CF, DF, EF, FF*, GF, GRF, MF, NUTF, SOYF, SUF, YF
Looks like salmon pate, but it's made with black beans! No fishy smell, although you can add in kelp or dulse for a taste of the ocean, if you desire.
• 2 cups black beans, sprouted 2 days and blanched
• 1/2 cup sundried tomato, soaked with enough water to cover overnight
• 1 TBsp Udo's 3-6-9 oil or your choice (*or none)
• 2 TBsp lemon juice
• Abt 1 TBsp miso OR chickpea miso
• 1 TBsp + 2 tsp cumin, or to taste
• 1 TBsp paprika
• 1/2-1 cup water, for consistency
• Kelp or dulse powder, to taste (optional)
• Yellow, red or white tulips, center stem removed gently
Blend all ingredients except tulip petals to a thick, smooth consistency in a food processor. Place a tulip in a dessert dish and put a small amount of pate in the center of each tulip. Serve.
This is a great alternative to the regular ol' egg and fish pate using sprouted beans. Indeed, feel free to use any other sprouted bean, such as lentil, adzuki, chick pea, etc. or even a combination. You can choose to blanch or cook the sprouted beans if you like--- OR you can just use any cooked bean instead :)
See HERE on how to sprout beans. Chickpeas sprout in as little as 1-2 days!
Feel free to use your choice of oil, such as flax, hemp, coconut or olive--- OR don't use any to make it Fat Free.
What really gives taste to the pate is the use of sundried tomatoes, miso, cumin and paprika. You could add in a splash or more of tamari or even umeboshi plum. For a SOYF option, go for chickpea miso. You could also use a splash or two of coconut aminos if you like :)
Yes, tulip PETALS are edible and different colors taste differently! WARNING: DO NOT eat the center part of the tulip!!!
Make sure the tulips you are using are NOT sprayed and come from someone's nice garden, NOT some flower shop. There are other colors like purple and rose that you can try.
No worries if you don't have tulip petals on hand! You can stuff the pate into cooked peppers, slather it on toast, or add to lettuce or collard leaves and make wraps. Using GF buns, hollowed out zucchinis or topped on toasted sweet potato (yes, slice the potato and toast the slices in the toaster) are other great options!
As always, Enjoy :)
Whip all ingredients in a blender 'til smooth.
Instead of the usual potato fare for the holidays, why not try this recipe using healthy parsnip? You can use raw or cooked parsnip, as you prefer. Feel free to add some taste with garlic powder OR onion powder, according to your tastes. If you're big on coconut oil, then use that instead of the Udo's or olive oil.
Variation: replace the parsnip with cooked rutabaga, then puree everything to a smooth consistency.
Variation: replace the sunflower seed with hemp seed.
As always, Enjoy :)
CF, DF, EF, GF, GRF, MF, NUTF, SALF, SOYF, SUF, YF
• 1 head cauliflower
• 1/4-1/2 cup onion powder
• 1 TBsp Udo's 3-6-9 oil
• Kelp or dulse granules, to taste
After washing cauliflower, rough chop and place in food processor. Grind the cauliflower so that it looks like rice, then pulse in the rest of the ingredients. Serve.
This is one of the those "raw" recipes where the cauliflower remains uncooked. If you prefer, once your cauliflower looks like rice, you can gently steam for 1-2. Otherwise:
Variation: Replace cauliflower with 3-4 peeled & chopped parsnip. Omit the onion powder. If you're following FODMAPs, this idea might be right up your alley :)
And another idea:
Variation: To make Parsnip or Cauliflower "Potatoes:"
Steam/cook the parsnip or cauliflower (or any combination of both) 'til soft, drain, then puree with rest of ingredients in a food processor.
Note: Udo's 3-6-9 is a healthy oil balanced in omega 3s, 6s, and 9s from the reputable company Flora. Feel free to use olive, coconut or whatever oil you prefer!
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