Kimchi Party Canapes
Snacks do not have to be boring or unhealthy! This kimchi kraut canapés are a great inspiration for a party snack of an entree dish when you have friends or family over! There is a great balance between intense kimchi flavour, crunchiness of beetroot and pumpkin sweetness that make this simple dish exciting. Moreover looking at the colours no-one will hesitate to try it!
- Roast the pumpkin (cut into the half or quarters) in the oven with some olive oil and salt until softness
- Fry the portobello mushroom from both sides using sesame oil until it gets nice brown colour
- Once pumpkin is ready and cooled down, blend it with some tahini, orange juice, white miso and a bit of kimchi juice into a smooth paste
- Slice you golden beetroot (this one is amazing to be eaten raw) then top it with a spoon of pumpkin dip, kimchi kraut and sprinkle of roasted pumpkin and sesame seeds. Do the same with the portobello mushrooms and enjoy!
*The measurements depend on your taste so while blending please try and adjust the taste.
*Portobello mushroom can be used instead of beetroot but you ca also place the beetroot inside the mushroom like it is on the photo.