Tomato Water Marinated Endive Leaves

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.

Ingredients:

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

Directions:

Prepare Tomato Water Marinade:

1. Line a fine mesh strainer with cheesecloth (optional but not necessary).
2. 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).
3. Place strainer over a container (I prefer one of those large glass measuring cups).
4. Leave in fridge overnight.

Assemble & Fill the Leaves:

1. Take diced cucumber and let marinate in tomato water for at least 20 minutes, up to 2 hours, drain before use.
2. Take the endive leaves, quickly rinse and pat dry.
3. Pit and slice your avocado, placing one slice in each endive leaf.
4. Spoon a spoon full of your diced cucumber into the leaf next to it.

To Finish:

1. On medium heat put in 1 teaspoon of vegan dairy free butter and let melt.
2. 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).
3. Let almonds cool on paper towel to drain off excess butter.
4. In a small bowl, mix chili oil and juice from the orange – whisk together to make a emulsified vinaigrette.
5. Season with a pinch of salt and pepper.
6. Drizzle vinaigrette on top of leaves and top with a pinch of minced dill.