VEGAN RAW NUT PATE TAPAS
You know you need/want to eat more produce right? Most of us need to anyway. Knowing this and actually doing this aren't always aligned yet when a great dip or filling accompanies veggies it's so much easier to be drawn in to eating more of them. Now there are so many great ways to top or stuff or dip veggies.
Here is a sure-fire way to impress even the most discerning taste-buds for nuts and seeds seem to please just about everyone. Using a basic 'hummus' approach to this creation, the combo of ingredients here makes this a keeper recipe. Give it a try now.
INGREDIENTS:
1 cup each, raw almonds and pumpkin or sunflower seeds (Soak in water 8 hours or overnight then drain and rinse)
2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup SunButter
1/3 cup fresh lemon juice, or to taste
3 tbsp Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
TO SERVE:
4-5 Baby cucumbers or small zucchini hollowed out and/ or, 12 mini pita split in half
GARNISH:
Diced peppers, green onions or chives
A sprinkle of cayenne is fabulous too.
DIRECTIONS:
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies | Leslie Cardillo
You know you need/want to eat more produce right? Most of us need to anyway. Knowing this and actually doing this aren't always aligned yet when a great dip or filling accompanies veggies it's so much easier to be drawn in to eating more of them. Now there are so many great ways to top or stuff or dip veggies.
Here is a sure-fire way to impress even the most discerning taste-buds for nuts and seeds seem to please just about everyone. Using a basic 'hummus' approach to this creation, the combo of ingredients here makes this a keeper recipe. Give it a try now.
- Appetizer
- Prep time: Approx. 20 minutes
- Vegan, gluten, soy-free, nut free option
- Makes approx. 3 cups pate
- Serves 12
INGREDIENTS:
1 cup each, raw almonds and pumpkin or sunflower seeds (Soak in water 8 hours or overnight then drain and rinse)
2 tsp fresh garlic
½ cup Vidalia onion, chopped
¼ - 1/3 cup SunButter
1/3 cup fresh lemon juice, or to taste
3 tbsp Maison Orphee extra virgin olive oil
1-2 tsp ground cumin
½+ tsp Maison Orphee fine sea salt and freshly ground pepper, to taste
TO SERVE:
4-5 Baby cucumbers or small zucchini hollowed out and/ or, 12 mini pita split in half
GARNISH:
Diced peppers, green onions or chives
A sprinkle of cayenne is fabulous too.
DIRECTIONS:
- Puree first 3 ingredients in a food processor then add the tahini, cumin and lemon juice. Blend to combine and while processor is running, slowly drizzle in olive oil. Adjust thickness with the amount of oil and lemon juice used.
- Taste and adjust seasonings as desired.
- Fill the cucumber or zucchini fingers and cut into 1 in lengths, or fill pita rounds with a heaping tsp. Garnish as desired.
- To serve as a dip, transfer to a serving platter or bowl and drizzle with additional olive oil, sprinkle with lemon zest and cayenne pepper or paprika and enjoy with veggie crudités such as carrot, zucchini or jicama, baby romaine, spinach, nori or endive leaves and gluten free or sprouted crackers.
- *Soaking the nuts activates enzyme activity for improved digestion and nutrient absorption
- Allergic to nuts? Sub walnuts with additional sunflower seeds or pumpkin seeds
- Fabulous oils and condiments: www.maisonorphee.com - Canada / www.oliveandthensome.com - USA
Nutrition facts for Nut Mix -may vary pending on individual preparation of the recipe.
Per serving (about 1/3 cup): 289 calories 21.2g total fat, 2g saturated fat, 0mg cholesterol, 240mg sodium, 11g total carbohydrate (7g dietary fiber, 4g sugar), 7.89g protein
All Recipes created by Teri Gentes - Permission required to reprint
Photos - Melissa Menzies | Leslie Cardillo
