pink pussy white bean dip with curried bread fingers

here is a delicious feline-inspired snack! 

for dip:

ingredients:

1 can of white beans (or you can use dried ones and soak them overnight)

1 small beetroot

a splash or two of sweet chili sauce

3 Tbsp tahini

1 tsp of agave nectar (or any desired sweetener)

a splash of tamari soy sauce 

1 tsp of olive oil

directions:

1. drain the brine out of the can of white beans and rinse 

2. grate the beetroot

3. then combine all ingredients in a food processor (you can use a slender blender or even a fork if you dont  have a processor) 

4. do so until smooth or whichever consistency you like

adorn with some pumpkin seeds and a little more oil

bread:

(this is a recipe we got from our awesome friend tilly that we added curry powder to<3)

ingredients:

2 tsp of brown sugar

1/2 cup of hot water

1/2 cup of cold water

3 cups of flour (although white flour was used for this bread, wholemeal works really nicely too)

half a teaspoon of yeast

1 tsp of baking powder

pinch of sea salt

dash of mixed dried herbs

sprinkle of lemon pepper

pinch curry powder

directions:

1. whisk the brown sugar and hot water together

2. gradually adding in the cold water, flour, yeast and baking powder as you whisk

3. then knead in the sea salt, herbs, lemon pepper, and curry powder

4. this recipe requires no setting of the dough! so as soon as its a nice mixture of dry and wet, pour it into a bread tin

5. sprinkle some more dried herbs on top

6.  put it in the oven at 200 C

7. and 15-20 minutes later take it out!

8. allow bread to cool for a few minutes if you can resist the urge to commence eating immediately

cut into strips

then add it to your bean dip, and serve with whatever else you like

here we used pan fried onions and garlic with olives