina
Looks very festive and creative! I don't think I have the patience to do individual cups but would definitely make the version in a bowl!
Both were great. You could even serve the one in the bowl with cucumbers for dipping. A Win win situation.