Vegan, Gluten Free, Soy Free
Prep time: 60 minutes
Cook time: 30 minutes
I'm not going to lie...less than two weeks ago I had no idea what a tigernut was. Upon further research, I found out that it is not even a nut, but instead a small root vegetable that has been around for millions of years. And they can be made into milk, flour, or eaten plain as a snack! Why did it take me until now to learn about this magical food?!
After purchasing my first bag, I dug in right away. They're crunchy on the outside but chewy on the inside, and they have a slightly sweet and nutty flavor. I'm now kind of obsessed with them because they taste good and they're full of fiber and magnesium among other nutrients. And they're naturally vegan, gluten free, paleo, nut free, soy free, sugar free, kosher...I mean they pretty much agree with every diet out there.
So I decided that I would take a different route with my first tigernut recipe by making a creamy dressing to top a delicious bowl of quinoa and veggies. I added some lemon and basil for more flavor, and the end result was incredible. Because the outer shell is pretty crunchy, I'd recommend soaking them overnight or at least for 8 hours; even my Vitamix took a while to pureé them.
So where can you purchase these magical root vegetables disguised as a nut? I recommend calling your local health food store, possibly Whole Foods Market, or ordering off Amazon (thats where I got mine!).