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 :)
CF, DF, EF, FF, GF, GRF, MF, NUTF, SOYF, SUF, YF
Protein-rich pesto, with green beans, broccoli & lentils
Remove the outer hard bits on the broccoli stems first with a paring knife. Steam the broccoli + green beans, and cook the lentils, then add to a high speed with the rest of the ingredients. Add enough water and whip to a smooth consistency. Let cool or refrigerate before serving. Great with julienned veggies such as Cucumber, Bell Pepper and Zucchini or with your fave crackers.
Calling all Coriander lovers! This makes a mean green pesto, high in anti-oxidants from the Broccoli and rich in protein from the Green Beans and Lentils.
The dominant taste is refreshing Cilantro, but you have options here:
If you find the spread too thick, simply add more water OR use 1/2 cup lentils first, puree the spread, then see if you want to add the other 1/2 cup.
Feel free to use more miso and/or add sea salt, as you prefer. Adding in a touch of kelp or dulse granules can add a nice touch here :)
Final tidbit: if you have some leftover Lentils (or other cooked Beans), plus greens (such as Broccoli, Green Beans, but could be Kale, Chard, Spinach, etc.), easy-peasy to throw them in the blender with some fresh herbs, and presto-change-o, there's your pesto ;)
As always, Enjoy :)
CF, DF, GF, GRF, MF, SALF, SOYF, SUF, YF
Place all ingredients in a food processor. Using the pulse button, pulse until crumbly.
Great as a filling in tacos, or spread a bit onto the edge of a tortilla or a lettuce leaf, roll on up and devour!
Lemon juice can be used instead of the lime (although lime does give the pate a subtle sweetness that the lemon doesn't).
Feel free to replace the walnuts with other nuts/seeds, such as almonds (brown skins removed), pecans, and sunflower seeds.
As always, Enjoy :)
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