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Black Bean Pate
Ingredients
2 cups drained black beans
3 Tbs. tomato paste
1 clove garlic
4 ts. Lime juice
3/4 ts. ground cumin
2-3 Tbs. mild green chili peppers
2 scallions, chopped
Method
Mix in blender all but the scallions. Put the mixture in a bowl and stir
Harvest Pate
Makes 4 1/4 cups
Ingredients
1 cup raw sunflower seeds
1 cup freshly cooked lentils or 1 cup canned lentils, drained 1/2 cup grated courgette/zucchini 1/2 cup grated carrot 1/2 cup grated red onion 1/3 cup hulled sesame seeds 1/3 cup extra-virgin olive oil 2 cloves garlic, minced 2 tablespoons naturally brewed soy sauce (shoyu or wheat-free tamari) 1 tablespoon filtered water 1/2 teaspoons dried basil 1/2 teaspoon dried thyme 1/2 teaspoons dried sage 1/8 teaspoon freshly ground nutmeg Method
Pulse the sunflower seeds in a food processor until well ground.
Add the lentils, courgette, carrot, onion, sesame seeds, oil, garlic, soy sauce, water, basil, thyme, sage, and nutmeg. Process until well combined.
Using a rubber spatula, scrape the pate into a medium mixing bowl.
Cover with plastic wrap and place in the refrigerator. Allow the flavors to marry for at least 1 hour, stir, and serve.
Roasted Vegetable Bean Dip
Ingredients Beans, Great Northern or Cannelini, 1 can, rinsed Onions, raw, 1 medium Yellow, red and/or orange bell peppers, 2 peppers Garlic, 6 cloves, roasted Extra Virgin Olive Oil, 3 tbsp Method Chop onion and slice peppers. Roast at 350 degrees for 30 minutes or until slightly brown but not burned (it helps to spray the pan and veggies with cooking spray or olive oil). Combine all ingredients in a food processor and process until well blended. Serve with chips, veggies or crackers. Also good as a spread on sandwiches or tortillas/pinwheels.
Hummus
Serves 4
The easiest and tastiest guilt free hummus in the world!
Ingredients
100 gram tin garbanz beans (chickpeas), drained and rinsed
6 green olives stuffed with pimiento
teaspoon lemon juice
2 cloves garlic, diced
Salt
Freshly ground black pepper
Method Put
everything in a bowl and whizz with a hand mixer. Serve chilled with
wholewheat pitta or to really keep the calories down without
compromising on taste, serve with celery sticks, julliene carrots and
bell peppers.
DELISH! Tuna Friendly
Tuna
This recipe is amazing and the fishies will be happier for it too.
Serve in a salad, sandwich, pitta or baked potato. YUM! Serves 4-6 Ingredients 1 Cup Chickpeas (Garbanzos) cooked according to instructions (or a tin of) Big slice of onion, diced into small bits 2 inch piece of cucumber, with skin on, sliced and diced into small chunks 1-2-3 tbsp Vegan mayo 1 tsp fresh lemon juice Salt Freshly ground black pepper Method Mash the chickpeas with a potato masher - you want this to be lumpy so don't go overboard. Add the onion and cucumber, give it a mix. Add the mayo, lemon juice and salt and pepper and Bob's yer uncle! The mayo, lemon juice and salt and pepper really need to be adjusted to taste and to please yourself. :) Soybean Dip or
Spread
This is a very
good dip for fresh veggies, chips and toasted pita bread, but it’s
especially good as a sandwich filling.
From Vegan Mania
Ingredients
2 cups cooked
soy beans
1 onion,
chopped
3 cloves of
garlic
2 tsp dried
parsley
1 tsp dried
oregano
1 tbsp soy
sauce
1/3 cup vegan
mayonnaise
3 tbsp chopped
pickle (either dill or sweet)
salt and
pepper to taste
Method
Sauté the
onion, garlic and parsley in a little olive oil until tender. Mash soy beans in
your food processor, add the remaining ingredients, and blend until smooth.
Lentil Pate
Ingredients
1 can (15 1/2 oz.) pinto beans, rinsed and drained
1 cup cooked lentils
1/4 cup chopped onion
2 tablespoons snipped fresh parsley
2 tablespoons dry sherry or lemon juice
2 teaspoons instant vegetarian chicken-flavored bouillon granules
1 clove garlic, minced
1/2 teaspoon pepper
Method
Combine all ingredients in food processor. Process until
Vegan Spinach
Dip
This is so
incredibly rich and delicious. You really should let it sit overnight no matter
how tempted you might be to eat it immediately, as it is best when the flavours
are allowed to mingle thoroughly. From Vegan Mania
Ingredients
2 bunches
fresh spinach, finely chopped
2 cups tofu
sour cream (see the Substitutions section of this website or use commercially
prepared)
1 cup vegan
mayo (see the Substitutions section of this website, or use commercially
prepared)
4 cloves
minced garlic
1 small can of
sliced water chestnuts (optional)
1/4 cup
nutritional yeast
1 tbsp dried
parsley
1 tsp each
onion powder, paprika, celery salt
dash or two of
powdered sea kelp
1 large, round
loaf of sourdough bread
Method
In your food
processor or blender, whiz all ingredients except the spinach, water chestnuts
and bread together. Place this mixture in a bowl and stir in the chopped
spinach and water chestnuts.. (If you whiz the spinach with everything else
you’ll have a very green looking dip…it will still taste good, though!)
Cut a round
“cap” out of the sourdough loaf top, and carefully scoop out the bread from the
center, tearing into bite-sized pieces. Scoop the dip into the loaf and cover
with foil. Place the bread chunks into an air-tight container. Let the dip sit
overnight, then serve with the bread chunks and some chopped raw veggie sticks.
Sunflower Pate
From Vegan Mania
Ingredients
1 cup finely
ground sunflower seeds
1/2 cup
cornmeal
1/2 cup
engevita yeast (or other nutritional yeast — not brewers)
3 tsp dried
parsley
1 1/2 tsp
dried basil
1 tsp dried
thyme
1 tsp sea salt
1/2 tsp dried
sage
1/4 tsp sea
kelp*
1 cup finely
grated potato
1 1/3 cups
water
1/4 cup extra
virgin olive oil
2 tbsp soy
sauce
1 tbsp
prepared dijon mustard
Mix dry
ingredients together in a bowl. Grate the potato and rinse it thoroughly in a
fine sieve to remove all the starch (As you are rinsing, some foam will appear
— the foam is the starch. Continue rinsing until no foam remains.) Squeeze and
drain the grated, rinsed potato until it is very dry. Add the remaining
ingredients in the order given, stirring in the potato last. (If you want to
make this a layer in lasagna, DO NOT BAKE IT as directed below, but pour
directly into your lasagna pan raw.)
Preheat your
oven to 375 F. Generously oil a 9? pie plate and pour the pate mixture into it. Place in the oven and immediately
turn the heat down to 350 F. Bake 35-45 minutes until well-browned (but still
wet-looking in the centre; my oven cooks it in 30-35 minutes, so keep your eye
on it).
Let the pate
cool for an hour, then chill it thoroughly before serving to let it set
completely. It is tastiest served at room temperature, however. This also
freezes well — cut it into wedges and wrap in plastic wrap.
*Powdered kelp
is a dried seaweed rich in minerals and used as a nutritional supplement. You
can find it in your local natural foods store.
Geez Whiz
Cheez Spread and Dip
From Vegan Mania
Ingredients
2 cups “raw”
cashews, finely ground
1/2 cup
chopped sweet red bell pepper
1/2 cup quick
cook oats
1/3 cup
nutritional yeast
2 tbsp tapioca
starch
1 tbsp lemon
juice
1 cup water
1 tsp sea salt
Method
Place all
ingredients in your food processor or blender, and whiz until smooth. Transfer
to a saucepan and bring to a simmer over low heat, whisking constantly, until
very thick. Transfer to a clean jar and allow to cool, then cap and keep in
your fridge. This makes delicious grilled “cheez”, is great as a dip for
veggies, spread on burgers or other sandwiches, and you can thin this out further
with more water to serve hot as a cheez sauce or fondue.
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